Appetizers

You say artichoke. We say carciofi. That’s Italian for “pointy leafy thing that turns meltingly tender when cooked like your nonna knows how.”

Everyone’s favorite spicy, creamy, cheesy, crispy finger food, conveniently made in the air fryer. Perfect for Super Bowl or any time a snack craving hits.

This pumpkin soup gets a boost from apples and a bite from a cupful of Irish cider. The soup, with its intense pumpkin flavor, makes for great fall fare.

Made in a single pan with so much ease you’ll be wanting to make them every night. We dare so you’ll hear no complaints.

Wanna outclass every other appetizer you know how to make? Try this little number. Deceptively simple. Impressive and infallible.

Pizza, pizza. Here it’s topped with mushrooms, pepperoni, and fresh mozzarella cheese then tossed on the grill—yes, the grill— until crisp.

To his surprise, and horror, some of the best salt cod fritters David Leite ever ate weren’t Portuguese, but Spanish. Light, crunchy, and perfectly balanced.

These subtly flavored, relatively healthful (shhhh!) sliders are the sleeper hit at The Meatball Shop. Not hard to understand why.

What’s not to love about crispy fried avocado wedges dipped in garlicky chipotle mayo?

We bet you never thought you’d hear the words healthy and nachos in the same sentence. But these Greek-style nachos, topped with yogurt, hummus, and veggies are exactly that.

An indulgent pasta made with toasted walnuts, cream, mascarpone, and gorgonzola. Worthy of a special occasion but on the table in just 25 minutes. Boom.

Finally, sweet and spicy glazed chicken wings that are as tasty as the deep-fried version but with none of the mess.

Three ingredients. One pot. And less than 15 minutes from stovetop to table—barely enough time to uncork a bottle of wine or crack open a beer. Somehow, we think you’ll manage.

A lovely combination of sweet honeyed pears, salty feta, and earthy rosemary makes an unforgettable starter. Or just a brilliant little snack to perk you up.

Shame we didn’t have these little lovelies on our plates when we were being admonished by our parents to “eat your veggies!”

Though traditionally a first course, bone marrow is sufficient enough to be both first course and last course. And maybe each course in between.

A warmly spiced tomato soup—that also has an adorable little topper made of flaky pastry—that will seriously impress your guests.

A stunner of a side dish, this luxuriantly smooth, creamy carrot and Parmigiano-Reggiano tart is certain to win friends and influence people.

Two types of coconut make these shrimp something to crave. Crispy, chewy, sweet, and juicy, they make a perfect appetizer or entrée.

Bread crumbs. Garlic. Parsley. Olive oil. And a damn hot oven. You can understand why it’s a classic.