Our Favorite All-American Menu Starters (2024)

Sticky Baked Chicken Wings

Chef Matt Jennings means business when it comes to his food and his beloved Patriots football team. For the ultimate game-day snack, he tosses chicken wings that he bakes in the oven (instead of deep-frying) in a spicy glaze he makes with gochujang, the Korean red pepper paste. And best of all, the prepared gochujang sauce can be refrigerated for up to one week.

Crab Cakes with Horseradish Cream

These classic crab cakes are easy to make, as is the tangy horseradish cream.

Caramelized Onion Dip

Take your dip to the next level with heaps of onions slowly caramelized in butter.

• Terrific Appetizer Recipes

Deviled Eggs With Country Ham

Chef Ford Fry's deviled eggs get their terrific flavor from goat cheese, Dijon mustard, and cornichons, plus a topping of country ham.

Hogs in a Blanket

This fun, high-brow take on pigs in a blanket swaps spicy andouille sausage for the hot dogs, with sweet mustard chutney as a condiment.

Baked Buffalo Chicken Wings

Most of us think of Buffalo wings as bar food, but with their accompaniment of celery sticks and creamy blue-cheese dressing, they make a fine casual meal. These wings are hot, but if you like them incendiary, pass extra Tabasco sauce at the table.

• The Best Chicken Wing Recipes

Fried Pickles with Spicy Mayonnaise

Chef Zak Pelaccio grew up eating fried pickles in New York's Brooklyn Heights neighborhood. He coats his extra-crisp version in panko and fries them in schmaltz, or chicken fat, though vegetable oil works well, too.

Brioche Crab Melts

In this delicious version of the classic tuna melt, chef Vitaly Paley pairs moist chunks of crab with brioche, truffle butter, and nutty Gruyère cheese.

• Fish & Seafood Recipes Guide

Pimento Cheese & Bacon Crostini

Top your toasts with a homemade pimento cheese spread and bacon bits, which get melty and crisp under the broiler in this quick and irresistible crostini recipe.

Three-Cheese Mini Macs

Anything big made small is ultrafun for parties, and these quick, one-bite mac and cheeses are the ultimate example. Cooked in mini muffin pans, the mini macs can be assembled early and baked just as guests arrive.

Mini Brioche Lobster Rolls

These rolls, which are a delightful play on the traditional lobster roll, are quite substantial, so one per person is plenty, especially if you're serving additional hors d'oeuvres. Cooked shrimp or lump crab is a fine alternative to lobster.

Deviled-Egg Spread

"I can't have a party without deviled eggs," says chef Katie Lee, whose cooking often reflects her Southern roots. Here, she deconstructs the retro hors d'oeuvre, blending hard-boiled eggs with mustard and mayonnaise so it's more like an egg salad that she can spread on toasts.

Pigs in a Blanket with Black Pepper Pastry

Jen Pelka, co-founder and CEO of Une Femme Wines, loves serving Champagne with playful bite-size foods like pigs in a blanket. To take them up a notch, she brushes the puff pastry with a tasty mix of honey, mustard, and fresh black pepper before rolling up with the hot dogs and baking.

Baked Chicken Wings

These supereasy baked chicken wings use just a few ingredients and four simple steps.

Bacon-Wrapped Cherry Peppers

These genius hors d'oeuvres from 2005 F&W Best New Chef Colby Garrelts call for just three ingredients. The recipe can be made ahead of time, so it's great for parties.

Cast-Iron Cornmeal Cake with Buttermilk Cream

Pouring the batter into a hot skillet ensures a perfectly cooked, dark golden–bottomed crust with a fluffy, golden interior. Serve this slightly sweet cornmeal cake warm, with a big dollop of buttermilk cream.

Caramelized Five-Onion Dip

A mix of five different alliums — shallots, scallions, and sweet, yellow, and red onions — upgrades this classic caramelized onion dip with layers of flavor. Serve it with chips, toasted bread, or vegetables like endive, steamed fingerling potatoes, and roasted broccolini.

Deviled Eggs with Pickled Shrimp

To amp up his creamy dill-and-chive deviled eggs, chef Bobby Flay tops them with tangy pickled shrimp.