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.

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 »

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.

Sage Potato Chips This whimsical snack is served at New York’s Blue Hill at Stone Barns. See the recipe for Sage Potato Chips »

This velvety dip is a classic—we like it garnished with pickles and served with plenty of toasted pita chips.

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.

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