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Sweet mango chutney with a hint of curry adds an ethnic flavor to these dainty toasts.
Patience is the key to making this flavorful pâté.
For this hearty dip, we found that frozen artichoke hearts held up better than jarred ones.
Traditionally served as a snack, this fish mousse is steamed in intricately folded banana leaf cups.
Calabrians in Italy sometimes add sliced cured sausage to this popular frittata on Easter, to celebrate the end of Lent. This recipe appeared in Janet Fletcher's "The Shepherd's Way," about ricotta made by Calabrian farmers (August/September 2008).
This recipe for creamy and piquant salmon tartare comes from Jeremy Marshall, the owner of New York’s Aquagrill restaurant.
These bacon-wrapped bites of chicken liver and water chestnuts were ubiquitous on pupu platters in the mid-20th century.
This recipe is based on one that appears in the Joyce Chen Cook Book (J. B. Lippincott, 1962) by the author of the same name.
This is a favorite New England preparation for stuffed quahog clams.
This appetizer is loaded with spicy chorizo, assorted chiles, and hearty black beans.
This Southeast Asian combination of sweet, salty, spicy, and tart flavors makes a great cocktail snack.
These soft and tangy rolls are the best when they're eaten still warm and gooey.
Use hearty whole wheat bread for this simple and appealing dish.
These "fries" are reminiscent of the panisses, or chickpea-flour fries, of Nice.
Delicate and beautiful, these tarts combine earthy mushrooms and creamy fresh favas.
The Portuguese sausage linguiça is a staple ingredient in Hawaiian cuisine and a spicy addition to these clams.
A savory tart of fresh zucchini, zesty tomato and creamy feta.
This deep dish pizza pie is filled with five kinds of cheese, an abundance of eggs, and a miniature deli of cold cuts.
From the Emerald Isle comes this inventive dish incorporating Irish artisanal cheese and—of course—potatoes.
Sweet and spicy, these pecans can be quite addictive—consume them at your own risk.