Appetizer recipe collection

Curried shrimp salad rolled inside buttery flattened bread and baked until crisp. Make-ahead, freezer-friendly party appetizer that bakes in just 10 minutes.

Marinated mushrooms simmer briefly in a tart bath of white wine, lemon juice, vinegar, and olive oil with shallots, garlic, and coriander. A chilled make-ahead appetizer ready in 40 minutes.

A delicious side dish made with tasty pickled jalapeno peppers and cheddar cheese.

Fried herbed stuffed eggs: deviled-style hard-cooked eggs filled with butter and fresh herbs, breaded with Parmesan crumbs, then deep-fried golden. A crispy outside, soft creamy inside spin on classic deviled eggs.

Creamy ranch dip made with low-fat cottage cheese and light mayo, tangy dill and garlic flavor in 5 minutes for fresh vegetables

Vegan Greek spanakopita rolls from the Peloponnese, with spinach, leeks, scallions, parsley, and nutmeg wrapped in crisp phyllo. No cheese, no eggs, no butter.

Fennel focaccia made with frozen bread dough, olive oil, fennel seeds, and cornmeal. A crispy, aromatic Italian flatbread appetizer ready in just 30 minutes.

Cream cheese and sour cream dip with fennel seeds, minced white onion, and paprika. A no-cook, make-ahead party dip with a subtle licorice twist.

Chopped chicken liver pate finished with olive oil and traditionally shaped into a fish form for festive holiday tables. Three ingredients, pure smooth liver spread, ready in 30 minutes.

Five-minute roasted red pepper and green chile dip with sour cream, mayo, and a squeeze of lemon. Red-and-green color makes it a holiday party staple. No cooking required.

Warm feta and spinach dip: cream cheese and crumbled feta blended with fresh spinach, garlic, and thyme, then warmed into a creamy, savory party dip. Mediterranean spin on the classic.

Creamy feta cheese spread blended with ricotta, garlic, oregano, lemon juice, and yogurt. A tangy Greek-style appetizer that's no-cook and improves after chilling overnight.

Fettunta Toscana is Tuscan grilled bread rubbed with raw garlic and topped with fresh tomatoes, basil, and olive oil. The original Italian bruschetta, simple and seasonal.

Fiery salsa: fresh pico de gallo with ten jalapenos, tomatoes, onion, cilantro, lime, and lemon. Made ahead and chilled overnight for the bold heat to develop fully.

Fresh fig appetizers two ways: prosciutto-wrapped quarters with lime and black pepper, or fig halves filled with pecan cream cheese. No-cook, elegant cocktail bites.

Fillets of Flounder in Lemon Parsley Butter recipe