Appetizers for a Crowd

Since stuffing is one of the most popular parts of a Thanksgiving meal, try doing it as fun little hors d'oeuvre bites.

For his take on the ubiquitous dip, Istanbul's star chef Mehmet Gurs uses earthy green lentils instead of chickpeas but stirs in a little of hummus's classic ingredient--tahini--for nuttiness. He also likes to flavor his hummus with spices, like cinnamon, or in this case, cumin.

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

These buttery, onion-flecked, pull-apart rolls are an irresistible cross between Parker House classics and bialys.

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

Inspired by the classic combination of bagels with lox and cream cheese, Tory Miller devised this variation using smoked, locally raised trout and homemade English muffins. It would be equally good on other breads, such as a baguette, or even the bagel that inspired it.

Flatbush Farm feels like a cross between a French bistro, an English pub and a Brooklyn neighborhood joint, and the bar menu includes corresponding comfort foods. One is this all-American, over-the-top, cheese-smothered dip.

Cabot Clothbound Cheddar gougeres are perfect on New Year's eve with cava.

The filling for these turnovers also makes a terrific side dish on its own.

These ramen pancakes are crisp on the outside with tender interiors and are a perfect side dish or appetizer.

Seared with fragrant brown butter and stuffed with potato and cheese, these pierogi are perfect as an appetizer or main course.

For a new twist on the usual hummus or guacamole, try this delicious mash-up of the two. It's great with crudites, crackers and corn chips, or as a sandwich spread.

Lump crabmeat is mixed with only enough bread crumbs and mayonnaise to hold it together, then coated with more crumbs and fried to a golden brown. A mixture of sour cream and horseradish provides lively accompaniment.

A Smorgasbord offers you and your guests the chance to mix and match each bite. Fill the board with an array of cured fish, pickles, breads, and crackers, and dig in. This spread works well all day, from brunch to an elegant twist on snack dinner.

What turns a flatbread made with just 4 ingredients (flour, yeast, salt, and water) from everyday to extraordinary is the starter—a yeast, flour, and water base that ferments overnight and gives the bread its distinct flavor and chew. Here the starter gives the flatbreads a crackly texture that’s then burnished on the grill. Top and finish like a pizza with Herbed Cheese Spread and fresh tomatoes, or tear into pieces for dipping.