It’s easy to have romantic visions of the holidays – cozy fires, perfectly wrapped gifts, your house decorated like a magazine spread, all your friends gathered to celebrate, marveling at your culinary prowess.
But let’s be honest, parties take work. Still, if you do it right, the cooking can be the least of your worries. In fact, you can sometimes get away with no cooking at all. With just a few simple ingredients and minimal effort you really can throw an elegant affair that meets the culinary mark.
We’ve assembled dozens of easy-to-execute party bites from cookbook authors and chefs to get you off to a good start.
Brie with bourbon-balsamic glaze:
— J.M. Hirsch, AP food editor
Feta cheese and honey:
— Jose Garces, Philadelphia chef and author of “The Latin Road Home”
— Bart Pickens, chef at The Loveless Cafe in Nashville, Tenn.
Cream cheese and pepper jelly:
— David Burke, chef of several New York restaurants, including David Burke Townhouse
Black olive toasts:
Fancy Italian subs:
— Chris Painter, chef at Philadelphia’s Il Pittore
Cheese and apples:
Camie Bissonnette, chef and owner of Boston’s Coppa and Toro restaurants
— Tom Douglas, Seattle chef and restaurateur
Wide awake shrimp cocktail:
Lox and cukes:
Michael Romano, James Beard award winning chef with New York’s Union Square Hospitality Group
Peppers and toast:
Smoky sweet apples:
— Kevin Gillespie, executive chef of Atlanta’s Woodfire Grill and author of “Fire in my Belly”
Baked brie, 2012:
Smoked fish dip:
Fruit and cheese bites:
White beans and sardines:
— Seamus Mullen, chef and owner of New York’s Tertulia and author of “Hero Food”
Tuna and avocado toasts:
Shrimp and squash skewers:
Cucumber and Boursin tea sandwiches:
— Walter Abrams, chef at Philadelphia’s Le Bec Fin
Caviar and quick chive cakes: