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Baking this quiche-style tart in a jelly-roll pan makes it easy to cut and serve. A flaky, buttery crust sets off the earthy flavor of the mushrooms. The tart is equally good served warm or at room temperature.
By Chef Martin Hamann; Four Seasons Hotel, Philadelphia
Camembert cheese is stuffed with aromatic roasted garlic and fresh rosemary. It's baked until it's runny, creating a fondue-like dip.
People love this light appetizer with its vibrant colors and fresh flavor.
Toasted bread slices are spread with tangy goat cheese and sprinkled with fresh mint and tomatoes in these hand-held appetizers.
Serve these cakes on a diagonal-cut slice of cucumber as an appetizer or on lightly sauced greens as a first course. If you can’t find sweet chili sauce, hot pepper sauce and a spoonful of honey make a good substitute.
These delicious little appetizers look and taste spectacular, and they’re easy to make.
You'll love the delicious contrast between the cheese's crunchy crust to its soft, gooey center.
Silken tofu is a highly successful substitute for much of the olive oil used in traditional versions of this Greek appetizer spread. Serve with toasted pita triangles and black olives.
These very tasty Spanish-style shrimp get their distinctive flavor from smoked paprika.