Dried porcini give this vinaigrette a huge boost of flavor and marry beautifully with the asparagus and goat cheese for a spring-like first course. Serve this dish with sharp knives (like steak knives) so the...

Made famous in France as Bûches de Noël, these sheet cakes, filled, rolled, and frosted to look like the trunks of trees, complete with the stumps of sawed off branches, provide creative cooks the...

Don't say we didn't warn you! These hors d'oeuvre–size soft tacos will be gobbled up faster than you can say tinga de pollo.

Since cheese is a natural with both potatoes and cauliflower, incorporating a little Fontina and parmesan into the purée adds a nutty goodness, without overpowering it with richness....

This unorthodox panino—you work in reverse, griddling the bread first, then layering it with prosciutto, Fontina, and arugula before baking—results in a warm, gooey flatbread with a crunchy...

Though you may associate bocconcini with the tiny mozzarella balls sold at Italian markets and cheese shops, the word simply means "little bites" (the veal in this stew is cut into bite-size pieces). When...

Though you may associate bocconcini with the tiny mozzarella balls sold at Italian markets and cheese shops, the word simply means "little bites" (the veal in this stew is cut into bite-size pieces). When...

The great thing about the boo-schetta is that a platter full of them not only looks eerie but also tastes delicious.

Salty, cheesy, crunchy (and with an optional kick of heat)—this addicting combo is a flavor-packed blend of popcorn, tortilla chips, and corn nuts gently scented with tangy barbecue sauce and...

These pumpkin cheesecake pops are the ideal finale to your Halloween celebration. If the combination of chocolate and pumpkin hits you as a bit unusual, trust us, it works really well....