Starter

Magical mini versions of Juicy Lucys, cheese-filled burgers that hail from Minnesota.

Known as the "caviar of the South," this pimiento cheese recipe can be used as a dip for a party, or spread it on a sandwich for the ultimate grilled cheese.

This recipe is also good with clams, shrimp, or any other quick-cooking seafood you’re in the mood for.

You may be able to find pre-made everything spice in the grocery store for these palmiers. If not, it’s easy enough to make. Double the recipe and keep it around for topping plain yogurt.

These cheesy bites puff in the oven and taste like gougères, aka fancy French cheese puffs, but this recipe makes them way easier.

Getting the bread out of the crust is a little tricky for this recipe, but once you do, you’ll be wondering what else you can stuff in there.

Starting with store-bought puff pastry for this recipe means these crispy, buttery, savory palmiers only look hard.

You’ll probably have some of this deliciousy bacony butter leftover from this recipe, in which case you should probably serve it atop a juicy steak. Obvs.

Think of this recipe as your favorite bacony wedge salad reimagined as an additive party snack.

The lime juice and oil will keep the avocado from turning brown, but it’s a good idea to make this pico de gallo recipe right before you serve it.

Sadly, you’re not going to be able to waltz down to the corner store and pick up escargots and shells. But this recipe is still worth the effort.

Golden raisins would also work nicely in this yogurt dip recipe instead of the dried apricots. You want a little sweet to play against the bite of the garlic and the brightness of the herbs.

Make this recipe your thing. Serve this vibrantly hued cured salmon with an assortment of easily assembled herbs, pickles, seedy breads, and schmears.

When great dips get together, it’s magic. This recipe boasts all the beauty of a creamy onion dip with the irresistible appeal of queso.

These potato blinis are inspired by a Thomas Keller recipe. They're the ideal base for caviar.

Ah, Babybel cheese, the fancy French chef’s secret weapon for fondue—it keeps the molten mixture from separating, and its unassuming flavor lets the Gruyère shine.

Cacio e pepe works on so many things, this chips recipe is just our latest obsession with using the whole flavor combination.

This recipe for raw vegetables is the only conscionable thing you can serve right before sitting down to a heavier meal.

Smoked almonds and black olives are our suggestions for this appetizer, but use any nut or olive that you like.

This recipe is a showstopping and grown-up version of everyone’s favorite party snack—the 7-layer dip.

This figs recipe is sweet, salty, sticky, and acidic—everything you want in a one-bite appetizer.

Brushing the underside of the dough with egg wash for this pot pie recipe creates an airtight seal so that steam will push the pastry lids into a dramatic dome during baking.

For this nontraditional okonomiyaki recipe, you need to julienne the potato. Use a mandoline with the shredder attachment, or slice it very thinly into planks and then crosswise into very thin strips. Makes a terrific appetizer!

Traditional Greek skordalia is mostly garlic and olive oil with some potato or nuts added to thicken it. We flipped the ratio in this recipe: more potato, less garlic. Serve as a dip, or thin out with lemon juice and olive oil and use as a sauce for fish.