Appetizer recipe collection

Greek pita dip tosses cubed feta, black Greek olives, roasted red peppers, and red onion in olive oil with balsamic vinegar and thyme. Serve with toasted pita.

Marinated grilled portobello mushrooms in an olive oil vinaigrette with balsamic vinegar and lemon juice. Three cooking methods included: grill, broil, or bake.

Deep-fried chicken wings marinated overnight in a sweet soy garlic mixture with egg and cornstarch, fried golden and topped with sesame seeds and scallions.

Beer-marinated shrimp with garlic, chives, and parsley, soaked overnight then broiled in minutes. Served on shredded lettuce with green onions for a light, flavorful appetizer.

Indian chicken balls with curry powder, chutney, almonds, and cream cheese rolled in shredded coconut. A no-cook appetizer that makes 36 bite-sized party snacks.

Jamaican chicken wings marinate overnight in jerk seasoning with Scotch bonnet, allspice, dark rum, and warm spices, then bake to a sticky-sweet finish. Authentic Caribbean party wings.

Jerk chicken wings marinated in scotch bonnet peppers, allspice, thyme, ginger, and soy sauce then baked until crispy. Fiery Caribbean-spiced wings with serious heat and warm spice.

Lemony leek and mushroom soup: a bright vegan vegetable soup with turnips, tomatoes, dill, and a finishing squeeze of lemon. A Passover-friendly first course with deep, herbal flavor.

Creamy curry dip made with mayonnaise, honey, ketchup, curry powder, and hot sauce. Served in a hollowed red cabbage bowl with raw vegetables for a stunning party appetizer.

Liptauer cheese spread with cream cheese, butter, sweet paprika, capers, anchovies, shallot, and caraway seeds. A bold Austrian appetizer that chills overnight for deep flavor.

Liptauer cheese spread with cream cheese, butter, anchovies, capers, and caraway seeds. A bold Austrian appetizer that chills overnight for the deepest flavor.

Loaded vegetable shrimp rolls baked until golden, packed with sweet shrimp, crisp mung bean sprouts and bright pineapple. A lighter, oven-baked take on the classic fried appetizer roll.

Marinated prawns soak cooked shrimp in a spicy white vinegar bath with whole chilies, oregano, carrots, and stuffed olives for two days. A make-ahead Caribbean-style escabeche appetizer.

Mititei are traditional Romanian skinless beef sausages seasoned with garlic, rosemary, cloves, and baking soda for a tender bite. Grilled until crisp and brown on the outside.

Two-layer molded gelatin salad with lime Jell-O and cucumber on the bottom and a cranberry-cabbage layer on top. Vintage chilled appetizer with retro charm.

Marinated mushroom and artichoke salad with tarragon vinegar dressing, chilled 24 hours and served on greens. Italian-style cold appetizer with sharp, herbal flavor.