3,102 papet recipes

Marinated asparagus bundles tied with blanched green onion strips and marinated in red wine vinegar with oregano and tarragon. An elegant make-ahead appetizer.

Crisp butter wafers pressed paper-thin and baked until barely golden. A simple six-ingredient cookie with a delicate snap and pure butter flavor.

Baked spinach balls with herb stuffing mix, parmesan, eggs, and butter. Crispy outside, tender herby inside, freezer-friendly party appetizer that always disappears first.

Savory olive muffins with chopped black olives, grated onion, fresh mint, and olive oil. Greek-style savory muffins for picnics, brunch, or appetizer trays.

Smoked mackerel cheese log blended with cream cheese, horseradish, lemon, and celery, rolled in crushed almonds and parsley. A Maritime Canadian appetizer for crackers.

Blanched escarole leaves stuffed with marinated chickpeas, fresh tomatoes, garlic, and white wine vinegar. A vegan, low-fat Italian appetizer served at room temperature.

Raw mushroom dip with whipped cream cheese, fresh chopped mushrooms, onion, and parsley. A no-cook appetizer spread for crackers or open-faced sandwiches.

Emeril-inspired masa corn cakes with chili powder, topped with white wine chive cream and caviar. An elegant appetizer that turns simple corn into something show-stopping.

Bacon walnut feta focaccia tops a pre-baked flatbread with crisp bacon, toasted walnuts, briny feta, and green onions. A 25-minute appetizer or wine-night snack from a store-bought crust.

Bay scallop ceviche cured in fresh lime and lemon juice with red pepper, cilantro, and green chile. No cooking needed for this bright, citrusy Mexican appetizer.

Silky baked shrimp custard with baby shrimp, fresh ginger, dry sherry, and fish sauce, topped with toasted sesame seeds. An elegant Asian-inspired appetizer or light main that's smooth, savory, and surprisingly simple to make.

Ancient Roman walnut spread made with ground walnuts, liquamen (fish sauce), grape juice, olive oil, and cumin. A historical appetizer shaped like a fish and served with bread or crackers.

Kipper pate slices layer creamy smoked fish on golden puff pastry, finished with a cool cucumber-mint dressing. A British appetizer that handles a dinner party with quiet confidence.

Salt cured leg of lamb brined for two weeks and air-dried for months in the Norwegian tradition. Sliced paper-thin and served with butter, eggs, geitost, and flatbread.

Rumaki, the retro bacon-wrapped appetizer, done three ways with shrimp, sea scallops, and sweet dates. Marinated in a garlic-ginger brown sauce, then grilled until the bacon crisps. A party platter in every bite.

Steamed mussels topped with a Thai-spiced fish mousse of ginger, lemongrass, shrimp paste, and basil. An elegant bamboo-steamer appetizer for a Southeast Asian dinner.