Author: Gene Briggs
Author: Damon Lee Fowler
Made with leftover risotto, these rice balls are stuffed with prosciutto, Parmesan, and parsley. Serve them as an appetizer at your next cocktail party.
Author: Anna Francese Gass
Author: Lidia Bastianich
Author: Giada De Laurentiis
Author: Jean Anderson
Author: Holly Smith
Author: Michael Chiarello
Author: Graham Elliot
Brochettes of Melon, Prosciutto, and Fresh Mozzarella
Author: Jessica Strand
Author: Bonnie Wilkens Metully
Author: Maggie Ruggiero
Author: Brian Hill
Author: Michael Lomonaco
Smear the bread with mayo on both sides and then grill in butter for the ultimate golden-brown crunch.
Author: Kevin West
Author: Shelly Berger