Food

Our Favorite Party Food

October 14, 2008

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.Todd Coleman

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 »Helen Rosner

Easiest Pizza Ever — No time to make your own dough? Same here. Use a loaf of bread for the crust and have dinner ready in no time. Get the recipe for Easiest Pizza Ever »Farideh Sadeghin

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.Romulo Yanes

Rumaki — This addictive appetizer is apparently of Japanese origin, but it first achieved popularity in Hawaii and is now considered a "Polynesian" specialty.Ben Fink

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

Grilled Corn and Ricotta Dip — Nothing tops bubbling, hot-from-the-oven cheese dip—unless that dip is also loaded with fresh, sweet, lightly charred summer corn and fresh herbs.Matt Taylor-Gross

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.Matt Taylor-Gross

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.Helen Rosner

Beet "Tartare" — Earthy roasted beets are brightened by fresh orange zest and tangy balsamic in this clever appetizer, which looks beautiful presented in individual endive spears.Yossy Arefi

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

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.Matt Taylor-Gross

Crab Spring Rolls — For making spring rolls, most Vietnamese-American home cooks use the spongy, wheat-based wrappers called TYJ Spring Roll Pastry, which are made by the Spring Home company. They're available frozen at most Asian food stores.André Baranowski

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