Eye-catching, playful, and surprisingly doable—this checkered toast turns a few simple spreads into a breakfast that looks as ...

I didn’t like tomatoes all that much as a kid. My mom would serve big, juicy slices of ripe, red slicers, but I couldn’t handle the seedy, gloopy interiors. Perhaps that’s why the first tomatoes I ...

Jean-Georges Vongerichten is one of the most famous chefs in the world. His flagship Jean-Georges in New York City has two Michelin stars and four stars from The New York Times. The award-winning ...

David Tanis stirs Dijon and grainy mustards into softened butter to give these luxe little toasts a zippy bite.

Triple créme cheese, an ultra-rich version of brie, is topped with pan-roasted mushrooms and herbs in this elevated appetizer, from Food & Wine Magazine. Step 1: Heat 2 tablespoons oil in a large cast ...

Whether at a company party, family celebration, or just a night out with friends, chances are you’ll be hearing a toast or two this holiday season. Toasts might not seem like a big deal, but they are ...

Determining the orderThe couple should decide on the order of the toasts well before the wedding, and let each person know when he or she will speak. It's a good idea to write down the order and give ...

Nothing establishes your credentials as a host/hostess with the most-est or A-List guest better than a well-spoken quote. The term "toast" originated in merry olde England. Before the modern ...