Appetizers

This garlic-infused cream cheese dip recipe couldn’t be easier, making it a party favorite. Serve with raw vegetables or crackers.

This recipe for cheddar-ale dip combines some of our favorite classic Vermont flavors. The darker brew you choose, the stronger (and more delicious) the flavor will be.

Need an Italian-inspired appetizer? Marinate small mozzarella balls in olive oil, lemon, garlic, chives, and chili flakes before wrapping them in sweet-salty prosciutto. It’s an easy, addictive antipasto presentation.

If cider-soy-glazed chicken wings sound unusual, think of your favorite orange-chicken dish at your local Chinese restaurant and you’ll see how well fruit can pair with soy sauce. These wings are crisp, tangy, sweet, and salty, all at the same time.

This green onion dip is a delightfully creamy, oniony alternative to sour cream and onion dip, with deep notes from the Worcestershire and brightness from the hot sauce. 

This easy appetizer from food editor Amy Traverso’s book, The Apple Lover’s Cookbook, makes the most of a classic flavor combination.

This polenta dish from Boston chef Douglass Williams is a customer favorite. Make the polenta in advance, so that it has time to chill and set up. Then fry it, top it with honey and Gorgonzola, and serve as an appetizer.

Inspired by Indian vegetable pakoras, these sweet potato fritters from Mayfair Farm in Harrisville, New Hampshire, are sweet and deeply savory.

These walnut-mustard gougères from award-winning cookbook author Dorie Greenspan add elegance and flavor to any menu.