Looking for appetizers for your next summer soiree or holiday party? Our collection of more than 3,000 tested and trusted recipes includes an hors d'ouevre that will keep your guests buzzing long after the last bite.
Japanese Beef and Green Onion Skewers (Yakitori)
Kids love these little beef skewers, with their sweet/salty glaze of soy, mirin and sugar.
Brown Sugar and Lime-Glazed Shrimp and Pineapple Kebabs
A little sweet, a little sticky, a little spicy… Oh! And kids will love them too!
Chicken Satay with Peanut Sauce
Skewers of savory chicken and a luscious peanut sauce for dipping. Satay is the perfect dish for introducing kids to the flavors of the world.
Beat cream cheese until fluffy. Add rest of ingredients; mix well Serve with veggies, toasted pita chips or Triscuits.
Fresh Fig and Prosciutto Pizza
This tasty and unique pizza is topped with fresh figs and caramelized shallots.
Turkey Veggie “Sushi”
Turkey from the deli is rolled in multi-grain tortillas along with crispy veggies and reduced fat cheese in this mock “sushi.”
Fig Turnovers with Goat Cheese Crema and Port Reduction
Simmered figs fill sheets of puff pastry. The turnover is served with a delicious port reduction and a silky cream sauce made of goat cheese and milk.
California Mission Figs with Brie and Fresh Thyme
Your guests will love this appetizer, starring figs and Brie cheese.
Fresh Vegetable Pizza with Cresecent Rolls Crust
Spread crescent rolls on large cookie sheet, bake and cool. Mix the next three ingredients, and spread on the cooled crescent rolls Mix the chopped…
In a small sauce pan over low heat, melt margarine. Add mayo and whisk until smooth. Add lemon juice and whisk. Take off heat when…
Deep Dish Tomato Pie
Preheat oven to 350F. Place tomatoes slices in colander in the sink in 1 layer, sprinkle with salt and pepper and allow to drain 10…
In a pot of boiling salted water, blanch asparagus for 3-5 minutes. Remove and immediately put in an ice bath. Drain asparagus on a paper…
Vegan Spring Vegetable Pot Pies
Celebrate the annual opening of your local farmer’s market with this pot pie made with the first vegetables of spring. Delectable potatoes, asparagus and edamame are baked in an herbed sauce topped with a flaky golden crust. Perfect for a Sunday supper.
Pumpernickel Toasts with Smoked Salmon and Lemon-Chive Cream
The classic combination of pumpernickel and smoked salmon gets livened up with a dollop of our tangy lemon cream.