The muffin tin makes it so easy.
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The Modern Nonna
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Tag: course:appetizer
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These Easy Shrimp “Sushi Cups” Are My Family’s Most Requested Meal
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My 5-Ingredient “Caprese Skewers” Are the First Thing Gone at Every Cookout
Gotta love salad on a stick!
READ MORE…Patty Catalano
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My Restaurant-Worthy Queso Fundido Always Has Everyone Fighting for the Last Scoop
Brace yourself for the epic cheese pull.
READ MORE…Laura Manzano
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These Filipino Meatballs Are So Good, I’ve Made Them for Dinner 3 Nights in a Row
Crisp, juicy, and so flavorful.
READ MORE…Kristina Razon
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These 4-Ingredient Baked Chicken Wings Are Impossibly Flavorful (and Crispy!)
When I want a game day appetizer that’s guaranteed to be devoured in minutes and have people asking for the recipe, I make my French onion dip chicken wings. A plate of these crispy baked chicken wings, alongside a bowl of creamy onion dip, is a total game day win. With their crispy, crunchy bite and rich, savory flavor (thanks to a packet of onion soup mix), these wings win every single time — and they couldn’t be any easier to make.
Kelli Foster
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I Guarantee This Is the Best French Onion Soup You’ll Ever Make
Melissa GamanMelissa Gaman is a recipe developer, editor, and food writer living in Jersey City, New Jersey. She loves to bake, especially bread, cookies, and anything chocolatey. Her sourdough starter came from Alaska and is rumored to date back to the Gold Rush. Outside of the kitchen, she loves to grill, smoke, and cook over live fire. Potatoes are her desert island food.
Melissa Gaman
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My Baked Cheesy Crab Dip Always Gets the Party Started
Perry SantanachotePerry is a food writer, photographer, and recipe developer based in New York City. She cooks every day, and somehow eats even more often. Her recipes have been published in Eating Well, Fine Cooking, Food & Wine, The Kitchn, Thrillist, and Tone It Up. Perry grew up in Denver, Colorado and was raised by two grandmothers who taught her the importance of cooking with all five senses and never adhering to a diet with a name. She has a degree in anthropology and a slightly more practical master’s degree in journalism.
Perry Santanachote
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Classic Navy Bean Soup Is Pure Comfort in a Bowl
Renae WilsonOriginally from South Carolina with family roots in East Texas, Renae has been based in Brooklyn for 13 years. A U.S. Navy vet, Renae used her Montgomery GI Bill to fund her culinary & pastry education at the Institute of Culinary Education in New York. Graduating in 2015, she has since worked as a private chef, freelanced in test kitchens developing in recipes, testing cookbooks for prominent authors, and catering. More recently, she made her debut in the pop-up world serving Southern comfort food under the name “Dear Henry”. A color and glitter enthusiast, her hobbies include budget traveling the world so that she can eat more, dancing, crocheting, engaging in various tomfoolery, baking, and frying the hell out of some chicken cutlets.
Renae Wilson
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This Whipped Cream Cheese Dip Is Our New Favorite Party Snack
Trust us: It’ll disappear in seconds.
READ MORE…James Park
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Creamy Grape Salad Will Disappear In Seconds This Thanksgiving
Amelia RampeAmelia is a Filipino-American food and travel writer, food stylist, recipe developer, and video host based in Brooklyn, NY. She graduated from the Institute of Culinary Education and worked in kitchens under Jean-Georges Vongerichten at ABC Kitchen and Nougatine at Jean-Georges. She is a former contributing food editor at Bon Appétit Magazine and former Senior Recipe Editor at thekitchn.com. Her recipes have been published by Food52, Bon Appetit, Washington Post and more.
Amelia Rampe
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My White Bean & Kale Soup Is Irresistibly Creamy — Without a Drop of Cream
Oh, and it cooks in 30 minutes.
READ MORE…Kelli Foster
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