These phyllo-wrapped appetizers are Greek through and through to their very filling of lamb and mint or feta cheese and olives.
Crisp, crunchy, cheesy crackers that are perhaps the most ingenious use ever for a pasta machine. Don’t believe us? Try it.
Cheese on cheese makes for a pretty unanimous crowd-pleaser if you ask us. And no complaints that it can be made in advance.
If you have balsamic vinegar in the pantry, puff pastry in the freezer, and a wedge of Brie in the fridge, you’ve got this pizza.
These mini veal meatballs may be completely old school Italian, but they make for some swell contemporary party fare.
Versatile eggplant does appetizer duty as a mini pizza crust covered with sweet and smoky barbecue sauce, balsamic vinegar, and sun-dried tomatoes.
Shredded curried chicken is spooned into radicchio cups for a sweet-hot bite of chicken deliciousness. Serves these chicken cups as a party nibble.
Your guests will want seconds of these crisp thin triangles of herb infused flatbread. A pasta machine is the secret to rolling out thin sheets of dough.
Sweetly smoky and salty, this classic Spanish appetizer was inspired by a cocktail nibble at Los Angeles’s venerable a.o.c.
Forget plain old peanuts. This titillating take on spiced nuts adds paprika and chili powder without subtracting anything from their beer friendly quotient.
Deep frying these spring roll wrappers filled with chicken and Asian spices results in a light, flaky crust. Cool them off in the cilantro and yogurt dip.
Thick, sweet caramelized onions flavored with grenadine and tangy sherry vinegar make a savory marmalade. Serve at lunch on bread with a green salad.
These irresistible croquettes, made with ham and chicken, are a favorite in Spanish tapas bars. A great hors d’oeuvre, after-school snack, or nibble.
Stilton, the famous blue cheese, gets rolled up into a puff pastry pinwheel and topped with walnuts and honey for a sensuous, rich tasting appetizer.
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