A frozen food store with more than 900 locations is changing the way the French soiree.

How tiny toasts and cucumber cups took over cocktail parties.

Give the iconic cracker a new lease on life.

The best ones are worth becoming a regular for—or making at home.

Pasta salad, universally loved and debatably not Italian-American in origin, is worth more than the convenience it offers at picnics and barbecues.

How do you add mystery and intrigue to sliced fruit? With a drizzle of bracingly bitter Campari or subtly spiced Maraschino.

When fried, they’re a restaurant staple. But when roasted, they’re a homey comfort.

These little oyster-shaped bites are often overlooked at the grocery store, but when you fry them, they become a party snack, a salad topping, or the filling for a sandwich.