Appetizer recipe collection

Pepper oysters are a chef-style appetizer of fresh oysters poached in their own liquor, then marinated overnight in mortar-ground black peppercorn, garlic, bay leaf, and lime. Bright, briny, bracing.

Whole wheat choux puffs filled with a sweet-savory blend of cream cheese, dried figs, crumbled bacon, and chutney. A party appetizer that balances crispy, creamy, and fruity in every bite.

Sweet cheese ring appetizer made with sharp cheddar, mayonnaise, and pecans shaped into a ring with strawberry jam in the center. A no-cook Southern party spread ready in 5 minutes.

Sweet onion quiche with a triple-cheese filling of American, Swiss, and caraway cheese, sauteed ham, sour cream custard, and crumbled bacon on top.

Sweet onion shrimp balls grind Vidalia onion, potato, and shrimp into a thick batter, then fry into crispy golden bites. Five-ingredient appetizer with no breading required.

Sweet potato pancakes with creamy mushroom ragout pair crispy panko-crusted sweet potato cakes with a sage-and-shallot wild mushroom cream sauce. An elegant vegetarian appetizer or holiday side.

Sweet potato phoenix nests deep-fried between two sieves into crispy, golden lattice bowls. Just 3 ingredients and a stunning presentation for stir-fries or salads.

Sweet potatoes with a hint of orange: cooked sweet potatoes baked with cinnamon, dried apricots, and fresh orange slices. A lighter, fruit-sweetened holiday side with no marshmallows or piles of sugar.

Sweet and sour meatballs in pineapple-soy glaze with green pepper, served as a party appetizer or weeknight main over rice. Classic American-Chinese retro plate.

Classic Swiss fondue with grated Swiss cheese melted into sauterne wine with garlic, nutmeg, and Worcestershire. Served with French bread cubes for dipping.

Swiss vegetable dip blends Knorr vegetable soup mix into sour cream and mayonnaise, then chills until the dried vegetables soften into a creamy, herby crudite dip. A make-ahead party classic with three ingredients.

Tahini and hazelnut dip with pan-roasted hazelnuts, garlic, lemon juice, and sesame paste. A nutty, creamy vegan dip with rich toasted flavor that deepens overnight in the fridge.

Tangy garbanzo dip with soy sauce, fresh ginger, rice vinegar, and scallions. An Asian-inspired twist on hummus with no tahini, blended smooth in minutes.

Tangy potted cheese spread with sharp cheddar, port wine, caraway seeds, mustard, and Worcestershire topped with walnuts. A make-ahead British-style appetizer for crackers or Melba toast.

Tater-stuffed mushrooms: button mushroom caps stuffed with mashed potato, cottage cheese, and onion soup mix. A clever low-fat appetizer that uses up leftover mashed potatoes.

Grilled tempeh satay skewers in a coconut-orange marinade, served with a creamy Asian peanut sauce. A plant-based take on the street-food classic, easily made gluten-free with tamari.