Buffalo Chicken Pizza Sticks - This one is so incredibly easy to make. Shredded cooked chicken is tossed in a whole cup of store-bought buffalo wing sauce. Then, throw it all on top of partially cooked pizza dough and top with cheese (a sometimes treat!
Deviled-Egg Spread: "I can’t have a party without deviled eggs," says Katie Lee. Here, she deconstructs the retro hors d’oeuvre, blending hard-boiled eggs with mustard and mayonnaise so it’s more like an egg salad that she can spread on toasts.
Pancetta-Wrapped Peaches with Basil and Aged Balsamic ~ Chef Stuart Brioza sears sweet summer peaches in pancetta with fresh basil leaves for a crispy, juicy hors d'oeuvre. They would also be an unexpected addition to a frisee or baby escarole salad.
Potato Crisps with Chive-Sour Cream Dip - Grace Parisi makes brilliant use of throw-away potato peels: She deep-fries them until they're crispy, then sprinkles them with Parmesan. An utterly addictive snack, they're great with cocktails, beer or wine.
Oat and Cheddar Crackers After rolling out this buttery dough, stamp out all different kinds of shapes (Ginna Haravon likes making animal crackers). It's important to chill the dough before and after rolling it out so the crackers are tender.