Appetizer Recipes

Crispy Filipino lumpia Shanghai filled with seasoned pork and shrimp, water chestnuts, and green onions, wrapped in thin lumpia wrappers and deep fried golden.

Moroccan cucumber salad tosses grated cucumber with olive oil, vinegar, sugar, salt, and za'atar, then garnishes with cured black olives. Bright, refreshing North African side ready in minutes.

Traditional Jewish chopped liver made with chicken livers, schmaltz, caramelized onions, hard-boiled eggs, and a splash of brandy. A classic deli appetizer.

Norwegian sardine pate blends mashed sardines with cream cheese, lemon juice, and hot sauce into a smooth spread. Garnished with capers and served with toast.

Light chicken asparagus quiche built on a crisp phyllo crust instead of buttery pastry, with a lean filling of egg whites, ricotta and Swiss folded with tender chicken and asparagus. A protein-packed, lightened brunch.

Pork potstickers with ginger, garlic, soy sauce, and sesame oil in wonton wrappers. Pan-fried then steamed in chicken broth with a soy-ginger dipping sauce.

Homemade deviled ham spread with warm spices, hot mustard, anchovy paste, and a whisper of sherry. Skip the canned stuff and make a version that actually tastes like something.

Party spinach dip: the classic creamy retro dip with frozen spinach, sour cream, mayo, and onion soup mix. The recipe every potluck has on the table, served in a hollowed bread bowl.

Microwave chicken livers with mushrooms in chicken giblet gravy, cooked in bacon fat with onion. A quick, savory offal dish ready in about 15 minutes using just the microwave.

Egg foo yung: Chinese-American egg pancakes with bean sprouts and crab or shrimp, pan-fried and served with a thickened soy sauce gravy. Quick, satisfying dinner ready in 45 minutes.

Elegant sorrel frittata with red potatoes and shallots, topped with sour cream and broiled until golden. Lemony sorrel adds a bright, tangy twist to the classic egg dish.

A simple and delicious recipe that can be served with pasta, polenta or as a soup!

Kill your hunger with this delicious cheese spread that is perfect for sandwiches or crackers.

A show-stopping caviar mold set in a tangy blend of sour cream, mayonnaise, lemon juice, and unflavored gelatin. Unmold, crown with sour cream and caviar, and serve as a retro-elegant party centerpiece.

This recipe is very tasty with an interesting texture. Unless you're a fan of hard work, use a food processor. The pate was originally pounded to the proper consistency in a mortar and pestle... It can be used all sorts of ways - made into balls for soup, sliced after cooking and added to lettuce or rice paper rolls, served with shrimp chips for munchies - whatever inspires you. The cinnamon flavor is discernible but not overpowering. I've actually made this recipe and found it to be a keeper.

A scrumptious bread recipe that calls for cream cheese, feta cheese and pepperoncini peppers.