Appetizer recipe collection

Nuclear chicken wings: oven-baked wings glazed with a double-hot sauce of Tabasco and habanero, brown sugar, vinegar, and ground red pepper. For the chili-head crowd. Serve with blue cheese.

A delicious mustard that can be used to flavor any type of meat or add a kick to a sandwich.

Honey mustard salad dressing with a creamy sour cream and mayo base, Dijon mustard, and honey. Five-minute no-cook recipe that doubles as a dip for chicken tenders or veggies.

Hot baked mushroom dip loaded with golden sauteed mushrooms, cream cheese, and pepper Jack. A make-ahead party dip that bakes up creamy and garlicky, ready for crackers or crusty bread.

Hunter's buns made with pastry dough kneaded with currants and brushed with milk before baking. A simple British-style tea bun that can be filled with jam for a sweeter treat.

This is really a nice baked brie, especially with jalapeno. Big hit!

Kamo Sakamushi is sake-steamed duck breast salted for three hours, steamed with sake, and finished under the grill. A minimalist Japanese appetizer with just two ingredients and clean, elegant flavor.

Japanese pickled asparagus marinated in miso paste and dry mustard for a tangy, umami-rich side dish or appetizer.

Crispy Korean-style fried wontons stuffed with seasoned ground beef, bean sprouts, green pepper, and sesame oil. Golden, crunchy appetizers with a savory soy-sesame filling.

Microwave lamb chops a l'orange topped with fresh orange slices and orange marmalade glaze. Just four ingredients and ready in under 20 minutes.

No-cook layered Tex-Mex dip with mashed black beans, fresh avocado, spiced sour cream, cheddar, tomatoes, and olives. A crowd-pleasing party appetizer.

Simple lobster spread with chopped lobster meat, mayonnaise, scallions, and black pepper. A four-ingredient appetizer that chills for two hours and serves with crackers.

Fresh mango salsa with red peppers, cilantro, and garlic pulsed in a food processor, then tossed over chilled rice vermicelli. A bright, no-cook summer pasta dish.

Tart green mango, fresh lemongrass, and red chili slices create a bright Southeast Asian salsa that cuts through rich grilled meats and seafood in just 8 minutes.

Marinated artichoke hearts with Greek olives and Salonika peppers in a lemon-vinegar dressing. A make-ahead Mediterranean appetizer served with pita wedges.

Marinated broccoli chunks in a light rice vinegar, olive oil, dill, and garlic dressing. A crisp, no-cook appetizer that uses broccoli stalks instead of florets.