Treat your party guests to savory appetizers, flavorful hors d'oeuvres, and more tasty snacks.
These can be readied and ready when you are! Prepare these up to two days ahead and then just bake them 8-10 minutes before serving. Placing the pepper halves close together or baking on beans will help keep them from tipping.
The French traditionally enjoy their oysters raw; however, because raw oysters raise food safety concerns, we decided to come up with a French-inspired way to cook them.
This sort-of sushi without the rice and seaweed uses zucchini ribbons to wrap up a crab-filled package of flavor. Creating an assembly line with the ingredients lets you wrap and roll with ease.
Instead of making eight large crab cakes, you can make about 30 miniature ones. Cook them about half the time until warmed through to at least 160 degrees.
As soon as dried figs start appearing in the produce aisle around the holidays, snatch some up for this luscious spread. Pair with fresh pears for a doubly seasonal treat.
If you want to splurge, make these extra special by using lump crab meat. For your next appetizer platter, marinate cubes of feta cheese in herbs, olive oil, and lemon juice.
We have resized this manicotti recipe, a familiar favorite, making it suitable for an appetizer or snack.
Add a little New Year's confetti to these appetizers by dusting them with cracked tricolor peppercorns, rather than everyday black pepper.
If you make your own shells, make them to your specifications. Use butter if you're pulling out the stops and want topnotch flavor. Or for ease and reduced calories, use cooking spray.
Make this appetizer 2 to 4 hours ahead, then add the avocado just before serving it to eight lucky guests.
No smoked salmon on hand? Substitute drained canned tuna.