Appetizer recipe collection

Classic Jewish-style chopped liver made with schmaltz, sautéed onions, hard-boiled eggs, and saltine crackers, seasoned with paprika and a pinch of sugar. Smooth, rich, and ready for the appetizer table.

Chicken livers soaked overnight in soy sauce and lemon juice, dredged in flour, and wok-fried golden with onions. A savory, crispy-edged appetizer with only 5 ingredients and zero fuss.

Traditional Jewish chopped chicken liver made with schmaltz, sauteed onions, and hard-boiled eggs. Silky, savory, and spread on cocktail rye, this is the real deal appetizer.

Roman-style concia: zucchini slices fried golden in olive oil, then layered with garlic, basil, and vinegar. An old-world Italian appetizer that improves as it sits.

Curry horseradish dip mixed in 5 minutes from mayo, curry powder, horseradish, garlic salt, and tarragon vinegar. Bold raw vegetable dip that improves overnight in the fridge.

Chilled two-tone melon soup with cantaloupe and honeydew poured side by side for a striking orange-and-green presentation. A refreshing no-cook summer appetizer with sherry, citrus, and fresh mint.

Greek-style marinated mushrooms in olive oil, lemon juice, garlic, and herbs, made quickly in the microwave. Chilled for 24 hours for a tangy, herbaceous cold appetizer or meze.

Hawaiian chicken liver pate with sherry, brandy, curry powder, and toasted walnuts, shaped like a pineapple and decorated with olive slices. A retro showpiece appetizer for parties.

French-style liver loaf (pate de campagne) with beef liver, veal, bacon, sage, and white wine. Ground twice, baked in a water bath, and served warm or chilled.

Party cheese log made with cream cheese and sharp cheddar, seasoned with Worcestershire and red pepper, rolled in pecans and parsley. A make-ahead appetizer that chills overnight.

Pâté maison poaches chicken livers in spiced water, then blends them with sweet butter, mustard, nutmeg, garlic, Calvados, and dried currants. The classic Silver Palate spread for crusty bread and a cold martini.

Royal Camembert mousse with Camembert and Roquefort cheese, whipped cream, and egg white set with gelatin. A molded French cheese appetizer chilled overnight, rich, airy, and intensely savory.

Homemade salami from ground beef with curing salt, mustard seeds, coarse black pepper, and hickory liquid smoke. A three-day process baked low and slow.

Creamy no-cook shrimp dip made with cream cheese, cream of shrimp soup, lemon juice, and tiny shrimp. Just mix, chill overnight, and serve with crackers or veggies for an easy party appetizer everyone will crowd around.

Why go out to enjoy buffalo wings when you can use this easy recipe to enjoy the delicious taste at home!

Tuna pate blended with butter, lemon juice, and Tabasco, folded with minced shrimp, pimentos, and capers. A rich seafood spread that chills 24 hours and unmolds for serving.