Yann Nury shares his recipes for three festive hors d’oeuvres: caviar tater tots, grilled-cheese wedges and beef tartare bites. Credit...By David Chow Supported by By Ella Quittner The French chef ...
Whether you're gracing guests with a gourmet feast or scrambling to host a few hungry pop-ins, a platter of no-cook canapés (pronounced: "can-a-PAYS") is an elegant, easy way to make them feel welcome ...
Canapes may sound stuffy, but they actually are the ultimate in ease when it comes to party food. Plus, they look great and can be combined in endless ways to suit any taste. So we created a simple ...
SYRACUSE, N.Y. — In this week's "What's on the Menu?" segment on Weekend Today in Central York, viewers learn how to make Crab Canapé! Watch the clip above for step-by-step instructions. For more ...
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11 Old-School Appetizers No One Eats Anymore
Trends change, but few food categories have evolved as noticeably as appetizers. Today's spreads lean into minimalism: one-bite hors d'oeuvres, artisanal dips, and neatly arranged charcuterie boards.
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