Appetizer recipe collection

Pasta with homemade basil pesto made from fresh basil, Parmesan, pine nuts, garlic, butter, and olive oil. Blended smooth, rested an hour, and tossed with hot capellini.

Creamy pasta with oysters and shrimp in a roux-based sauce spiked with anchovy paste, Tabasco, and Worcestershire. A rich Cajun-style seafood pasta that comes together in one pan.

Pate in crust (pate en croute), layered ground pork, brandy-marinated chicken and sliced ham wrapped in a buttery pastry crust and baked. Classic French charcuterie for dinner parties, picnics and cheese boards.

Peanuts and slivers: Asian-style fried peanuts tossed with crisp golden garlic slivers and salt. An addictive bar snack that disappears by the handful.

Pesto stuffed mushrooms filled with basil pesto, Italian bread crumbs, and horseradish. Serve hot from the oven or cold with pimento for a versatile party appetizer.

Pennsylvania Dutch-style pickled eggs and beets in a sweet vinegar brine with brown sugar. The eggs turn a stunning deep magenta after soaking for two days.

Southern pimiento cheese sandwiches with sharp New York cheddar, mashed pimientos, cayenne, and Worcestershire. Hand-grated cheese makes all the difference in this classic spread.

Quick pink pickled onions with red onion, white wine vinegar, and sugar. Ready in 30 minutes with no cooking, these tangy-sweet pickled onions brighten tacos, salads, and sandwiches.

Pisang goreng (Indonesian fried bananas) in a light egg batter, served over vanilla ice cream with a warm brown sugar rum sauce. A tropical dessert.

Plum tomato tart on crisp phyllo layers with Dijon mustard, Parmesan, and fresh thyme-parsley-garlic oil. A shatteringly light French-style appetizer with dramatic tomato mosaic presentation.

Grilled polenta topped with charred radicchio, olive oil, and a drizzle of vinegar. A rustic Italian antipasto where crispy-edged polenta meets the bitter smoky bite of grilled chicory.

Polenta triangles with green chiles, roasted red peppers, corn, and sharp cheddar. Cooked polenta set in a pan, sliced into triangles. Stovetop or microwave method.

Crispy phyllo seed straws made with toasted poppy and sesame seeds, folded in layers and baked golden. A light, crunchy appetizer that stores for weeks.

Thai pork satay with peanut dipping sauce: lemongrass-marinated pork tenderloin skewers broiled fast, served with a silky peanut sauce built with lime, jalapeño, and fresh coriander.

Irish potato farls made from mashed potatoes, flour, butter, and salt, pan-fried until golden. A traditional Irish griddle bread with just 5 ingredients.

Potato tikki with almonds, jalapeno, and bell pepper, pan-fried until crispy and served with a creamy almond-cilantro chutney. A vegan Indian-inspired appetizer or snack.