2,436 aplet recipes

Lamb tartare made from hand-ground loin mixed with bulgur wheat, fresh herbs, scallions, and red pepper flakes. A Lebanese-inspired kibbeh nayyeh appetizer.

Three-ingredient sausage balls made with sausage, cheddar cheese, and Bisquick baking mix. A classic Southern party appetizer that freezes beautifully cooked or raw.

Pumpkin cake doughnuts with bran flakes and pumpkin pie spice, deep-fried until golden and rolled in cinnamon sugar. A spiced fall doughnut made from scratch with real pumpkin.

Bacon-wrapped oysters broiled until the bacon crisps and the oysters turn plump and briny. A classic two-ingredient appetizer secured with toothpicks and ready fast.

Grilled eggplant slices brushed with a mint, cumin, and lemon oil, served with a cool mint-cumin yogurt sauce. A light vegetarian appetizer with Middle Eastern flavors.

Braised root vegetables served chilled with a reduced cooking-liquid vinaigrette. Carrots, leeks, turnips, and parsnips dressed in dill and coriander.

Vegetarian rice soup sauteed in ghee with mixed vegetables, garlic, rosemary, sage, and parsley. A simple, nourishing one-pot soup that uses cooked rice and comes together in under an hour.

Cream of Jerusalem artichoke soup blended silky smooth with rosemary, garlic, and soy sauce. Dairy-free and naturally creamy from the sunchokes themselves.

Salmon spinach party dip with canned Alaska salmon, yogurt, light mayo, dill, and lemon zest. A lighter, no-cook appetizer dip packed with protein and served cold with crudites.

Stuffed cucumber appetizer with a whole cucumber hollowed out and packed with dill cream cheese, then chilled, sliced into rounds, and sprinkled with paprika. A retro party snack.

Pickled shrimp boiled in crab boil spices, layered with onion and bay leaves, and marinated 24 hours in a tangy vinegar-celery seed dressing. A classic Southern cocktail appetizer.

Acapulco-style ceviche with lime-cured turbot, avocado, green olives, capers, serrano and jalapeno chilies, and a splash of white wine and ketchup. A no-cook Mexican seafood appetizer.

Southwest riblets baked in a mole-inspired sauce with ground red chiles, unsweetened chocolate, juniper berries, tomato paste, and apple cider vinegar. A smoky, complex, slightly bitter glaze on tender pork back ribs.

Stuffed poblano chiles filled with ripe olives, ricotta and Monterey Jack, baked and finished with a quick olive mole sauce of tomato, cumin, chili powder and beef stock.

Rabbit livers sautéed with shallot and Cognac, layered with creamed leeks between flaky puff pastry rectangles. A refined French bistro starter.

Baked salmon and whitefish pâté with cream, eggs, wine-softened onions, coriander, and nutmeg. A classic French-style terrine cooked in a water bath and served cold with toast or crackers.