Fast, Make Ahead Cocktail Party

Lamb Pizzettes
Photo: © Kana Okada
01 of 05

Cauliflower Fritters

José Andrés (minibar by José Andrés, Washington, DC)

To create these wonderful tapas, Spanish chef José Andrés makes a batter with crunchy nubs of chopped cauliflower florets, fries spoonfuls in a skillet and then tops the fritters with yogurt sauce and a dollop of caviar. Skip the caviar to keep this supereasy dish budget-friendly.

02 of 05

Easy Hummus with Tahini

Easy Hummus with Tahini
© TINA RUPP

Hummus can do more than cling to a carrot stick. Grace Parisi's sublime version adds nutty flavor to potato salad, eggs and soup.

03 of 05

Blue-Cheese-and-Walnut Dip with Waldorf Crudités

Blue-Cheese-and-Walnut Dip with Waldorf Crudités
David Malosh

With walnuts, mayonnaise, apples and grapes, this recipe is a riff on classic Waldorf salad.

04 of 05

Crab Rolls with Lemon Aioli

Fast Crab
PHOTO © PAUL COSTELLO

New Orleans chefs often drown seafood in rich, spicy sauces, but here, chef Jason McCullar simply dresses sweet crabmeat (a Louisiana staple) in lemon-scented aioli. The crab salad is wonderful piled on hot dog buns like a New England lobster roll or arranged delicately on small rolls as hors d'oeuvres.

05 of 05

Lamb Pizzettes

Lamb Pizzettes
© Kana Okada

This recipe is based on the Arabic lamejun, a thin piece of dough topped with minced meat, then baked. Here Grace Parisi flavors ground lamb with cumin, mint and pine nuts.

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