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Fry bread tacos take fluffy, golden Navajo fry bread to the next level! The pillowy bread is topped with seasoned ground beef and all your favorite taco toppings for a taste sensation you won’t want to stop eating.
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No game day is complete without a platter of chicken wings. Give Buffalo a break this week with crispy lemon-pepper wings. The buttery, citrusy sauce is a refreshing change of pace.
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Baked crab dip is one of life’s great appetizers. Serve it in a pretty bread bowl for the ultimate presentation or leave it in a baking dish—it’s so good, it will disappear quickly either way.
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Our easy buffalo chicken sliders are made in a slow cooker with minimal ingredients. It’s a perfect recipe for gatherings and game-day celebrations.
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A classic southern comfort food, this spread is used as an appetizer with crackers, corn chips or celery. It is also smeared between two slices of white bread for sandwiches and as a topping for hamburgers and hot dogs. —Eileen Balmer, South Bend, Indiana.
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Turn all-American hot dogs into a fun international treat at your next casual party. They get three special treatments in this recipe: Chicago-style, Bavarian and south of the border. Bet you can’t eat just one! —Taste of Home Test Kitchen
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Cinnamon and cocoa give a rich brown color to hearty Cincinnati chili. This dish will warm you up on a cold day. —Edith Joyce, Parkman, Ohio
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Our homemade pierogi are boiled then pan-fried with butter and onions. You won’t be able to get enough of these cheese-stuffed Polish dumplings.
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This chile con queso recipe has a seriously cheesy vibe and packs the perfect level of heat. Serve it as an appetizer dip, or drizzle it over chips to make a knockout plate of nachos.
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These bison burgers have all the flavor of your typical ground beef burger, but they’re lighter and leaner. To make them appetizer-friendly, shape the patties into slider sizes and serve them on slider buns.
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Hot dogs might be an American classic, but each of us has our own regional favorite that we’ll defend against all others. Make this Coney Island hot dogs recipe and you’ll be rooting for Detroit. It’s the meat sauce that sets this tasty hot dog apart.
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Beer dip combines all the best things for party food: a creamy dip, ranch dressing, lots of cheese and, of course, beer. What else could you possibly need?
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I love banh mi sandwiches but wanted to make them a little easier to serve for a party. These skewers are a really fun twist! For easier prep on the day of the party, make the meatballs in advance and freeze them. —Elisabeth Larsen, Pleasant Grove, Utah
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The crunch of the breaded coating and tender texture of the pork tenderloin make this pork tenderloin sandwich recipe a real treat. To make this dish an appetizer, cut the tenderloin into medallions and serve them on slider buns.
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This shrimp spread strikes the perfect balance between creamy and crisp textures, and with rich and fresh flavors.
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What’s the secret to creating sweet and tangy baked barbecue chicken wings? Coat them in baking powder to help them crisp up in the oven, then wait until the end to add the barbecue sauce for a perfect glaze.
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During the ’60s, shrimp cocktail was one of the most popular party foods around. And it is still a crowd favorite. It’s the one appetizer that I serve for every special occasion as well as for munchie meals. —Peggy Allen, Pasadena, California
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Shrimp tostadas, with their pile of fresh vegetables and succulent shellfish on crispy edible “plates,” look fun and taste amazing as a weeknight dinner or party spread.
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These slow-cooker French dip sandwiches make a standout addition to any buffet line. Make sure to have plenty of small cups of broth for everyone to grab. Dipping perfection! —Holly Neuharth, Mesa, Arizona
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These Cuban sliders are packed with ham, cheese and pickles and baked with a buttery, Dijon mustard topping.
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These pickle wraps are kid-friendly, but adults love them too!
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Cranberry Brie bites are a low-effort, high-reward recipe. They really save the day when you’re juggling a ton of other holiday dishes and need to put out something easy for guests to snack on.
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French Quarter cheese spread features creamy cheese and a pecan topping that’s sweet, salty and a little over the top. It tastes like New Orleans on a plate.
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Stuffed with a pizza-style filling, these special sandwiches surprise you with a burst of flavor in every bite. They were popular at our son’s birthday party, but you can be sure adults will love them too! —Robin Werner, Brush Prairie, Washington
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You can make this Italian sub—layering meats, cheeses and tomato with olive oil and herbs—a few hours ahead and refrigerate it, then slice it up and serve it with chips, veggies and dip for a delicious meal.
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I come from a long line of born-and-bred Philadelphians, so not surprisingly, my family LOVES cheesesteaks. So, I created this creamy, meaty Philly cheesesteak dip that has all the classic flavors of a real Philly cheesesteak. The dip was a smash hit! —Sharon Lehman, Wilmington, Delaware
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Filled with a fluffy cloud of vanilla frosting, gob cake is a moist and decadent sheet cake that will bring back memories of your childhood.
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Making your own California sushi roll is surprisingly easy. You’ll need a bamboo mat, sushi rice and nori sheets to get started, and with a bit of practice, you’ll be a pro in no time.
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Tangy mayonnaise-Dijon sauce adds zip to flaky pastry and layers of crisp arugula, thinly sliced smoked salmon and nutty-flavored Asiago cheese. —Jamie Brown-Miller, Napa, California
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My family loves crab salad and deviled eggs, so I tried combining the two. The crabmeat adds a lot of flavor. What a hit! —Kevon Shuler Chelsea, MI
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Homemade baked honey-mustard wings are packed with flavor, thanks to spicy mustard and your favorite honey, and they’re easy to make for any gathering.
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When you say “holiday tradition” around our house, this appetizer comes to mind immediately. Every winter, I make lots of cheese logs and freeze them for when I’m expecting company or need to take food to someone’s home. The blend of smoked oysters, chili powder, nuts and cream cheese tastes good-even people who don’t like oysters may enjoy this interesting appetizer. —William Tracy, Jerseyville, Illinois
Dining and Cooking