Appetizers recipes

Crustless pepperoni pie with chopped pepperoni, cubed mozzarella, eggs, milk, and flour baked into a savory custard. A 5-ingredient appetizer or main course ready in 35 minutes.

Savory zucchini bread baked in a sheet pan with Bisquick, eggs, Parmesan, oregano, and red pepper. A crustless cheesy zucchini bake that slices into appetizer squares or a side.

Spicy salt and pepper shrimp makes an excellent appetizer or main course.

Dill egg salad lightened with nonfat yogurt, served on lettuce leaves as wraps or scoops. A low-carb, make-ahead lunch or party appetizer.

Pon pon chicken (bang bang chicken) shreds poached chicken over salted cucumber ribbons with a warm sesame-soy-ginger dressing. Classic Sichuan cold-plate appetizer or main.

Italian steamed mussels in white wine with garlic and fresh parsley, served chilled as an elegant appetizer. Just five ingredients and a simple stovetop method.

A delicious appetizer made with shrimp, garlic and a pinch of cayenne pepper.

Breaded pan-fried beef strips served with a ketchup-soy sweet and hot dipping sauce. Party-plate appetizer or hearty dinner with fries, finished in 30 seconds per side.

Homemade red pepper jelly with sweet bell peppers, apple cider vinegar, chili powder, and liquid pectin. A sweet-tangy preserve perfect over cream cheese appetizers.

This tasty appetizer can be served plain or as part of a delicious meal.

Crispy crawfish fritters with pimentos, green onions, and a splash of liquid crab boil fried golden brown. A Cajun appetizer or snack that's crunchy outside and packed with crawfish inside.

Shrimp Arnaud, a classic New Orleans appetizer of chilled shrimp marinated in a tangy vinaigrette with hot mustard, chili sauce, garlic, and chives. Dusted with paprika.

Olive sandwich spread with cream cheese, green olives, pecans, and mayonnaise. A tangy, crunchy no-cook spread for crackers, tea sandwiches, or party appetizers.

Panko shrimp: Japanese-style deep-fried shrimp in a crisp, shatteringly light breadcrumb coat. Served with lemon wedges and soy sauce for dipping. A hot appetizer that stays crunchy even at room temperature.

Classic Sicilian caponata with fried eggplant, plum tomatoes, green olives, capers, and pine nuts in a tangy vinegar-sugar agrodolce. Serve chilled as an appetizer or relish.

Mexican escabeche oysters pickled in vinegar with garlic, carrots, cauliflower, and herbs. Briefly cooked then marinated overnight for a tangy, briny cold appetizer with lime and jalapeno.