2,372 appetizer recipes

Squid with a spicy Sichuan-style pepper sauce: scored squid blanched until it curls, then tossed in a fiery soy, sesame, and chili dressing. A quick Chinese appetizer with tender squid and bold heat.

Tangy bleu cheese spread blended with cream cheese, white wine, and Worcestershire. Served with sliced California dried figs and crackers for an elegant cheese plate appetizer.

Pakoras: crisp Indian fritters of onion, potato, and spinach dipped in spiced chickpea-flour batter and deep-fried to golden crunch. Monsoon-season street food at its finest.

A grilled, rather than baked, pizza with some unexpectedly delightful toppings. Use these ideas as a starting point and get creative with your toppings... the possibilities are endless! Enjoy with a salad and your favorite flass of wine! Cook time does not include dough's rising time. Can be ovenbaked if grill is not available

Very popular with Ivy's elementary school friends!

Fettunta Toscana is Tuscan grilled bread rubbed with raw garlic and topped with fresh tomatoes, basil, and olive oil. The original Italian bruschetta, simple and seasonal.

Broiled seafood canapes on buttered toast topped with flaked seafood, ketchup, and melted cheddar. A retro party appetizer that comes together in minutes.

Sole fillets stuffed with salmon, poached in white wine, and topped with a creamy mushroom sauce. An elegant microwave method that keeps the fish perfectly tender.

Clam is a word which can be used for all, some, or only a few species of bivalve mollusks; the word is a common name which has no real taxonomic significance in biology. It is however quite widely used as part of the common names of bivalves, and also has significance in fisheries and cuisine.

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.

Rosemary chicken wings baked golden in a sweet-herbal glaze of lemonade, butter, shallots, and dried rosemary. A unique twist on baked wings for appetizers or dinner.

Fried eggplant and yellow squash drizzled with taratour (Lebanese tahini-lemon sauce), served with pita wedges. A Middle Eastern appetizer with crispy, golden vegetables and creamy sauce.

Romaine salad with avocado, sliced radishes, and fresh oranges under a creamy lime-marmalade dressing. A bright, crunchy winter citrus salad with Mexican roots.

Classic Swiss fondue with grated Swiss cheese melted into sauterne wine with garlic, nutmeg, and Worcestershire. Served with French bread cubes for dipping.

Roquefort and cream cheese chicken spread with sour cream, cayenne, and hot sauce. A bold, tangy appetizer ready in 10 minutes flat.

Turnip soup simmered in chicken consomme with bright green peas and buttery croutons. A light, elegant French-style starter that highlights an underused root vegetable.