White Balsamic Strawberry Crostini
An easy appetizer to put on rotation all summer long.
Easy Baked Brie With Hot Honey
Aleppo peppers and red chilies add heat to the honey drizzle.
Make-it-yourself Bruschetta Bar
A make-ahead, self-serve, entertaining go-to.
Molly Yeh’s Vegan White Bean Dip
The Food Network host uses navy beans and a touch of zippy harissa in this lemony bean dip recipe she developed with
Vegan Vegetable Dip With Fresh Herbs
Seasonal tender herbs, including basil and tarragon, star in this delicious vegan dip recipe.
Fresh Spring Rolls with the Ultimate Peanut Sauce
Crisp, fresh and crunchy with the ultimate easy-to-make creamy peanut dipping sauce.
Grilled Asparagus with Béarnaise and Gravlax
Chef Albert Ponzo from the Royal Hotel shares his elegant recipe for this classic spring asparagus dish.
Whipped Ricotta With Truffle Honey
A delicious 5-ingredient recipe that comes together in a flash and is the perfect addition to a grazing table.
Crispy Ravioli With Parmigiano Reggiano and Sage
You'll be surprised to learn which home appliance ensures your ravioli will be perfectly crispy – never soggy – every time.
Zucchini Fritters With Cashew Aïoli
The creamy garlicky cashew aïoli uses Logan Petit Lot's Cashew Butter Sea Salt
How to make Chef Charlotte Langley’s seacuterie board
Forget about cheese and charcuterie. This holiday season, it's time for seacuterie.
Scout’s Smoked Salmon Dip with Crispy Chickpeas
This easy and delicious appetizer can be served hot or cold any time of year.
Keto Mini Eggplant Pizzas
Fresh mozza, goat cheese, basil and oregano give these mini eggplant "pizzas" an Italian kick without the carbs.
Rosewood Winery’s Beet Tartare
A mix of grated roasted beets, Dijon mustard, capers and lemon zest is topped with radishes and chèvre for an elegant meat-free
JinBar’s Ahi Tuna Crudo
Chef Jinhee Lee’s visually stunning dish features sleek raw tuna with sweet and spicy Korean aromatics.
