Appetizer Recipes

Instead of running to the grocery store, use this dip to add an italian zip to your snacks!

Rumaki wraps bacon around chicken liver and water chestnut, then broils until crisp. The classic 1960s tiki-bar appetizer that deserves a comeback.

Marinated mushrooms simmer briefly in a tart bath of white wine, lemon juice, vinegar, and olive oil with shallots, garlic, and coriander. A chilled make-ahead appetizer ready in 40 minutes.

A delicious side dish made with tasty pickled jalapeno peppers and cheddar cheese.

Chopped chicken liver pate finished with olive oil and traditionally shaped into a fish form for festive holiday tables. Three ingredients, pure smooth liver spread, ready in 30 minutes.

Fresh fig appetizers two ways: prosciutto-wrapped quarters with lime and black pepper, or fig halves filled with pecan cream cheese. No-cook, elegant cocktail bites.

Homemade chicken nuggets with ground breast meat, cheddar cheese, and thyme get breaded and fried golden, served with creamy chive-spiked dip.

Fish en escabeche: poached white fish marinated for two days in citrus, olive oil, jalapeños, and olives, then tossed with fresh tomato and avocado. A vibrant Mexican ceviche-adjacent appetizer served on crackers or tortilla chips.

Microwave fish casserole with halibut poached in white wine, covered in a creamy butter sauce with peas, and topped with crispy fried noodles. A retro weeknight dinner ready in 45 minutes.

Savory crepe flavorings with brandy, fresh herbs, and lemon zest stirred into melted butter. A simple mix-in guide that turns basic crepe batter into restaurant-worthy main course wraps.

Relive the golden days with this delicious fondue made from cheddar cheese and onion soup mix.

Sharp cheddar and bacon freezer log blended with dry mustard and Worcestershire sauce. Slice from frozen onto party rye for an instant make-ahead appetizer spread.

Fresh pear halves filled with Roquefort cream blended with white wine and cayenne. An elegant no-cook appetizer or cheese course ready in 15 minutes.

Fresh microwave spinach in 5 minutes flat with no oil, no fuss, just clean leaves and steam. The fastest way to a tender, nutrient-packed side that actually keeps its bright green color.

Fried Beancurd with Sweet Nut Sauce (Tao Hou Tod) recipe

Deep-fried Camembert dredged in mustard-herb flour and a spicy bread crumb crust with chili powder and cayenne. Crackling-crisp outside, molten cheese inside. A 30-second appetizer.