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These tiny lacy cups are simply melted cheese. Not just any cheese, though. The success of these distinctive nibbles comes in using real Parmigiano-Reggiano cheese.
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.
Two much-loved classic appetizers -- hot artichoke dip and stuffed potato skins -- come together in one great nibble. New potatoes and a sprightly gremolata update this dynamic duo.
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.
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.