Our Favorite Party Food

SAVEUR magazine presents their favorite party food recipes. Whether you’re looking for traditional party favorites, such as queso and spinach artichoke dip, or something more sophisticated, such as crab spring rolls and salmon tartare, these 13 recipes will liven up any party.

Braised and Fried Pork Spareribs

Meaty pork spareribs are rendered tender in a confit of lard, then fried until crisp and dusted with a mixture of hot and sweet paprika in this Hungarian dish. Get the recipe for Braised and Fried Pork Spareribs »

Salmon Tartare

A simple mix of soy sauce, mirin, and cilantro flavors meltingly tender salmon for an elegant appetizer that requires very little prep time. Get the recipe »

Easiest Pizza Ever (Loaf Bread Pizza)

Easiest pizza ever

Fried Stuffed Castelvetrano Olives

Making for a substantial snack, Rosa Pepe stuffs olives with a simple beef and pork filling; then dredges them in breadcrumbs before crisping them up in the deep-fryer. Get the recipe for Fried Stuffed Castelvetrano Olives »
This addictive appetizer is apparently of Japanese origin, but it first achieved popularity in Hawaii and is now considered a “Polynesian” specialty.

Shrimp Satay (Satay Udang)

Ground macadamia nuts enrich this spicy Singaporean-style shrimp satay. Get the recipe for Shrimp Satay (Satay Udang) »

Grilled Corn and Ricotta Dip

In this summery take on cheese dip, chef Sara Hauman of Huxley in San Fransisco tosses grilled sweet corn into a pool of milky ricotta, aromatics, and herbs, then bakes the mixture until it’s bubbling and brown. Get the recipe for Grilled Corn and Ricotta Dip »

Sautéed Onion and Yogurt Dip

This recipe is a far cry from the gloopy, mayonnaise-like onion dip you’ll find in a jar at your local grocery store. It’s light, tangy, and inspired by Persian mast-o-musir, a mix of diced shallots and yogurt or labneh. Get the recipe for Sautéed Onion and Yogurt Dip »

Fried Artichoke Hearts

We found this recipe—a flavorful local favorite, in which tender artichoke bottoms are fried and served with an intense, tahini-based sauce—at al-Az, a casual but well-known restaurant in Damascus. Get the recipe for Fried Artichoke Hearts »

Beet “Tartare”

Beet “Tartare”

Chipotle Wings

Found in most supermarkets and Mexican grocers, canned chipotles in adobo make a smoky, fiery sauce for chicken wings.

Crab Rangoon

An adaptation of the fried wonton, crab rangoon is one of the most enduringly popular appetizers at the posh Polynesian restaurant chain Trader Vic’s. Get the recipe for Crab Rangoon »

Crab-Filled Crispy Wrappers

Crab Spring Rolls