Appetizer recipe collection

Sockeye salmon dip with lemon, fresh dill, mayonnaise, and whipping cream. No cooking required. Serve with veggies, black bread, or potato skins.

Cooked red tomato salsa made from pureed Roma tomatoes, sauteed onions, jalapenos, and garlic, then simmered until thick. Versatile for chips, red rice, or chilaquiles.

Red-cooked eggs simmered in dark soy sauce, brown sugar, chicken broth, and sesame oil until deeply colored. A Chinese appetizer served with a hoisin and oyster sauce dip.

Vegetarian rice soup sauteed in ghee with mixed vegetables, garlic, rosemary, sage, and parsley. A simple, nourishing one-pot soup that uses cooked rice and comes together in under an hour.

Broiled stuffed mushrooms filled with seasoned rice, chopped nuts, chili sauce, and lemon juice, drizzled with melted butter. A savory bite-sized appetizer.

Roast loin of pork with apricot glaze: a honey-sweetened apricot and citrus glaze brushed onto pork loin as it roasts. Elegant holiday main with a microwave shortcut for the sauce.

Microwave roast stuffed turkey cooks a whole 12-pound bird in a fraction of the oven time: breast-down first, then flipped, then rested to reach safe temperature.

Microwave roast turkey with pan gravy cooks a 12-pound bird in under 90 minutes using the breast-down, breast-up method. A speedy small-kitchen solution for holiday dinner without tying up the oven.

Asparagus spears roasted with olive oil and rosemary get wrapped in ribbons of smoked salmon for an elegant appetizer that's ready in 25 minutes.

Fresh figs, roasted with mint, garlic, gorgonzola and served with French bread, a very classy appetizer.

Whole garlic heads roasted in chicken broth with fresh thyme until soft and spreadable. Served with creamy goat cheese and toasted sourdough bread.

Roasted habanero salsa with 10 grilled habaneros, oven-roasted Roma tomatoes, lime juice, and cilantro. Extremely hot, keeps in the fridge for weeks.

So easy to make, and it is amazingly delicious, a beautiful way to cook these two root vegetables together, and tons of flavor.

Roasted red pepper spread made with just peppers, garlic, olive oil, whole wheat bread, and salt. Smooth, smoky, and perfect on crackers or toasted bread as an appetizer.

Roasted roma tomatoes on toast with balsamic-ginger glaze, lemony goat cheese, and peppery arugula on olive-oil crisped sourdough. A restaurant-style vegetarian appetizer or light main.

Roasted tomato and mint salsa with fire-blackened Roma tomatoes, serrano chiles, cilantro, fresh spearmint, lime, and orange zest. A smoky, herbaceous Southwestern salsa for grilled meats or chips.