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The best part about gougères is that the dough freezes incredibly well, so you can have these ready to bake for a tasty happy hour snack whenever you want.

So-called toasted ravioli—which is really fried ravioli—is a specialty of the Italian-American restaurants in St. Louis.

A buttery stuffing of sautéed onions, prosciutto, breadcrumbs, and Parmesan brings big flavor to this recipe for portobello mushrooms.

The pleasant balance of salt, spice, and sugar makes these curry puffs perfect for an appetizer, afternoon snack, or breakfast with a cup of tea.

This Mexican seafood cocktail gets its name because it is tossed with a bracing mix of tart, pungent, and spicy ingredients.

This satisfying snack mix comes together easily, especially when you’ve saved some of your leftover biscuits to make it.

These oven-baked wings get a blast of sweet-salty flavor from a blend of maple syrup and soy sauce and a one-two punch of heat from ginger, wasabi, and ra-yu sesame chili oil (sometimes labeled “la-yu”). 

Caldo de camarón is a classic cantina dish, offered two ways, on its own or with the vegetables and shrimp.

These savory potato pancakes are fried in butter and oil for a crisp, golden brown crust. Serve with applesauce or sour cream at your next holiday gathering.

Doused in a garlicky, spicy sauce, these crisp-tender Buffalo cauliflower bites are everything you love about Buffalo chicken wings, minus the meat.

These chicken wings are as golden and crispy as can be—without the hassle of deep-frying.

In these chicken dumplings, sweet apple and savory chicken come together, and pickled fennel is the lightly acidic bridge.

Boiling shrimp with the shells on keeps them more tender, juicy, and flavorful.

This recipe for Parker House rolls produces a golden brown crust, a fluffy interior, and a buttery flavor that makes the buns perfect for any occasion.

These dill seed–scented pickles would be a great snack at any point in the year, but the recipe stands the test of time as a Thanksgiving appetizer.

This festive hors d'oeuvre, which appeared in Gourmet’s 1970 Thanksgiving menu, is all about the pairing of peppery radishes and creamy butter.

Don’t be surprised if these Parmesan-loaded mushrooms disappear in minutes.