When you want to whip up sophisticated snacks at your next party, reach for this compendium of 50 recipes and party tips that draw inspiration from glamorous bar nibbles and retro classics, including:
Maple Butter Shichimi Togarashi Popcorn
Salt and Vinegar Chips with Crème Fraîche and Trout Roe
Whipped Feta with Burnt Honey
Confit Cherry Tomatoes
Shrimp Butter and Cucumber Sandwiches on Brioche
Pistachio Magic Shell
Anna Hezel is a cookbook author and food journalist who has published in The New York Times, Bon Appétit andThe Wall Street Journal. Her popular Tin to Table: Fancy, Snacky Recipes for Tin-thusiasts and A-fish-ionados was named a Bon Appétit Best Cookbook of Spring 2023.
