These canapés have been in my appetizer repertoire for decades. Always good, they’re made better with top-quality bread, which I have custom-sliced at my favorite artisan bakery, and imported blue ...

Pinwheel and roll-up appetizers are the life of any party: they're fun to make, easy to eat, and always a crowd favorite. With endless filling options and eye-catching spirals, these bite-sized snacks ...

Whisk together flour and salt in mixing bowl. Add water and olive oil, mix to combine. Press into prepared pie pan and set aside.

Asparagus is a very healthy vegetable that’s useable in so many dishes, from appetizers to main courses. It can be eaten raw or cooked; is perfect for a crudité platter dipped in your favorite ...

1. Pound boneless chicken breasts between 2 sheets wax paper to flatten as much as possible. 2. Wash leeks. Cut each leek in half, saving the green top sections. Slice each bottom half (the white ...

Tony Hamby is a faithful reader and regular contributor to Recipe Swap. He has a large repertoire of recipes. Here are two of his favorite dishes that feature asparagus. The amount of ingredients in ...

Chef Sara Moulton says she first ate raw asparagus during the 1980s at an Italian restaurant in New York. “Someone else must have pushed me to order it because until then, the only asparagus I'd ever ...

Preheat oven to 350 degrees. Line baking sheet with parchment paper or aluminum foil and spray with cooking spray. Wash and dry asparagus and snap off thick ends. Unroll crescent dough sheet and press ...

16 asparagus stalks (not the pencil thin asparagus) 1 package Pillsbury Crescent Seamless Dough Sheet 2 to 3 tablespoons Boursin Cheese (garlic and herb cream cheese) at room temperature 1/2 cup ...