Appetizer recipe collection

Beef satay skewers with a homemade curried peanut dipping sauce. Sirloin cubes broiled on bamboo skewers and served with a rich, spicy peanut butter sauce.

Open-faced black bean nachos with spicy chorizo, melted Monterey Jack, and a smoky black bean pesto thickened with ham hock. Fried flour tortillas baked into crisp wedges. Loaded restaurant-style nachos.

Black pepper cream biscuits: flaky buttermilk biscuits topped with a cream wash and a bold crack of coarse pepper. Savory biscuits that hold up to gravy, eggs, or a slab of ham.

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.

Bombay cashews roasted with freshly ground coriander, cumin, hot paprika, cinnamon, and nutmeg. An addictive Indian-spiced snack that keeps for two weeks.

Vibrant beet dip pureed with soft tofu, apple cider vinegar, shallots, and herbs. A creamy vegan appetizer with stunning magenta color and earthy flavor, ready in 10 minutes.

Microwave broccoli spears topped with a creamy lemon-ginger butter sauce made from scratch. A fast vegetable side dish with bright citrus flavor.

Caviar kisses with salmon caviar on cucumber rounds topped with dill sour cream, served with buttered heart-shaped toast points. An elegant two-bite appetizer for special occasions.

Cheddar cheese pretzels made with aged cheddar, butter, Dijon mustard, and cayenne, topped with poppy seeds. A savory make-ahead appetizer that keeps for days.

Spread with light cream cheese and orange marmalade, dipped into crunchy bran cereal, toasted on the hot pan, simple way to make these delicious toasts!

Chestnut-stuffed mushrooms on buttery whole-wheat croûtes: pan-fried mushroom caps filled with a chunky chestnut, onion, and nutmeg stuffing, grilled until bubbling. A festive vegetarian starter.

Homemade hummus made from dried chickpeas cooked from scratch, blended with tahini, fresh lemon juice, garlic, and olive oil. Cooking your own chickpeas gives a creamier, smoother dip than canned.

Chiles rellenos con queso stuffs roasted green chiles with Monterey Jack, dips them in fluffy egg batter, and fries to golden puffs. Topped with a spiced cinnamon-clove tomato sauce.

The perfect dip for dinner parties! Can be served with tortilla chips or your choice of vegetables!

Oven-roasted chili peanuts with cumin, dried red chilies, and chili powder. Raw peanuts baked twice until golden and coated in smoky, spicy seasoning.

Indian-style chile tomato salad with fresh green chili, parsley, lemon juice, olive oil, and cayenne. A spicy, bright no-cook side dish or appetizer.