This month’s Southern Living magazine sports several easy “recipes” for Christmas wreath appetizers that got me in the mood to revisit this simple but attractive finger food for a holiday buffet.

Bringing back to life a long-dormant family recipe for marinated shrimp, which tastes as fresh and welcome today as it did 50 years ago.

Combining black bean salad with lump crab creates an elegant, delicious and easy starter course.

We took a walk on the wild side and used blacked fish on nachos. Here’s how it went down … it’s not a recipe as much as a set of loose guidelines, kinda like jazz is.

From Food & Wine: “This recipe offers irrefutable proof that the best dishes are often the simplest.”

The best crab cakes ever, from the most popular recipe on foodandwine.com. The “test kitchen” at Glover Gardens proved out these results – yum!

With its unexpected and delightful crunch of whole peppercorns and spicy beef flavor, this easy-to-make home-cured sausage will wow your party guests.

Cauliflower Soup is easy and quick, warm and comforting, and yet surprisingly elegant.

A well-worn family cookbook, Great Tastes from the Texas Coast, provides my late Mom’s guidance for antipasto success.

Bounty from a fishing trip inspires us to learn how to smoke trout. Yum!

The U-Boat Sub is party food. Big bites for people with big appetites. Perfect for big games or big parties or just a bunch of hungry teenagers.

A rosemary wreath dresses up the standby party platter of cheese, salami and olives.

A perfect salad for the autumn table.

The Grill-Meister is also a Smoke-Meister. His wood-smoked salmon is truly awesome. Even people who don’t like fish love Tom’s Smoked Salmon. It’s just that good.

OK, who doesn’t love quesadillas? They’re like a tiny, warm little sandwich your mother made for you to eat after school. Yum. Portable, finger-food, dip-able, easy to make. Did I say yum? Did I say easy? I’ve got a dozen quesadilla approaches, maybe more.  Today I’m […]