1,373 papet recipes

Shrimp stuffed mushrooms with tarragon, cracker crumbs, and a buttered breadcrumb topping baked golden. A classic seafood appetizer that fills 24 caps in 35 minutes.

Chestnut soup with roasted chestnuts, sauteed onion and celery, simmered in a blend of water and apple juice with soy sauce and nutmeg. A naturally creamy vegetarian soup with no dairy.

Smoked ham and cheese stuffed mushrooms pack mushroom caps with a wine-deglazed ham, garlic, and breadcrumb filling, then broil under melted Monterey Jack for a savory two-bite party appetizer.

Throughout the Middle East, bureks are made by folding buttered, cheese-filled phyllo dough into little triangular shapes. Cigarro bureks taste the same but, as the name implies, are rolled into cylindrical shapes resembling small cigars.

Dolmades yialandzi are Greek stuffed grape leaves filled with herbed rice, dill, parsley, lemon juice, and olive oil. A vegetarian meze served cold as an appetizer or light main course.

Yellow Hell is a Caribbean mango marinade with scotch bonnet pepper, dark rum, coconut milk, ginger, and lime. Fruity, fiery, and built for grilled chicken, pork, or seafood.

Italian baked stuffed littleneck clams on the half shell with seasoned breadcrumbs, Parmesan, olive oil, and white wine. Broiled until golden and served sizzling.

Homemade potstickers from scratch: hand-rolled dough wrappers filled with pork, napa cabbage, ginger and water chestnut, pan-fried crisp then steamed tender. Served with a soy, chili oil and vinegar dipping sauce.

Turkish-style sauteed eggplant with a garlicky tomato sauce finished with vinegar. Salted and drained for silky, golden slices. Served warm or at room temperature.

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

Italian sweet and sour onions braised in white wine vinegar, honey, and coriander. Cipollini-style agrodolce side dish simmered until glazed and tender.

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

Roasted bell pepper rolls stuffed with tuna, capers, and parsley in a lemon-garlic olive oil marinade. An elegant Italian appetizer that can be assembled a day ahead.

Thai fried tofu triangles with a sweet-sour peanut dipping sauce made from vinegar, sugar, chili powder, and ground roasted peanuts. A crispy vegetarian appetizer.

Cheese puffs made from choux pastry, light and airy bites packed with sharp cheddar, baked golden and crisp outside, tender within. A French gougere-style appetizer for any party.

Smoky eggplant salad mashed with tomatoes, cayenne pepper, and olive oil, served chilled as a dip or spread. A simple vegetarian appetizer with a spicy kick.