Appetizers Recipes
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This spinach dip won first prize in The 2015 Old Farmer’s Almanac Recipe Contest! Congratulations...
The parishioners of the Church of the Epiphany in Southbury, Connecticut, routinely package the...
We love this Asian spin on classic fall ingredients, and it’s so easy to make. The dipping sauce is...
We thought this light, refreshing salad made a terrific accompaniment for pork. Cortland apples...
These artichoke tidbits are coated with a light, puffy batter and deep-fried. Serve as an appetizer...
Ah, the elegant artichoke!
A new twist on hummus—a combination of the brilliant green dip and fragrant, earthy spiced pita ...
Fresh asparagus tips have long been a harbinger of spring. In the days before rapid transportation...
A delicious off-the-beaten-track hors d’oeuvre. However; allow ample time for any smokiness from...
Just a recipe I found and decided to add maple syrup to the sauce.
Easy to prepare and take to gatherings.
For mouth-watering dishes like this one, and much more, pick up a copy of The Old Farmer’s Almanac...
A transcendent pairing: sweet and salty, crisp and creamy.
Kerry makes her own pepper jelly (available at the winery store) using fresh Pinot Noir juice and...
Once the oysters are shucked and cleaned, this is an easy recipe – and a deliciously elegant one....
Chopped fresh mint combined with garlic makes an aromatic stuffing to intersperse between artichoke...
Mushroom caps filled with a savory mixture if chopped salami, prosciutto, cheese, and herbs – ...
Use for dipping French bread or as a marinade with fish, chicken or meats … good with vegetables...
I found this recipe as an appetizer in a New England Restaurant.
This recipe is inspired by chef Ana Sortun of Oleana restaurant in Cambridge, Massachusetts. Her...
Very quick and easy, and a great way to add variety to leftovers.
The preparation for these lemon-zingy olives originated in Lebanon, where lemons infuse practically...
Not only are these pretzels a great snack, but your kitchen will also smell heavenly while they’re ...
It’s from the many showers and church gatherings attended.
Your guests will hesitate to break into this elegant-looking creation, but once they start there’ll...
Searching Yankee's archives for appetizers from the 1930s, 1940s, and 1950s, we came across a...
Quick to prepare and lighter than standard nachos, this dish is especially good with corn fresh...
A great soup for an elegant summer dinner. The recipe is based on a Swedish dish for which...
In France, this is served with sliced black truffles, but truffle oil is a good substitute.
Breaded Fried Zucchini Rounds recipe from The Old Farmer’s Almanac Comfort Food cookbook.
Never say...
“Frequently, a guest requests this recipe. We serve it as an appetizer but with the addition of...
Betty Crocker New Cookbook – This is also good by just sprinkling salt, pepper, and grated Parmesan...
Serve as an appetizer or with main dishes.
Spicy, chunky, and oh, so cheesy!
This recipe is from the Eats cookbook, which you can get as a...
Delicious appetizer.
This appetizer is best made a day or two before serving.
This appetizer is so simple and elegant. The layers of bread, mozzarella, tomato, and basil stack...
“This is a rather simple but very tasty appetizer which I like to serve at cocktail time in a fancy...
Serve with crackers, on sliced cucumbers, or as stuffing for cherry tomatoes. –The Ram in the...
A luxurious dish for a fancy gathering. –The Four Chimney’s Inn, Nanatucket, Massachusetts
Whether you call them ceci beans, chickpeas, or garbanzos, these beans are tasty and good for you...
Stuffed eggs are always popular. If preparing for a crowd, you might want to triple the number of...
Knowing how to make a quick batch of these airy cheese puffs is one of the best skills a hostess...
Making your own cheese twists (or straws or sticks) is easier than you might imagine. Here we rely...
“We serve this at our special Holidays Evening, just before Christmas. The ball tastes better made...
This recipe came from one of my freinds, in Prineville, Oregon. This is a wonderful way to start...
Cheese-based hors d'oeuvres have always been a New England mainstay, particularly during the era...
Serve on a platter with stuffed eggs and other cheeses.