You can grill any oyster you’d eat raw,” says John Finger of California’s Hog Island Oyster Co. There is no more perfect one-bite best canned smoked oysters d’oeuvre than the one nature provides: Oysters come in their own individual serving dishes, for heaven’s sake. Since that isn’t the case, consider your audience and occasion.
Game-day snack buffets demand comfort-food classics like jalapeño poppers, mozzarella sticks, and pigs in blankets. Beyond those general guidelines, there’s a whole world of authentic appetizers to choose from. Peruse our guide to the globe’s best hors d’oeuvres recipes, and you might just find yourself wondering: Who really needs a main course, anyway? Tart, colorful cranberries are not just for cooked and canned sauces. Paired with rich whipped ricotta spread and toasted baguette slices, the raw fruit has a punchy flavor and crunchy texture that’s a light, bright complement to crostini. Prepare the dip up to one day ahead and store covered in the refrigerator. Stir or buzz in the food processor briefly before spreading onto toasts.
These are classic latkes, grated potatoes bound with matzo meal and egg, but the simple addition of jalapeño adds a new kick to an old Jewish classic. Medina serves his jalapeno latkes with a tangy, cooling horseradish cream. Spreading mayonnaise on both sides of the bread before grilling yields a perfectly golden brown crust. John Finger of California’s Hog Island Oyster Co.
Whoever said fish and cheese don’t belong together has never had a broiled oyster. From broiling to frying, here are four ways to sharpen your shell game. Crispy breading encases gooey melted mozzarella cheese in this classic appetizer. When this fluffy, oil-slathered dough bakes, the red and green grapes dotting it burst, releasing their sweet juices into the bread.
Dolmakadia, the Greek word for stuffed grape leaves, is one of the most iconic recipes of Greek cuisine and, although there are many varieties, the meatless version is the most common. In this Goan-influenced starter, pillowy, onion-flecked chickpea fritters are served with a pungent chutney made from cilantro, tamarind, chile, turmeric, and freshly grated coconut. The smoked trout that tops these mini pancakes gets a slight kick from cayenne pepper. Crisp, biscuit-like Italian crackers, taralli taste best baked until dry and golden-brown: the toastiness brings out and complements the flavors of the spices and fruity olive oil. Baking them atop a drying rack helps ensure an even browning all around, but if you don’t have one, dry the taralli briefly on clean kitchen towel and bake them on a parchment-lined sheet. These gougères are custardy in the center, with a little nuttiness and crunch from optional walnuts.
