Boneless Buffalo Wings
Sink your teeth into these spicy chicken breast tenders instead of the traditional, skin-on buffalo wings. We've dramatically cut the saturated fat and sodium in this Super Bowl party favorite and added a generous serving of crunchy vegetables ... [... more]
Cooking |
Makes 2 loaves (8 servings each)
From central Europe, probably Yugoslavia, potica is a dense, sweet nut pastry cut from tightly rolled loaves. Small cracks often appear on the surface of the loaves as they bake, but they in no way detract from the beautifully golden brown crust ... [... more]
Cooking |
Mashed Potato Timbales
Place potatoes in a saucepan and cover with water; bring to a boil. Reduce heat; cover and cook for 20-25 minutes or until tender. Drain. Mash potatoes with butter and onion until small lumps of potato remain; set aside. In a mixing bowl, beat ... [... more]
Cooking |
Open Sesame Shrimp
Showcase these shrimp with kamikazes. When serving this dish, be sure to set out a small container for the tails and place a tail in it so guests follow the example. Combine the mayonnaise, tahini, mirin, soy sauce, rice vinegar, lime juice, ... [... more]
Cooking |
Cheese-Filled Pastries
Although these popular cheese-filled pastries are commonly shaped as triangles for the popular borek, they are equally delicious in the form of plump, round cigars. They can be filled and shaped up to 2 days in advance and refrigerated, covered, ... [... more]
Cooking |
Beef Satay with Peanut Dipping Sauce
Place all marinade ingredients, except peanut oil, in bowl of food processor. Process until smooth. Through food chute, slowly drizzle peanut oil in a slow steady steam, while processing, until all oil is incorporated. Place skewers of beef into ... [... more]
Cooking |
Checkerboard of Caviar Eggs
Here's a new twist on a party standby: deviled eggs topped with caviar. The checkerboard effect is achieved by using black sevruga or pressed caviar, red salmon caviar, and the yellow roe from whitefish. The eggs are cut in half widthwise, not ... [... more]
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Classic Champagne Cocktail
Stir sugar and bitters in pre-chilled Champagne glass. Add Champagne. Twist lemon peel over and drop into glass. [... more]
Cooking |
Date Wraps
Wrap a slice of prosciutto around each date. Grind pepper on top. Sweet dates and salty prosciutto combine in a tasty bite. [... more]
Cooking |
Peppered Citrus Olives
This is my version of the green olives flavored with pieces of lemon and bay that I see in the markets of Haute Provence. Drain the olives and place them in a glass or other nonreactive container. With a wooden mallet or the back of a wooden ... [... more]
Cooking |
Mini Greek Pizza Muffins
All the flavors of a Greek pizza make these savory muffins bite-size treats for adults and kids alike. Make Ahead Tip: Store in an airtight container for up to 2 days. Serve at room temperature or reheat at 350°F. / Equipment: Mini-muffin pan ... [... more]
Cooking |
Ginger-Spiced Pecans
Pecan halves sautéed with butter, sugar, and ground ginger are positively addictive. Serve them with ice cream, a selection of cookies, or fruit desserts, or on their own after dessert as petits fours. They're quick to make and, presented in ... [... more]
Cooking |
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