Appetizer Recipes

Vietnamese vegetable spring rolls (cha gio chay) with cellophane noodles, tofu, shredded potato, tree ear mushrooms, and leeks wrapped in crisp rice paper. Fried shatter-crisp on the outside, tender and fragrant inside.

Onion caviar with black-eyed peas, sweet Vidalia onions, green bell pepper, pimentos, and garlic in Italian dressing. A Southern marinated appetizer or side dish, best made overnight.

Fresh tomato salsa with jalapeño, garlic, cilantro, and lime. Basically classic pico de gallo with a sharp Mexican kick, ready blender-free in about 15 minutes.

Marbled herbed chicken pate with sweet leek and shallot, swirled with a spinach-basil layer. A silky French-style mousseline for elegant entertaining.

Vegan sorrel and haricot bean soup with a bright lemony tang from fresh sorrel leaves sieved into a creamy blended bean base. Finished with soy milk for silky body.

Shucked oysters topped with fermented black beans and a savory sauce of soy, sesame oil, vinegar, and chicken broth, steamed for just 2 to 3 minutes. An elegant Chinese appetizer that's quick and impressive.

Sharp cheddar cheese crisps made with just 4 ingredients: aged cheddar, butter, whole wheat flour, and salt. Crispy, savory baked crackers ready in 20 minutes.

Classic Swiss fondue with grated Swiss cheese melted into sauterne wine with garlic, nutmeg, and Worcestershire. Served with French bread cubes for dipping.

Simple lobster spread with chopped lobster meat, mayonnaise, scallions, and black pepper. A four-ingredient appetizer that chills for two hours and serves with crackers.

This no-cook SPAM dip blends minced SPAM with cream cheese, sour cream, dill, basil, and paprika for a savory spread that's ready after a quick chill. Scoop it up with crackers or Doritos for easy party snacking.

Watercress and leek soup sweats leeks and watercress in margarine for 15 minutes, simmers in stock, then blends smooth. A peppery, vibrant green soup in 30 minutes.

Fettunta Toscana is Tuscan grilled bread rubbed with raw garlic and topped with fresh tomatoes, basil, and olive oil. The original Italian bruschetta, simple and seasonal.

Three-cheese ball with blue cheese, sharp cheddar, and cream cheese rolled in chopped walnuts or pecans. A classic make-ahead party appetizer with bold, savory flavor.

Low-fat broccoli and mushroom dip made with cottage cheese, plain yogurt, garlic, and sauteed mushrooms. A lighter vegetable-packed party dip with creamy texture and no sour cream or mayo.

Creamy mushroom soup made with ground cashews instead of dairy, spiked with cayenne and sea kelp for a rich, vegan-friendly bowl ready in 30 minutes.

Roasted eggplant and pepper salad with celery, garlic, black olives, red wine vinegar, and oregano. A make-ahead Italian antipasto served at room temperature.