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What’s better than the classic duo of sparkling wine and oysters? Sparkling wine and fried oysters, of course.
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This elevated take on a party favorite delivers much more delicious flavor than what you can make with an outdated fondue set.
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A cheese shop owner shares how to make a charcuterie board that wows with cheese, meat, preserves and more.
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Chef Steven Gedra uses pumpkin instead of traditional potatoes to make his pakora, a South Asian street food or appetizer.
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A sophisticated appetizer or light meal, this soufflé-like pumpkin sformato anchors the dish garnished with fattoush, a bread salad.
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The ever-versatile watermelon is the star of this sweet-and-savory side dish mash-up featuring a balsamic reduction, Tajín seasoning and feta cheese.
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This Oysters Rockefeller recipe is a Virginia interpretation of the original from Antoine’s restaurant in New Orleans.
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Virginia chef Logan Small says oil or butter is essential in this grilled oyster recipe.
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This easy, 3-ingredient appetizer can even be made with thinly sliced apples if you can’t get figs.
