Finger food and other party-friendly hors d'oeuvres to feed a crowd.
A spiced apple-pear compote is just sweet enough to pair with buttery Brie.
Melted cheese and sweet-tart fig jam, wrapped in a flaky puff pastry crust.
It's even better melted.
These little cocktail meatballs are hoi-sinfully delicious.
Good things can come in small (shrimp-sized) packages...
Flavorful cheeses and toppings give these retro cheese balls a modern update.
An elegant dish of salmon cured in sugar and salt, caraway, coriander, and dill.
Dehydrating rosemary and olives in the microwave is the key to great spiced nuts.
Nuts glazed with dark brown sugar, Old Bay, and smoked paprika.
Warm spices and a hit of cayenne kick these chocolaty nuts up a notch.
Sweet but not cloying, these open-faced sandwiches pair blue cheese, pear, and toasted hazelnuts.
A crowd-pleasing Danish open-faced sandwich.
A couple simple tricks make these the best Swedish meatballs you've ever had.
Shatteringly crisp without, creamy and tender within, and right at the center a gob of stretchy mozzarella cheese.
Cast iron skillet-baked garlic knots flavored with pepperoni, red pepper flakes, and two types of cheese.
If you love ceviche, then aguachile is for you.
Translucent dough encasing chunks of tender shrimp napped in pork fat.
Bite-sized cherry tomatoes stuffed with bacon and Parmesan, topped with a bit of parsley.
Crusty bread is the perfect foil for creamy ricotta cheese and meltingly soft braised leeks.
Deviled eggs are even better with crisp fried capers, parsley leaves, and lemon juice.
One of your favorite pastas in deviled egg form.
Tender poached shrimp salad goes perfectly with lemon-spiked deviled eggs.
Love Buffalo wings? Meet your new favorite deviled egg recipe.
With smoked salmon, cream cheese, sesame seeds, and caraway.
Delicate crackers with a smokey, cheesy punch. Totally addictive.
Crispy-bottomed vegetable dumplings, stuffed with five-spiced tofu, seitan, cabbage, and carrots.
Crisp fried green plantains with a tender core, served with guacamole.
French butter cookies topped with za'atar for a unique savory-sweet snack, perfect to pass around with wine.
Perfectly light, crispy cracker inspired by lavash.
It's all right there in the name—what are you waiting for?
Pork belly cooked sous-vide with a Japanese-style marinade, then stuffed in steamed buns with quick-pickled cukes.
A simple fondue spiked with Irish whiskey and stout.
Chinese-style steamed buns stuffed with crispy king oyster mushrooms.
Steamed buns filled with juicy simmered daikon and shiitake mushrooms.
Creminis tossed with a sharp and herbaceous dressing, then roasted until tender.
The dry bitterness and roasty malt flavors of stout go pair perfectly with sweet and briny oysters.
Take a break from Ranch and pair this tangy, anchovy-spiked dressing with fresh veggies.
Spring rolls stuffed with tangy pickled carrots and daikon radish, cucumber, jalapeño, and cilantro.