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 […]
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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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 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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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 – 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
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
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 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
I have said it before, and I will say it again: I never met a potato I did not like! And Potato Stacks are no exception. They have been making their rounds in culinary circles for a few years now