2,436 aplet recipes

Chow fun noodles stir-fried with shrimp, pork, bean sprouts, and crunchy vegetables, seasoned with shoyu and aji chiles. A Hawaiian-style noodle dish ready in 30 minutes.

Pennsylvania Dutch-style pickled eggs and beets in a sweet vinegar brine with brown sugar. The eggs turn a stunning deep magenta after soaking for two days.

Crispy Chinese-American shrimp toast: golden-fried bread triangles topped with seasoned shrimp paste, fresh ginger, water chestnuts, and toasted sesame seeds. A classic dim sum starter.

Kulikuli are crispy West African peanut balls made from ground roasted peanuts, onion, and cayenne, deep-fried until golden. A popular Nigerian street snack.

Vietnamese spring rolls (cha gio): crisp rice-paper rolls stuffed with ground pork, crab, glass noodles, garlic, and shallots, fried to a deep golden crunch. The crackly fried appetizer everyone fights over.

Baked artichoke dip with frozen artichoke hearts, sour cream, mayonnaise, and grated Parmesan. A reliable crowd-pleaser that comes together in about 10 minutes of hands-on work.

Quick no-cook deviled dip blends sharp pimiento cheese spread, deviled ham, and a splash of hot sauce for a smoky, spicy bite. Ready in minutes, gone even faster.

Chinese spring rolls with ground pork, cabbage, bean sprouts, and bamboo shoots in crisp fried egg roll wrappers. A classic takeout starter you can pull off at home.

Mexican-style crab and avocado cocktail with jalapeno, cilantro, tomato, garlic, and fresh lime juice. A no-cook seafood appetizer that's bright, creamy, and spicy.

Bite-sized phyllo crackers filled with spinach, goat cheese, shallots, and nutmeg, shaped like Christmas crackers and baked golden. A festive holiday appetizer you can make ahead.

Bite-size chicken puffs feature crisp Swiss cheese pate-a-choux shells split and stuffed with a creamy chicken, celery, pimento, and white wine filling. Classic make-ahead party appetizer.

Grilled garlic butter shrimp skewers basted with a white wine, parsley, and red pepper sauce. Serve as a main dish or appetizer straight off the grill.

Black-eyed pea and rice salad with a Dijon red wine vinaigrette, grated carrot, and fresh herbs. A make-ahead vegetarian salad served at room temperature.

Fresh mango salsa with red peppers, cilantro, and garlic pulsed in a food processor, then tossed over chilled rice vermicelli. A bright, no-cook summer pasta dish.

Steamed winter vegetables tossed in a warm orange, maple, and ginger glaze with toasted sesame seeds. Carrots, parsnips, broccoli stems, and cauliflower served hot or at room temperature.

Cold asparagus salad with a Chinese-style vinaigrette of rice wine vinegar, soy sauce, and sesame oil. Marinate overnight for deeper flavor, top with butter-toasted sunflower seeds.