2,436 aplet recipes

Three-ingredient cheese bread broils up bubbly and golden in 5 minutes. Parmesan whipped with mayo and slathered on French bread, the lazy cousin of garlic bread that secretly outshines it.

Rumaki wraps bacon around chicken liver and water chestnut, then broils until crisp. The classic 1960s tiki-bar appetizer that deserves a comeback.

Hot rye appetizers spread cocktail rye slices with Swiss cheese, bacon, olives, and green onion, then bake until bubbly. Retro party tray classic ready in 35 minutes.

Crispy fried dill pickle chips coated in seasoned flour and a Worcestershire-spiked egg wash. The Southern bar appetizer that flies off the plate. Served with ranch, ketchup, or horseradish.

Anginares tarama is a Greek island appetizer of tender braised artichokes filled with creamy taramosalata, the classic emulsion of cured cod roe, lemon, olive oil, and grated onion. Old-school meze with elegant presentation.

Cucumbers in yogurt with fresh basil, mint, scallion, and garlic. Cool Mediterranean-style cucumber salad or dip for grilled meats and warm flatbreads.

Pimiento cheese with a homemade cooked sweet-sour dressing instead of mayo, folded into sharp cheddar and chopped pimientos. A Southern classic with an old-school twist.

Saffron risotto in the simple Milanese tradition: rice toasted in butter and onion, simmered in saffron-laced broth, finished with parmesan. Golden, fragrant, and unfussy.

Roasted garlic puree dip: silky cream cheese and blue cheese spread loaded with six heads of slow-roasted garlic. The party dip that turns garlic skeptics into believers.

Pecan-stuffed deviled eggs with chopped pecans, mayonnaise, dry mustard, and a kick of grated onion. The Southern twist on the classic appetizer.

Fried dill pickles get a Southern roadhouse treatment with a double-dredge in yellow-tinted milk and seasoned flour, then a hot-oil dunk that delivers shatter-crisp coating and a tangy, briny pop in every bite.

Overstuffed mushroom caps loaded with cream cheese, deviled ham, olives, and mustard. A no-bake appetizer with bold, briny flavor in every bite.

Danish leveropostej: a classic pork liver pate with anchovies, onion, allspice, and clove, wrapped in pork fat and baked in a water bath. Served sliced on smorrebrod or as a first course.

Crab and corn cakes pulse half the corn with garlic, mustard, and egg as a binder, then mix with whole corn kernels, lump crab, and scallions for pan-fried savory cakes. A summer-easy seafood appetizer.

Tex-Mex cream cheese pinwheel appetizers: spread chili-spiced cream cheese with black olives across a flour tortilla, roll, chill, slice. Five-minute party app for game day.

Super cheesy fondue: smooth Gouda fondue thickened with a quick roux, spiked with garlic, white wine, nutmeg, and optional kirsch. Party-ready dipping sauce in under 20 minutes.