Appetizers recipes

Fillets of Flounder in Lemon Parsley Butter recipe

Pepperoni pizza sticks made with refrigerated breadstick dough, Parmesan, and Italian seasoning, baked golden and served with warm pizza sauce for dipping.

Red and yellow pepper tart layers slow-stewed sweet peppers, provolone, and black olives in a savory custard over a pesto-painted crust. A colorful vegetarian tart that eats like the Mediterranean on a plate.

Peanut butter popcorn coated in a sticky honey and sugar syrup with whole peanuts and vanilla. Sweet, salty, crunchy, and impossible to stop eating.

Freezer-friendly shrimp quesadillas with Monterey Jack cheese, green onions, and cilantro in flour tortillas. Assemble ahead, freeze, and cook from frozen in minutes.

Lomi lomi salmon spread with smoked salmon, cream cheese, lemon juice, and green onions. A Hawaiian-inspired appetizer that takes 10 minutes and pairs with crackers or melba toast.

Loaded sheet pan nachos with chili beans, melted cheddar, homemade guacamole, sour cream, olives, and fresh tomato. Crispy, cheesy, and ready for game day.

Marinated broccoli chunks in a light rice vinegar, olive oil, dill, and garlic dressing. A crisp, no-cook appetizer that uses broccoli stalks instead of florets.

Crisp cucumber, slivered fennel, and tart Granny Smith apple tossed in an orange-mint walnut oil vinaigrette. A refreshing no-cook salad ready in 15 minutes.

Oven-baked Chinese-style spareribs glazed with a sweet and tangy sauce of tomato puree, brown sugar, soy sauce, vinegar, and chili sauce. Sticky, saucy, and fall-off-the-bone.

Pasta salad with currants, olives, and pine nuts tossed in a curry-lemon-parsley vinaigrette. A make-ahead vegetarian penne salad with Mediterranean and Indian flavors in every bite.

Broiled polenta squares topped with a quick fresh tomato and garlic sauce with parsley. A simple Italian vegetarian appetizer or snack with crisp edges and a soft, creamy center.

Armenian garlic cheese ball with farmer's cheese, walnuts, fresh dill and parsley, blended smooth and rolled in crunchy walnut pieces. A no-cook appetizer served with toasted pita.

Moroccan eggplant salad (zaalouk-style) with sauteed eggplant, grated tomatoes, garlic, red pepper flakes, and parsley. A warm, smoky appetizer served with lemon wedges.

Salmon mousse molded in a fish shape is the show-stopping retro appetizer. Flaked salmon, tarragon vinegar custard, and whipped cream set with gelatin. Garnish with pimento and olive for the eye.

Oysters Philadelphia: sherry-poached oysters on a bed of sauteed celery, topped with bechamel, Parmesan, and paprika, then baked golden on rock salt. An elegant holiday appetizer.