Appetizer recipe collection

Three cheese balls from one base: blue cheese rolled in fresh herbs, garlicky pecan-coated, and peppercorn-crusted. A retro appetizer that covers every flavor preference on the party platter.

Creamy toasted almond soup with almond paste, sherry, orange zest, and rice, pureed silky smooth. An elegant New England inn-style appetizer soup.

Crispy toasted mushroom rolls with a creamy duxelles filling of sauteed mushrooms, cream, chives, and marjoram wrapped in flattened white bread. A freezer-friendly party appetizer.

Tofu antipasto salad with bell peppers, mushrooms, olives, and tomatoes in a balsamic-oregano marinade. A colorful vegetarian appetizer or side, no cooking required.

Tomato kachumber with fresh mint, ginger, lime juice, and popped black mustard seeds. A tangy Indian tomato salad that adds bright, cool contrast to any curry or dal.

Microwave tomato soup made from canned condensed tomato soup, finished with grated Parmesan. Ready in 8 minutes for a tureen or 3 minutes per mug, the easiest hot lunch in the recipe box.

Vegetarian tomato soup with vermicelli pasta, carrots, celery, and basil in a rich stock. A hearty one-pot soup that comes together in 40 minutes.

Creamy tomatillo and green chile dip with melted cream cheese, fresh coriander, and heavy cream. A rich, tangy Mexican-style cheese dip ready in under 30 minutes.

Sopa de tortilla, the authentic Mexican tortilla soup: a tomato-onion-garlic broth infused with mint, finished with fried corn tortilla strips and cheese. Ready in 40 minutes, pantry-friendly.

Triple onion walnut pate blends sweet caramelized red and yellow onions with scallions, walnuts, hard-cooked eggs, and asparagus into a rustic vegetarian spread for crackers or bread.

Tropical fruit and black bean salsa with diced mango, pineapple, papaya, red onion, and jalapeño. A fresh, no-cook salsa that's sweet, spicy, and colorful.

Tucson-style cheese tostadas with three Mexican cheeses (Oaxaca, Monterey Jack, anejo), roasted poblano peppers, and fresh cilantro on a crispy fried flour tortilla. A southern Arizona classic.

Baked turkey empanadas with a flaky cornmeal crust filled with cubed turkey, cheddar cheese, and green chilies. A great way to use leftover turkey.

Turkey salad stuffed eggs with food-processor-chopped turkey, celery, red pepper, and green onion in a Dijon-mayo filling. A protein-packed twist on deviled eggs, great for using leftover turkey.

Turnip soup simmered in chicken consomme with bright green peas and buttery croutons. A light, elegant French-style starter that highlights an underused root vegetable.

Delicious twice baked goats cheese soufflé made with nutmeg and Australian Alpine Pepper.