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Flavors Catering • December 1995

Plus: Ultimate Holiday Guide

The Upper Crust • December 1995

These little cakes, from The Upper Crust in New York City, have a wheaty flavor and a refreshing citrus-spiked cranbe...

Capers Capers Catering • December 1995

Pancetta lends a dash of saltiness to the sweet scallops and protects them from direct heat in this simple hors d'...

Sage & Swift • December 1995

This southern-style hors d'oeuvre is one of the best-sellers at Sage & Swift, a caterer in Durham, North Carolina...

The Upper Crust • December 1995

Plus: Ultimate Holiday Guide

The Upper Crust • December 1995

The Upper Crust in New York City suggests these guilt-free hors d°oeuvres.

Word of Mouth Catering • December 1995

Choose a wedge of ripe Brie that's soft in the center for these garlic-spiked bites from Word of Mouth in New Yor...

Flavors Catering • December 1995

You can substitute two pita breads for the pappadums, which are available at Indian markets and specialty food stores...

Creative Edge Parties Caterers • December 1995

At Creative Edge Parties Caterers in New York City, Asian-flavored chicken salad is served in simple baked wonton wra...

Flavors Catering • December 1995

This clever version of salad niçoise comes from Flavors Catering in New York City. Use potatoes about 1 1/2 inch...

A snap to assemble, this tangy and refreshing dip is perfect with warm pita bread or as an accompaniment for grilled ...

Jackson and Company • December 1995

At parties catered by Jackson and Company in Houston, these deep-fried balls of risotto, known as arancini, or little...

Slideshow: More Pizza Recipes

These crisp, delectable chips, which have more vegetable flavor and a lot less oil than commercial versions, cook qui...

Plus: More Appetizer Recipes and Tips

This Botana de Chilacas is a delicious way of using raw chilacas. Poblano chiles can be substituted, but they do not ...

Every recipe author Diana Kennedy knows from Michoacán to Chihuahua that combines chiles with cheese meets with ...

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