Appetizer recipe collection

Curried shrimp toasts top toasted baguette with chopped shrimp in curry, mango chutney, and a soy-spiked mayo. Make-ahead-friendly cocktail party hors d'oeuvres.

Daube glace: the classic New Orleans cold beef aspic from Louisiana Creole tradition. Shredded pot roast suspended in jellied savory consomme with celery, lemon, and Tabasco. A summer Creole appetizer.

Dill pickles brine whole cucumbers in a hot vinegar, water, and salt solution with garlic and fresh dill. Old-fashioned canning jar pickles ready to crack open in 3 to 4 weeks.

Homemade duck sauce from peach preserves, white vinegar, fresh ginger, and scallions. Four ingredients, 20 minutes, and far better than the takeout packets.

Toasted pita chips split, cut, and bake pita bread into crisp triangles for dips, soups, and lunchboxes. Two ingredients, eight-minute bake, much better than store-bought.

Easy quesadillas layer refried beans, Mexican cheese blend, and taco sauce between flour tortillas, microwaved until melty. A 10-minute snack or appetizer for game day, kids, or late-night cravings.

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Bacon-wrapped crabmeat balls with sherry, lemon juice, dry mustard, and fresh bread crumbs broiled until crispy. An elegant appetizer that makes about 2 dozen bite-sized hors d'oeuvres.

Florida Keys black bean dip blended with balsamic vinegar, orange juice, red onion, and garlic. No-cook, five ingredients, ready in minutes.

Microwave-steamed globe artichokes with a zesty mustard dipping sauce made with brown mustard, Italian dressing mix, Worcestershire, and hot sauce.

Indian-style cilantro mint chutney with green chili, lemon, and yogurt. Bright, herbal 10-minute dipping sauce for samosas, pakoras, and grilled meats.

Deep-fried corn and sausage fritters with beaten egg whites for an extra-light, puffy texture. Fresh corn kernels and crumbled sausage in a paprika-spiced batter.

Fresh microwave spinach in 5 minutes flat with no oil, no fuss, just clean leaves and steam. The fastest way to a tender, nutrient-packed side that actually keeps its bright green color.

Crispy fried dill pickle chips coated in seasoned flour and a Worcestershire-spiked egg wash. The Southern bar appetizer that flies off the plate. Served with ranch, ketchup, or horseradish.

Sweet and sour shrimp dip combines pineapple juice, vinegar, sugar, and bell pepper into a glossy red dipping sauce for fried shrimp. The classic restaurant sauce, made at home.

I always love adding fruits into yogurt, this recipe I added strawberries and some cranberries. Mixing very well!