Kimchi jeon – a spicy, crispy savory pancake enjoyed as a snack, appetizer or side dish – is often made by adding chopped kimchi to store-bought Korean pancake mix (buchimgaru). This version calls for making your own batter mixture, resulting in a pancake that’s just as crisp on the outside, but softer and lighter overall. Since kimchi jeon is one of those dishes you can make ahead of time and crisp up in a pan right before serving, feel free to double the recipe and make a big batch (you can even freeze the pancakes and thaw them overnight). Use ripe or fermented kimchi if possible, to add layers of complexity to the batter.

These crunchy and creamy deviled eggs are an upgrade from your usual fare. Top them with pickled jalapeno slices for addictive two-bite appetizers.

Giada adds crabmeat to Italian rice balls for a deep-fried, bite-size snack that everybody will love.

Poached in grappa, an Italian grape-based brandy, pears take on a spiced sweetness that perfectly complements fresh arugula and speck ham.

When you need a crowd-pleasing party platter appetizer, here's what to make. (You're welcome!). We deep-fried pasta shells to create crisp scoops—the perfect vehicles for a creamy and tangy vodka dipping sauce.

Many versions of this dish live on the Internet and for good reason—it’s quick, easy and a real crowd pleaser. We find some of them a bit too cloying though, so we scaled down the jelly and added a little acidity and heat in the form of Dijon mustard, cider vinegar and hot sauce to create the perfect balance of sweet and tangy. We use beef meatballs, but you can substitute turkey or veggie ones.

Adriana Urbina writes, "In Venezuela, you can find tequeños anywhere from a party to a family meal. They are usually served with a spicy or sweet sauce; the most popular ones are guasacaca (salsa verde) or papelón (a sweet sugar cane-based sauce). For this version of the recipe, I pair the tequeños with a delicious spicy sauce my dad used to make. Inspired by Armando Scannone's cookbook "Mi Cocina a La Manera de Caracas," also known as the "Red Book," the sauce contains red bell peppers, jalapeño and garlic and brings back beautiful memories of my childhood."

Popular Nantucket spots like 167 Raw and Straight Wharf Restaurant inspired our version of this New England favorite. Robust, smoky bluefish fillets are blended with cream cheese and complemented with a mix of dill, shallots and capers with a hint of lemon and horseradish. Butter crackers are a classic vehicle for the spread, and a slice of pickled jalapeño cuts the richness. Smoked bluefish can be found at seafood markets, smokehouses and online, but you can also swap in smoked trout or whitefish. Just be sure to taste the fish first to get a sense of its saltiness and smoke level, then adjust other ingredients if needed. More on the salty side? Cut down on the capers. Heavy on the smoke? Add a bit more lemon juice.