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Recipe Index for EntertainingFind a Great Recipe for Your Next PartyAppetizers and First CoursesBeef Saté From: Secrets from a Caterer's Kitchen by Nicole Aloni. Brie and Apple Appetizers - A surefire hit whenever an appetizer is required for a party. Buffalo Shrimp From: The Ultimate Shrimp Book by Bruce Weinstein. Read the Review Candace's Basil Cheese Loaf This is one of my all-time favorite hors d'oeuvres. Cheddar Cheese Ball with Chutney From: The Cheese Lover's Cookbook and Guide by Paula Lambert. Read the Review Cherry Tomato Bruschetta From: Entertaining 1-2-3 by Rozanne Gold. Paige's Hot Peppered Candied Walnuts From: Party Nuts! by Sally Sampson. Read the Review Real Onion Dip From: Dip It! by Rick Rodgers. Read the Review Red Flame Salsa From: Dip It! by Rick Rodgers. Read the Review Salmon Tarts This simple hors d'oeuvres uses only three ingredients. Szechuan Cold Garlic Shrimp From: The Ultimate Shrimp Book by Bruce Weinstein. Read the Review Tapenade Cracker Bites This very easy nibble uses all prepared foods. Wild Mushroom Soup From: Welcome to My Kitchen by Tom Valenti. Read the Review Breakfast DishesBerry Breakfast Bread A delicious bread you can enjoy any time of the day. Buttermilk Pancakes with Blueberry Sauce From: A Real American Breakfast by Cheryl Alters Jamison and Bill Jamison. Read the Review Buttermilk Scones with Raisins - Here is a simple recipe for buttermilk scones that turn out fluffy and buttery in absolutely no time. Classic Cheese Strata From: A Real American Breakfast by Cheryl Alters Jamison and Bill Jamison. Read the Review Cinnamon Rolls From: A Real American Breakfast by Cheryl Alters Jamison and Bill Jamison. Read the Review Apple Cinnamon Stuffed French Toast From: Recipe for a Country Inn by Donna Leahy. Read the Review Tropical Fruit Parfait From: A Real American Breakfast by Cheryl Alters Jamison and Bill Jamison. Read the Review Charleston Shrimp and Grits From: A Real American Breakfast by Cheryl Alters Jamison and Bill Jamison. Read the Review Main CoursesOven-Crisped Chicken with Maple Vinegar Sauce From: The Elements of Taste by Peter Kaminsky and Gray Kunz. Read the Review Classic Swiss Cheese Fondue From: Cheeses from Switzerland Cumin and Oregano Rubbed Turkey with Chorizo and Cornbread Stuffing From: Our Latin Table by Fernando Saralegui. Read the Review Goat Cheese Spaetzle From: The Cheese Lover's Cookbook and Guide by Paula Lambert. Read the Review Braised Lamb Shanks From: Welcome to My Kitchen by Tom Valenti. Read the Review The Full-Tilt Boogie BLT From: The BLT Cookbook by Michele Anna Jordan. Read the Review Lamb Shank and a Stew of Lentils, Apricots, Almonds and Wild Ramp From: The Elements of Taste by Peter Kaminsky and Gray Kunz. Read the Review Nonya-Style Chicken or Pork Satay From: Asian Grilling by Su-Mei Yu. Read the Review Grilled Rosemary and Honey London Broil From: Secrets of Entertaining by Gail Greco. Read the Review Salmon with Walnuts and Dried Cranberries From: In the Hands of A Chef by Jody Adams. Read the Review Salmon Roulade with Garlic Potatoes From: Recipe for a Country Inn by Donna Leahy. Read the Review Barbecued Sea Trout with Grapefruit-Ginger-Shallot Sauce From: The Elements of Taste by Peter Kaminsky and Gray Kunz. Read the Review Shrimp Fra Diavolo From: The Ultimate Shrimp Book by Bruce Weinstein. Read the Review Soba Noodles with Grilled Vegetables and Sesame-Ginger Dressing From: Asian Grilling by Su-Mei Yu. Read the Review Fresh Tomato Soup with Seared Eggplant Sandwiches From: In the Hands of A Chef by Jody Adams. Read the Review Spaghetti with Lemon - An easy, delicious recipe that showcases parmesan cheese. Steamed Yucca with Mojo From: Our Latin Table by Fernando Saralegui. Read the Review Side DishesAsparagus with Peas and Spring Onions From: Local Flavors by Deborah Madison. Read the Review Carrot Ricotta Pudding From: The Cheese Lover's Cookbook and Guide by Paula Lambert. Read the Review Potato Salad with Bacon and Tomatoes From: The BLT Cookbook by Michele Anna Jordan. Read the Review Next Page: Desserts and Beverages |
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