Appetizer recipe collection

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Entertaining friends? Try this dip and they won't believe you made it!

Italian sweet and sour onions braised in white wine vinegar, honey, and coriander. Cipollini-style agrodolce side dish simmered until glazed and tender.

Steamed winter vegetables tossed in a warm orange, maple, and ginger glaze with toasted sesame seeds. Carrots, parsnips, broccoli stems, and cauliflower served hot or at room temperature.

Orange hot and sweet mustard made with dry mustard, fresh orange and lemon juice, honey, and cinnamon. A bold homemade condiment that keeps for a month.

Bright colors make salads more appealing and give you a different taste you can't get enough of!

Deep-fried ginger shrimp in a light batter with garlic, chili sauce, and whipped egg white. Crispy, golden, and served with the tail on for easy dipping.

Stuffed snow pea pods filled with a ricotta and cream cheese filling with shredded radish and chives. A crisp, no-cook appetizer that's low-calorie and elegant.

Asian-style stuffed mushrooms with crispy bacon, soy sauce, sesame seeds, and garlic in a savory bread crumb filling. Blanched caps keep their shape, and they're make-ahead friendly.

This is a so great recipe, all my friends loved them, they even asked for this recipe from me, big hit.

Oven-fried zucchini sticks bread fresh zucchini in a whole wheat flour and cornmeal mix, then bake on a hot sheet pan until golden crisp. No deep fryer, no guilt.

Indian pakoras made with chickpea flour batter spiced with garam masala, coriander, and turmeric. Dip eggplant, potato, pepper, mushroom, or onion and fry until crisp. The chaiwala classic at home.

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.

Savory palmiers made with puff pastry rolled around honey mustard, prosciutto, and Parmesan. Baked golden and flaky for an elegant appetizer.

Fresh papaya salsa with diced tomato, cucumber, scallion, jalapeño, and cilantro brightened with lime juice. No cooking, just chop and chill.

Pappa al pomodoro, a thick Tuscan bread and tomato soup with stale Italian bread, fresh and canned Roma tomatoes, garlic, leeks, basil, and olive oil. Rustic Italian comfort.