Appetizer Recipes

Pan-fried shrimp and Monterey Jack gyozas with Chinese sausage, water chestnuts, and ginger, served in a silky lime cream sauce. East-West fusion dumplings that freeze beautifully.

Store bought pie dough makes these Mexican style empanadas quick and easy.

Lomi lomi salmon is a classic Hawaiian luau side built from chopped smoked salmon, tomato, scallions, and green pepper. Mixed by hand and chilled, it's a bright, salty, no-cook dish that comes together in minutes.

Skip the mess of French toast with this quick and easy fun breakfast toast recipe. Kissed with orange and honey, topped with cream cheese, banana, and peanuts.

Rotel dip melts a pound of processed cheese with Rotel tomatoes, canned chili, and browned sausage into the ultimate game-day queso. Four ingredients, one pot, ready in 20 minutes and scoopable with corn chips until the bowl is empty.

A favorite Valencian tapa as well as a popular main dish, especially along the Costa Blanca.

Deep-fried eggplant fritters made from boiled eggplant mashed with egg, butter, and just enough flour to hold together. Crispy outside, creamy inside.

Smoky roasted eggplant dip with fresh tomatoes, garlic and lemon. A simple Mediterranean appetizer ready in under an hour.

Eggplant a la Provencale layers golden olive-oil-fried eggplant slices under a slow-simmered tomato, garlic, and parsley sauce. A chilled French summer appetizer or salad.

A cheesy chicken sandwich with bacon and avocados. Perfect for company brunch.

Tired of bringing the same thing to every party or event? Break out of your rut with this delicious festive herring spread!

Fried dill pickles get a Southern roadhouse treatment with a double-dredge in yellow-tinted milk and seasoned flour, then a hot-oil dunk that delivers shatter-crisp coating and a tangy, briny pop in every bite.

Crispy fried yam puffs (epok-epok keladi) with a savory prawn and meat stuffing. A popular Malaysian snack with a mashed yam dough shell that fries up golden and light.

Raw vegan vegetable-nut pate with pecans, walnuts, sunflower seeds, cilantro, and grated vegetables. A no-cook plant-based spread served in bell pepper cups with crudites.

Garlic stuffed mushrooms with pecans, parmesan, and a folded-in roasted garlic bechamel, baked hot until the filling sets and the tops blush with cayenne.

Gingered cabbage-beet salad with red cabbage, pickled beets, sweet cherries, crystallized ginger, and red wine vinegar. A vibrant make-ahead slaw that marinates overnight and keeps for 2 days.