161 appetizer recipes

Savory crepes filled with wine-braised leeks, shiitake mushrooms, and herbs, topped with a rich red wine mushroom sauce. An elegant vegetarian main that impresses.

Crispy peanut oil-fried chicken wings with a tangy homemade chili sauce dip loaded with bell peppers, mustard, and a kick of cayenne. The ultimate crowd-pleasing game day appetizer!

Roasted eggplant and yogurt spread, garlic-studded and perfumed with thyme and oregano, blended creamy with olive oil and a squeeze of lemon. A tangy, herby Mediterranean dip for pita, crackers, or toasted bread.

Homemade Chex party mix with Wheat Chex, Rice Chex, Cheerios, pretzels, and nuts baked low and slow in garlic butter and Worcestershire sauce. The classic snack mix recipe that vanishes at every gathering.

Turkish-style sauteed eggplant with a garlicky tomato sauce finished with vinegar. Salted and drained for silky, golden slices. Served warm or at room temperature.

So easy to make, and it is amazingly delicious, a beautiful way to cook these two root vegetables together, and tons of flavor.

Cinnamon candied pecans with a crunchy egg white and sugar coating baked low and slow at 225F. Five ingredients and utterly addictive for snacking or gifting.

Fresh mushroom slices marinated in olive oil, lemon juice, and garlic, chilled until tangy and tender, perfect with breadsticks.

Vegan soya bean paté with sautéed onions, tomato paste, black olives, parsley, and toasted sesame seeds. A high-protein spread for crackers or toast.

I created this recipe to use leftover holiday turkey. It's a classic bound salad using mayonnaise and celery, but it also includes fresh cranberries, orange juice and cashews. Although new to our menu, it has become a holiday favorite. My family requests I make my own turkey before Thanksgiving so I can serve this salad as an appetizer at our holiday feast. I hope you will find it as enjoyable as we do. Enjoy it on rolls, in wraps, or as a spread with crackers

Slow-simmered Creole lentil soup with bell peppers, celery, onion, tomato paste, and a touch of brown sugar. Hearty, plant-based, and full of bayou soul.

Savory mushroom strudel wrapped in crispy phyllo dough with Black Forest ham, mozzarella, Dijon mustard, and Parmesan. A golden, flaky appetizer that slices into elegant rounds.

Three-bean salad tossed in a blended herb dressing with nutritional yeast and molasses creates a protein-packed vegan side for potlucks, picnics, or meal prep.

Smoked fish spread with mayonnaise, sweet pickles, mustard, and Worcestershire sauce. A no-cook appetizer dip that chills for deep flavor, served with crackers or party breads.

Hand-rolled Greek stuffed grape leaves filled with seasoned beef or lamb, rice, currants, pine nuts, and mint. Simmered until tender and served with a classic avgolemono egg-lemon sauce. Makes 60.

Marinated mushroom salad with vinegar-poached mushrooms, blanched carrots, celery, and bell peppers dressed in oregano olive oil. A make-ahead antipasto-style cold salad.