Appetizers Archives - Page 2 of 3 - Cook Savor Celebrate

Deviled Eggs with Cranberry Jello

Deviled eggs with Cranberry jelly, alongside our chipped beef cheese ball help us make it all the way to dinner for our Thanksgiving feast!

Cheesy Gougeres are the first to disappear from your bread basket and when you make them at home, you can have all you want!

Italian butter of course, is olive oil. This is combined with herbs and spices for a heavenly mixture to sop up with dinner bread.

Beer Cheese is made with two of the most beloved things on the planet. Make it, taste it, and don’t forget the warm soft, salted pretzels.

Buttery, caramelized Roasted Garlic is delicious. Add goat cheese and pesto sauce to make it the addictive canape you dream about.

Marrow Butter is the way to introduce that picky eater to bone marrow. It looks delicious and one taste is all it takes to set the hook.

I channeled Hercule Poirot while investigating the origin of our Thanksgiving Cheese Ball, but the answer surprised me.

Hush puppies are a traditional side for fried catfish or with a shrimp boil. These tasty dough balls are another delicious form of cornbread.

The U.S. Senate voted Arkansas cheese dip better than Texas queso in a blind taste test. Read the rest of the story about it’s creation here.

Fried dill pickles hold a special place in the heart of Arkansans because they were created here and because they taste so good!

The shrimp cocktail began as a cocktail that you drink, and made with oysters instead of shrimp. Are you confused?

Lobster Thermidor is my first love from Antoine’s in New Orleans. I used their cookbook like a Rosetta Stone to decipher the French menu.