Appetizers help set the mood for the main meal, or they can serve as the centerpiece of a gathering. We're here to help you plan your party and craft impressive (yet easy) recipes. Many of the recipes below can be made ahead, a few are no-cook, and most require very little hands-on time.
7 No-Fuss Party Appetizers
Make the Right Amount
- If your meal is to follow in less than an hour:
Serve one to three appetizers; three to four pieces per person
- If your meal is to follow in more than an hour:
Serve one to three appetizers; four to six pieces per person
- If it's a cocktails-only gathering:
Serve five to six appetizers; 10 to 12 pieces per person
Goat Cheese Log with Hazelnut-Nigella Dukkah
Nutty, oniony hazelnut-nigella dukkah adds crunch to creamy, tangy goat cheese in this lively appetizer. Even better, it's no-cook and can be made up 2 days ahead.
Serves: 8 to 10
Total Time: 40 minutes, plus 2½ hours cooling/resting
Blistered Shishito Peppers
Fruity, grassy Japanese shishito peppers are increasingly available at farmers' markets and grocery stores. They require no prep and take barely any time to char in a skillet. Serve sprinkled with kosher salt.
Serves: 4 to 6
Total Time: 15 minutes
Black Pepper Candied Bacon
Equal parts sweet, savory, salty, smoky, and satisfying, our black pepper candied bacon comes together with just three ingredients. Serve warm or at room temperature.
Serves: 4 to 6
Total Time: 45 minutes
Curing salmon for gravlax is a simple one-step process that barely requires any effort, just hands-off time. The gravlax can also be made up to 1 week ahead. Serve it sliced thin on its own or on our Deli Rye Bread with crème fraîche, shallot, and herbs.
Serves: 6 (Makes about 1 pound of salmon)
Total Time: 10 minutes, plus 3 days chilling
Muhammara (Roasted Red Bell Pepper and Walnut Dip)
Walnuts add creamy richness to this vibrant alternative to hummus, which also features the tang of pomegranate molasses and the warmth of paprika and cumin. We like roasting our own red peppers, but using the jarred kind makes this Middle Eastern condiment even easier. Make the dip up to 3 days ahead. Serve with pita chips, fresh warm pita, or raw vegetables.
Serves: 8 (Makes about 2 cups)
Total Time: 15 minutes, plus 15 minutes chilling
Black Olive Tapenade
We use 3 parts bright, fruity, water- or brine-cured olives to 1 part earthy, salt-cured olives in this rich, lusty condiment. Spread it on crusty bread for a quick yet elegant appetizer. The tapenade can be made up to 2 weeks ahead.
Serves: 6 (Makes about 1½ cups)
Total Time: 15 minutes, plus 18 hours chilling
Spiced Fruit and Nut Conserve
This conserve featuring supple golden raisins, dried apricots, and creamy medjool dates soaked in ruby port and mixed with almonds and pistachios will make any cheese plate that much more special. It can be refrigerated for up to 2 months.
Serves: 12 to 16 (Makes 2 cups)
Total Time: 20 minutes, plus 45 minutes cooling
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Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!
Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.
Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!
John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.