We decided to grill as much as possible so we finished off the artichokes on the grill. It lends a nice crispy texture to the edges (think potato chip!) and a smoky flavor that you just can't get out of a pot of boiling water

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Blue corn tortilla chips make this Mexican-style red-white-and-blue appetizer pretty, but any variety will work. Look for cotija cheese, a type of aged Mexican cheese, near other specialty cheeses or in Mexican grocery stores

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This terrine is pretty served in overlapping slices on a platter with matzo crackers before you sit down for the Passover Seder. The red beet-horseradish relish adds a burst of color and flavor to the chilled terrine. You can also serve on individual plates

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Often shrimp cocktails taste rubbery because the shrimp are boiled. Roasting shrimp makes all the difference. Dry high heat keeps the shrimp moist with a pleasing texture. The shallot-citrus coating adds robust flavor and brings out the shrimp's inherent sweetness

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Crispy pieces of polenta topped with a tangy sun-dried tomato tapenade makes this recipe a pretty and tasty appetizer

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