F&W’s Ultimate Guide To Appetizer Recipes

Great chefs and experts share recipes for all sorts of starters, from party dips to terrific make-ahead hors d’oeuvres.

Glazed Beet and Burrata Toasts (photo at right)

New Appetizer Recipes

Chicken Wings with Molasses Barbecue Sauce

These super-flavorful crusty wings from Adam Perry Lang, founder of NYC’s Daisy May’s BBQ, are fantastic with or without Lang’s sweet-and-sticky barbecue sauce.
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Herbed Zucchini Feta Fritters

The fritters are terrific on their own or dipped into the yogurt-cucumber sauce.
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Salmon Carpaccio with Lemon Aioli and Pork Rind Crumble

After Paul Qui won the Top Chef Season 9 title, F&W decided to throw him one more challenge: Create a dish based on four ingredients, including salmon and pork rinds.
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Crab Imperial with Red Pepper

Crab imperial is a classic Maryland dish made with blue crab. In place of the mayo, Michael Mina makes a hollandaise sauce, which makes the spread even silkier.
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Avocado Crostini Two Ways

Cookbook author Katie Workman adds salty, briny anchovies to her parsley pesto for adult guests. For kids, she leaves the avocado crostini plain.
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Smoky Popcorn

This smoky mix of popcorn and Japanese rice crackers is from chef Peter Rudolph.
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