Bourbon Old Fashioned Glazed Pecans
Not your ordinary spiced nuts for the holidays, these Old Fashioned-inspired pecans are doused with bourbon and dotted with old-fashioned accoutrements of orange zest and cherries (dried cherries made plump by a soak in more bourbon).
Mushroom Gruyère Pinwheels
Earthy mushrooms and gooey Gruyère fill these addictive puff pastry bites, which puff up golden and buttery in the oven.
Great Deviled Eggs
The key to making these deviled eggs so great is perfect cooking coupled with high-quality olive oil, white wine vinegar, and a hit of crunchy sea salt. It doesn't hurt to boil a few more eggs than you plan on serving so that you have enough yolks to overstuff the whites, making for even more of a good thing.
Pumpkin Potato Latkes
Oven Roasted Chestnuts with Spiced Melted Butter
They're not roasted on an open fire, but these chestnuts are seasonally spot-on, and their creamy, nutty sweetness is magnified with cinnamon-nutmeg melted butter.
Irish Stout Granita with Raw Oysters
A cold pint of stout and a plate of freshly shucked oysters may seem like an odd coupling at first. But the dry bitterness and roasty malt flavors of a stout play very well against the sweet and briny flavors of a fresh oyster—even more so when the stout is frozen and flaked into an icy granita that can be spooned over the fresh oyster just before slurpage.
Anchovy, Red Pepper, and Manchego Pintxos
In all of ten minutes, you'll top rounds of crusty, garlic-rubbed baguette with anchovy fillets, roasted red pepper, and salty Manchego, which get a quick broil before they're drizzled with sherry vinegar right before serving.
Roasted Mushrooms with Rosemary and Garlic
You can throw these together on the fly, making for an ideal snack to keep your guests busy if you're stuck doing some last-minute cooking. As they roast, the mushrooms not only absorb the sharp and herbaceous flavors of the dressing, but their own meaty mushroom flavor intensifies as well.
Coffee and Chipotle-Rubbed Steak Kabobs with Stout Molasses Pan Sauce
The coffee and chocolate notes in the beef's crust echo those of the stout, while the smokiness and heat of the chipotle is complemented by the rich, sweet flavor of the molasses.
Caramelized Onion and Goat Cheese Tartlets
The hardest part of making this tart is waiting patiently while the onions slowly caramelize into sweet, dark brown threads, which are a perfect match for both tangy goat cheese and earthy thyme. Frozen puff pastry makes assembly a breeze.
Brown Butter Cornbread
Brown butter and maple syrup give this cornbread nutty undertones and a whisper of sweetness, making for a small departure from the classic. Bonus: It's gluten-free.
Crispy Seedy Breadsticks
Crunchy breadsticks are happy to share the plate with fluffy dinner rolls and rich gravy. They make a low-maintenance snack that you can bake ahead of time and keep eating after you get through the leftovers. Use your favorite combination of seeds to lend flavor and texture.
Black Tahini and Beet Hummus
The perennial party dip is made more festive with the purple punch of beets, and more complex when it's whizzed with sweet black tahini.
Guasacaca (Avocado Salsa)
Guasacaca, the Venezuelan answer to guacamole, packs a more acidic hit than its Mexican counterpart thanks to a drizzle of vinegar. It'll make a fresh, lovely snack before dinner starts, but it'll be equally welcome when the turkey's been devoured and you're sprawled on the couch for Thanksgiving Day football.
Rosemary and Lemon White Bean Dip
Lightly flavored cannellini beans provide a creamy base for the lemon and rosemary to shine, giving an herbal, zesty, and fresh flavor that guests will gobble up.
Creamy, Three-Cheese Artichoke Dip
Like any self-respecting artichoke dip, this one has a velvety consistency and flavorful finish. But this one has a bubbly top crust of melty Parmesan, Romano, and mozzarella cheeses, and so it reigns supreme.
Spicy Crab Dip
Southeast Asia meets Baltimore in this chili-spiked spin on creamy crab dip. Although there's nothing quite like crab meat freshly picked from the shell, there's no shame in using canned crab meat or even imitation crab for this recipe.