Earthy roasted beets are brightened by fresh orange zest and tangy balsamic for a clever appetizer, which looks beautiful presented in individual endive spears. To make this dish vegan, omit the Greek yogurt or use a non-dairy yogurt alternative.

Sour cream and fines herbes make a great sauce for cooling down a spicy snack like our fried cucumbers. Get the recipe for Fried Cucumbers with Sour Cream Dipping Sauce »

A salty, crunchy snack that will bring out the olive enthusiast in anyone. See the recipe for Fried Olives »

At Cap City Diner in Columbus, Ohio, they top potato chips with alfredo sauce, blue cheese, and chives. See the recipe for Ohio Nachos »

These poppers have a perfect marriage of textures and flavors—creamy, chive-flecked cheese cuts the bite of roasted jalapeños, while crispy bacon adds crunch.

These one-bite hors d’oeuvres are inspired by the ingredients of a classic Middle Eastern baba ganoush; they can be served either cool or hot out of the oven. Get the recipe for Roasted Eggplant with Goat Cheese Tahini and Pine Nuts »

Chef Tony Mantuano, of Chicago’s Spiaggia, combines the tangy flavors of tarragon and chive salsa verde with a zesty lemon and fennel salad in this marinated sardine crostini. See the recipe for Marinated Sardine Crostini with Salsa Verde and Fennel »

Classic tempura receives a creative twist thanks to fresh herbs. Serve these alongside a champagne cocktail. See the recipe for Herb Tempura »

Creamy feta’s pungent taste is rounded out by sweet red peppers and salty broth in this classic Greek dish. See the recipe for Baked Feta with Roasted Red Peppers and Lemon Oregano Broth »

Avocado and a light herbed mayonnaise add an elegant, unexpected touch to simple shrimp cocktail. See the recipe for Shrimp Cocktail with Avocado »