Makes about 20 small-bite servings These crispy little bites can be filled with spare mashed potatoes for a Thanksgiving appetizer, or leftovers for a next-day reward for a busy host! Though they are best fried, you can brush them with oil and bake them at 425°F for a little less […]
Makes 8 servings To make a savory filling for stuffed mushrooms, sausage and ham are added to the chopped stems, along with onions and garlic. The mushrooms are then topped with breadcrumbs or a combination of grated cheese and crumbs. For even cooking, quickly sauté the mushroom caps in olive […]
Makes 24 servings Curing salmon at home is an easy project that makes for a big presentation at a special brunch. Serve the cured salmon with toast and your favorite pickled accompaniments, alongside your softly scrambled eggs, or with plenty of cucumbers and hard-boiled eggs.
Makes 40 pieces This classic appetizer is always a crowd pleaser, and we love it with a little extra crispy bacon on top.
Makes one 9-inch tart In many regions of the United States, fresh pasteurized lump crabmeat is readily available April through November, but it also can be purchased flash-frozen or canned. Here the delicate, sweet flavor of the crab is complemented by mild chives, sweet red bell peppers, and Old Bay […]
Makes 16 portions
Makes 4 servings Salted edamame is a protein-rich snack that is perfect for a happy hour or party snack. It’s great on its own, sprinkled with seasoned salt, or alongside a tangy dip, like this tarragon dipping sauce. If you don’t love tarragon, substitute any herb that you prefer.
Makes 10 servings
Makes 4 pints Pickle Mixture Canning Process Chef’s Notes: To prepare jars for canning, read over your recipe to determine what size and how many jars are needed. Be sure each jar has a lid and the circular band that holds the lid in place, and that they fit properly. […]
Makes 8 servings Caesar salad dressing often contains egg yolk and is blended to make a creamy, emulsified dressing. That’s amazing, but this is easy and delicious, making it perfect for a quick weeknight meal. Substitute the grilled chicken for shrimp or salmon, if you like, or even shredded rotisserie […]
Makes 4 servings Inspired by the classical cheese saganaki from Greece, this recipe features grilled haloumi cheese. For the traditional saganaki, which literally translates into “little skillet,” the cheese is commonly sautéed or pan seared. Haloumi cheese, a firm, relatively salty cheese originally from Cyprus, is popular in many Middle […]
This delicious cheese can be used as a spread for crackers or bruschetta. Experiment with different herbs, spices, and aromatics for your marinade, once you get the hang of it. Use the leftover marinade for a dressing or to toss with vegetables before roasting.