Large poached shrimp are dressed in an herbed mayonnaise and served on a bed of lettuce and avocado in this refreshing take on the traditional hors d’oeuvre. Get the recipe for Shrimp Cocktail with Avocado »

In these dainty, bite-sized appetizers, crabmeat and avocado form a creamy base for a decadent topping of caviar and edible flowers. See the Recipe for Timbale of Osetra Caviar, Crabmeat, and Avocado»

Blini are traditionally made with buckwheat flour but our recipe uses white flour for a lighter result. See the recipe for Caviar with Blinis»

Patience is the key to making this flavorful pate. Before it is assembled, the ingredients should marinate overnight, and the finished pate should set for at least a day after it’s cooked so that the flavors meld.

Adding rolled oats that have first been ground in the food processor helps hold these chocolate balls together while giving them an earthy note. Get the recipe for Chocolate Truffles »

Chef Eric Ripert of Le Bernardin in New York City pairs Kumamoto oysters on the half shell with tiny, melt-in-your-mouth cubes of aspic in various flavors.

These baked oysters are a lighter take on the traditional oysters Rockefeller.

Oyster shells act as a natural serving platter for these crispy fried oysters with a creamy, spicy sauce.

Briny, faintly spicy pickled shrimp are a staple of Southern cuisine. In this Georgia-inspired version, frozen raw shrimp are a fine substitute for fresh. Get the recipe for Pickled Shrimp »

These delicious Malaysian dumplings stuffed with minced shrimp, scallions, water chestnuts, and bamboo shoots are easy to make with store-bought gyoza (potsticker) wrappers. Get the recipe for Har Gao (Shrimp Dumplings) »

Mixed Baby Vegetable Pickles

The substitution of almond flour for conventional wheat flour in this recipe, developed by Judy Haubert, originated as a gluten-free workaround, but actually makes the cakes moister and more tender than traditional crab cakes. Get the recipe for Almond-Flour Crab Cakes with Lemon Aioli »

Perfumed with floral lavender, these fragile, crispy thin wafers are a delicate cookie to serve on their own or as a crisp contrast to creamy desserts like crème brulée, pudding, or pie. See the recipe for Lavender Tuiles »

Finger limes, sometimes called “the caviar of citrus,” add tartness and balanced sweetness to this rich dish of seared scallops in decadent beurre blanc sauce.

Chewy Almond Macaroons

Kale and fennel lend a unique sweetness to these briny puff pastry tarts. They’re perfect as appetizers, savory breakfasts, or as an accompaniment to a bowl of warm, wintry soup.

The best party foods are ones that combine comfort with luxury. Crab is an extravagant ingredient, but when used in a warm, savory dip, a little goes a long way. Get the recipe for Hot Crab Dip with Pita Chips »

Chewy, pleasantly salty caramels are flavored simply with coconut milk and sugar.

Butter and brandy makes this classic pâté rich and creamy.

A simple mix of soy sauce, mirin, and cilantro flavors meltingly tender salmon for an elegant appetizer that requires very little prep time.

Roasting beets and puréeing them with a little balsamic vinegar makes a sweet, earthy spread that’s a perfect base for slices of smoked salmon and peppery watercress.

In this creamy, refined version of liver and onions, ethereal duck liver mousse pairs with caramelized cipolline onions and mushrooms.

This fragrant sauce is a bright accent to briny oysters, but it’s also delicious with clams, steamed crab legs, and shrimp.

Bluefish gets the haute cuisine treatment at Puritan & Company in Cambridge, where chef-owner Will Gilson serves it as a smoky paté.