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21 recipes
86 cal
Crab fritters with a lime and yoghurt mayonnaise

Finger Food: Le Cordon Bleu Home Collection

Le Cordon Bleu

1863 cal
Curry Puffs

Cooking without Borders

Anita Lo

726 cal
Welsh Rarebit

Lavender & Lovage: A Culinary Notebook of Memories & Recipes From Home & Abroad

Karen Burns-Booth

(1)

181 cal
Chinese Chorizo, Roast Sweet Pepper and Cherry Tomato Melt

China Modern: 100 Cutting-Edge, Fusion-Style Recipes for the 21st Century

Ching-He Huang

Wild Mushroom, Caramelized Onion, and Goat Cheese Pizza

Oakville Grocery The Cookbook: Seasonal Recipes from the Heart of Wine Country

Weldon Owen

361 cal
Brie and Prosciutto Crostini with Fig Jam

Oakville Grocery The Cookbook: Seasonal Recipes from the Heart of Wine Country

Weldon Owen

69 cal
Golden cheese tikki patties

Asian Tapas: Small Bites, Big Flavors

Christophe Megel and Anton Kilayko

37 cal
Roast duck vegetable rolls with lemon soy dip

Asian Tapas: Small Bites, Big Flavors

Christophe Megel and Anton Kilayko

53 cal
Fragrant khandvi rolls

Asian Tapas: Small Bites, Big Flavors

Christophe Megel and Anton Kilayko

49 cal
Crunchy pot stickers with ginger and garlic chives

Asian Tapas: Small Bites, Big Flavors

Anton Kilayko and Christophe Megel

72 cal
Flaky siew mai croissants

Asian Tapas: Small Bites, Big Flavors

Anton Kilayko and Christophe Megel

62 cal
Welsh rarebit

Finger Food: Le Cordon Bleu Home Collection

Le Cordon Bleu

76 cal
Satay beef sticks

Finger Food: Le Cordon Bleu Home Collection

Le Cordon Bleu

(1)

236 cal
Salmon rillettes

Finger Food: Le Cordon Bleu Home Collection

Le Cordon Bleu

(1)

72 cal
Beef Yakitori

Gourmet Game Night

Cynthia Nims

24 cal
Beef and horseradish canapés

Christmas: Le Cordon Bleu Home Collection

Le Cordon Bleu

64 cal
Colcannon and smoked chicken canapés

Christmas: Le Cordon Bleu Home Collection

Le Cordon Bleu

302 cal
Crab Tikka Masala Dip

The Flavor Equation

Nik Sharma

233 cal
Roasted Eggplant Raita

The Flavor Equation

Nik Sharma

(3)

289 cal
Creamed Wild Mushroom Tartlets

Baking & Pastry: Mastering the Art and Craft

Culinary Institute of America

Petite Bouchée aux Duxelles

Baking & Pastry: Mastering the Art and Craft

Culinary Institute of America