Appetizers

Our secret to making this classic finger food extra irresistible? Brush the puff pastry with honey mustard before baking these pigs in blankets.

These stuffed jalapenos make a great party appetizer. The recipe can easily be doubled for a crowd.

You'll want to put these pickles on every sandwich and burger you make.

Crushed red-pepper flakes, a few cloves of garlic, parsley, and oregano add plenty of flavor to these sautèed shrimp. Serve alone or with our Spaghetti with Radicchio and Ricotta.

Greek yogurt imparts a silky texture to this hummus without tahini.

Don't let the sinister name throw you -- these bacon-wrapped dates couldn't be more delicious. Martha takes them to the next level by stuffing the dried fruit with pungent Stilton.

Few dishes are as versatile as hummus—the creamy chickpea-and-tahini purée makes a great dip for crackers and crudité, a flavorful spread on a pita sandwich, or a plush landing pad for herbs, vegetables, and even meat. This recipe is from Brooklyn-based chef Einat Admony and is featured in her cookbook, Shuk ($27.54, amazon.com).

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

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.

Toasted pecans and maple syrup complement the creamy Brie in this hors d'oeuvre. For the best texture, let the cheese cool before topping it with the syrup mixture.This recipe is by Everyday Food reader Kathy Quinn of Montclair, New Jersey.

Deviled eggs are a classic and one of Martha Stewart's favorite hors d'oeuvres. Deviled eggs are crowd-pleasing party snack that are the perfect way to start a casual evening. Make this creamy deviled egg recipe and get your party started in 30 minutes or less!

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.

To make the sauce for these Thai-inspired kebabs, simply pulse cashews and curry paste together with water. Consider using other nuts, too, like peanuts or almonds for future dinners.

Whether you eat them as is, or pack them in an herbed oil, these tomatoes are flavorful and versatile. Try them with salads, pastas, or toasted bread.

For an easy and elegant summer dinner, bake this cheesy tart that showcases juicy slices of heirloom tomatoes paired with flaky store-bought puff pastry, buttery brie, and briny capers. Simply pair with salad greens for a main course or cut smaller slices and serve as an appetizer.

We like to think of this recipe as an Italian grandma's take on classic chicken noodle soup.

Just like the soup it's inspired by, Peruvian aguadito de pollo, this recipe doesn't skimp on cilantro. Rice and potatoes make it substantial enough to serve as a main dish.

Especially when made with plump, in-season asparagus, this dish makes for a sophisticated, visually pleasing appetizer.

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

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.

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.

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).

No tomatoes here! Just creamy avocados amped up with lime juice, onion, jalapeno, and cilantro.

Be sure to buy live mussels. Any open mussels that do not close when you press their shells a few times are dead, and you should discard them.