5,153 pasti recipes

Ranch oyster crackers seasoned with ranch dressing mix, dill, and oil then baked until crispy. A four-ingredient snack that disappears fast at any party.

Ghoul-Ade Halloween punch made with grape and orange Kool-Aid mixed with ginger ale for fizz. A spooky, murky-colored party drink kids love.

Salmon ball appetizer with cream cheese, horseradish, lemon juice, and onion, rolled in crushed pecans and parsley. A no-cook party spread ready after chilling.

Concentration candy cookies: brown sugar-pecan cookies topped with matched pairs of colored candy-coated chocolates. A clever kids' memory-match game cookie for parties.

Fizzy pineapple cooler punch with unsweetened pineapple juice, frozen orange juice concentrate, and lemon juice topped with club soda. A refreshing non-alcoholic party drink.

Layered Mexican dip with mashed avocado, picante sauce, black olives, sour cream, and Monterey Jack cheese. A no-cook party appetizer served with tortilla chips.

Mexican meatball tidbits made with ground beef, cornmeal, and chili seasoning simmered in a spicy tomato-lemon sauce. Bite-sized party appetizers served with toothpicks.

Fondue bourguignonne with cubed beef fillet cooked tableside in hot oil, served with a tomato shallot dipping sauce. The classic French fondue dinner-party experience.

Curry mayo dip whisks mayonnaise with curry powder, scallions, and Worcestershire for a fast 5-minute party dip. Pairs with crudites, chips, and chicken tenders.

Chocolate toffee flan cakes: no-bake dessert with marshmallow cream filling, melted chocolate, whipped topping, and chopped Heath bar crowns. Quick make-ahead party sweet.

Cool Whip graveyard dessert layers a chocolate wafer crust, creamy cheesecake filling, orange gelatin, and whipped topping dusted with cookie dirt. Easy Halloween party dessert.

Individual rosemary-polenta pizzettas made with a food-processor dough blending white, whole wheat, and cornmeal flours. Rustic party-size bases for personalized Italian toppings.

Classic Knorr-style spinach dip with sour cream, mayo, water chestnuts, green onions, and dry vegetable soup mix. The overnight-chill party dip everyone hoards.

Texas barbecued beef brisket rubbed with spice, smoked low for six hours, and basted with barbecue sauce. Big-party backyard smoke that feeds a crowd.

Stuffed squid in saffron sauce: whole squid bodies filled with chopped tentacles, smoked ham, Parmesan, and breadcrumbs, then braised in a saffron-tomato-white wine sauce. Spanish-Italian dinner-party seafood.

Crunchy crab nuggets: hollow bread cubes brushed with butter, baked crisp, then filled with sharp cheddar and crab and baked again until hot and bubbly. A vintage party appetizer worth bringing back.