Appetizers/starters

This fun, high-brow take on pigs in a blanket swaps spicy andouille sausage for the hot dogs, with sweet mustard chut...

In this imaginative party snack, addictive garlicky bread sticks and marinara sauce resemble french fries and ketchup...

Crispy, sweet and salty, this three-ingredient snack is the ultimate cocktail party hors d’oeuvre. Slideshow: Holida...

“I like to take something that’s generally ordinary and do it really well,” Bronson van Wyck says about these nuts. “...

Bronson Van Wyck chops the lettuce for this salad very finely to become a topping for crunchy, garlicky toasts. He us...

“Nothing is better for big-party entertaining than putting toppings on bread,” says Tamar Adler. She and her brother,...

“What’s simpler, more affordable and more universally liked than an egg?” says Tamar Adler. Here, she cooks them with...

Chef Dante de Magistris, of Dante in Cambridge, Massachusetts, serves these little soppressata-wrapped cones as part...

Aida Mollenkamp discovered North African food when she arrived in Paris to study at Le Cordon Bleu and ended up livin...

A splash of pear brandy plus maple syrup and Spanish almonds put a modern spin on baked Brie. Slideshow: Easy Holida...

Great for a party, these flatbreads pack an entire antipasto tray into a single crunchy, gooey snack. Slideshow: Fan...

Adding shredded butternut squash to mini potato pancakes adds a touch of sweetness and a nice orange hue. Slideshow:...

At Il Buco Alimentari e Vineria, Justin Smillie goes through 60 cases of artichokes a week to keep up with the demand...

Chef David Tanis had the Mexican heritage of Hudson Vineyards’ Cristina Salas-Porras in mind when he created this raw...

Cristina Salas-Porras tosses assorted nuts with sage and rosemary and bakes them for a long time at a low temperature...

Sour cream or cream cheese may be the usual spread with salty smoked salmon, but chef David Tanis thinks softened but...

This starter is inspired by mouclade, the classic Bordelais mussels in saffron or curry cream. Here, plump mussels ar...

Loaded with parsley, tarragon and chives, this creamy dip has a texture and color perfect for all sorts of Halloween ...

While chicken wings aren’t inherently creepy, once fried and glazed with a Chinese black-bean sauce and arranged to a...

Cooks in Japan cure all kinds of food in miso, from fish to tofu. Inspired, chef David Myers uses the fermented soybe...