Appetizers recipes

Clams casino tops half-shell clams with a garlic-green pepper butter and seasoned breadcrumbs, then bakes hot until the topping turns golden. A New England Shore Dinner appetizer that brings the briny bite of fresh clams alive.

Garlic garbanzos are roasted chickpeas tossed with olive oil, garlic, and fresh thyme, then served warm on toothpicks like a Spanish bar snack. A fast, low-fat, vegan appetizer that's ready in about 30 minutes.

Fannie Daddies are crispy, golden clam fritters, perfect as an appetizer or main dish. This classic coastal recipe combines tender clams with a light, fluffy batter, fried to perfection. Serve with tartar sauce and crusty French bread for a delightful seafood treat.

Try these savory turnovers, they are too delicious to stop eating. Sauteed mushrooms gives the meaty texture and delicious flavor, the pepper Jack cheese adds extra cheesy bite, and the thyme adds the fresh taste. These tasty and delicate turnovers are perfect appetizer, or can be a delicious vegetarian main course.

Savory phyllo strudel filled with Spam, rice, mushrooms, and colorful vegetables seasoned with Dijon mustard and basil. A creative way to dress up canned meat.

Sesame Pork Tidbits with Sweet and Sour Sauce recipe

These succulent buffalo chicken strips will make you addicted for sure.

Plump oysters simmered in clam broth with cream, chili sauce, and butter, then ladled over crisp toast. This New York classic delivers rich, briny comfort in a single elegant bowl.

Red lentils and carrots simmer with curry spices into a hearty soup thickened with breadcrumbs. This warming bowl takes just one pot and delivers protein-rich comfort in about an hour.

Fondue Bread with Sliced Apples and Chutney recipe

A delicious low-fat, low-sodium alternative to conventional corn chips.

A 15-minute no-cook Caesar dip made with mashed anchovies, Parmesan, Dijon mustard, and lemon juice blended into creamy mayo. The go-to party dip for veggie trays and crudités.

Raw rice mixed into ground beef meatballs creates porcupine-like spikes as they bake in tomato sauce. The rice cooks right in the sauce, soaking up flavor.

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.

Buttery almond cookies with crumbly texture bake up in 20 minutes. No chilling required for this simplified version with a whole almond pressed into each round.

A scrumptious shrimp dish that's made with anchovy fillets, ripe tomatoes and white wine.