Viewing Party Recipes

After these flaky squares of puff pastry bake, they get topped with sweet fig preserves and pungent blue cheese.

This appetizers uses homemade ultra-creamy ricotta (you can also use store-bought) combined with different toppings.

This timeless tapa has everything going for it—it's sweet, smoky and savory, all in one bite.

This recipe is supremely silky and light, with a lovely hint of apple from Calvados. It's served with pickled red onion and toasted baguette slices alongside, so guests can assemble their own crostini.

The key to the flaky, super-crisp texture of these crackers is pastry flour, a low-protein, low-gluten flour.

These simple, delicious hors d’oeuvres are just apples with cheese and pancetta.

This is chef Katie Button's sweet and savory take on the classic American snack, Cracker Jack.

One of chef Chris Yeo's first jobs was bartending. "But that was many, many, many years ago," he says. So he left it to his bar team to create this vibrant strawberry-and-vodka cocktail topped with a splash of white wine, which is on the menu at Straits Atlanta.

This is an inexpensive, easy, playful take on a sushi roll. It makes a terrific party snack.

You will need a small, half-ounce ice cream scoop to make these pops, which were inspired by movie-theater snacks.

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

Allen Katz, mixologist at the Shanty and a partner in New York Distilling, uses his own Dorothy Parker gin to make this fruity punch.

Chef Michael White’s version of the classic cheesy, warm dip makes great use of frozen artichokes. They’re simmered with garlic and wine, then mixed with cream cheese, Gruyère and Tabasco and baked with a panko bread-crumb topping.

Mixologist Eben Freeman makes his sensational riff on the classic old-fashioned with a flavorful maraschino-cherry-and-orange syrup.

For this punch-like take on the caipirinha, Cantina uses a Cabernet blended with a good amount of spicy Syrah.

This spiced nut mix gets tossed with kaffir lime leaves, typically used in Thai curry sauces but here fried crisp. The dish is one of many kap klaem (drinking snacks) that Andy Ricker offers at Pok Pok's Whiskey Soda Lounge. "These nuts are served all over Thailand, usually with some kind of dried fish mixed in," he says.

Vietnamese summer rolls are often filled with or shrimp, but Grace Parisi makes hers with roast beef from the deli.

This delicious popcorn is coated in a ranch-flavored seasoning made with buttermilk powder, onion powder and more.

Instead of wine, this juicy sangria is made with hard cider spiked with lemon juice and apple brandy.

Grace Parisi uses packaged biscuit dough and thick-cut smoky bacon to reconfigure the classic pork-filled street food called gua bao (braised pork buns).

Gustav Klimt and strudel are two icons in chef Kurt Gutenbrunner and food writer Jane Sigal's Neue Cuisine, which celebrates Austrian art and recipes like this.

What makes this tapenade special is the clever mix of oil- and brine-cured olives and the surprise of sweet, fresh and tangy notes from the dried figs, mint and capers.