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The Party Pantry

The Party Pantry

People always tell me they’d like to invite friends over more often for a weekend brunch or dinner or a casual get-together after work. But there’s always a “but.”

The “but” usually goes something like this: “I’d love to have a dinner party, but I feel like it’s just too much work to pull it all together.”

My solution starts with just four little words: Create a party pantry.

What’s a party pantry?

It’s a place in your home — a closet, a cupboard, or, in the case of my space-challenged apartment, a few shelves — where you can gather things to help you entertain more easily.

What sort of things should you keep in your party pantry?

Objects to inspire and delight you, and ingredients to help you pull things together quickly when the need or desire arises. Start by stocking platters and large bowls for things like cheeses, chips, and hors d’oeuvres. Buy colorful napkins on sale to suit the upcoming seasons, and collect fun mix and match napkin rings. Whimsical cocktail glasses and a good cocktail recipe book will serve you well, as will one bottle each of a good vodka, gin, and whiskey.

Look for decorative items on sale and if you’re unsure about your palette, start with a base of white (food always looks great on white, as any chef will tell you), with accents in just two or three materials and colors. Think about what matches your home and your style.

Another must for any party pantry: lots of white, unscented candles (votives, pillars, and floating candles, for example). They add instant ambience to any gathering, and fragrance-free candles won’t interfere with food flavors or overwhelm guests.

As I mentioned, my own party pantry is a shelving unit, and I’ve actually made it the centerpiece of my living room, showing off my pretty glasses and objects. Why keep them hidden away? When I need inspiration, I look at what I have and ideas just pop up.

If you want to make things really easy for welcoming last-minute guests, keep a few long-lasting food items on hand. Start with marinated olives, spiced or herbed nuts, an artisanal honey, dried figs and sausages, fruit jams, dips or salsas, crispy flatbreads and crackers, and some special chocolates or mints. When you have a few great things on hand, you can supplement with a quick trip to the store on the way home for fresh things like cheese and produce.

With a little attention up front, you can assemble an arsenal of inviting flavors, textures, and details to enhance all your at-home entertaining. In no time you’ll find yourself saying, as I often do, “Why wait? Let’s celebrate!” (Photos courtesy of William Geddes)


14 Speedy Appetizers from Pantry Staples

Canned pumpkin may be indispensable for pies, muffins and breads, but we've found a surprisingly new use for it: on toast with pre-dinner drinks. This no-fuss recipe involves blending pumpkin puree, brown sugar, pumpkin pie spice, olive oil and a clove of roasted garlic in the food processor until smooth, then spreading a dollop of the sweet and savory spread on pieces of bread. Garnishes such as pine nuts, pecans, bacon or Parmesan are optional over-the-top touches.

Roasting your own spiced nuts isn't just a simple way to round out a basic cheese plate. It also makes your home smell warm and toasty—as if you've been baking cookies all day when in reality, you tossed a few cups of mixed nuts with sugar, salt, dried herbs and spices with a mixture of honey, molasses and orange zest and baked it for a half hour. The spicy, savory snack is perfect for munching along with a cocktail or glass of wine.

Tuna is a tried-and-true pantry sandwich filler&mdashbut it also happens to be a savory, hearty appetizer ingredient too. Buy top-quality tuna packed in olive oil, and stuff it into jarred, roasted Spanish piquillo peppers for a lovely accompaniment to sangria or Cava.

It's true that chickpeas are terrific whizzed into a puree for dips but if you rinse them, dry them and roast them, they turn into addictive snacks: crispy on the outside, creamy on the inside. You can flavor them with any spice you like this recipe calls for smoked paprika and onion powder, but we also like cinnamon and sugar, or cumin, chili and cayenne.

Sun-dried tomatoes are like little flavor bullets their concentrated tomato-ness is a perfect match for tangy goat cheese (though you could even use plain cream cheese). Spread the mixture on a toasted baguette or slices of bell pepper.

Next time you're at the health food store, pick up a bag of chickpea flour. Made from ground chickpeas and common in Middle Eastern cooking, it gives these fries&mdashwhich are also made with cornmeal and herbs&mdashtheir crisp edge.

A classic Super Bowl food, black bean dip has come a long way from the canned variety. This quick homemade version gets a smoky edge from chipotle chilies in adobo sauce.

Chefs have turned us on to the beauty of canned San Marzano tomatoes, but it turns out that these most flavorful plum varieties have another use aside from the easy weeknight pasta sauce: You can layer them onto this easy tart and bake it for an impressive-looking, toasty hors d'oeuvre.

A vegetarian spin on foie gras, this spread consists of caramelized onions, capers, Vin Santo (a dessert wine, though you could use a sweet Riesling too) and two cans of chickpeas. It's decadent on top of toasted brioche.

Walnuts and toasted baguette bring crunch, Gorgonzola adds a salty tang, and honey finishes this crostini off with a sweet note, making the recipe just as suitable for dessert as it is for a predinner snack.

Four ingredients&mdashdates, blue cheese, bacon and balsamic vinegar&mdashand 10 minutes in the oven is all that stands between you and the melty, salty, sweet snack known as Devils on Horseback.

It doesn't get any easier than placing a log of goat cheese on a serving plate, pouring a jar of mango chutney over the top and garnishing the dish with fresh cilantro and chopped peanuts. Serve with flatbread or popadams, traditional Indian crackers.

White bean puree has become an increasingly popular stand-in for hummus on buffet tables. But this chunky dip, which also includes rosemary and chopped tomatoes, leaves the beans whole, which adds texture guests can scoop everything up with a cracker or pita chip.


14 Speedy Appetizers from Pantry Staples

Canned pumpkin may be indispensable for pies, muffins and breads, but we've found a surprisingly new use for it: on toast with pre-dinner drinks. This no-fuss recipe involves blending pumpkin puree, brown sugar, pumpkin pie spice, olive oil and a clove of roasted garlic in the food processor until smooth, then spreading a dollop of the sweet and savory spread on pieces of bread. Garnishes such as pine nuts, pecans, bacon or Parmesan are optional over-the-top touches.

Roasting your own spiced nuts isn't just a simple way to round out a basic cheese plate. It also makes your home smell warm and toasty—as if you've been baking cookies all day when in reality, you tossed a few cups of mixed nuts with sugar, salt, dried herbs and spices with a mixture of honey, molasses and orange zest and baked it for a half hour. The spicy, savory snack is perfect for munching along with a cocktail or glass of wine.

Tuna is a tried-and-true pantry sandwich filler&mdashbut it also happens to be a savory, hearty appetizer ingredient too. Buy top-quality tuna packed in olive oil, and stuff it into jarred, roasted Spanish piquillo peppers for a lovely accompaniment to sangria or Cava.

It's true that chickpeas are terrific whizzed into a puree for dips but if you rinse them, dry them and roast them, they turn into addictive snacks: crispy on the outside, creamy on the inside. You can flavor them with any spice you like this recipe calls for smoked paprika and onion powder, but we also like cinnamon and sugar, or cumin, chili and cayenne.

Sun-dried tomatoes are like little flavor bullets their concentrated tomato-ness is a perfect match for tangy goat cheese (though you could even use plain cream cheese). Spread the mixture on a toasted baguette or slices of bell pepper.

Next time you're at the health food store, pick up a bag of chickpea flour. Made from ground chickpeas and common in Middle Eastern cooking, it gives these fries&mdashwhich are also made with cornmeal and herbs&mdashtheir crisp edge.

A classic Super Bowl food, black bean dip has come a long way from the canned variety. This quick homemade version gets a smoky edge from chipotle chilies in adobo sauce.

Chefs have turned us on to the beauty of canned San Marzano tomatoes, but it turns out that these most flavorful plum varieties have another use aside from the easy weeknight pasta sauce: You can layer them onto this easy tart and bake it for an impressive-looking, toasty hors d'oeuvre.

A vegetarian spin on foie gras, this spread consists of caramelized onions, capers, Vin Santo (a dessert wine, though you could use a sweet Riesling too) and two cans of chickpeas. It's decadent on top of toasted brioche.

Walnuts and toasted baguette bring crunch, Gorgonzola adds a salty tang, and honey finishes this crostini off with a sweet note, making the recipe just as suitable for dessert as it is for a predinner snack.

Four ingredients&mdashdates, blue cheese, bacon and balsamic vinegar&mdashand 10 minutes in the oven is all that stands between you and the melty, salty, sweet snack known as Devils on Horseback.

It doesn't get any easier than placing a log of goat cheese on a serving plate, pouring a jar of mango chutney over the top and garnishing the dish with fresh cilantro and chopped peanuts. Serve with flatbread or popadams, traditional Indian crackers.

White bean puree has become an increasingly popular stand-in for hummus on buffet tables. But this chunky dip, which also includes rosemary and chopped tomatoes, leaves the beans whole, which adds texture guests can scoop everything up with a cracker or pita chip.


14 Speedy Appetizers from Pantry Staples

Canned pumpkin may be indispensable for pies, muffins and breads, but we've found a surprisingly new use for it: on toast with pre-dinner drinks. This no-fuss recipe involves blending pumpkin puree, brown sugar, pumpkin pie spice, olive oil and a clove of roasted garlic in the food processor until smooth, then spreading a dollop of the sweet and savory spread on pieces of bread. Garnishes such as pine nuts, pecans, bacon or Parmesan are optional over-the-top touches.

Roasting your own spiced nuts isn't just a simple way to round out a basic cheese plate. It also makes your home smell warm and toasty—as if you've been baking cookies all day when in reality, you tossed a few cups of mixed nuts with sugar, salt, dried herbs and spices with a mixture of honey, molasses and orange zest and baked it for a half hour. The spicy, savory snack is perfect for munching along with a cocktail or glass of wine.

Tuna is a tried-and-true pantry sandwich filler&mdashbut it also happens to be a savory, hearty appetizer ingredient too. Buy top-quality tuna packed in olive oil, and stuff it into jarred, roasted Spanish piquillo peppers for a lovely accompaniment to sangria or Cava.

It's true that chickpeas are terrific whizzed into a puree for dips but if you rinse them, dry them and roast them, they turn into addictive snacks: crispy on the outside, creamy on the inside. You can flavor them with any spice you like this recipe calls for smoked paprika and onion powder, but we also like cinnamon and sugar, or cumin, chili and cayenne.

Sun-dried tomatoes are like little flavor bullets their concentrated tomato-ness is a perfect match for tangy goat cheese (though you could even use plain cream cheese). Spread the mixture on a toasted baguette or slices of bell pepper.

Next time you're at the health food store, pick up a bag of chickpea flour. Made from ground chickpeas and common in Middle Eastern cooking, it gives these fries&mdashwhich are also made with cornmeal and herbs&mdashtheir crisp edge.

A classic Super Bowl food, black bean dip has come a long way from the canned variety. This quick homemade version gets a smoky edge from chipotle chilies in adobo sauce.

Chefs have turned us on to the beauty of canned San Marzano tomatoes, but it turns out that these most flavorful plum varieties have another use aside from the easy weeknight pasta sauce: You can layer them onto this easy tart and bake it for an impressive-looking, toasty hors d'oeuvre.

A vegetarian spin on foie gras, this spread consists of caramelized onions, capers, Vin Santo (a dessert wine, though you could use a sweet Riesling too) and two cans of chickpeas. It's decadent on top of toasted brioche.

Walnuts and toasted baguette bring crunch, Gorgonzola adds a salty tang, and honey finishes this crostini off with a sweet note, making the recipe just as suitable for dessert as it is for a predinner snack.

Four ingredients&mdashdates, blue cheese, bacon and balsamic vinegar&mdashand 10 minutes in the oven is all that stands between you and the melty, salty, sweet snack known as Devils on Horseback.

It doesn't get any easier than placing a log of goat cheese on a serving plate, pouring a jar of mango chutney over the top and garnishing the dish with fresh cilantro and chopped peanuts. Serve with flatbread or popadams, traditional Indian crackers.

White bean puree has become an increasingly popular stand-in for hummus on buffet tables. But this chunky dip, which also includes rosemary and chopped tomatoes, leaves the beans whole, which adds texture guests can scoop everything up with a cracker or pita chip.


14 Speedy Appetizers from Pantry Staples

Canned pumpkin may be indispensable for pies, muffins and breads, but we've found a surprisingly new use for it: on toast with pre-dinner drinks. This no-fuss recipe involves blending pumpkin puree, brown sugar, pumpkin pie spice, olive oil and a clove of roasted garlic in the food processor until smooth, then spreading a dollop of the sweet and savory spread on pieces of bread. Garnishes such as pine nuts, pecans, bacon or Parmesan are optional over-the-top touches.

Roasting your own spiced nuts isn't just a simple way to round out a basic cheese plate. It also makes your home smell warm and toasty—as if you've been baking cookies all day when in reality, you tossed a few cups of mixed nuts with sugar, salt, dried herbs and spices with a mixture of honey, molasses and orange zest and baked it for a half hour. The spicy, savory snack is perfect for munching along with a cocktail or glass of wine.

Tuna is a tried-and-true pantry sandwich filler&mdashbut it also happens to be a savory, hearty appetizer ingredient too. Buy top-quality tuna packed in olive oil, and stuff it into jarred, roasted Spanish piquillo peppers for a lovely accompaniment to sangria or Cava.

It's true that chickpeas are terrific whizzed into a puree for dips but if you rinse them, dry them and roast them, they turn into addictive snacks: crispy on the outside, creamy on the inside. You can flavor them with any spice you like this recipe calls for smoked paprika and onion powder, but we also like cinnamon and sugar, or cumin, chili and cayenne.

Sun-dried tomatoes are like little flavor bullets their concentrated tomato-ness is a perfect match for tangy goat cheese (though you could even use plain cream cheese). Spread the mixture on a toasted baguette or slices of bell pepper.

Next time you're at the health food store, pick up a bag of chickpea flour. Made from ground chickpeas and common in Middle Eastern cooking, it gives these fries&mdashwhich are also made with cornmeal and herbs&mdashtheir crisp edge.

A classic Super Bowl food, black bean dip has come a long way from the canned variety. This quick homemade version gets a smoky edge from chipotle chilies in adobo sauce.

Chefs have turned us on to the beauty of canned San Marzano tomatoes, but it turns out that these most flavorful plum varieties have another use aside from the easy weeknight pasta sauce: You can layer them onto this easy tart and bake it for an impressive-looking, toasty hors d'oeuvre.

A vegetarian spin on foie gras, this spread consists of caramelized onions, capers, Vin Santo (a dessert wine, though you could use a sweet Riesling too) and two cans of chickpeas. It's decadent on top of toasted brioche.

Walnuts and toasted baguette bring crunch, Gorgonzola adds a salty tang, and honey finishes this crostini off with a sweet note, making the recipe just as suitable for dessert as it is for a predinner snack.

Four ingredients&mdashdates, blue cheese, bacon and balsamic vinegar&mdashand 10 minutes in the oven is all that stands between you and the melty, salty, sweet snack known as Devils on Horseback.

It doesn't get any easier than placing a log of goat cheese on a serving plate, pouring a jar of mango chutney over the top and garnishing the dish with fresh cilantro and chopped peanuts. Serve with flatbread or popadams, traditional Indian crackers.

White bean puree has become an increasingly popular stand-in for hummus on buffet tables. But this chunky dip, which also includes rosemary and chopped tomatoes, leaves the beans whole, which adds texture guests can scoop everything up with a cracker or pita chip.


14 Speedy Appetizers from Pantry Staples

Canned pumpkin may be indispensable for pies, muffins and breads, but we've found a surprisingly new use for it: on toast with pre-dinner drinks. This no-fuss recipe involves blending pumpkin puree, brown sugar, pumpkin pie spice, olive oil and a clove of roasted garlic in the food processor until smooth, then spreading a dollop of the sweet and savory spread on pieces of bread. Garnishes such as pine nuts, pecans, bacon or Parmesan are optional over-the-top touches.

Roasting your own spiced nuts isn't just a simple way to round out a basic cheese plate. It also makes your home smell warm and toasty—as if you've been baking cookies all day when in reality, you tossed a few cups of mixed nuts with sugar, salt, dried herbs and spices with a mixture of honey, molasses and orange zest and baked it for a half hour. The spicy, savory snack is perfect for munching along with a cocktail or glass of wine.

Tuna is a tried-and-true pantry sandwich filler&mdashbut it also happens to be a savory, hearty appetizer ingredient too. Buy top-quality tuna packed in olive oil, and stuff it into jarred, roasted Spanish piquillo peppers for a lovely accompaniment to sangria or Cava.

It's true that chickpeas are terrific whizzed into a puree for dips but if you rinse them, dry them and roast them, they turn into addictive snacks: crispy on the outside, creamy on the inside. You can flavor them with any spice you like this recipe calls for smoked paprika and onion powder, but we also like cinnamon and sugar, or cumin, chili and cayenne.

Sun-dried tomatoes are like little flavor bullets their concentrated tomato-ness is a perfect match for tangy goat cheese (though you could even use plain cream cheese). Spread the mixture on a toasted baguette or slices of bell pepper.

Next time you're at the health food store, pick up a bag of chickpea flour. Made from ground chickpeas and common in Middle Eastern cooking, it gives these fries&mdashwhich are also made with cornmeal and herbs&mdashtheir crisp edge.

A classic Super Bowl food, black bean dip has come a long way from the canned variety. This quick homemade version gets a smoky edge from chipotle chilies in adobo sauce.

Chefs have turned us on to the beauty of canned San Marzano tomatoes, but it turns out that these most flavorful plum varieties have another use aside from the easy weeknight pasta sauce: You can layer them onto this easy tart and bake it for an impressive-looking, toasty hors d'oeuvre.

A vegetarian spin on foie gras, this spread consists of caramelized onions, capers, Vin Santo (a dessert wine, though you could use a sweet Riesling too) and two cans of chickpeas. It's decadent on top of toasted brioche.

Walnuts and toasted baguette bring crunch, Gorgonzola adds a salty tang, and honey finishes this crostini off with a sweet note, making the recipe just as suitable for dessert as it is for a predinner snack.

Four ingredients&mdashdates, blue cheese, bacon and balsamic vinegar&mdashand 10 minutes in the oven is all that stands between you and the melty, salty, sweet snack known as Devils on Horseback.

It doesn't get any easier than placing a log of goat cheese on a serving plate, pouring a jar of mango chutney over the top and garnishing the dish with fresh cilantro and chopped peanuts. Serve with flatbread or popadams, traditional Indian crackers.

White bean puree has become an increasingly popular stand-in for hummus on buffet tables. But this chunky dip, which also includes rosemary and chopped tomatoes, leaves the beans whole, which adds texture guests can scoop everything up with a cracker or pita chip.


14 Speedy Appetizers from Pantry Staples

Canned pumpkin may be indispensable for pies, muffins and breads, but we've found a surprisingly new use for it: on toast with pre-dinner drinks. This no-fuss recipe involves blending pumpkin puree, brown sugar, pumpkin pie spice, olive oil and a clove of roasted garlic in the food processor until smooth, then spreading a dollop of the sweet and savory spread on pieces of bread. Garnishes such as pine nuts, pecans, bacon or Parmesan are optional over-the-top touches.

Roasting your own spiced nuts isn't just a simple way to round out a basic cheese plate. It also makes your home smell warm and toasty—as if you've been baking cookies all day when in reality, you tossed a few cups of mixed nuts with sugar, salt, dried herbs and spices with a mixture of honey, molasses and orange zest and baked it for a half hour. The spicy, savory snack is perfect for munching along with a cocktail or glass of wine.

Tuna is a tried-and-true pantry sandwich filler&mdashbut it also happens to be a savory, hearty appetizer ingredient too. Buy top-quality tuna packed in olive oil, and stuff it into jarred, roasted Spanish piquillo peppers for a lovely accompaniment to sangria or Cava.

It's true that chickpeas are terrific whizzed into a puree for dips but if you rinse them, dry them and roast them, they turn into addictive snacks: crispy on the outside, creamy on the inside. You can flavor them with any spice you like this recipe calls for smoked paprika and onion powder, but we also like cinnamon and sugar, or cumin, chili and cayenne.

Sun-dried tomatoes are like little flavor bullets their concentrated tomato-ness is a perfect match for tangy goat cheese (though you could even use plain cream cheese). Spread the mixture on a toasted baguette or slices of bell pepper.

Next time you're at the health food store, pick up a bag of chickpea flour. Made from ground chickpeas and common in Middle Eastern cooking, it gives these fries&mdashwhich are also made with cornmeal and herbs&mdashtheir crisp edge.

A classic Super Bowl food, black bean dip has come a long way from the canned variety. This quick homemade version gets a smoky edge from chipotle chilies in adobo sauce.

Chefs have turned us on to the beauty of canned San Marzano tomatoes, but it turns out that these most flavorful plum varieties have another use aside from the easy weeknight pasta sauce: You can layer them onto this easy tart and bake it for an impressive-looking, toasty hors d'oeuvre.

A vegetarian spin on foie gras, this spread consists of caramelized onions, capers, Vin Santo (a dessert wine, though you could use a sweet Riesling too) and two cans of chickpeas. It's decadent on top of toasted brioche.

Walnuts and toasted baguette bring crunch, Gorgonzola adds a salty tang, and honey finishes this crostini off with a sweet note, making the recipe just as suitable for dessert as it is for a predinner snack.

Four ingredients&mdashdates, blue cheese, bacon and balsamic vinegar&mdashand 10 minutes in the oven is all that stands between you and the melty, salty, sweet snack known as Devils on Horseback.

It doesn't get any easier than placing a log of goat cheese on a serving plate, pouring a jar of mango chutney over the top and garnishing the dish with fresh cilantro and chopped peanuts. Serve with flatbread or popadams, traditional Indian crackers.

White bean puree has become an increasingly popular stand-in for hummus on buffet tables. But this chunky dip, which also includes rosemary and chopped tomatoes, leaves the beans whole, which adds texture guests can scoop everything up with a cracker or pita chip.


14 Speedy Appetizers from Pantry Staples

Canned pumpkin may be indispensable for pies, muffins and breads, but we've found a surprisingly new use for it: on toast with pre-dinner drinks. This no-fuss recipe involves blending pumpkin puree, brown sugar, pumpkin pie spice, olive oil and a clove of roasted garlic in the food processor until smooth, then spreading a dollop of the sweet and savory spread on pieces of bread. Garnishes such as pine nuts, pecans, bacon or Parmesan are optional over-the-top touches.

Roasting your own spiced nuts isn't just a simple way to round out a basic cheese plate. It also makes your home smell warm and toasty—as if you've been baking cookies all day when in reality, you tossed a few cups of mixed nuts with sugar, salt, dried herbs and spices with a mixture of honey, molasses and orange zest and baked it for a half hour. The spicy, savory snack is perfect for munching along with a cocktail or glass of wine.

Tuna is a tried-and-true pantry sandwich filler&mdashbut it also happens to be a savory, hearty appetizer ingredient too. Buy top-quality tuna packed in olive oil, and stuff it into jarred, roasted Spanish piquillo peppers for a lovely accompaniment to sangria or Cava.

It's true that chickpeas are terrific whizzed into a puree for dips but if you rinse them, dry them and roast them, they turn into addictive snacks: crispy on the outside, creamy on the inside. You can flavor them with any spice you like this recipe calls for smoked paprika and onion powder, but we also like cinnamon and sugar, or cumin, chili and cayenne.

Sun-dried tomatoes are like little flavor bullets their concentrated tomato-ness is a perfect match for tangy goat cheese (though you could even use plain cream cheese). Spread the mixture on a toasted baguette or slices of bell pepper.

Next time you're at the health food store, pick up a bag of chickpea flour. Made from ground chickpeas and common in Middle Eastern cooking, it gives these fries&mdashwhich are also made with cornmeal and herbs&mdashtheir crisp edge.

A classic Super Bowl food, black bean dip has come a long way from the canned variety. This quick homemade version gets a smoky edge from chipotle chilies in adobo sauce.

Chefs have turned us on to the beauty of canned San Marzano tomatoes, but it turns out that these most flavorful plum varieties have another use aside from the easy weeknight pasta sauce: You can layer them onto this easy tart and bake it for an impressive-looking, toasty hors d'oeuvre.

A vegetarian spin on foie gras, this spread consists of caramelized onions, capers, Vin Santo (a dessert wine, though you could use a sweet Riesling too) and two cans of chickpeas. It's decadent on top of toasted brioche.

Walnuts and toasted baguette bring crunch, Gorgonzola adds a salty tang, and honey finishes this crostini off with a sweet note, making the recipe just as suitable for dessert as it is for a predinner snack.

Four ingredients&mdashdates, blue cheese, bacon and balsamic vinegar&mdashand 10 minutes in the oven is all that stands between you and the melty, salty, sweet snack known as Devils on Horseback.

It doesn't get any easier than placing a log of goat cheese on a serving plate, pouring a jar of mango chutney over the top and garnishing the dish with fresh cilantro and chopped peanuts. Serve with flatbread or popadams, traditional Indian crackers.

White bean puree has become an increasingly popular stand-in for hummus on buffet tables. But this chunky dip, which also includes rosemary and chopped tomatoes, leaves the beans whole, which adds texture guests can scoop everything up with a cracker or pita chip.


14 Speedy Appetizers from Pantry Staples

Canned pumpkin may be indispensable for pies, muffins and breads, but we've found a surprisingly new use for it: on toast with pre-dinner drinks. This no-fuss recipe involves blending pumpkin puree, brown sugar, pumpkin pie spice, olive oil and a clove of roasted garlic in the food processor until smooth, then spreading a dollop of the sweet and savory spread on pieces of bread. Garnishes such as pine nuts, pecans, bacon or Parmesan are optional over-the-top touches.

Roasting your own spiced nuts isn't just a simple way to round out a basic cheese plate. It also makes your home smell warm and toasty—as if you've been baking cookies all day when in reality, you tossed a few cups of mixed nuts with sugar, salt, dried herbs and spices with a mixture of honey, molasses and orange zest and baked it for a half hour. The spicy, savory snack is perfect for munching along with a cocktail or glass of wine.

Tuna is a tried-and-true pantry sandwich filler&mdashbut it also happens to be a savory, hearty appetizer ingredient too. Buy top-quality tuna packed in olive oil, and stuff it into jarred, roasted Spanish piquillo peppers for a lovely accompaniment to sangria or Cava.

It's true that chickpeas are terrific whizzed into a puree for dips but if you rinse them, dry them and roast them, they turn into addictive snacks: crispy on the outside, creamy on the inside. You can flavor them with any spice you like this recipe calls for smoked paprika and onion powder, but we also like cinnamon and sugar, or cumin, chili and cayenne.

Sun-dried tomatoes are like little flavor bullets their concentrated tomato-ness is a perfect match for tangy goat cheese (though you could even use plain cream cheese). Spread the mixture on a toasted baguette or slices of bell pepper.

Next time you're at the health food store, pick up a bag of chickpea flour. Made from ground chickpeas and common in Middle Eastern cooking, it gives these fries&mdashwhich are also made with cornmeal and herbs&mdashtheir crisp edge.

A classic Super Bowl food, black bean dip has come a long way from the canned variety. This quick homemade version gets a smoky edge from chipotle chilies in adobo sauce.

Chefs have turned us on to the beauty of canned San Marzano tomatoes, but it turns out that these most flavorful plum varieties have another use aside from the easy weeknight pasta sauce: You can layer them onto this easy tart and bake it for an impressive-looking, toasty hors d'oeuvre.

A vegetarian spin on foie gras, this spread consists of caramelized onions, capers, Vin Santo (a dessert wine, though you could use a sweet Riesling too) and two cans of chickpeas. It's decadent on top of toasted brioche.

Walnuts and toasted baguette bring crunch, Gorgonzola adds a salty tang, and honey finishes this crostini off with a sweet note, making the recipe just as suitable for dessert as it is for a predinner snack.

Four ingredients&mdashdates, blue cheese, bacon and balsamic vinegar&mdashand 10 minutes in the oven is all that stands between you and the melty, salty, sweet snack known as Devils on Horseback.

It doesn't get any easier than placing a log of goat cheese on a serving plate, pouring a jar of mango chutney over the top and garnishing the dish with fresh cilantro and chopped peanuts. Serve with flatbread or popadams, traditional Indian crackers.

White bean puree has become an increasingly popular stand-in for hummus on buffet tables. But this chunky dip, which also includes rosemary and chopped tomatoes, leaves the beans whole, which adds texture guests can scoop everything up with a cracker or pita chip.


14 Speedy Appetizers from Pantry Staples

Canned pumpkin may be indispensable for pies, muffins and breads, but we've found a surprisingly new use for it: on toast with pre-dinner drinks. This no-fuss recipe involves blending pumpkin puree, brown sugar, pumpkin pie spice, olive oil and a clove of roasted garlic in the food processor until smooth, then spreading a dollop of the sweet and savory spread on pieces of bread. Garnishes such as pine nuts, pecans, bacon or Parmesan are optional over-the-top touches.

Roasting your own spiced nuts isn't just a simple way to round out a basic cheese plate. It also makes your home smell warm and toasty—as if you've been baking cookies all day when in reality, you tossed a few cups of mixed nuts with sugar, salt, dried herbs and spices with a mixture of honey, molasses and orange zest and baked it for a half hour. The spicy, savory snack is perfect for munching along with a cocktail or glass of wine.

Tuna is a tried-and-true pantry sandwich filler&mdashbut it also happens to be a savory, hearty appetizer ingredient too. Buy top-quality tuna packed in olive oil, and stuff it into jarred, roasted Spanish piquillo peppers for a lovely accompaniment to sangria or Cava.

It's true that chickpeas are terrific whizzed into a puree for dips but if you rinse them, dry them and roast them, they turn into addictive snacks: crispy on the outside, creamy on the inside. You can flavor them with any spice you like this recipe calls for smoked paprika and onion powder, but we also like cinnamon and sugar, or cumin, chili and cayenne.

Sun-dried tomatoes are like little flavor bullets their concentrated tomato-ness is a perfect match for tangy goat cheese (though you could even use plain cream cheese). Spread the mixture on a toasted baguette or slices of bell pepper.

Next time you're at the health food store, pick up a bag of chickpea flour. Made from ground chickpeas and common in Middle Eastern cooking, it gives these fries&mdashwhich are also made with cornmeal and herbs&mdashtheir crisp edge.

A classic Super Bowl food, black bean dip has come a long way from the canned variety. This quick homemade version gets a smoky edge from chipotle chilies in adobo sauce.

Chefs have turned us on to the beauty of canned San Marzano tomatoes, but it turns out that these most flavorful plum varieties have another use aside from the easy weeknight pasta sauce: You can layer them onto this easy tart and bake it for an impressive-looking, toasty hors d'oeuvre.

A vegetarian spin on foie gras, this spread consists of caramelized onions, capers, Vin Santo (a dessert wine, though you could use a sweet Riesling too) and two cans of chickpeas. It's decadent on top of toasted brioche.

Walnuts and toasted baguette bring crunch, Gorgonzola adds a salty tang, and honey finishes this crostini off with a sweet note, making the recipe just as suitable for dessert as it is for a predinner snack.

Four ingredients&mdashdates, blue cheese, bacon and balsamic vinegar&mdashand 10 minutes in the oven is all that stands between you and the melty, salty, sweet snack known as Devils on Horseback.

It doesn't get any easier than placing a log of goat cheese on a serving plate, pouring a jar of mango chutney over the top and garnishing the dish with fresh cilantro and chopped peanuts. Serve with flatbread or popadams, traditional Indian crackers.

White bean puree has become an increasingly popular stand-in for hummus on buffet tables. But this chunky dip, which also includes rosemary and chopped tomatoes, leaves the beans whole, which adds texture guests can scoop everything up with a cracker or pita chip.


14 Speedy Appetizers from Pantry Staples

Canned pumpkin may be indispensable for pies, muffins and breads, but we've found a surprisingly new use for it: on toast with pre-dinner drinks. This no-fuss recipe involves blending pumpkin puree, brown sugar, pumpkin pie spice, olive oil and a clove of roasted garlic in the food processor until smooth, then spreading a dollop of the sweet and savory spread on pieces of bread. Garnishes such as pine nuts, pecans, bacon or Parmesan are optional over-the-top touches.

Roasting your own spiced nuts isn't just a simple way to round out a basic cheese plate. It also makes your home smell warm and toasty—as if you've been baking cookies all day when in reality, you tossed a few cups of mixed nuts with sugar, salt, dried herbs and spices with a mixture of honey, molasses and orange zest and baked it for a half hour. The spicy, savory snack is perfect for munching along with a cocktail or glass of wine.

Tuna is a tried-and-true pantry sandwich filler&mdashbut it also happens to be a savory, hearty appetizer ingredient too. Buy top-quality tuna packed in olive oil, and stuff it into jarred, roasted Spanish piquillo peppers for a lovely accompaniment to sangria or Cava.

It's true that chickpeas are terrific whizzed into a puree for dips but if you rinse them, dry them and roast them, they turn into addictive snacks: crispy on the outside, creamy on the inside. You can flavor them with any spice you like this recipe calls for smoked paprika and onion powder, but we also like cinnamon and sugar, or cumin, chili and cayenne.

Sun-dried tomatoes are like little flavor bullets their concentrated tomato-ness is a perfect match for tangy goat cheese (though you could even use plain cream cheese). Spread the mixture on a toasted baguette or slices of bell pepper.

Next time you're at the health food store, pick up a bag of chickpea flour. Made from ground chickpeas and common in Middle Eastern cooking, it gives these fries&mdashwhich are also made with cornmeal and herbs&mdashtheir crisp edge.

A classic Super Bowl food, black bean dip has come a long way from the canned variety. This quick homemade version gets a smoky edge from chipotle chilies in adobo sauce.

Chefs have turned us on to the beauty of canned San Marzano tomatoes, but it turns out that these most flavorful plum varieties have another use aside from the easy weeknight pasta sauce: You can layer them onto this easy tart and bake it for an impressive-looking, toasty hors d'oeuvre.

A vegetarian spin on foie gras, this spread consists of caramelized onions, capers, Vin Santo (a dessert wine, though you could use a sweet Riesling too) and two cans of chickpeas. It's decadent on top of toasted brioche.

Walnuts and toasted baguette bring crunch, Gorgonzola adds a salty tang, and honey finishes this crostini off with a sweet note, making the recipe just as suitable for dessert as it is for a predinner snack.

Four ingredients&mdashdates, blue cheese, bacon and balsamic vinegar&mdashand 10 minutes in the oven is all that stands between you and the melty, salty, sweet snack known as Devils on Horseback.

It doesn't get any easier than placing a log of goat cheese on a serving plate, pouring a jar of mango chutney over the top and garnishing the dish with fresh cilantro and chopped peanuts. Serve with flatbread or popadams, traditional Indian crackers.

White bean puree has become an increasingly popular stand-in for hummus on buffet tables. But this chunky dip, which also includes rosemary and chopped tomatoes, leaves the beans whole, which adds texture guests can scoop everything up with a cracker or pita chip.


Watch the video: Lion sings A Little Party Never Killed Nobody by Fergie. THE MASKED SINGER. SEASON 1 (January 2022).