106 appetizer recipes

Vegetarian brown rice and walnut pate with sauteed mushrooms, zucchini, and herbs baked in a loaf pan. Slice and serve chilled on lettuce for an earthy, satisfying appetizer.

Baked potato skins filled with chopped smoked salmon, sour cream, and topped with red or black caviar. An elegant four-ingredient appetizer that turns a humble potato into something luxurious.

A hearty grain salad of pinto beans and wild rice tossed with mixed greens in a punchy chive-garlic vinaigrette, garnished with chive blossoms. Vegan, filling, and full of texture.

Slice-and-bake cheddar cheese biscuits with Worcestershire and hot sauce, topped with poppy, sesame, or celery seeds. Make the dough ahead and bake crispy, golden rounds whenever guests arrive.

Simple lobster spread with chopped lobster meat, mayonnaise, scallions, and black pepper. A four-ingredient appetizer that chills for two hours and serves with crackers.

Pate de Chateau Blanc transforms leftover hamburgers into a chilled meat loaf baked in a water bath and topped with cream cheese. A retro party appetizer.

Tiny French cheese pastry sandwiches made with sharp cheddar dough and a melted Swiss cheese filling. Flaky, buttery, and gone in two bites. Makes 46 croutes.

Tired of bringing the same thing to every party or event? Break out of your rut with this delicious festive herring spread!

Snails Cauderan is a traditional Bordeaux escargot recipe braised with country ham, shallots, white wine, and bouquet garni. Petit-gris snails cooked low and slow in a rich, savory sauce.

Fresh citrus and pineapple salsa with orange, jalapeño, cilantro, green onion, and lime zest. A bright, no-cook fruit salsa for grilled fish, chicken, or chips.

Mayo-free pasta salad with marinated artichoke hearts, alfalfa sprouts, black olives, and red wine vinegar. The artichoke marinade doubles as the dressing in this tangy, make-ahead side.

Garlic stuffed mushrooms with pecans, parmesan, and a folded-in roasted garlic bechamel, baked hot until the filling sets and the tops blush with cayenne.

Garlic and chickpea dip with two whole heads of boiled garlic, tahini, olive oil, lemon juice, and fresh parsley. Chilled in a mold and served with tomatoes.

This no-cook SPAM dip blends minced SPAM with cream cheese, sour cream, dill, basil, and paprika for a savory spread that's ready after a quick chill. Scoop it up with crackers or Doritos for easy party snacking.

Melitzanosalata, a Greek roasted eggplant dip with garlic, tomatoes, olive oil, and red wine vinegar. Smoky, tangy, and rustic, served cold with bread or grilled meats.

Chinese mixed fruit dessert with grass jelly cubes, lychee, and mandarin oranges. Refreshing 3-ingredient cold dessert, perfect for hot summer days.