This is Craig Claiborne's 1985 recreation of the shrimp remoulade served at Arnaud's, the legendary restaurant in the French Quarter of New Orleans. Fiery with horseradish and Creole mustard -- Zatarain's...
Author: Craig Claiborne
Two kinds of melty cheese make this dip extra luxe.
Author: Rhoda Boone
Author: Trisha Yearwood
Crispy, crunchy and cheese-filled, these easy, oven-baked raviolis are perfect for dipping and sure to be the appetizer your guests won't be able to keep their hands off of.
Author: By Betty Crocker Kitchens
Author: Ina Garten
Many versions of cold cherry soup originated in Hungary and Poland, where cooks would use sour cherries and a lot of sugar. Traditional cherry soups also are made with sour cream and heavy cream, and sometimes...
Author: Martha Rose Shulman
Author: Michael Symon : Food Network
Author: Sandra Lee
From Betty's Soul Food Collection... Fondly nicknamed "The Big Dipper," our creamy spinach dip is a party favorite-especially during the Christmas season, with spinach and pimentos blended for holiday...
Author: By Betty Crocker Kitchens
Author: Food Network Kitchen
Author: Melissa Roberts
Author: Nigella Lawson : Food Network
Author: Trisha Yearwood
Alsatian Cheese Tart
Author: Giada De Laurentiis
Author: Food Network
Author: Ina Garten
Author: Sunny Anderson
Author: Ina Garten
Campechana is the perfect marriage of shrimp cocktail and salsa, with extra layers of flavor thanks to sweet lump crabmeat, smoky New Mexican chiles, briny olives, and creamy avocado. This version was...
Author: Levi Goode
Author: Food Network
Author: Food Network
Author: Food Network
Author: Food Network
Author: Jeanne Silvestri
Author: Ina Garten
Author: Patrick and Gina Neely : Food Network
Author: Food Network
Author: Katie Lee Biegel
Author: Bon Appétit Test Kitchen
Party with portabellas! You'll love them because they can be made ahead; party goers will find them delicious.
Author: By Betty Crocker Kitchens
Author: Alexis Touchet
Author: Craig Claiborne
Use crispy wonton crackers to scoop up hearty helpings of a colorful, Oriental-inspired dip.
Author: By Betty Crocker Kitchens
Author: Anne Burrell
Author: Trisha Yearwood
If you're going to use cooked carrots in a salad you've got to make it with some attitude! This fantastic Moroccan-style salad combines roast carrots with avocados - and because they have the same texture...
Author: Jamie Oliver
Author: Food Network
Author: Bobby Flay
Author: Food Network
Author: Trisha Yearwood
Five ingredients and three steps is all you need to make this delicious sausage appetizer recipe - a perfect slow-cooked dish.
Author: By Betty Crocker Kitchens
Author: Michael Chiarello : Food Network
Warm up your holiday party with this snacking-good dip!
Author: By Betty Crocker Kitchens
Author: Alton Brown
Apricot preserves add a burst of fruitiness that complements the creamy texture of Brie.
Author: By Betty Crocker Kitchens
Spicy, honey-glazed figs are balanced by creamy goat cheese and buttery puff pastry in this fun vegetarian play on pigs-in-a-blanket.
Author: Rhoda Boone
Author: Ree Drummond : Food Network
Author: Michael Symon : Food Network