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Easy Butternut Squash Ravioli
These butternut squash ravioli are a terrific way to use up leftover roasted butternut squash. The secret? Wonton wrappers instead of pasta make these ravioli incredibly quick and easy. You can, of course, use prepared pasta sheets or make pasta dough from scratch if you prefer!
Brie and Apple Mini Tarts with Thyme Caramel
Savory mini Brie cheese, apple, and walnut tarts are drizzled with a thyme-infused caramel and finished with a sprinkling of flaky salt.
Zucchini-Feta Rolls
These vegetarian antipasti rolls with zucchini and feta are ideal for a party because you can make them a couple of days before.
Eggplant and Tomato Caponata
Another form of bruschetta, this is a great low calorie and healthy appetizer. Serve bruschetta-style, on toasted French bread and topped with Parmesan cheese. Caponata can be frozen in resealable bags or in pint jars.
Ruth's Eggplant Caponata
A flavorful blend of veggies and spices, perfect served with crunchy French bread.
Magaricz
This is my Russian grandmother's version of Italian caponata. Serve with your favorite bread or crackers--we like rye bread!
Jalapeno Popper Potato Skins
Chef John's jalapeno popper potato skins bring together 2 iconic sports bar appetizer menu items—potato skins and jalapeno poppers—into a new sports party snack. For you potato fanatics who also love cheesy, spicy food, this may be the perfect choice. Serve with sour cream and chives or ranch dressing.
Fried Stuffed Squash Blossoms
These fried squash blossoms are filled with a tangy goat cheese mixture and coated in a simple, light batter that fries up golden brown and perfectly crisp. Turn those beautiful squash blossoms in your garden into a delicious appetizer with this recipe.
Easy Caponata
Caponata is a Sicilian dish with eggplant, zucchini, tomato, and peppers traditionally cooked in oil and vinegar and flavored with sugar, raisins, capers, olives, and pine nuts. It's tangy, sweet, crunchy, and salty all at the same time. Serve at room temperature as a side dish to grilled fish or as a starter on toasted bread. Store leftovers in fridge and reheat gently. It will taste even better the next day!
Bruschetta with Peas and Mint
This is a fun take on bruschetta with peas, shallots, and mint that I invented one year when my neighbor brought me a bunch of fresh peas. I have also made it with frozen peas.
Miso Noodle Soup
Ramen noodles, combined with miso paste, a flavorful broth, and seasonings make a comforting dish.
Slow Cooker Oxtail Stew
This slow cooker oxtail recipe simmers decadent oxtail to perfection for a rich and hearty stew. Leave out the potatoes and serve over rice if desired.
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