Mimosa in Los Angeles uses coconut milk in this version of a Breton classic.
Author: Bon Appétit Test Kitchen
Author: Ina Garten
Author: Food Network
Start your Halloween party with these mysterious appetizers! Stuff mushrooms with spinach mixture and top with Progresso® bread crumbs.
Author: Betty Crocker Kitchens
Author: Trisha Yearwood
Author: Jane Stern
Author: Food Network Kitchen
This is a classic dish for any type of gathering, and one we always put out. Imagine a croissant filled with melted Brie cheese and sweet fruit and jam. That's what this dish is. It's a pull-apart appetizer...
Author: Jet Tila
Author: Ellie Krieger
Author: Tyler Florence
Author: Dave Lieberman
Author: Food Network
Author: Giada De Laurentiis
Author: Food Network Kitchen
Author: Ree Drummond : Food Network
Author: Food Network
Author: Trisha Yearwood
Author: Ree Drummond : Food Network
Author: Robert Irvine : Food Network
Caramelized onions topped with cheese and served on French bread! Relish a crispy appetizer ready in an hour.
Author: By Betty Crocker Kitchens
Chef's note: The flavor from cooked dried beans is delicious, but you can also use canned white beans here if you want to make this recipe and you don't have time to cook the beans from scratch. Substitute...
Author: Michael Chiarello : Food Network
Assembling a stunning fruit and cheese platter requires no cooking. I follow a few key principles to be sure it looks festive and is easy for guests to help themselves. First, I choose an interesting assortment...
Author: Ina Garten
Author: Ina Garten
Author: Julia Reed
Author: Food Network
Author: Food Network
Author: Alton Brown
Author: Ina Garten
Author: Food Network Kitchen
Author: Ina Garten
Author: Robert Irvine : Food Network
Author: Food Network
Author: Ellie Krieger
Author: Sarah Dickerman
Author: Ellie Krieger
Author: Thomas Keller
Author: Robert Irvine : Food Network
Extra-sharp Cheddar and malty English ale balance perfectly in this hearty soup.
Author: Trisha Yearwood
This riff on a steakhouse classic--shrimp cocktail--is over-the-top decadent. Folding steak sauce into the crab stuffing and brushing it on at the end gives it zip, balancing the seafood's richness.
Author: Food Network Kitchen
Ripe tomatoes, crisp cucumber and red bell peppers come together to make a delightfully refreshing version of classic gazpacho. We added a touch of sherry vinegar for acidity, which plays nicely with sweet,...
Author: Food Network Kitchen
Author: Anna Getty
Author: Tyler Florence
There's no trick to these loaded potato skins, and making them is a breeze. Pile them high with toppings and broil until they look like something you may have eaten at an Irish bar in the bad part of town...
Author: Sam Sifton
Author: Food Network Kitchen
Author: Michael Chiarello : Food Network
Author: Melissa d'Arabian : Food Network
Author: Ree Drummond : Food Network