Fumiko’s Gyoza

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Years back, my mother took a Chinese cooking course and learned this recipe. Our family, including my husband now, has loved it for years. Napa cabbage is terrific this time of year. A vegetarian version is simple to make by subbing the pork with black mushrooms and slivered carrots. And remember, practice makes perfect and imperfect still tastes wonderful, so have fun.

Garlic Parsnip Fries

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Parsnips have an earthy sweetness to them, making them an interesting alternative to same-old, same-old potato fries. These, with sliced garlic and Parmesan, are downright addictive.

Guatemalan Guacamole Avocado Salad

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Inspired by traditional Guatemalan avocado salad, this guacamole recipe has a couple of surprising ingredients. Serve it as an appetizer or a condiment.

Manchego and Nutmeg Gougeres

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Gougeres are the classic nibble with Champagne. Here, we give them a Spanish spin with manchego cheese . . . try them with a glass of cava.

Candied Bacon

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Can anything be more decadent than candied bacon? Looking like savory-sweet lollipops, these are wonderful crumbled into cookies, served over ice cream or as a nibble with cocktails.

Noemi’s Remixed Party Mix

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Sometimes, to be true to yourself, you have to mix things up a bit. Which is just what we did to this party staple to make it more nourishing (and, dare I say, tastier) all around.

Big City Lamb Souvlaki

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When I lived on Corfu, souvlaki meant skewered cubes of grilled, marinated pork. But on a trip through Athens seeking out the best street food and mezedhes, we found this lamb version to be utterly addictive; moist and tender with just the right amount of spice.

Umami Stuffed Mushrooms

Mushrooms and Parmigiano-Reggiano are the kings of umami, amplifying one another’s flavor exponentially. Spinach and prosciutto add even more to the mix to make this hors d'oeuvre simply irresistible.