Appetizer Recipes

Herring in wine and sour cream marinated overnight with sliced onions, white vinegar, bay leaves, and peppercorns. A Northern European cold appetizer with tangy, sweet-briny pickled fish.

French style herbed cheese spreads softened cream cheese with oregano, garlic powder, onion powder, and milk into a five-minute Boursin-style appetizer for crusty bread or crackers.

Potato and onion tart: a crisp homemade pastry shell layered with sweet-tangy caramelized onion-tomato relish, golden pan-fried potatoes, sour cream, and paprika. A rustic vegetarian tart, hot or cold.

Devilish eggs (Cajun-style deviled eggs) with hot pepper sauce, Dijon mustard, dill relish, and pimentos. A spicy upgrade on the classic Southern appetizer with real heat.

Crab stuffed mushroom caps with snow crab, Parmesan, horseradish, and bread crumbs. Baked then broiled until golden for a hot, savory appetizer ready in 30 minutes.

A retro Southern appetizer of boiled shrimp suspended in seasoned consommé aspic with lemon, green onion, and a kick of hot sauce. Unmold onto crackers for a showstopping starter.

Spanish pan con tomate with Serrano ham slow-roasts plum tomatoes for a sweet, garlicky spread piled onto toasted baguette and topped with thin slices of jamón. A classic tapas party platter.

Broiled pita crisps with oregano and Parmesan, ready in 10 minutes. Split, spread with butter, season, and broil until golden and crunchy.

Slow cooker cocktail weiners simmered in beer until plump, then drained and glazed in barbecue sauce. Three ingredients and zero effort for a crowd-pleasing appetizer.

Open-faced pesto, tomato, and melted cheese sandwich on a roll, broiled until bubbly. Five-minute lunch with bright basil pesto and gooey cheese.

Silky butter whipped with chopped anchovies for a savory spread that transforms plain toast or sandwiches into something special.

Fried Monterey Jack cheese bites with a garlic and Italian seasoning filling, double-breaded and fried in garlic-infused peanut oil. Served with marinara for dipping.

Sweet cream cheese spread blended with apricot preserves and golden raisins, garnished with walnuts for crackers or bagels.

Sea vegetables ran be added to soups or salads, cooked alone or with other vegetables, and even brewed into teas. Their versatility in the kitchen is as wide as the ocean. When dried, the succulence and qualify of sea vegetables is not as apparent as when fresh, so it is important to choose a brand you can trust.

Elegant French appetizer with crab and mushrooms in a creamy wine sauce, nestled in an artichoke bottom and topped with silky hollandaise.

Hot baked artichoke dip with green chiles, Parmesan, and mayonnaise. Just four ingredients, 30 minutes, and a bag of tostada chips. Game day gold.