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These Honey Mustard Chicken Wings are a go-to party snack. Marinate them with honey, mustard, and soy sauce, and then roast them in the oven. No deep-frying required!
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These Toasts with Grilled Chicken Livers and Peach Agrodolce come from award-winning chef Thomas Boemer. The livers are soaked in buttermilk with salt, pepper...
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Chef John's recipe for duck rillettes, the traditional decadent French spread, is perfect on bread, toast, or crostini.
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These hot chocolate cookies have all the wonderful flavor of your favorite winter sip (toasted marshmallows included), with a slightly spicy infusion of Aleppo...
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Cheddar thumbprint cookies are filled with hot pepper jelly for a savory appetizer for your next party.
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Diced tomatoes with green chile peppers, cheese, chicken, turkey chili and sour cream are blended to create one fine dip! Cook it in the microwave if there's not a double broiler handy.
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This scallop and spaghetti dinner with a creamy sauce is fast and easy. The scallops cook a bit longer than many chefs do, but that gives the dish more flavor and they're still tender and moist.
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A classic skirt steak fajitas recipe, with marinated beef, bell peppers, and yellow onion, served with flour tortillas, salsa, and other fixings.
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Peas, American cheese, and pimentos are folded into salad dressing and served chilled in this easy, old-fashioned pea salad.
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Get Crudite with Roasted Garlic and Red Bell Pepper Dip Recipe from Food Network
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Shredded buffalo seasoned chicken is wrapped in phyllo dough and baked until crisp and flaky. Serve with blue cheese dressing for dipping.