Grilled Spiced Chicken Wings
Give chicken wings an unexpected twist with seafood seasoning and a creamy ranch dipping sauce.
Get the recipe: Grilled Spiced Chicken Wings
It’s nearly impossible not to gobble up popcorn by the handful, and this Middle Eastern-inspired variation is certainly no exception. You can tell your friends it’s made with homemade “za’atar infused oil,” when all you have to do is stir za’atar into coconut oil. The spice blend gives the popcorn a complex, buttery flavor, especially when finished with a sprinkling of salt. While we call for refined coconut oil, feel free to use unrefined or virgin, which will give the popcorn a more pronounced coconut flavor. You’ll find plenty of other uses for za’atar, too. Try it on roasted chickpeas or sprinkled onto freshly-made pitas.
Get the recipe: Za’atar Popcorn
Smoky Roasted Chickpeas
Chickpeas are one of the greatest ingredients on Earth, and here’s why: they’re soft enough to be pureed into hummus, but sturdy enough to crisp in a hot oven. Whether you soak and cook dried chickpeas or grab them from the can, be sure to dry them off thoroughly before tossing them in oil. This will ensure that the paprika clings to every part of each pea, making for a crunchy, spicy snack that guests will dive right into. These are best warm, so stick them in the oven right as the party is starting.
Get the recipe: Smoky Roasted Chickpeas
Herb Marinated Feta
Skip the part-skim feta when prepping this appetizer. For a rich and creamy result that can be spread atop crackers and bread, you’ll want to start with a block of full-fat feta. We’re particularly fond of the tangy Bulgarian variety, which is made from sheep’s milk and slices easily into cubes. Herbs de Provence, typically made up of marjoram, rosemary, thyme, and oregano, is a great spice blend to have on hand. While it works wonders in this feta, you can also use it to season chicken or create a rub for steak.
Get the recipe: Herb Marinated Feta
Hummus and Cucumber Crostini
Crispy Salami Chips With Thyme Mustard
Mexican Grilled Corn With Cilantro
Roast Beef and Horseradish Canapés
Flaky Tomato and Mozzarella Tart
Shrimp With Ginger Sauce
Goat Cheese Empanadas
Grilled Flat Bread With Thyme
Double Tomato Crostini
Radishes With Creamy Ricotta
Grilled Teriyaki Wings
Stuffed Sweet Peppers
Pasta With Goat Cheese and Basil Oil
Get the recipe.
Naked Dark Chocolate Peanut Butter Cups
Weeks after we first created these beauties, we discovered them in the freezer and fell in love with them all over again. That’s right—these treats are kept frozen and can be eaten straight from the freezer, so make a double batch today and enjoy them for weeks to come. Trust us, your future self will thank you every time you’re hankering for chocolate. Prefer almond butter to peanut butter? Be our guest—we’re willing to bet cashew butter would be pretty darn tasty as well. For a festive, party-worthy finish, sprinkle the top of each cup with sea salt.
Get the recipe: Naked Dark Chocolate Peanut Butter Cups
Peanut Butter Crescent Ring
We love when a staple ingredient undergoes impressive transformations—especially because it’s an easy way to wow party guests. We recently took a box of puff pastry and made four mouthwatering cookies, and now we’re giving crescent roll dough a facelift, too. The possibilities are endless (chocolate croissants! doughnut holes!) but we’re particular fond of this crescent ring. Every bite is packed full of peanut butter, and the powdered sugar glaze adds just the right amount of sweetness. Though it looks mighty impressive, it doesn’t grow much in the oven, so consider making two if you’re throwing a decent-sized party.
Get the recipe: Peanut Butter Crescent Ring
Honey Pistachio Yogurt Bark
This treat is delightful anytime of year: it’s refreshing in the summer, but fun and festive in the winter (and can help achieve a “White Christmas” if there’s no snow on the ground). Unlike chocolate bark, which is meant to be eaten in moderation, this slightly-sweet yogurt bark can be enjoyed with abandon. The best part? There’s no need to worry about perfection. Roughly chopping the pistachios is actually preferred in this recipe—it adds more texture and dimension than perfectly slicing every nut. Spreading the yogurt can be free-formed as well, as there’s no need for perfectly square edges.
Get the recipe: Honey Pistachio Yogurt Bark
Cantaloupe Parfait With Salted Pistachios
Dulce de Leche Mousse
Strawberry Sorbet With Balsamic Syrup
Chocolate Pound Cake With Ricotta
Chocolate Icebox Cake
Peanut Ice Cream Sandwiches
Melon With Sparkling Wine