Appetizers and Snacks

Process all ingredients in food processor until creamy and smooth. (Mixture should not be chunky like guacamole.)

Baby shrimp are just the right size to be served on slices of bread, and because they’re sold cooked and peeled, preparation time is minimal.

You won’t need a dipping sauce for these crowd-pleasing wings. Smoky bacon and an Asian-influenced marinade make them tasty enough to fly solo.

This rustic stuffing pairs nicely with the earthy artichokes. Toasting the bread crumbs adds a deeper flavor to the stuffing, and the addition of fresh herbs and prosciutto livens up even early spring tomatoes. Include these in a light meal of homemade soup and bread, or serve them as an elegant opener to a dinner.

Creamy baked feta is a favorite Greek meze, or appetizer, served with crusty bread and kalamata olives. Look for an imported Greek, French or Bulgarian feta without much liquid. Serve with a chilled dry white wine, such as Sauvignon Blanc or Pinot Grigio.

Member Lillian Kayte says her recipes are often inspired by her trips abroad. This dish is based on one she had in Rome several years ago. Unable to find the semolina needed for the original, Lillian substituted grits. “It’s been a favorite comfort food ever since,” she says. We recommend serving it as a side dish for any roasted meat.

Serve this spread in a bowl set inside a hollowed-out fresh artichoke, surrounded by cut-up vegetables and French bread slices.

Look for all kinds of Halloween cookie cutters, bats included, in your grocery store.

Southern crab cakes are quite similar to the classic Chesapeake Bay ones, except that they usually contain Worcestershire sauce. Here, shrimp is added to the crabmeat for an additional twist. These cakes are served New Orleans-style, with a tangy rémoulade sauce of mayonnaise, gherkins, horseradish, capers and a hint of lime.