Appetizer Recipes
50 appetizer recipes converted from YouTube cooking videos.
Scoopable Veggie Corn & Black Bean Salad
A bright, protein‑packed salad perfect for meal‑prepping or serving as a dip with tortilla chips. Loaded with cucumber, red bell pepper, shallot, fire‑roasted corn, black beans, feta, and a light lime‑mayonnaise dressing, it stays fresh for days and can be customized with avocado at the table.
5 Super Bowl Snacks for the WIN
Game‑day bite‑size poutine made with buttery tater‑tot cups, fresh cheese curds, and a rich umami‑packed beef gravy. Perfect for sharing while watching the big game.
How Brooklyn’s Best Buffalo Wings are Made
Crispy double‑fried chicken wings seasoned with a dry brine, then tossed in a rich Buffalo 2.0 sauce that blends butter, Crystal hot sauce, blue cheese, grated Grana Padano, lemon juice and garlic. The recipe follows the Lorie Jane method from Bon Appétit, using beef tallow for maximum flavor and crunch.
Air Fryer Cheesy Potato Balls
Crispy, golden‑brown potato balls packed with mozzarella, halloumi and Parmesan, cooked to perfection in an air fryer. Perfect as an appetizer, snack, or side dish for any gathering.
This is my favorite appetizer recipe!
A crowd‑pleasing, easy‑to‑make appetizer featuring tender asparagus, crispy bacon bits, a blend of four cheeses, and buttery puff pastry, finished with a drizzle of balsamic glaze.
Our Most Popular Dish
A silky, savory mushroom parfait made from rescued "second‑ass" mushrooms, roasted to a deep caramel color, glazed with mirin and soy sauce, then blended with milk and cream and gently baked in a bain‑marie. Served chilled and garnished with pickled shallots, marinated shiitake, and pickled lion's mane mushrooms, this sustainable vegetarian dish is both elegant and full of umami.
I'm not frying onions anymore! Very few people know this trick! Easy, quick, and beneficial!
A beautiful and crunchy onion "flower" coated in cornmeal and herb‑parmesan breadcrumbs, baked until golden and served with a fresh avocado‑herb dip. Perfect as an eye‑catching appetizer for gatherings.
Assorted Savory Verrines
A selection of three savory verrines perfect for appetizers or a dinner party: tomato‑avocado‑smoked salmon, potato‑egg‑corn‑surimi and beet‑mascarpone. Easy to prepare, colorful and indulgent, they keep chilled until serving.
Corn Ribs
Crispy, smoky corn ribs that make a perfect vegetarian alternative to meat ribs. Fresh corn on the cob is steamed, chilled, cut into rib‑shaped pieces, quickly fried until golden, then tossed in a flavorful Como seasoning and finished with a squeeze of lime.
Traditional Vietnamese Fermented Beef Sausage (Nem Chua Bò)
A step‑by‑step guide to making authentic Vietnamese fermented beef sausage (nem chua bò) at home. The recipe uses lean pho‑style beef, dried pork skin, a special nem chua seasoning mix and curing salt to create a firm, tangy, and slightly chewy sausage that can be stored in the refrigerator for up to three weeks.
Extra crispy baked chicken wings. Watch the full length video on my channel for all the deets.
These ultra‑crisp chicken wings get their golden‑brown crunch from a simple dry rub of kosher salt, cornstarch, and baking powder, then an overnight refrigeration to dry the skin. Baked at high heat, they turn out as crunchy as fried wings without the deep‑fat bath.
Make Boursin Cheese at Home in 5 Minutes Better Than Store Bought
A homemade copy of Bosin's garlic and fine‑herbs cream cheese made with plain cream cheese, butter, a splash of heavy cream and dried herbs. No preservatives—just blend, shape, and chill for a spread that lasts 3‑4 days. Perfect on crackers, bagels, or stirred into sauces.
Crispy Garlic Chicken Wings
Chicken wings marinated in a garlic sauce, coated in a light dry batter and fried twice to achieve an ultra‑crispy crust. The result is tender, juicy and heavily flavored with garlic.
Homemade Nem Chua (Vietnamese Fermented Sausage)
A step‑by‑step guide to making traditional Vietnamese nem chua using lean beef thigh and pork skin. The recipe covers cleaning, grinding, seasoning, shaping, and fermenting the sausage to achieve the characteristic tangy, slightly spicy flavor. Includes tips for safety, troubleshooting, and storage.
Dumplings NEVER disappoint
Learn how to make simple meat‑filled Chinese dumplings and master five progressive folding techniques—from the basic pinch to the intricate pleated style—perfect for beginners and seasoned dumpling lovers alike.
Traditional Palestinian Hummus (with Measurements)
A step‑by‑step guide to making authentic Levantine hummus from dry chickpeas. This recipe covers soaking, slow cooking, and the precise blending technique that yields a silky, creamy dip perfect for mezze, pita, or veggies.
Wolfgang Puck Cooks His Oscar Menu
A refined appetizer from Wolfgang Puck’s Oscar‑season menu: crisp sesame‑flavored cones filled with a bright, spicy tuna tartare. The cones can be made a day ahead, making it perfect for entertaining. Served with a touch of tobiko or caviar for extra elegance.
Quick Fermented Pork Sausage (Nem Chua)
A fast‑track version of traditional Vietnamese nem chua made with pork, smoked ham, and pork skin, marinated in red wine vinegar and sugar, then pressed and fermented overnight for a tangy, slightly sweet, and delightfully chewy appetizer.
Crispy Shrimp Fried Spring Rolls
A step‑by‑step guide to making 20 golden, crunchy shrimp spring rolls using rice paper, wood‑ear mushrooms, glass noodles and a two‑stage frying method that guarantees extra crispiness without sogginess.
This Is How We Make Candied Salmon (Smoked Indian Candy Recipe)
A sweet‑salty smoked salmon (or trout) that’s brined, dried to form a pellicle, then smoked low and finished with a sticky maple‑garlic glaze. Perfect as an appetizer or snack, this recipe captures the rich smoky flavor of a wood‑smoked fish with a caramelized glaze.
The best fried green tomatoes you'll ever taste
Crispy, golden fried green tomatoes seasoned with Old Bay, garlic, and onion powder, just like grandma used to make. Perfect as an appetizer, side, or breakfast with grits.
How To Make Chinese Garlic Cucumber Salad (Pickles) l Sichuan Style Smashed Cucumber Salad Recipe
A crunchy, refreshing Sichuan-style smashed cucumber salad that soaks up a garlicky, sesame‑vinegar sauce. The cucumbers are lightly smashed, salted, and drained to stay crisp, then tossed with garlic, scallions, chili flakes, toasted sesame seeds, sesame oil, light soy sauce, and black vinegar. Served cold, it’s the perfect palate cleanser for spicy Chinese meals.
Scallops in puff pastry, butternut cream and green oil
Festive Christmas starter: beautiful scallops wrapped in golden puff pastry, accompanied by a silky butternut cream and a green herb oil. A scallop beard sauce in a marinière style elevates the whole.
Crispy Rice Paper Dumplings (Pork & Shrimp)
These pan‑fried then steamed rice‑paper dumplings are packed with a savory pork‑shrimp filling, sweet corn, and a hint of heat. The rice paper gives a chewy wrapper that crisps up in the pan before finishing tender in steam. Serve with a simple soy‑sesame dipping sauce for an addictive appetizer or light main course.
Recipe: Egg Rolls
A step‑by‑step recreation of Stephvnie Tea's dad’s restaurant‑style egg rolls, using ground chicken, fresh vegetables, and a simple flour‑water paste to seal crispy spring‑roll wrappers. Freeze‑proof and perfect for a snack or appetizer.
Homemade wagashi cheese (spicy cheese)
Homemade fresh cheese inspired by West African cuisine, called wagashi or wagashis. It is made from whole milk that is not ultra‑pasteurized, curdles with lemon or vinegar, then is pressed, seasoned with salt and cayenne pepper, and firms up in the refrigerator. The cheese can be enjoyed as is, sliced on bread, or fried for a crispy texture.
Corn Ribs (Vegetarian Goat Rib Alternative)
Crispy, smoky corn ribs seasoned with a homemade fermented chili‑seaweed blend and a splash of lime. A satisfying vegetarian alternative to meat ribs, perfect for sharing at a dinner party.
French Onion Soup with Bone Marrow
A rich, beef‑forward French onion soup enhanced with rendered bone marrow fat, caramelized onions, and a cheesy, toasted baguette topping. Made in real‑time on Binging with Babish, this recipe combines classic techniques with umami boosters for an unforgettable appetizer.
Shrimp Wrapped in Marinated Beef with Rice Paper Rolls
A quick Vietnamese‑inspired appetizer where thinly sliced marinated beef hugs a juicy shrimp, grilled in minutes and served with fresh herbs, rice noodles and rice paper rolls. Perfect for a light meal or party snack.
Cheesy Baked Chicken Wings
A healthier take on classic fried wings: baked chicken wings coated in a crunchy Parmesan‑cheese and breadcrumb crust, seasoned with garlic and oregano. Perfect for family gatherings or game‑day snacking.
Fermented Beef Sausage (Nem Chua Bo)
A traditional Vietnamese fermented beef sausage (Nem Chua Bo) made with fresh beef, rice paper, natural casings, garlic, sugar, salt and pepper. The mixture is tightly packed, pressed, left at room temperature for 24 hours, then refrigerated for 7 days to develop its characteristic tangy, sweet‑savory flavor. Served sliced with fresh herbs, lime, and sliced garlic.
Fried Chicken Wings - Chinese Takeout Style!
Crispy, juicy Chinese‑style fried chicken wings inspired by the family recipe from The Woks of Life. A light coating of cornstarch, flour, egg and a flavorful soy‑wine‑sesame marinade gives these wings a restaurant‑quality crunch and juicy interior. Double‑fry them for maximum crispness.
Crispy Salt & Vinegar Chicken Wings You Need
Crispy air‑fried chicken wings tossed in a tangy vinegar‑and‑salt glaze. The secret is a light coating of baking powder for crunch and a quick butter‑enriched sauce that delivers that classic vinegar‑salt flavor without overwhelming the palate.
Homemade brick pastry sheets for Ramadan
Learn how to make ultra‑thin homemade brick pastry sheets, perfect for Ramadan recipes. This light dough made with flour, salt and water rests for 30 minutes then cooks in very thin layers in a non‑stick pan. Cooking tips, storage and variations included.
Norway Gravlax – How to Make Traditional Salt Cured Salmon with Dill Authentic Nordic Recipe
A step‑by‑step guide to making authentic Norwegian gravlax – fresh salmon cured with salt, sugar, pepper and dill, then served thinly sliced with a creamy mustard‑dill sauce. The recipe includes curing times, serving suggestions, and cultural background.
Crispy Cheese‑Beef Rolls from the Air Fryer
A quick, crispy snack: juicy beef rolls in a tortilla, coated with a secret mayo‑soy sauce and finished with melted mozzarella. Perfect for parties or as a fast appetizer, completely prepared in the air fryer.
Half Sour Pickles (Malosol’nie Ogurci)
A quick‑fermented, crunchy cucumber pickle that’s only half‑sour, perfect as a snack, appetizer, or vodka accompaniment. Made with organic Kirby cucumbers, fresh dill, garlic, and a simple brine, these Russian‑style pickles stay crisp for up to two weeks in the fridge.
Binging with Babish: Lemon Pepper Wet from Atlanta
A Southern‑style take on the famous Atlanta "Lemon Pepper Wet" wings. The recipe combines a dry‑brine with baking powder for ultra‑crispy skin, a homemade lemon‑pepper seasoning, clarified butter, and a tangy buffalo‑style sauce. Wings can be baked or fried, then tossed hot with the seasoning and sauce for maximum crunch. Served with blue‑cheese dressing.
Salsa verde to strengthen that weak stomach. :)
A fresh, tangy salsa verde made from tomatillos, jalapeños, garlic, and a hint of chicken bouillon. Perfect for dipping tortilla chips or topping tacos, this quick recipe requires only a few ingredients and minimal equipment.
Butter Garlic Chicken
A quick, flavorful Indian‑style chicken starter where thinly sliced chicken breast is lightly coated, shallow‑fried to a crisp edge, and tossed in a buttery garlic sauce with green chilies, lemon zest and spring onions. Perfect with butter naan or as a stand‑alone appetizer.
Easy Smoked Fish Dip Recipe
A budget-friendly smoked fish dip made with canned smoked sardines, cream cheese, horseradish, and fresh lemon juice. Perfect for parties or a quick snack, this creamy spread delivers smoky flavor without breaking the bank.
Savory Paris Brest with cream cheese, smoked salmon and avocado
A savory version of the classic Paris Brest, filled with a silky cream cheese mousse, smoked salmon and avocado. Ideal as a starter or appetizer, it impresses without being complicated.
Facing The Inferno Challenge Hot Seat Heatwave!😋
Extreme super‑spicy chicken wings inspired by the Inferno Challenge. The wings are baked until crispy and tossed in a blistering sauce made from ghost peppers, ultra‑hot magma extract and black‑widow vinegar. Handle with care and enjoy the fiery heat!
Have you tried Rattlesnake Tails
A smoky summer appetizer where fresh corn on the cob is boiled, cut into "rattlesnake tail" pieces, slathered with butter and a flavorful rub, then smoked until tender and caramelized with barbecue sauce. Perfect for backyard gatherings.
Whipped Ricotta with Fig Jam - a quick and easy holiday dip
A quick, elegant appetizer that combines airy whipped ricotta, sweet fig jam, and crunchy pistachios. Ready in just 5 minutes, this dip is perfect for holiday gatherings, game day snacks, or any festive occasion. Serve with crackers or toasted crostini for a sophisticated bite.
Hot Honey Egg Yolks
A simple, sweet‑savory garnish made by coating fresh egg yolks in honey and curing them in the refrigerator. The result is a silky, caramel‑infused yolk that adds a luxurious touch to salads, pasta, toast, or desserts.
Cowboy Butter Takes Chicken Wings to the NEXT LEVEL
Crispy fried chicken wings tossed in a bright, garlicky Cowboy Butter sauce with lemon, herbs, and a hint of heat. Inspired by the All Wings Everything YouTube tutorial, this recipe gives you the perfect balance of a light flour coating and a rich buttery glaze that’s great for game night or a casual dinner.
Traditional Pâté de Pâques Recipe (Authentic French Easter Pie)
A traditional Easter starter from central France. A golden puff‑pastry crust encases a moist pork terrine with whole hard‑boiled eggs, aromatic shallots, parsley and rehydrated forest mushrooms. Easy to assemble, bake, and serve with a simple salad.
Tzatziki (Greek Cucumber Yogurt Dip)
A refreshing Greek tzatziki made by salting cucumbers to draw out excess water, then mixing them with garlic, Greek yogurt, fresh mint, parsley, lemon juice, and olive oil. Perfect as an appetizer, dip, or sauce for grilled meats.
Savory briouats with two fillings (meat‑vegetables & chicken‑potatoes)
Crispy brick triangles filled with two tasty preparations: a minced meat, carrot, zucchini and olive filling, and a chicken, potato, cream and cheese filling. Baked in the oven, they are perfect as an appetizer, buffet or starter.