Appetizer recipe collection

Baked cheese and spinach fondue with cubed white bread, eggs, and American cheese in a savory custard. A make-ahead brunch casserole that's part strata, part souffle.

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.

Oysters on the half shell topped with black caviar, scallion rings, and lemon. Served on seaweed for a luxe raw appetizer that pairs with Champagne.

Oysters wrapped in bacon and cooked in the microwave until the bacon crisps around briny, tender oysters. A classic 2-ingredient appetizer ready in 10 minutes.

Oysters Philadelphia: sherry-poached oysters on a bed of sauteed celery, topped with bechamel, Parmesan, and paprika, then baked golden on rock salt. An elegant holiday appetizer.

This elegant first course looks very attractive served in clear glass bowls or clear stemmed dessert dishes.

Crab stuffed mushroom caps with snow crab, Parmesan, horseradish, and bread crumbs. Baked then broiled until golden for a hot, savory appetizer ready in 30 minutes.

Chinese shrimp balls (pai chiao hsia chiu) rolled in stale bread cubes and double-fried until shatteringly crisp. Served with Sichuan pepper-salt dip. 30 pieces.

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.

Stuffed mushroom pancakes filled with ground mushrooms, onions, and bread, folded envelope-style, coated in breadcrumbs, and fried in butter. An Eastern European savory crepe.

Greek stuffed grape leaves (dolmades) filled with ground lamb, pine nuts, fresh mint, parsley, and lemon juice, then baked in water until tender. A classic Mediterranean 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.