Appetizers

Made from a combination of beef and pork, these meatballs are a Scandinavian favorite that goes from appetizer to main in a flash (just add noodles). It's a tradition to serve them with sweet-tart lingonberry jam; if you can't find it, grape or red-currant jelly is a good substitute.

Serve sausages and cheeses with crackers, grainy mustard, cornichons, apricot jam, and olives.

Serve these savory pies made with store-bought puff pastry alongside a salad or roasted green vegetables, such as broccoli rabe.

Deviled eggs are a classic and one of Martha Stewart's favorite hors d'oeuvres. Deviled eggs are crowd-pleasing party snack that are the perfect way to start a casual evening. Make this creamy deviled egg recipe and get your party started in 30 minutes or less!

Garlic knots form a festive Christmas tree when baked together and trimmed with "holly" and "ornaments" made of mini red peppers, fresh green herbs, and white mozzarella pearls.

Potato chips are the natural accompaniment to our Tuna Nicoise Sandwiches; ours are sliced russets that are baked, not fried.

In less than 15 minutes, you can prep this roast chicken wing recipe from Emeril Lagasse with help from the kids. Serve it with your family's favorite dipping sauce.

Our secret to making this classic finger food extra irresistible? Brush the puff pastry with honey mustard before baking these pigs in blankets.

The pan juices that are released from baking the scallops mix with creme fraiche and white wine to create a delicious garlicky sauce. Serve this gratin with crusty bread for dipping, or for a heartier dish, serve over thin spaghetti tossed in olive oil.

Spread this savory bacon jam on bread for a holiday appetizer and send your guests home with a jar.

These stuffed mushrooms make great bite-size appetizers.

Be sure to buy live mussels. Any open mussels that do not close when you press their shells a few times are dead, and you should discard them.

This grand appetizer uses store-bought puff pastry. Express your artistic side with the pastry leaf decoration.

Make way for little squares of heaven -- these fried morsels are sure to be voted most popular at any party. You can (and should) prepare the stovetop macaroni and cheese a few days ahead, since it will firm up in the refrigerator, for easier cutting. Then follow a two-step breading process, using panko instead of regular breadcrumbs for a crust that's crisp yet light. Don't be put off by the yield; the squares fry quickly, in three or four batches, and you can reheat replenishments over the course of the evening -- whenever the platter is wiped clean (which will be often).This recipe originally appeared in "Martha Stewart's Appetizers" (Clarkson Potter).

This recipe for baccala salad is courtesy of Sal Scognamillo, owner of Patsy's.

This shrimp bake gets the "low and slow" treatment in the oven, resulting in tender, perfectly cooked crustaceans without a hint of toughness. A saffron marinade and chopped fresh herbs up the elegance (and the flavor). Round it all out with creamy feta, and you have a sublime appetizer to serve with crusty bread.

Satisfy hungry holiday guests with this mouthwatering crab dip from chef Emeril Lagasse's "Emeril's Potluck" cookbook. Also try:Corn Cakes with Christmas Caviar

These savory puffs fit in at just about any cocktail party. The addition of three cheeses makes them taste extra special for the holidays.

Add savory or spicy flavors to party nuts with our food editors' favorite add-ins.

Especially when made with plump, in-season asparagus, this dish makes for a sophisticated, visually pleasing appetizer.

Everyone will want to dip into this classic cheese fondue. It's made with three Swiss cheeses (raclette, Emmental, and Gruyere), and is rich, gooey, and delicious. We use cubed French bread and pickled vegetables for dipping.

Quick and easy for a weeknight dinner, these hearty cakes are made from canned tuna with grated carrots slipped in for an extra boost nutrition. 

Make all 3 flavors of cheese balls or prepare just 1 or 2, adjusting the ingredients accordingly.