This quick riff on pickles imparts all the taste of proper pickles you put up in the fall yet retains the just-harvested flavor of fresh vegetables.

Pao de queijo, Brazil’s favorite cheese rolls, are chewy, cheesy puffs made from manioc starch. They’re great on a buffet table, as a snack, or a starter.

These mini airy puffs are made with sharp Cheddar cheese and chives. For a little bit of spice and heat, dry mustard and cayenne pepper are mixed in.

There’s never been a better Super Bowl duo than chips and dip. Find out just how they came to be paired up and discover a seven-minute homemade chip wonder.

Soft pillows of different flavors–cauliflower and caviar, smoked salmon, and blue cheese and walnuts–are piped into spoons for these elegant bites.

Olives are stuffed with a spicy beef mixture and then simmered in a piquant harissa-spiked tomato sauce. The stuffed olives make a lovely party nibble.

Gravadlax, also known as gravlax, is thinly sliced salmon infused with dill. And there’s no better way to ensure it’s just how you like it than curing your own.

These crackers are filled with all kinds of cheesy goodness, dry mustard, and a hint of cayenne pepper for heat. Can you say addiction?

Shrimp paste is a classic southern treat. Small shrimp is blended with butter, shallots, and spices. Smear the shrimp paste on biscuits or toast points.

These tapenades–green-olive tapenade, black-olive tapenade, and sun-dried tomato tapenade–are a great nibble. Vibrant colors, equally vibrant flavors.

Hazelnut thyme matchsticks are thin, crisp crackers made with ground hazelnuts, cheese, and butter. The matchsticks are perfect with soup or as a snack.

Cashews are warmed in the oven then tossed in a buttery mixture of rosemary, cayenne, a hint of brown sugar, and salt to make an ideal pre-dinner nibble.

Salmon mousse pinwheels are an elegant way to kick off a tea, cocktail party, or dinner. The pinwheels can be made ahead and sliced just before serving.

Spice-crusted cheese truffles are an ideal hors d’oeuvre. The truffles, a combo of cheddar and cream cheese, are rolled then tossed in a chile powder.

These savory shortbreads are seasoned with thyme, lemon, and a sprinkling of sea salt. Serve the shortbreads as a snack or as an hors d’oeuvre with wine.

Bell peppers are slowly simmered then served warm with a garlic-anchovy bagna cauda sauce over them. Use leftover bagna cauda on other vegetables.

For caramelized onion and balsamic vinegar bruschetta, the onion is cooked until brown then drizzled with balsamic vinegar and piled on the bruschetta.

This Southwest chile cheese fondue is brimming with chile ingredients, cheese, and spices. This is a fondue with brio. Dip chorizo for a flavor blast.

This cauliflower fondue is full of Asiago cheese and smoked paprika. An unusual fondue, it gets texture from the cauliflower. A favorite of fondue lovers.

Salt cod, a favorite in Spain, is folded into a warm mashed potatoes that are spiked with garlic and smoothed with olive oil. Perfect for hors d’oeuvre.