Favorite Hors d'Oeuvres

By Food & Wine
Updated January 10, 2017
The most appetizing finger foods, from tuna ceviche with avocado and cilantro to smoked salmon crisps.
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Three-Cheese Mini Macs

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Anything big made small is ultrafun for cocktail parties, and these quick, one-bite mac and cheeses are the ultimate example. Cooked in mini muffin pans, the mini macs can be assembled early and baked just as guests arrive.

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Smoked Salmon Crisps

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These tuiles are inspired by Thomas Keller's salmon cornets (tuiles shaped into tiny cones and topped with crème fraîche and fresh salmon).

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Chorizo-Filled Dates Wrapped in Bacon

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This timeless tapa from Spanish cookbook author Penelope Casas has everything going for it; it's sweet, smoky and savory, all in one bite.

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4 of 10

Sriracha-and-Wasabi Deviled Eggs

PHOTO © CON POULOS
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Joanne Chang's mother used to make hard-boiled eggs for dinner: She would add them to the beef or chicken she was braising in soy. This is Joanne's riff on those eggs, made spicy with hot sauce and wasabi.

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Tuna Ceviche with Avocado and Cilantro

ANTONIS ACHILLEOS
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With only a few ingredients, Rick Bayless's salpimentado (salt-and-pepper) ceviche is typical of what one would find at stands around the southern tip of Baja. Cooks often make it with sierra, a large and meaty Mexican fish, but tuna works just as well.

6 of 10

Green Pea Samosas (Hare Mutter Ki Samosa)

© Marcus Nilsson
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Sanjeev Chopra has advice for filling his delightful vegetarian samosas: "Mash the peas, but not too finely; you want little pieces, for texture." He makes his own buttery dough, but frozen empanada wrappers, widely available in supermarkets, are an excellent substitute.

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Broiled Mussels with Hot Paprika Crumbs

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A sparkling white wine would be great with these crispy, buttery mussels from F&W's Marcia Kiesel.

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Cabrales Phyllo Rolls with Sherry Dipping Sauce

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El Faro, the exceptional fish restaurant in the city of Cadiz, serves these flaky cheese-and-leek-filled pastries called Frituritas de Pasta Brick Rellenas de Queso y Puerro. They are the world's best finger food.

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Garlicky Shrimp with Olive Oil

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At La Casa del Abuelo, a tiny taberna in Madrid, gambas al ajillo (shrimp with garlic) are cooked in individual earthenware cazuelitas and served with plenty of bread to dip into the garlicky oil once the shrimp have been eaten. This dish can also be prepared in a skillet.

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10 of 10

Baked Buffalo Chicken Wings

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Most of us think of Buffalo wings as bar food, but with their accompaniment of celery sticks and creamy blue-cheese dressing, they make a fine casual meal. These wings are hot, but if you like them incendiary, pass extra Tabasco sauce at the table.

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