Appetizers and Snacks

These empanadas, little savory pies or turnovers, feature beef and currants for an appealing sweet-savory contrast.

Littlenecks, countnecks, Manila or other hardshell clams are ideal for this beer- and mustard-seasoned broth. Serve the clams with lots of hearty, crusty bread for soaking up all the juices.

These pretty pancakes are reminiscent of German potato pancakes, but the beets and chives reveal a Scandinavian influence. You could substitute a handful of chopped fresh dill for some or all of the chives, if you like.

Serve these quesadillas while relaxing on your patio on a perfect summer evening. If using a skillet on the grill to finish the quesadillas, make sure the handle is heat-resistant. Otherwise, finish them on the stovetop. Serve the quesadillas with your favorite salsa, guacamole and/or sour cream.

Spread this tapenade on baked baguette slices or serve it as a dip for raw vegetables.

This creamy dip gets tang from blue cheese and a touch of sweetness from caramelized onions.

A rich, buttery crust enrobes a lively layer of sharp cheese, fruit and toasted nuts.

This quick appetizer makes the most of a trio of fresh garden herbs: basil, rosemary and oregano.

It’s amazing how crunchy peanuts and pungent chiles enhance the intrinsic sweetness of tomatoes. For a more vibrant presentation, use different colors of tomatoes. And to keep the bread from getting soggy, let your guests assemble these from the serving platter.

Cambozola, a mild blue cheese from Germany, and pears make a delicious bite-size combo.