No need for flatware, here. These one- or two-bite appetizers, better-than-fair-food fritters, and cheese-laden chips are meant to be eaten with your hands. Some may look like party food, but we encourage you to make them any time civilized eating seems overrated (like now, perhaps?). These recipes are just plain fun to make and eat. Messy? Maybe, but who cares?
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RecipeZucchini Casino
In this creative spin on clams casino, zucchini coins stand in for the bivalves. And while these make look like party food, but don’t wait for a party to make them—make them right now, while zucchini is abundant. -
RecipeCauliflower-Cheese Fritters
Cheese and cauliflower make great companions, as evidenced in these so-good-you-can’t-eat-just-one fritters. If you’d like a quick dip to go with them, whisk some full-fat plain yogurt with lemon juice and salt and pepper to taste. -
RecipeSmoked Trout with Apple and Crème Fraîche
In this savory-sweet nibble, thinly sliced apple is a fresh, creative stand-in for crostini or crackers. If you don’t have roasted walnut oil, use any other roasted nut oil, such as hazelnut or almond. In a pinch, good-quality extra-virgin olive oil will do. -
RecipeBacon-Wrapped Ginger Soy Scallops
Scallops marinated in a soy, brown sugar, and fresh ginger mix are tasty enough on their own, but a little bacon wrapper takes them over the top. -
RecipeSpiced “Pumpkin” Fritters with Chocolate Sauce and Candied Pepitas
These “pumpkin” fritters are actually made using squash. Real pumpkin is too watery here, but the richness and sweetness of kabocha or butternut squash makes the fritters pumpkiny. -
RecipeKale Chips with Toasted Lemon Zest
These addictive chips are roasted, not fried, and unbelievably good. -
RecipeGrape Clusters with Brie, Gorgonzola & Honey
This messy-to-eat-but-totally-worth-it appetizer is a fabulous combination of sweet, salty, herby, and nutty flavors. Use scissors to cut the clusters into individual portions, and serve with plenty of napkins. -
RecipeMaple-Roasted Butternut Squash, Chard & Sausage Flatbread
There’s a double dose of pure maple syrup in this hearty flatbread. It flavors the butternut squash and sweetens a vinaigrette that dresses an unusual topping: finely shredded raw chard leaves. The fresh-tasting chard in combination with the savory, salty sausage and creamy ricotta on the flatbread is heavenly. -
RecipeScallop & Mushroom Rosemary Kebabs
Firm, woody rosemary sprigs make the best skewers for these easy kebabs. -
RecipeCranberry-Pecan Croutons with Gruyère & Rosemary
Crisp on the outside, tender within, and covered in melted cheese, these ooey-gooey herby croutons are to die for. Any fruit-nut bread will work well here; walnut-raisin is a great option. -
RecipeFried Chickpeas with Garam Masala
Once you start eating these crispy spiced chickpeas, you won’t want to stop. They do pop in the pan as they fry, so use a splatter guard or stand back a bit as they cook. -
RecipeChicken Satés with Spicy Peanut Sauce
A pinch of cayenne adds some heat to the peanut dipping sauce. This recipe is simple and definitely rivals the ones you order at your favorite Asian restaurant. -
RecipeGorgonzola and Fontina Nachos with Fennel and Mint
This sophisticated take on nachos may sound unusual, but the salty-tangy Gorgonzola and creamy fontina meld beautifully, fennel seeds add a subtle anise note, and fresh mint brightens the mix. It’s an irresistible combination. -
RecipeCollard Green Crostini with Blue Cheese & Grape-Apple Relish
Thick collard greens are easy to eat raw when sliced into confetti-like strips. Sweet fruit relish and tangy blue cheese balance their mild, earthy flavor. -
RecipeFried Chocolate-Hazelnut Wontons with Orange Dipping Sauce
This fun dessert uses a few ready-made ingredients for a quick and delicious results: a crunchy wonton shell that gives way to a molten chocolate-hazelnut filling. -
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RecipeSteamed Pork Buns
Steamed pork buns or jing char siu bau are a staple of Cantonese dim sum. The buns are soft and pillowy, made with wheat flour, and have a filling of sweet barbecued pork. These are two-biters for most mouths, but still an eat-with-your-hands favorite.
