Holiday Snacks

November 30, 2009

15 delicious nibbles for casual holiday gatherings, including ricotta cheese puffs and glazed nuts.

See the RecipeBen Fink

Hot Onion Souffle

More a dip than a souffle, this delectable dish is a favorite at potluck dinners and tailgating parties.Chris Granger
See the RecipeDavid Sawyer

Prosciutto Rolls

These savory rolls have it all—salty prosciutto, sweet figs, and creamy goat cheese.Ben Fink

Onion-Cheese Puffs

Author and SAVEUR contributing writer Peggy Knickerbocker gave us the recipe for these simple hors d'oeuvres--among her fondest childhood memories of the elaborate holiday dinners her mother hosted.Christopher Hirsheimer
See the RecipeJames Baigrie

Salmon Tartare on Potato Crisps

This recipe for creamy and piquant salmon tartare comes from Jeremy Marshall, the owner of New York's Aquagrill restaurant. The ingredients include a combination of capers, red onion, and dijon mustard, which give the dish an assertive kick. Get the recipe »Andrea Baranowski
See the RecipeBrian Doben
Dukkah
See the RecipeAndré Baranowski
Crostini with Black-Eyed Peas, Radicchio, and Raisins

Crostini with Black-Eyed Peas, Radicchio, and Raisins

The appeal of this hors d'oeuvre, which prominently features luck-bearing black-eyed peas, comes from the bright contrast of earthy and tangy flavors.Landon Nordeman
Sage Potato Chips

Sage Potato Chips

Sage Potato Chips This whimsical snack is served at New York's Blue Hill at Stone Barns. See the recipe for Sage Potato Chips »André Baranowski
Hummus with Tahini

Hummus with Tahini

This velvety dip is a classic—we like it garnished with pickles and served with plenty of toasted pita chips.Penny De Los Santos
Bacon Turnovers (Speķa Pīrāgi)

Bacon Turnovers (Speķa Pīrāgi)

These small bacon and onion pies are a staple of Latvian festive tables. We prefer double-smoked bacon, but any thick-cut bacon will do.Landon Nordeman
Persian Cucumber Yogurt Sauce

Persian Cucumber Yogurt Sauce

This refreshing yogurt dipping sauce is a perfect counterbalance to savory dishes.Anna Stockwell

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