These amazing fast snack recipes from star chefs include Rick Bayless's cheesy queso fundido and Wolfgang Puck's smoked salmon pizza.
Food & Wine
1 of 15
Warm Piquillo and Crab Dip
Chef: Jose Garces
For this classic tapa, Jose Garces stuffs his delicious crab salad into individual piquillo peppers and roasts them until hot. But instead of laboriously stuffing piquillo peppers, spread the crab mixture in a baking dish, top it with slices of the peppers, then cook until warm and melty.
Chef: Bobby Flay
Bubba Hiers, brother of TV cook Paula Deen, serves fantastic grilled Gulf Coast oysters smothered in butter and Parmesan cheese at Uncle Bubba's Seafood and Oyster House in Savannah. Bobby Flay modifies the recipe by topping his oysters with a blend of butter, tarragon and hot sauce, then returning them to the grill so the butter melts into little pools in the shells.
Chef: Peter Hoffman
“There’s nothing better than a simple tempura of a primo vegetable,” states chef Peter Hoffman. For this sensational version, he coats thick onion rings in an ultralight batter and quickly fries them. Hoffman says that any vegetable that slices nicely, like delicata squash, fennel or zucchini, would be great here, as long as it “takes to the batter”—meaning the batter stays on.
Chef: Rick Bayless
This simple, 20-minute dip of melted cheese flavored with tomatoes, chiles, onion and a hit of tequila from chef Rick Bayless is just the thing to satisfy a sudden craving for something warm, salty and gooey.
Chef: Roy Choi
“This is the peanut butter and jelly sandwich of Hawaii,” says Roy Choi about the sushi-like musubi, a mix of seared Spam, sushi rice and pureed kimchi, all wrapped up in nori. “If you’ve been swimming, if you’ve been hanging on the beach, it’s the perfect snack. Something about it just hits the spot. And the best place to find it is at a 7-Eleven.”
Chef: Andy Nusser
Andy Nusser says these wings, coated with crunchy chopped almonds, are a favorite Casa Mono staff meal. He serves them with a superfast lemon aioli, a mix of store-bought mayonnaise, grated lemon zest and fresh lemon juice.
Chef: Daniel Boulud
Daniel Boulud makes this oozy appetizer with Vacherin Mont-d’Or, a creamy cheese sold at top cheese shops. F&W makes it with Camembert, which is as rich and runny as Vacherin Mont-d’Or, but much easier to find.