25 Party Foods Worth Your Attention Slideshow

Warm Chips and Truffled Dip

Linnea Johansson

"[This is] my easy, go-to party snack for years, or when watching a movie for that matter… it's always a hit." — Linnea Johansson, Perfect Parties 

Salt-Crusted Walnut Bread

Linnea Johansson

"Baking your own bread always takes a dinner up a notch, and this recipe is actually a family recipe of mine." — Linnea Johansson, Perfect Parties

Boozy Donuts

Linnea Johansson

"These are my hands down favorite holiday dessert this season. They're easy, delicious, and make your look like a super star in the kitchen when you bust out the crème brûlée torch!" — Linnea Johansson, Perfect Parties

Mini Hamburgers with Foie Gras

Linnea Johansson

"This recipe is like if Jean-Georges and Pat LaFrieda had a love child. Need I say more?" — Linnea Johansson, Perfect Parties 

 

Balsamic Onion Pull-Aparts

Baked with Booze

"These are inspired by turning easy beer bread into something extra special using locally made Marinated Balsamic Onions from The Rustic Fork. These are full of flavor and have a deep rich color from slow cooking of the onions. The balsamic onions are combined in the filling with either Brie or Parmesan for a perfect savory appetizer or a great dinner roll. [They're the] perfect size for making ahead and freezing, and great for winter soups and stews. You don't have to do the pull-apart version, just place the pinwheels in the pan and — voilà — instant dinner rolls!"

Ellen Hartle, Bake It with Booze. 

Get the recipe here.

Candied Bacon Churros

Teri Lyn Fisher

"Although it’s untraditional, we like to make these mini Spanish donuts with salty-sweet candied bacon bits mixed into the batter before deep-frying them to perfection. A warm bowl of Nutella is our favorite dipping sauce, but you can pair your churros with caramel sauce, dulce de leche, sweet whipped cream — or all three." — Teri Lyn Fisher and Jenny Park, Tiny Food Party

 

Mini Banh Mi Sandwiches

Teri Lyn Fisher

"Also known as a Vietnamese hoagie, a banh mi is a delicious Vietnamese street food that is quickly gaining popularity around the world. And it’s easy to see why: these beef or pork sandwiches are topped with a sweet and tangy mix of condiments to please the palate. Either way, these itty-bitty edibles are to be a crowd-pleaser."— Teri Lyn Fisher and Jenny Park, Tiny Food Party

Country-Style Eggs Benedict

Teri Lyn Fisher

"It’s eggs Benedict like you’ve never seen. These fun-size breakfast treats are made with easy homemade buttermilk biscuits, breakfast sausage, teensy quail eggs, and creamy roasted garlic cheese sauce." — Teri Lyn Fisher and Jenny Park, Tiny Food Party

Potato Samosas

Teri Lyn Fisher

"The classic Indian snack food is served with raita, a traditional cucumber-mint yogurt sauce, to cool the palate and offset the spicy notes of the samosa filling. Set out big bowls of samosas and fresh cucumber-mint raita and get to dipping!" — Teri Lyn Fisher and Jenny Park, Tiny Food Party 

Smoked Cheddar Gougères

1840 Farm

"These are a family favorite. They seem to make an appearance on every holiday table.  They are delicious and easy to make. They amaze and delight our guests every time we make them." — Jennifer Burcke, 1840 Farm

Get the recipe here.

Red, Wine, and Blue Grilled Cheese

1840 Farm

"These grilled cheese sandwiches are beautiful and delicious. They can be made in bite-sized portions with cocktail bread or simply sliced into smaller portions and served as an appetizer. The caramelized onion and red wine jam pairs perfectly with a great blue cheese.  The combination is incredible and makes a beautiful addition to an appetizer course." —Jennifer Burcke, 1840 Farm

Get the recipe here.

Hidden Chip and Dip

Canard, Inc.

Yep, there’s a chip under there — Canard Inc.’s Hidden Chip and Dip is ideal for those who are looking for a flavor packed surprise with a secret crunch ending.

Check out The Daily Meal's Best Dip Recipes.

Buffalo Bites

Canard Inc.

New York City's Canard Inc. takes a modern approach to the classic comfort food favorite, the Buffalo wing. Fit for the masses, this one-bite wonder is boneless and is fixed with a hint of blue cheese and a sprig of celery — no muss, no fuss.

Check out The Daily Meal's Best Wing Recipes

LAVO's Fried Oreos

LAVO

Rarely is the double-stuffed Oreo itself indulgent enough, hence the need for a deep-fryer. And to play on the nostalgic memory of the infamous cookie being dunked in a glass of milk, New York City's LAVO provides a nice side of vanilla milkshake to sweeten the deal even more.

STK Rooftop's Tuna Taquitos

STK Rooftop

The best kind of party food should be one that your guests can grab and munch on in one to two bites. New York City's STK wanted to create something light and healthy; an option for those looking to enjoy hors d'oeuvres but not feel heavy or full from them.

Check out The Daily Meal's Best Taquitos Recipe.

STK's Lil BGRS

STK Downtown/Midtown

Everyone loves a good slider — the perfect two-bite burger that will leave your guests feeling satiated if you aren’t planning on serving dinner. With a special secret sauce to add an extra zing of flavor, Lil BGRS from New York City's STK put a twist on everyone’s favorite comfort food.

Check out The Daily Meal's Best Slider Recipes.

The Spaghetti and Meatball

Pinch Food Design

The Spaghetti and Meatball from chef Bob Spiegel features a meatball stuffed with olive oil atop a miniature tower of angel hair pasta tossed with a reduced tomato sauce. Spiegel finds his inspiration from re-imagining dishes one might find in a grandmother’s kitchen to create surprising riffs on familiar themes.

Poured Chocolate Bars

Pinch Food Design

Talk about a speedy delivery! Another genius creation from Chef Bob Siegel of Pinch Food Design, frozen slabs of marble are set on a "sweet frame" while chocolate is poured on it and filled with unique fixings like Red Hots, pretzels, marshmallows, and Cap'n Crunch

Lobster Mac and Cheese

Pinch Food Design

This brilliant pairing hails from Pinch Food Design—two favorite flavors, poached lobster and macaroni and cheese are combined with a simple swivel of a spoon. The question is, which side do you eat first? 

Check out The Daily Meal's Best Mac n' Cheese Recipes.

Bacon Tomato Basil Tarts

Miss in the Kitchen

Inspired from a Southern Living Tomato Tart simplified into a bite sized treat. Tomatoes paired with cheese, bacon and a basil crust, need I say more? It’s like a flavor explosion, too good for words. Perfect as an appetizers warm right out of the oven or just as tasty served at room temperature.—Milissa Armstrong, Miss in the Kitchen

Get the recipe here.

Sweet Pepper Poppers

Miss in the Kitchen

Sweet peppers filled with cheese and cream cheese, wrapped in bacon, brushed with barbecue sauce, these are always the first appetizers to disappear at my house. Great for kids and those of us who can’t handle the jalapeno, that’s me if you were wondering..—Milissa Armstrong, Miss in the Kitchen

Get the recipe here.

Puffed Asparagus

Cookistry

"The inspiration was that I wanted finger food for appetizers and the puff pastry made the asparagus more fun to eat and a little more substantial that naked spears.The beauty of these is that they're just as good fresh from the oven as they are at room temperature, and a lemony-mayo is a perfect sauce for dipping." —Donna Currie, Cookistry

Get the recipe here.

Shrimp and Avocado Salad Appetizer

Jane Bruce

" One of the greatest tricks to a dinner party is finding menu items that look impressive without actually taking much work. This simple appetizer fits the bill — it only requires a few minutes of prep, but by showcasing it in the avocado shell you get a unique presentation that will wow any guests.—Ali Rosen, Video Producer, The Daily Meal

Get the recipe here.

Prosciutto and Arugula Crostini

Anne Dolce

"I recently had the most amazing prosciutto, burrata, and arugula salad at one of my favorite restaurants and I haven't been able to take my mind off the three ingredients since. These crostini are my interpretation of that fateful dish, with the much drier mozzarella standing in for its creamy counterpart." —Anne Dolce, Cook Editor, The Daily Meal.

Get the recipe here.