Appetizers

Spread this savory bacon jam on bread for a holiday appetizer and send your guests home with a jar.

The pan juices that are released from baking the scallops mix with creme fraiche and white wine to create a delicious garlicky sauce. Serve this gratin with crusty bread for dipping, or for a heartier dish, serve over thin spaghetti tossed in olive oil.

Crostini are perfect spooned high with your pick of toppings.

Serve sausages and cheeses with crackers, grainy mustard, cornichons, apricot jam, and olives.

This dip is what bagels dream about. With a kick of horseradish, this smoked salmon dip packs all the flavors of your favorite New York deli in to one bite.

These tasty and convenient Latin-American-style turnovers can be frozen for up to three months, individually wrapped in plastic and placed in resealable plastic bags. There's no need to thaw before baking, they can go right from the freezer to the oven.

Potato chips are the natural accompaniment to our Tuna Nicoise Sandwiches; ours are sliced russets that are baked, not fried.

Crunchy potato croquettes, a great way to use up leftover mashed potatoes, flatter any meal.

In less than 15 minutes, you can prep this roast chicken wing recipe from Emeril Lagasse with help from the kids. Serve it with your family's favorite dipping sauce.

Oysters take very little time to cook. Our pan-broiled hors d'oeuvre, which consists of oysters tossed with herbs and showered with olive oil and Parmesan, spends just minutes in the oven; serve with crusty bread for soaking up the sauce.

Add savory or spicy flavors to party nuts with our food editors' favorite add-ins.

Serve unexpected food that's as pretty as it is tasty.

Made from a combination of beef and pork, these meatballs are a Scandinavian favorite that goes from appetizer to main in a flash (just add noodles). It's a tradition to serve them with sweet-tart lingonberry jam; if you can't find it, grape or red-currant jelly is a good substitute.

No stove, no oven, no problem! These no-cook appetizer recipes are proof that you don't need heat to make a scrumptious starter.

These zesty melt-in-your-mouth ravioli combine a classic ricotta filling with lump crabmeat. The fresh acidity of lemon adds to the delicacy of this dish.

This shrimp appetizer couldn't be easier to make. Simply poach the shrimp in water, then tossed them with butter and Old Bay Seasoning, which provides the spark.

The secret of delectable fries lies in the frying process. The oil needs to be just the right temperature—too cool, the potatoes will absorb the oil; too hot, the outsides of the potatoes will burn.

This rich, creamy dish makes the perfect party dip. Otherwise, you might devour it all yourself.

Make way for little squares of heaven -- these fried morsels are sure to be voted most popular at any party. You can (and should) prepare the stovetop macaroni and cheese a few days ahead, since it will firm up in the refrigerator, for easier cutting. Then follow a two-step breading process, using panko instead of regular breadcrumbs for a crust that's crisp yet light. Don't be put off by the yield; the squares fry quickly, in three or four batches, and you can reheat replenishments over the course of the evening -- whenever the platter is wiped clean (which will be often).This recipe originally appeared in "Martha Stewart's Appetizers" (Clarkson Potter).

These set ups will make you re-think how you display your cocktail hour and reception snacks.

This recipe appears in our cookbook "Martha Stewart's Vegetables" (Clarkson Potter). Thinly layered, slightly spicy yellow onions are used to make the light, crisp rings at Balthazar in New York City. (This recipe is adapted from the restaurant's cookbook, and it is Martha's hands-down favorite.) Beer flavors the batter and adds body, thanks to the bubbles. Baking powder, a leavening agent, helps to enlarge these bubbles as the batter fries.

If you would prefer a simple lemon risotto, omit the asparagus and peas.

Steak-and-cheese quesadillas, served with a side of black-bean salsa, make a quick, delicious dinner.

Bacon and scallops are a classic combination. Here, the smoky-and-sweet pairing is used as a savory topping for our Sauteed Zucchini and Wax Beans.