Our Favorite Hors d'Oeuvres Recipes for Cocktail Parties and Other Special Celebrations

You've probably had cheese straws, but you may not know just how easy they are to make. Puff pastry straws make any get-together feel instantly more festive, and they also take well to adaptation of kinds.  See for yourself with these three super savory variations—gruyère, anchovy, and olive.

A coastal Maine favorite meets the flavors of the Caribbean in this light, bright take on the lobster roll. We used fried tostones in place of the usual soft sandwich rolls (which means that they're gluten-free) and mixed the salad with chiles, cilantro, lime, and a little olive oil (no mayo here). Avocado rounds out the tropical character of the bite-size delights.

Potatoes may be considered humble, but nothing says fancy like caviar and Champagne. Here, twice-baked baby reds serve as beds for sour cream and caviar.

The great state of Maryland is the home of crab cakes, a party favorite that soon made its way across the U.S. around the middle of the 20th century. It's also home to a much less known regional specialty: crab-flavored potato chips. Here, the two are combined to create one very tasty party morsel, topped with mayo that's flavored with one more local favorite (available in supermarkets nationwide): Old Bay seasoning.

Beyond finger foods lay hors d'oeuvres presented in individual serving dishes, like this shrimp specialty from celebrated Southern chef Scott Peacock. Use the prettiest small cups you have on hand—ramekins, demitasse, or custard cups—and don't skip the biscuits and pickled vegetables on the side. All three components deliver out of this world flavors.

Each of these little golden bundles boasts layers of flavor in each bite: cheese, peppers, flaky pastry, and sesame seeds. The best part? They can be formed ahead and frozen up to two weeks ahead, then baked just before the party.

Inspired by brie en croute (classic party fare from the 1970s and '80s and a favorite from Martha's catering days), we created these gooey, cheesy, flaky, slightly sharp (from the mustard), and irresistible bites.

How do you take a comfort food classic and turn it into an easy-to-serve finger food that's sure to please any and all crowds? Find a way to cut it into squares and then deep fry it, as we did with an easy stovetop mac and cheese. This is one hors d'oeuvres that'll help you earn the title of "most popular host in town."

Honey, I shrunk the Caprese! All the best flavors and textures the classic summertime salad are here, but in miniature, one-bite form.

Love at first bite: Our little skewers of sweet, salty, and creamy manage to check all the flavor and texture boxes—salty, sweet, creamy, chewy—all in one heart-shaped package. Serve with a bottle of bubbly.

Croquettes have their origins in France, but similar breaded and fried snacks are beloved all over the world. Our update on the classic features a cornmeal base flavored with pimiento cheese and breaded with panko rather than the usual breadcrumbs.

For an hors d'oeuvres that is the essence of easy elegance, combine equal amounts goat cheese and cream cheese to make a soft, rich, incredibly creamy mixture, then form into balls or other shapes, like the egg shapes pictured. Garnish with pretty toppings and serve with crackers or crudités.

Don't let the word "mousse" fool you into thinking this is highbrow French fare. The term is used loosely to describe ingredients that are whipped until airy and light; though mousse often has cream or gelatin, this one is nothing more than avocado and lemon juice that are quickly pulsed to combine in a food processor.

Deviled eggs have multiple personalities. They can be right at home served at a backyard barbecue and at the swankiest soirée. Here, they lean into their more elegant side. Smoked salmon is mixed into the egg-yolk filling and used again as a garnish along with paper-thin radish slices and teeny tiny herbs.

Once it's cooled, polenta sets into a firm base that's crisp on the outside yet still creamy inside. It's easy to cut into squares, as with these savory bites, topped with a mix of mushrooms and Italian fontina, and then roasted to party-ready perfection.