Artichoke Hearts
I thought about my dear friend Daphne when I was working on this recipe – she loves artichokes. And like most of us, she loves easy. So, this recipe is perfect. It comes together in minutes and is so delicious. […]
Hors D’oeuvre
Eggplant Dip
I prepared the Barefoot Contessa’s Eggplant Gratin for dinner one night. The next day, David was scooping the leftovers on a crostini and eating it as an appetizer with cocktails. I am always looking for new and different appetizers, so
Tuna Stuffed Shells
This recipe is so easy, it is like not cooking at all. And so versatile – I have served it as an appetizer or luncheon or light dinner with a caprese salad. It uses mostly pantry staples and tuna is
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Mini Samosas
Samosas are a South Asian pastry with a savory filling, often including ingredients such as spiced potatoes, onions, peas, meat, or fish. They are a popular entrée, appetizer, or snack in the cuisines of South Asia, the Middle East, Central
Monte Cristo Sliders
Monte Cristo Sliders are a nod to the famous Monte Cristo Sandwich which has been around since the 1950s. See my recipe here. Sliders are great for parties or other gatherings and this one is especially good. With ½ pound
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Mini Chicken and Waffles
Chicken and waffles have been around since colonial days. The soul-food version using fried chicken grew in popularity after the opening of the Wells Supper Club in Harlem 1938 and has become popular in the South. This mini version is
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Gougeres
Gougeres – or cheese puffs – are French hors d’oeuvres of pâte à choux pastry typically mixed with cheese and baked to a golden, brown crispiness. It is said they originated in Burgundy, and today can have a variation of
Mini Pork Pies
I love anything British, and a pork pie is a traditional English meat pie that can be traced back to medieval times. It is usually served either at room temperature or cold and perfect as a snack or with a
Unicorn Deviled Eggs
I love deviled eggs. And I think they make a perfect appetizer for a luncheon or brunch. When I was planning my sister’s birthday luncheon the week before Easter, I wanted to serve deviled eggs with a special twist. So,
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Antipasto Skewers
Antipasto is the traditional first course of a formal Italian meal and is intended to whet the appetite of the guests. Traditionally, it is served on a large board or platter and guests help themselves. Contents of an antipasto platter