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Sweet plum preserves and tangy barbeque sauce provide the unexpectedly bold taste behind these slow-cooker standards.
It's so easy. Start with purchased piecrusts, bake them, and then fill them with a tasty ham-and-egg mixture. This recipe can also be made in a 10-inch tart pan.
A spicy blend of greens is balanced out by the sweetness of the corn bread for a great start to an autumn dinner.
The chutney combines savory and sweet flavors that especially complement pork.
To serve, sprinkle lightly with additional salt. Top with roasted red pepper strips and basil.
A little sleight of hand saves you kitchen time in this busy season. Use purchased piecrusts to create the charming appearance of rustic, country French tarts. Oven-roasted vegetables provide beaucoup delightful flavors.
Avoid very ripe avocados for this appetizer; they are too soft to slice well.
Make these herb-marinated olives up to a week ahead.
Get everything ready to pop into the oven just before guests arrive. Then bake the bruschetta while the first glasses of wine are being poured.
Crushed red pepper kicks up the flavor of this super-easy snack.
Flaunting festive colors and flavors, this appetizer gains distinct personality from a choice of two toppers.
This lush salad is resplendent with fruits nested in wilted greens.
Another make-ahead appetizer, the base for this is cream cheese and goat cheese that can be made with a number of unique variations.
Two, 7- to 8-ounce rounds of Brie can be used instead of the larger cheese round. Bake them for 10 to 12 minutes or until the cheese is softened. That way you can serve one round and then replenish with the second warmed cheese.
Two 7- to 8-ounce rounds of Brie can be used instead of the larger cheese round. Bake them for 10 to 12 minutes or until the cheese is softened. That way you can serve one round, and then replenish with the second warmed cheese.
For neat little squares, use a thin metal spatula to remove the first few omelet pieces from the baking pan. Then you can switch to a wider metal spatula and remove several of the colorful squares at once.
On a heat scale of 1 to 10, these chicken strips are an 8. If your palate prefers something cooler, dip them in the herbed sour cream before taking a bite.
Thai garlic-chili sauce is found at the supermarket in the Asian foods section or in specialty food shops.
Over the years, the simple stir-together dips of the 1950s have been joined by each succeeding decade's variation on the theme. This more current nut-topped dip is a jazzed-up version of the spinach dip so popular in the late 1990s.
Vary the heat of this dip with the amount of wasabi or horseradish. It's important to use unsweetened coconut milk; find it in the Asian food section of a supermarket or specialty store.
For best results, choose a wheel of Brie that's fairly firm when you squeeze it gently.
Cheesy and addictive, this spread features Italian parsley, also called flat-leaf parsley. The herb has a milder flavor than the curly-leaf variety.
Create a chunky dip by combining sour cream with a bit of salsa and chunks of queso fresco -- a white, crumbly Mexican cheese. Fresh herbs and green onion add a vivid flavor. To scoop up the dip, you'll need a sturdy chip or some of the colorful tortilla chips available in most grocery stores.
Sliced green and red onion power up purchased French onion dip; fennel adds a slight aniselike flavor.
Bake the puff pastry rounds and mix up the tapenade early in the day. If you assemble and bake the filled pastries a half-hour before your party begins, you can greet guests with a tray of these warm, richly flavored pastries.