Appetizers

In this segment, Amy makes Cheese Gougères New England-style using extra-sharp cheddar cheese from Grafton, Vermont.

In this segment, Amy whips up a delicious plate of roasted carrots on a bed of herbed yogurt sauce with sliced dates for added sweetness.

In this segment, Amy makes Cheesy Apple and Onion Pastry Bites with delicious cheddar cheese and sweet caramelized onions.

When you have a surplus of summer veggies, these zucchini fritters are a crunchy, herby treat. Especially served with lemony yogurt sauce.

Late spring veggies are the perfect accompaniment to taleggio fonduta, an Italian sauce similar to Swiss fondue but much lighter in texture.

Try this gorgeous recipe from celebrity baker Gesine Bullock-Prado’s latest New York Times best-selling cookbook!

This streamlined version of the popular Neptune Oyster johnnycakes appetizer is a winner.

For your next game day gathering, here’s an ultra-creamy hot spinach and artichoke dip nestled under a bubbling crust of mozzarella and Parmesan.

These sweet-meets-spicy chicken wings are tossed in salt, pepper, and garlic powder to boost their flavor, then basted with sriracha, maple, and soy sauce.

Made with just three simple ingredients, this just might be the easiest (and most delicious) clam dip recipe ever.

Roasting tomatoes with lots of olive oil and aromatics concentrates their sweetness, making them perfect for sandwiches, salads, or as a topping for toasted bread slathered in good ricotta cheese.

We love this elegant take on traditional Rhode Island “stuffies” (also known as stuffed clams) made with quahogs, chorizo, and Bell’s Stuffing.