Transform your Super Bowl spread withchef Ayesha Nurdjaja’s Charred Chicken Wings recipe. These wings feature a sweet-spicy marinade and are topped with vibrant chermoula made from scallions, serrano pepper, and sumac. Served with a creamy white sauce, they’re a restaurant-worthy appetizer you can make at home.
Instead of traditional cookies, we’re leaving out Dolly Parton’s over-the-top “Tree’s a Crowd” Cheese Ball from her new cookbook “Good Lookin’ Cookin’.” I knew we had to make this the moment I came across it. While cheese balls were a staple at my Grandma Cole’s holiday table, they never looked this great. Leave it to Dolly to turn up the volume!
Transform classic deviled eggs with Joanne Chang’s recipe featuring soy-marinated eggs filled with sriracha-wasabi yolk mixture. It’s a Friendsgiving app with the volume turned up!
A delectable appetizer featuring crispy, golden shrimp toast with a flavorful topping of shrimp, pork fat, cilantro, scallions, ginger, and sesame oil. Spread on white bread, pan-fried, and sprinkled with sesame seeds, these triangles are an addictive pre-dinner treat.
Transform traditional nachos into an elegant appetizer with Ina Garten’s Fresh Crab Nachos recipe. Featuring a rich blend of crab, Cabot’s extra-sharp white cheddar and Pepper Jack cheese, plus a creamy trinity of mayonnaise, cream cheese, and sour cream. Topped with fresh vegetables and lime for the perfect finish.
Lidey Heuck’s Baked Crab Dip with Sweet Corn and Old Bay is a mouthwatering appetizer that combines crab, scallions, fresh corn, and jalapeños in a creamy, flavorful mixture. Seasoned with lemon, Old Bay, and Parmesan, this make-ahead dish is perfect for dinner parties.
This no-cook appetizer will satisfy your tastebuds with its rich, creamy, spicy deliciousness – whether served with crackers or veggies. The key, of course, is to use *goood* cheddar and that can only mean Cabot’s Vermont Cheddar!
For our last brunch, I made sure to add some extra veggies to balance out the heavier dishes we were serving. While everyone patiently waited for the main courses to be ready, I served Ina’s Green Herb Dip with carrots, celery, broccoli, tomatoes and cucumbers. An absolute Ina classic.