Appetizers and Snacks

In this appetizer, red pepper and cayenne provide some heat, which contrasts nicely with the creamy feta cheese and tangy lemon and herbs.

These aromatic spiced walnuts are slightly sweet with a delightfully crisp texture. Serve alone or pair them with other foods, particularly cheeses and fruit.

“I grew up on the Gulf Coast of Texas, where my family enjoyed the abundance of fresh seafood,” says member Elaine Sweet. “I took my mom’s classic crab cake recipe and updated it to reflect my family’s tastes. We love spicy foods with good texture; cilantro and lime juice are two of our favorite accent items.” After adding a few ingredients, Elaine substituted a lighter, more flavorful sauce for the traditional tartar sauce.

Smoked Salmon with Creme FraicheCooking Pleasures1/2 lb. smoked salmon with peppercorns, flaked* 3 tablespoons minced shallots 2 tablespoons fresh lemon juice 2 tablespoons capers 1 tablespoon chopped fresh parsley 1 teaspoon chopped fresh tarragon 1 thin loaf French bread 2 tablespoons crème fraîche Fresh tarragon for

“I’m from Ireland, and at Christmastime, my family’s typical menu includes smoked salmon,” says member Liz Oliver. She created this salmon mousse with avocado sauce for a slight holiday change and received high praise. To her, it evokes memories of home.

Sirloin steak is perfect for this recipe because the short cooking time preserves the steak’s inherent tenderness.

Good smoked salmon deserves star treatment. For an elegant appetizer or brunch entree serve it in crisp, melt-in-your-mouth phyllo shell garnished with lemon wedges. Accompany with a salad of mesclun greens and cucumber tossed in a light lemon vinaigrette.

This creamy spread is a cinch to make, although you'll need to leave enough time to let the flavors blend in the refrigerator.

This creamy sauce is bursting with spicy flavor. If you're a hot food fanatic, you'll love the additional bite it provides to the already fiery shrimp.

This snappy cocktail sauce is inspired by the Bloody Mary drink.