Stuffing olives with mozzarella is fun—and weirdly hypnotizing. Frying them up is pretty cool, too. Use smoked mozzarella if you can get...

I like making mini versions of things as finger food. No exception here. I think ground lamb is one of the greatest bargains out there b...

Here’s another way to take advantage of that supermarket wonder, puff pastry. This looks so beautiful when it comes out of the oven, it’...

Potstickers have long been a favorite of mine on the take-out menu, and in thinking about a finger-food menu I realized they would be th...

Raw zucchini doesn’t have a ton of flavor, but its texture is really delicate, so it’s perfect for this salad.

This is the ultimate fall soup. I break it out in October and make it through the winter. Of course, you can get these ingredients year-...

This Herbes de Provence Roasted Chicken with Lemon and Garlic and Fennel-Stewed Lentils is an aromatic roast chicken recipe that will transport you to the fields of France with its lemony herbal flavor. Paired with sauted vegetables and small green lentils, this is a complete and filling dinner that's perfect for a weeknight. If you know how to roast a chicken, you're going to love taking it to the next level with this savory herbal recipe.

Seared white fish, such as snapper, has such delicate, subtle flavor that you have to pair it with something very mild. Hence this succo...

This is a confused salad, but confusion can be delicious. It’s a vibrant cross between the classic Italian bread and tomato salad and th...

This bread pudding is heavenly and sinful at the same time. I use dense, rich challah bread that sets into a creamy soft custard. But it...