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30 Party-Perfect Appetizer Recipes
MAY WE SUGGEST...
Cheese crisps, stuffed grape leaves, and more finger foods for entertaining.
10/10/2012
Menu: A Big Easy Cocktail Party
Brighten up chilly nights and throw a New Orleans-style cocktail party, with old-fashioned cocktails, spicy bites, and some show-stopping barbecue shrimp.
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10/07/2012
Menu: A Southern Thanksgiving
A Southern-style Thanksgiving menu showcasing all our low country favorites, from spicy collards to creamy mac and cheese and a cornbread-stuffed turkey.
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08/30/2012
Late Summer Appetizers
From sweet corn cakes topped with pesto to a goat cheese and squash tart, these 15 finger-friendly Labor Day appetizers embrace the best ingredients of the changing season.
05/11/2012
Menu: Mother's Day Tea
With a variety of decadent finger foods, from Venetian tea sandwiches to homemade gravlax with blinis, this spread is perfect to serve for a special Mother's Day treat, either as a late afternoon tea or a Sunday brunch buffet.
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04/04/2012
Paraguayan Chipa (Easter Breakfast Bread)
Traditionally associated with Easter, this cheese bread from Paraguay has a dense chewy texture similar to the classic wheat bialys New Yorkers are so fond of.
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02/24/2012
Nigerian Meat Pies
The spicy, curry-flavored meat pie, a staple of Lagosian food culture, came about when a traditional Cornish pasty met the Nigerian spice palate.
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01/31/2012
Menu: A Super Bowl Party
Like any other food-oriented holiday, there are certain Super Bowl Sunday traditions that demand to be observed. Wings, pizza, and beer are must-haves, but instead of ordering in, we've got recipes that will take you through all four quarters of snacking and cheering.
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01/30/2012
Blood Orange Salsa
This simple salsa balances the sweetness of blood orange with lime, jalapeño, and avocado.
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11/18/2011
Menu: A German Christmas
This decadent take on a traditional German Christmas menu is perfect for any holiday feast.
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11/02/2011
Thanksgiving Appetizers
Our holiday picks, from prosciutto rolls to stuffed mushrooms.
05/05/2011
Shrimp and Pea Shoot Dumplings (Har Gow)
These traditional shrimp dumplings are encased in har gow dough, glutinous dumpling skins that are opaque when raw and become luminously translucent once cooked. The pea "eyes" are purely decorative; Buddakan co-executive chef Yang Huang likes them because they make the dumplings look like little goldfish.
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05/03/2011
Chicken Flautas with Cotija and Salsa Roja
Flautas, flavorful miniature tacos that are a perfect finger food, are usually deep-fried until fully cooked. In this recipe the corn tortillas get just a brief flash-fry, just to soften them for filling and rolling.
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09/28/2010
Sweet Potato Wedges with Yogurt Dipping Sauce
Dana Treat bakes sweet potato wedges tossed with cumin and smoked paprika for a finger food that her catering clients can't resist.Continue...
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Source: Dana Treat
09/27/2010
Spiced Lime Fried Chicken
Ceramic Canvas slices chicken into thin strips to maximize crunchy surface area. We love the combination of Chinese five-spice powder with fresh jalapeño and lime.Continue...
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Source: The Ceramic Canvas
09/17/2010
Buffalo Chicken Pizza with Blue Cheese
Vanilla Sugar loves Buffalo wing sauce but not the bones that come with the wings; she crafted this spicy and tangy pizza with the coolness of blue cheese to salve her chicken wing yearnings. Continue...
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Source: Vanilla Sugar
09/13/2010
Margherita Pizza with Prosciutto
Stephen Cooks makes the classic Neapolitan Margherita his own with the addition of prosciutto and oregano. Continue...
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Source: Stephen Cooks
08/22/2010
Shrimp and Salsa Stuffed Avocado
The Perfect Pantry gives us an ode to onions with a slightly spicy mix of fresh tomatoes, onions, and shrimp beautifully presented in a halved avocado. Continue...
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Source: The Perfect Pantry
08/13/2010
New Orleans–Style Grilled Shrimp
Maine has an abundance of tender, buttery, and sweet shrimp. In this recipe, Leslie Land uses Tabasco to spice up a New Orleans–style shrimp dish. Continue...
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Source: Leslie Land
08/12/2010
Roman-Style Artichokes
The Italian Dish gives you step-by-step instructions on making these Marcella Hazan–inspired braised Roman-style artichokes, which are as beautiful as they are flavorful. Continue...
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Source: The Italian Dish
08/09/2010
Who Is Killing the Great Chefs of Europe?: Duck Pâté in Pastry
Rich yet delicate and buttery, foie gras is often named by foodies as one of the ultimate delicacies. In the movie Who Is Killing the Great Chefs of Europe?, each chef creates a spectacular high-caloric dish. Our duck pâté in pastry crust recipe is a heart-stopper and could warrant you the title of greatest chef at your own table.
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