Shrimp cocktail is one of the most beloved pre-dinner dishes. Although I am the first to admit there is nothing better than a large shrimp dipped into a tangy cocktail sauce, I find it fun to experiment with ways to vary it. I created this version to go with a Mexican meal.

Muhammara is a Syrian dip that is made with roasted red peppers, walnuts and pomegranate molasses. It’s savory, sweet, slightly smoky, with just enough spice. The Pomegranate molasses in the dip is a flavor powerhouse.

GET INSTANT SUCCESS WITH THESE BITE-SIZE APPETIZERS

These new, lactose-free popovers can be baked large to serve in place of bread or in mini muffin tins for appetizers. They each have their own personality, just like our kids. 

Legend has it that the Greek goddess of love, Aphrodite, whom the Romans renamed Venus, sprang fully formed from the sea, giving birth to the idea that bivalves enhance amorous occasions. Rather than take a chance you’ll miss the Valentine’s Day passion boat, dive into your romantic repast with these fabulous baked oysters.

Melon wrapped in prosciutto has been around for centuries. In Medieval times melon was considered such a highly dangerous fruit due its cold and juicy nature that cooks would counterbalance it by wrapping it in something dry and warm. I’ve gussied up my version to make it au courant.

When you hear guacamole, you think avocados. But surprisingly, peas add a delicious sweetness and offer other advantages: They don't turn brown when mashed ahead and you can always find them ripe.

You most likely won’t be able to guess the ingredients in this extremely flavorful dip/spread. The cilantro is almost indiscernible, as is the dill. The only ingredient you will probably taste is the feta and maybe the pistachios. Let’s just say it is a marvelous blend of flavors.

In France they serve these cakes with wine as an aperitif. That works for me. I uncorked a bottle or rosé, took small bites of these cakes and decided to pass them on to you.

This crunchy salsa is the perfect topping for Shrimp and Corn Chowder, but it also great with chicken, fish and as a dip.

Thomas Keller serves these at The French Laundry as an Amuse Bouche. They are fancier there because he quickly wraps the crisps (before they crisp up) into cones around cornet molds and fills them with salmon.

Canned chipotles in adobo sauce give this clever, creamy dip an enticing heat and smokiness.

Find out how hot, puffy, chewy zesty golden cheese puffs made in the blender and baked in mini muffin tins keeps me ho-ho-ing through the holidays.

I brought these to a meeting recently and amidst platters of appetizers, so many people were talking about them and asking for the recipe that I thought you might enjoy it, too.

GET INSTANT SUCCESS WITH THESE BITE-SIZE APPETIZERS

These new, lactose-free popovers can be baked large to serve in place of bread or in mini muffin tins for appetizers. They each have their own personality, just like our kids. 

Trendy hummus can be made in a rainbow of flavors from beet to spinach. I keep mine simple by substituting buttery limas for the garbanzos, which makes it wonderfully creamy. 

How many roles can one mushroom play? How about an excellent hors d'oeuvre, first course, vegetable side dish or vegetarian entree?  Vegetables don't get more versatile than this. 

These scrumptious shrimp are so easy to make that with a little extra effort, you can increase the recipe for 2 to serve 22. 

This was such a hit at a San Francisco Chronicle holiday party that Thomas Keller of the French Laundry was so impressed he asked to meet me.  

Gruyere Gougères(ɡooˈZHer)  You may not be able to pronounce them. but these cheese filled cream puffs are one of the most delicious French hors d'oeuvre ever. Follow my step-by-step directions and you will have beautiful golden cheese puffs to impress your friends. They are a little time consuming to make, but they freeze beautifully before they are baked. . 

These are no ordinary carrots. Cooking them in honey and then seasoning with cumin makes them so flavorful that they become a conversation piece. Everyone tries to guess the ingredients. 

I am about to confess to the one thing I have never been able to cook—until now. You may have the same problem. I have the solution. Read on for the secret to making eggs fuss-free, fancy, and flavorful.