Phyllo makes an ingenious wrapper for our take on the popular Indian snack, although the filling of garam-masala-spiced potatoes and peas is quite traditional.
Think of these as the best part of French onion soup, minus the broth. Don't be surprised if they disappear before you get a chance to sample one yourself!
Don't worry, your guests won't leave your party feeling hungry—these omelet-like hors d'oeuvres, not to be confused with Mexican flour tortillas, are as hearty as they are delicious.
Egg whites give these quick cheesy nibbles their exceptionally light texture. Bite-size portions make them the perfect mouth-popping accompaniment to an aperitif.
Shrimp toasts are traditionally fried, but our version of this classic Asian appetizer is baked, so your guests won't have to worry about greasy fingers.
These sexy little bites have a flavor as sharp as Dorothy Parker's wit. And because they're toasted with butter in the oven, they taste deliciously fried (only without the regret).
These bread twists are loaded with fresh rosemary and thyme, generously brushed with garlic oil, and, hot out of the oven, rolled in a mixture of Parmigiano-Reggiano and parsley.
Simultaneously salty, sharp, spicy, and sweet (in other words, completely irresistible), these nuggets are a guaranteed crowd-pleaser at any holiday party.
Albóndigas (meatballs) are often served in a soup or sauce, but our skewered version needs only a squeeze of refreshing lime juice to bring out all the meaty richness.
A combination of tender rice, melting Cheddar, and a crisp bread-crumb shell, these irresistible nibbles will disappear almost before you finish frying.
With cheese blended into the dough, these crackers become crisp snacks that keep your fingers reaching for another and then another and—well, you know how it goes.
These rolls are based loosely on b'stilla—a phyllo-crusted "pie" of shredded chicken that's been simmered with Moroccan spices and then mixed with egg and nuts.
These are the easiest crackers you'll ever make: Rather than cutting the dough into small pieces, you bake three large pieces, then break them up to serve.
