These crispy zucchini fritters make a wonderful starter or side dish, and they're a delicious way to use up your summer zucchini.
Author: Jennifer Segal, adapted from Cooks Illustrated
If you're bored with the same old appetizers, give this one a try. I serve the little salmon bundles on skewers for easy dipping. Standing the skewers in a small vase filled with table salt creates a festive...
Author: Taste of Home
This savory, herb-scented mushroom mixturecan be used in a range of dishes -- spread crostini with fresh goat cheese and top with mushrooms, or spoon them over poached eggs. It also freezes well.
Author: Martha Stewart
Here's a quick way to dress up a hot roll mix. The tender crust smothered in a saucy cheese topping will make company think that you've fussed.
Author: Taste of Home
What's game day without can't-stop-munching nachos? Featuring layers of crunchy tortilla chips, black beans and a creamy, smoky chicken mixture, this appetizer will disappear before the second quarter....
Author: Taste of Home
Oysters on the half shell are baked with spinach, and a rich, buttery sauce flavored with champagne and shallots.
Author: Martha Stewart
This rustic tart makes a good first course when served with a salad; it's also a perfect accompaniment to roasted meats or chicken.
Author: Martha Stewart
Our take on the Provencal classic le grand aioli, a bountiful spread of vegetables and seafood served with homemade garlic mayonnaise, ups the ante with two delectable dips: a tonnato sauce made with store-bought...
Author: Martha Stewart
This appetizer is delicious, easy and pretty, too! Everyone who tries it asks for the recipe. The spread keeps for several days, so it's great for making in advance for a party. But once you put it out,...
Author: Taste of Home
Combined with breadsticks or carrot sticks, this tangy cheese spread makes a satisfying afterschool snack. Pimientos are large, sweet red peppers that are usually sold in jars.
Author: Martha Stewart
Making your own cured salmon is easier than you think-and so impressive at your next dinner party.
Author: Martha Stewart
My family loves porcupine meatballs. We have been eating this retro dish for years-I just updated it with a little more spice for myself. With the electronic pressure cooker, it is ready in minutes and...
Author: Taste of Home
These cute little puffs are the hit of almost any menu! From a wedding rehearsal dinner to Super Bowl party, I make them for all occasions. -Annie Darling, Minneapolis, Minnesota
Author: Taste of Home
These Triscuit appetizer recipes are a must at any party! From salmon toppers to bruschetta bites to nachos, this versatile cracker makes some tasty starters.
Author: insanelygood
Tartar sauce gives these little egg salad sandwiches a slightly sweet flavor. -Vikki Rebholz, West Chester, Ohio
Author: Taste of Home
After tasting a delicious cheese dip at a party, I experimented at home and came up with my own version. It's fun to serve in a martini glass alongside colorful fresh vegetables. -Crystal Bruns, Iliff,...
Author: Taste of Home
These tasty phyllo tarts are filled with goat cheese and lots of cooked mushrooms.
Author: Martha Stewart
This shrimp piri piri, courtesy of Marcus Samuelsson, is a wonderful appetizer and can be found in Marcus's cookbook, "The Soul of New Cuisine."
Author: Martha Stewart
Author: Martha Stewart
This colorful appetizer is sure to please guests at any affair. My family loves it served both warmed up and chilled. -Mary Ann Dell, Phoenixville, Pennsylvania
Author: Taste of Home
These flavorful Filipino spring rolls feature shrimp, tofu, and lots of aromatics.
Author: Martha Stewart
For a galaxy of good eating, pair this creamy dip with your favorite fruits cut into star shapes! We shaped apples, kiwifruit and strawberries with small cookie cutters (you could also use a knife). Melon,...
Author: Taste of Home
Although this may sound like an "interesting" grouping of flavors, it has never let me down. Recipe requests are guaranteed as people try to guess the secret ingredient...it's mango.
Author: Taste of Home
I recently made this simple but elegant appetizer to rave reviews. This thick mousse has a lovely presentation well suited for special occasions.-Doreen Matthew, San Marcos, California
Author: Taste of Home
Shiitake mushrooms can be used in place of the matsutake, which are sometimes difficult to find.
Author: Martha Stewart
This tasty Mediterranean recipe from Deb Perelman of Smitten Kitchen makes a great appetizer for gatherings.
Author: Martha Stewart
These fancy sandwiches can seem like a lot of work, but once you've made the sauce, putting together two big sandwiches and cutting them into individual rectangles means it's no trouble at all to serve...
Author: Martha Stewart
When a friend of mine returned from a trip to Paris, she raved about the food she had and described one of her favorite meals. It inspired me to create a similar hors d'oeuvre. -Noelle Myers, Grand Forks,...
Author: Taste of Home
This cute cheese ball snowman "stands out" on any appetizer buffet. He is so much fun to "build" and always gets a warm welcome at parties and gatherings. This is one snowman who won't melt away, but he...
Author: Taste of Home
Turkey gives a different twist to these slightly sweet and spicy meatballs. For the holidays, I serve them on a tray lined with parsley and garnished with red pepper or pimientos. -Audrey Thibodeau, Gilbert,...
Author: Taste of Home
This variation of deviled eggs incorporates ranch dressing and Greek-style yogurt. The eggs fly from the serving dish at work. -Jenni Dise, Lakeside, Arizona
Author: Taste of Home
I call toasted ravioli a fan favorite because it disappears faster than I can make it. With just five ingredients, this is how you start the party. -Kathy Morgan, Temecula, California
Author: Taste of Home
Cajun seasoning adds flavor, and a crunchy coating helps keep these chicken fingers moist. This recipe makes a great appetizer to serve at any Halloween gathering. It'll "grab" the attention of kids of...
Author: Taste of Home
Portobello mushrooms make the most delicious (and healthy) pizza "crust." Save the stem ends of the portobellos to make flavorful soups and stocks.
Author: Martha Stewart
Souse is a terrine style cold cut that originated in Europe.
Author: A Coalcracker in the Kitchen
"A friend shared this refreshing recipe with us and my husband and I thought it was simply delicious," writes Cindy Winter-Hartley from Apex, North Carolina. Laced with lime, ginger and honey, the creamy...
Author: Taste of Home
Chewy cheese cups hold crisp lettuce, salty bacon, and fresh tomato in this low-carb version of a BLT. The cheese cups are chewy in a good way, like the browned edges of cheese pizza or lasagna that gets...
Author: NicoleMcmom
Heart-healthy olive oil stands in for butter and heavy cream. Plus, parsnips, a less-starchy root vegetable, pack in fewer carbs than spuds.
Author: Martha Stewart
When I'm entertaining, this colorful dish is my top menu choice. My friends can't resist the hearty appetizer topped with cheese, lettuce, tomatoes and olives. -Kathy Young, Weatherford, Texas
Author: Taste of Home
Here's a terrific healthy addition to any buffet spread. Mushrooms and pearl onions seasoned with herbs, balsamic and red wine are terrific on their own or alongside a tenderloin roast. -Courtney Wilson,...
Author: Taste of Home
Pan-seared scallops cooked in the most delicious garlicky butter sauce. An easy and simple recipe you can make at home in under 10 minutes!
Author: Katerina | Diethood
Red grapefruit, which owes its blush to lycopene, makes a tangy platform for seared scallops; the shellfish are low in saturated fat andcholesterol. Return to theHealthy Lycopene Menu
Author: Martha Stewart
Here are some irresistible, fall-off-the-bone chicken wings that everyone will love. Chili sauce and powder give them just a bit of heat, while molasses lends a hint of sweetness. They make a fantastic...
Author: Taste of Home