We’ve rounded up a quick and delicious array of appetizers, snacks, and starters for parties, big and small.

Recipe: Artichoke dip

It begins with mayonnaise, feta, sliced canned artichoke hearts, and pimiento (the red inside green olives), which are baked together until they’re hot. Instead of pimiento, the spread is also great with Spanish piquillo peppers or peppadews. Even when the dish cools off, the dip is still delectable. The ingredients may not sound as if they will make something terrific. They do.

Recipe: Green pea hummus

Frozen green peas lend pureed canned chickpeas their bright green color. Adjust the heat, if you like, adding more jalapeno to make a spicier spread.

Recipe: Bay scallop ceviche

In a ceviche, fish is “cooked” in an acidic marinade. In this recipe, sweet Nantucket bay scallops, in season now, are left in lemon and lime juice.

Recipe: Goat cheese and caramelized onion empanadas

You can make the empanadas ahead and freeze them (unbaked) on a rimmed baking sheet. When they are frozen, pile them into a plastic bag. Give frozen empanadas a few extra minutes in the oven.

Recipe: Eggplant banh mi

The dish is a riff on the popular Vietnamese sandwich and includes pan-fried tofu, homemade pickled vegetables, and cilantro.

Recipe: Ricotta-herb dip

A simple ricotta-herb spread, made with lots of aromatics stirred into skim-milk ricotta.

Recipe: Pecan cheese ball

Cream cheese and butter lend a spreadable texture to this spherical hors d’oeuvre, while cheddar and a dash of hot sauce add flavor. For the best color, pulse gently once the roasted red peppers are added. Make this a day in advance for the flavors to mellow; set the ball in a small bowl with a rounded bottom so it keeps its shape. Serve with mai tais, martinis, and Manhattans.

Recipe: Parmesan twists

Twist commercial puff pastry with shredded cheese into flaky sticks for a classic cocktail snack.

Recipe: Parmesan clams

In Chile, where this popular dish is called machas a la parmigiana, you’ll find it made with Pacific razor clams. New England littlenecks make a fine substitute. Although Parmesan and shellfish seem an unlikely pair, the results are delectable.

Recipe: Swedish meatballs

Use torn bread cubes in place of bread crumbs to make a delicate meatball which absorbs more sauce.

Recipe: Caponata flatbread

Diced roasted eggplant is the main ingredient in caponata, which highlights Arabic and Spanish influences on Sicilian cuisine. Think of it as a variation of French ratatouille. Caponata includes plump green olives, briny capers, and celery.

Recipe: Potted shrimp

Potted shrimp is a British dish once used for preservation. Butter was ladled over cooked shrimp, sealing the crock, and protecting the seafood in much the same way as a French confit protects cooked duck. This version uses less butter and a little cream cheese and can be made a day in advance.

Recipe: Broccoli rabe bruschetta

In Italy’s Puglia, the region where Carla and Christine Pallotta’s mother’s family is from, tender greens are often tossed with raisins and pine nuts.

Recipe: Tamari almonds

Tamari, which is a soy sauce, gives a savory and somewhat smoky note to these sweet and salty bites. Roast the almonds long enough to really caramelize the sugar. This guarantees crispy almonds that will not stick together once they cool.

Recipe: Tuna stuffed Peppadews

These colorful peppers, stuffed with tuna salad, combine sweet, salty, spicy, and piquant flavors.

Recipe: Shrimp with Romesco sauce

Shrimp in their shells (heads and tails intact) are a popular tapas, accompanied by a sauce such as Romesco, which is typical in the Catalan provinces, writes Penelope Casas in “Tapas.” Romesco is made like mayonnaise, but instead of beginning with an egg, the base is bread, almonds, and roasted tomato and garlic. Then you whir in olive oil until it has a creamy consistency.

Recipe: Eggs with caviar

Don’t pass by that carton of eggs. Take half a dozen, cook them in barely simmering water until the yolks are bright yellow, peel, and garnish. Red caviar (no need for the real stuff here) is a smashing adornment, but so is a sprinkle of parsley and salt. The world’s most perfect food turns into party fare.

Recipe: Cheese-olive bread

Basically a really tasty open-faced melted cheese sandwich, these toasty strips begin with a narrow French baguette about 14 inches long (or use a smaller oval loaf that’s about 10 inches long).

Recipe: Pork meatballs with sweet-and-sour cider glaze

Chiara Bistro owner Steve LaCount likes the versatility of these pork meatballs. “You can change the herbs and spices and have a totally different version,” says the Westwood chef.

Recipe: Tuna poke

Tuna poke (pronounced PO-kay) is a traditional Hawaiian dish served at luaus, block parties, and holiday gatherings. Every family has a recipe, which might include jalapeno, nori, or Japanese spice mixtures, such as tograshi and furikake. Simpler versions contain only onion, soy sauce, and sesame oil. Here, avocado lends creaminess and cucumber adds crunch, while seaweed salad ups the oceany flavor. Serve on crispy wonton chips.

Recipe: Spicy whipped feta spread (Dishing)

Whipped French feta with a couple generous spoonfuls of the brick-red pepper spread, a little maras pepper (this is the Turkish version of crushed red pepper), some grated onion, and fromage blanc.

Recipe: Chili-lime chickpeas

Chili-lime chickpeas are like salty bar snacks, made easily while they deliver big results.

Recipe: Rumaki

This recipe comes from “Taboo Table’’ by Jeff “Beachbum’’ Berry. Jessica Shires, who contributed the recipe for the mid-century party, says that after frying, “I usually always bake them a little bit, too. My mom always used to serve them with a dipping sauce that was made with grape jelly and mustard.’’

Recipe: Cheesy baked baguette thins

Beer aficionados will love cheesy baked baguette thins, covered with cheddar, Parmesan, paprika, and cayenne. Use a day-old French bread or pop one in the freezer for a few hours, which makes it easier to cut very thin slices. Toss the slices with butter and cheese topping, lay them out in a pan, and toast until crisp.

Recipe: Edamame hummus

Usually made with chickpeas, hummus can also be pureed with edamame, which offers a fresh and colorful change of pace. Buy shelled beans fresh or frozen. Serve with pita bread and raw vegetables.

Recipe: 5-layer dip

The classic seven-layer dip is now five, with dark beans forming one layer, then cheese, salsa spiked with sriracha, more yogurt, and a topping of chopped pickles, olives, and toasted pumpkin seeds.

Recipe: Creamy avocado dip

At evening meetings, potlucks, and parties, this healthy dip can accompany fresh veggies instead of chips. Greek-style yogurt has a thick texture, but you can use traditional yogurt too. Or thin the dip with skim milk to use as a salad dressing.

Recipe: Shrimp ‘cocktails’

To make fetching shrimp “cocktails,” set a cooked shrimp at the edge of a shot glass filled with a gulp of spicy tomato juice.

Recipe: Crudites with lemon-tahini dressing

Make a light, lemony tahini dressing that looks lovely drizzled with good olive oil and sprinkled with sumac (or paprika). Choose 3 or 4 of the veggies suggested below, or whatever else looks good at your market.

Recipe: Pimento cheese spread

’50s favorite, this cheddar spread is studded with pimento and mixed with Tabasco, mustard powder, and parsley to give it a lift. Pack it into a bowl and pass with crackers or spread it inside celery stalks.

Recipe: Glazed bacon-wrapped shrimp

Microwaving the bacon before wrapping the strips around the shrimp lets both ingredients grill quickly without overcooking. If you don’t have agave nectar, use honey with delicious results.

Recipe: French onion dip

The flavor in this updated classic comes from caramelized shallots. While they cook, don’t stray far from the stove; there is a fine line between browned and burned. A drop of truffle oil adds a warmth that you do not get in onion-soup mix.

Recipe: Eggplant caviar

Eggplant caviar is more time consuming, and pairs nicely with a light red wine. Slow roasting eggplant gives it a soft, caviar-like texture. The dip comes together quickly once the eggplant is cooked.

Recipe: Pan-roasted lamb lollipops

If you have a chance to get to the supermarket, grab a few lamb rib chops, “French” the bones to remove all the meat, and pan-fry the nuggets until they’re pink and juicy.

Recipe: Mulled cider-glazed bacon

Be sure to use a rimmed baking sheet to contain the rendered fat from the bacon (lining it with foil eases cleanup). It’s OK for the bacon slices to nudge against each other in order to fit the entire pound on the rack. Last, resist any temptation to use thick-cut bacon – it won’t crisp properly.

Recipe: Cheesy focaccia

With a short rising time and not much kneading, focaccia is a great project for novice bakers.

Recipe: Roasted hubbard squash with fontina sauce

Mario Batali has lots of appealing weeknight dishes in his book, “Molto Batali: Simple Family Meals,’’ this roasted squash with cheese sauce among them.

Recipe: Cornmeal crackers

These beautiful yellow cornmeal crackers caught my eye in “The Italian Table” by Ron Suhanosky. The idea of making crackers sounds daunting, but you mix a simple dough with a spoon, roll it between sheets of parchment paper, then bake the large sheet. When it’s firm enough, you cut the crackers and return them to the oven to brown.

Recipe: Eggplant roll-ups

Create long, wide planks by slicing the eggplant lengthwise, then grill and fill with roasted red peppers and mozzarella. Roasted red peppers are available in jars at many markets, but it takes only a few minutes to grill your own. Blacken the skins completely so they come off easily when cool. Serve these on their own or accompanied by pasta and garnished with pesto or a favorite marinara and a sprinkle of fresh herbs.

Recipe: Ricotta with honey and sea salt

Buy fresh ricotta and scoop it onto toasted rounds, then drizzle with honey and a spark of sea salt.

Recipe: Roasted potato planks

Those forlorn potatoes need a good scrub. Slice them lengthwise into thick planks, and roast them in a hot oven into long, crisp chips. You’ll hardly believe you made them yourself.

Recipe: Egg salad mini clubs

Turn hard-cooked eggs and a little mayo into a creamy salad, slice the cucumber, and assemble mini clubs.

Recipe: Goat cheese with olives

Pit and chop a few olives, stir them into the goat cheese, and it’s a spread.