Crispy Udon Noodles with Nori Salt
Inspired by a snack served at Japanese restaurants, Marcia Kiesel boils udon noodles until they are just al dente, then ties them into small bundles and quickly fries them in a shallow layer of vegetable oil. They are addictively crunchy.
Pairing: Brisk sparkling wine: NV Henriot Brut Souverain Champagne
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Warm Camembert with Wild Mushroom Fricassee
Daniel Boulud makes this oozy appetizer with Vacherin Mont-d'Or, a creamy cheese sold at top cheese shops. Camembert is as rich and runny as Vacherin Mont-d'Or, but much easier to find.
Pairing: Light, delicious Beaujolais: 2008 Duboeuf Morgon Jean Descombes
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Hush Puppies with Remoulade
F&W's Emily Kaiser serves these crispy hush puppies with a version of the creamy French sauce remoulade, which she spikes with Tabasco and a little ketchup.
Pairing: A fizzy wine: NV Botter Verduzzo Frizzante Prosecco
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Joyce's Vietnamese Chicken Meatballs in Lettuce Wraps
Jennifer Joyce's party recipes are clever but extremely doable: She gives chicken meatballs a heavenly sticky glaze, for instance, by rolling them in sugar before baking.
Pairing: A citrusy Spanish Verdejo: 2008 Bodegas Ángel Rodríguez Martínsancho
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Goat Cheese & Chorizo Rolls
These crispy rolls are a riff on Argentinean street food.
Pairing: Blackberry-scented Argentinean Malbec: 2007 Crios de Susana Balbo Malbec
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Reblochon Tarts with Bacon and Fingerling Potatoes
With a golden layer of puff pastry topped by caramelized onions, soft potatoes, bacon and tangy Reblochon cheese, this tart is lighter than the sum of its parts, making for a satisfying fall dish that's great any time of day.
Pairing: A silky California Pinot Noir: 2007 Byron Santa Maria Valley
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Almond Crusted Chicken Wings
Casa Mono chef Andy Nusser says these wings, coated with crunchy chopped almonds, are a favorite Casa Mono staff meal. He serves them with a superfast lemon aioli, a mix of store-bought mayonnaise, grated lemon zest and fresh lemon juice.
Pairing: Nutty manzanilla sherry: Bodegas Dios Baco Manzanilla
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Mushroom–and–Goat Cheese Béchamel Pizzas
To give these individual pizzas an extra-luxe topping, Andres Barrera makes a velvety béchamel sauce with goat cheese and freshly grated nutmeg, then adds dollops of sautéed mushrooms.
Pairing: A vanilla-edged Spanish white: 2007 Cune Monopole
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Chicken Drumsticks with Asian Barbecue Sauce
Instead of making a traditional American barbecue sauce, Grace Parisi prepares a sweet, sticky, slightly fiery version using Asian ingredients, like chile sauce, hoisin sauce, rice vinegar and ginger.
Pairing: A ripe, spicy Malbec from Argentina: 2007 Bodega Septima
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