Dips, hors d'oeuvres, and other finger foods to serve at holiday parties.
Caramelized onions, sage, and plenty of cheddar cheese make this dip a cold-weather classic.
A recipe inspired by the original Provençal tapenade.
The classic olive spread from Provence.
Is there a better way to eat salt cod? Probably not.
Spiked with bourbon and apple cider, this pâté is topped with a festive cranberry gelée.
Some simple tricks make this the richest, smokiest, creamiest baba ganoush in town.
Everything that makes French onion soup delicious, minus the stock plus a lot more cheese.
Ditch the skins for silky-smooth hummus.
It only takes minutes to make this smooth and creamy bean dip flavored with lemon and rosemary.
A perfectly balanced, utterly simple Greek dip of roasted hot peppers, feta, yogurt, olive, and lemon juice.
Cheese, mayo, pimentos, cayenne, and hot sauce? Yes, please.
Intense onion flavor, with a touch of Worcestershire and Parmesan for that umami one-two punch.
These little cocktail meatballs are hoi-sinfully delicious.
Good things can come in small (shrimp-sized) packages...
Flavorful cheeses and toppings give these retro cheese balls a modern update.
An elegant dish of salmon cured in sugar and salt, caraway, coriander, and dill.
Dehydrating rosemary and olives in the microwave is the key to great spiced nuts.
Nuts glazed with dark brown sugar, Old Bay, and smoked paprika.
Warm spices and a hit of cayenne kick these chocolaty nuts up a notch.
Sweet but not cloying, these open-faced sandwiches pair blue cheese, pear, and toasted hazelnuts.
A crowd-pleasing Danish open-faced sandwich.
A couple simple tricks make these the best Swedish meatballs you've ever had.
Shatteringly crisp without, creamy and tender within, and right at the center a gob of stretchy mozzarella cheese.
Cast iron skillet-baked garlic knots flavored with pepperoni, red pepper flakes, and two types of cheese.