Finger Foods

When we think finger food, we think sliders, nachos and pigs-in-a-blanket. Finger foods are great for parties, since utensils aren’t necessary, and since they’re usually small portions, you can try a little but of everything. One of our favorite finger foods is arancini, rice balls stuffed with mozzarella and peas. Fry them until they’re golden and crisp all over, and sprinkle with a little salt before serving. For an upgrade of a classic finger food, this version of pigs-in-a-blanket uses spicy Andouille sausage instead of hot dogs and is served with sweet mustard chutney. Whether you’re looking for an appetizer for a crowd or a kid-friendly snack, F&W’s guide to finger foods has recipes for every occasion.

Southern Sampler with Chicken Liver Mousse

When I tucked into the Southern Sampler at the Rice House Restaurant in northwest Georgia, I swear could taste chef Evan Babb’s whole life story right there on one plate. The way the tart muscadine jam played off the velvety chicken liver mousse, the perfectly crumbly Peaceburg cheddar pimiento cheese, and those deviled eggs crowned with little salty pops of local Siberian sturgeon caviar! I couldn’t help but wonder what inspired these perfect little bites. Fortunately, the chef was very happy to indulge my curiosity. “My mama is the only person I’ve ever known who eats fried chicken livers and eggs for breakfast,” Babb explained, tracing the legacy of his Southern Sampler to his childhood growing up in nearby Armuchee, Georgia. He mines those memories then refines them through a gourmet lens to inspire the dishes he crafts as the chef for the Barnsley Resort, just miles from his hometown. A generous teacher, Babb was eager to share the secrets that make all of the components of his Southern Sampler sing.  The mousse is probably dearest to his heart. Chicken livers begin their transformation with an overnight bath in Tabasco and buttermilk, an auspicious beginning if there ever was one. Babb uses butter three ways in his mousse: he fries the livers in clarified butter, then processes them with cold unsalted butter to impart a fluffier texture before finally capping the finished mousse with a layer of nutty browned butter to provide a perfect counterbalance to the flavors of brandy and lemon. In one bite, it’s both nostalgically down-home and ultra-luxe. When it comes to the deviled eggs, Babb's are traditional with a twist. He folds in a little Dijon mustard and a bit of the juice from a jar of pimiento-stuffed olives. But he likes have fun with an eggs-on-eggs here riff here, topping each with a spoonful of caviar he sources from nearby University of Georgia in Athens, where they’ve pioneered the aquaculture of the Siberian sturgeon. “This is the most local caviar I can get—not too salty, and real buttery; it brings a nice umami-ness to the deviled eggs.” While there’s certainly no wrong way to enjoy the Southern Sampler, Babb showed me his preferred take: slather a slice of toasted baguette with that luscious mousse and then top with a dollop of muscadine jam that he makes from fruit gathered on property. The flavors check every box—bright, smooth, crunchy, and most of all, delicious. In between mouthfuls, I asked him what his mother thinks of his take on her breakfast standard. He got quiet and then a little wistful, telling me that she cried after tasting his food and that he had surpassed her talents in the kitchen. “You know, you can have all kinds of achievements and win all kinds of awards,” Babb said, “but when you hear your mama say something like that? Wow.”—Christiana Roussel
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Original Egg Rolls


Instead of using standard egg roll wrappers, Wu bundles the filling in egg “crêpes,” then dips them in batter before frying.  Slideshow: More Takeout Recipes
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Charred Shishito Peppers with Furikake

At Staplehouse in Atlanta, chef Ryan Smith makes his own version of the Japanese spice blend furikake that includes a housemade scallop powder and dried fermented mushrooms. A store-bought blend, however, will work perfectly here. Look for one without wasabi, as that flavor can be a bit intense on these shishitos.  Slideshow: More Pepper Recipes
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11 Celebrities’ Dream Nachos

Celebrities: they’re just like us. And they love nachos. ¡Buenos Nachos! by Gina Hamadey (Dovetail 2016) collects nacho recipes from actors, musicians and celebrity chefs to demonstrate the surprising versatility of the cheese-on-chips model.Dessert nachos? Check. Breakfast nachos? We’ve got those, too. Check out the book for an extended love letter to this classic, and feast your eyes on a selection of beautiful nachos dreamed up by some of our favorite celebrities. —Hannah Walhout
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Pigs in a Blanket with Black Pepper Pastry


Jen Pelka of San Francisco’s The Riddler loves serving Champagne with playful bite-size foods like pigs in a blanket. To take them up a notch, she brushes the puff pastry with a tasty mix of honey, mustard and fresh black pepper before rolling up with the hot dogs and baking. Slideshow: More Easy Finger Food Recipes
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Tailgate Recipes & Finger Foods

Make sure your tailgating game is on point with these easy and delicious recipes. Whether you're grilling at the game or hosting a party at home, these sweet and savory snacks are sure to please. From chicken wings to DIY tacos, these are some of our favorite tailgate bites and finger foods.
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More Finger Foods

Deep-Fried Wontons

These deep-fried wontons couldn’t be more simple and classic, but they offer a huge flavor upgrade over takeout. Slideshow: More Asian Recipes This recipe originally appeared in CHINA: THE COOKBOOK by Kei Lum and Diora Fong Chan.
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Onion Rings

Onion rings are one of our favorite crispy sides—they're delicious alongside sandwiches, burgers and fried seafood. And they're so easy to make! We love to eat them on their own, or use superthin crisps as a crunchy burger topping. Whether you're looking for a savory barbecue side, a salty late-night snack or a crowd-pleasing Super Bowl appetizer, these recipes are fantastic anytime of year. Here, our best recipes for onion rings.
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How to Make Tater Tot Nachos (Totchos) with Kimchi Cheese Sauce

Tater tots on their own are good. Tater tots dipped in cheese sauce are even better. Tater tots turned into nachos are THE BEST.