Searching for the perfect holiday finger food? Here are some canapes you can whip up for this year’s party. First up: Gougères. (Kirk McKoy / Los Angeles Times)
Guests will be impressed when you tell them this is homemade ricotta. (Bob Chamberlin / Los Angeles Times)
Everyone will enjoy these little morsels. (Glenn Koenig / Los Angeles Times)
This will help add some multi-cultural flair to the party. (Lawrence K. Ho / Los Angeles Times)
Impress your guests with the fancy name of this dish -- a pizza with thicker dough. (Bob Chamberlin / Los Angeles Times)
This is a favorite on the menu at Pizzeria Mozza, so you can be pretty sure your guests will enjoy it too. (Kirk McKoy / Los Angeles Times)
Your guests are going to have to remove the gloves for this one. Recipe: Thai peanut chicken wings
These sound hoity toity, and they’re easy to pass. Perfect for a party. (Robert Gauthier / Los Angeles Times)
Kids will have a field day using these for sword play. (Kirk McKoy / Los Angeles Times)
It’s a given: These should be on the menu. (Gary Friedman / Los Angeles Times)
This is a winning combo. (Kevin P. Casey / Los Angeles Times)
Grated cheese is mixed into a choux paste for these airy beignets. (Stephen Osman / Los Angeles Times)
You slow cook pork for hours to get a rich, buttery texture. (Glenn Koenig / Los Angeles Times)
C’mon. Everyone loves pizza. This is super-thin-crust pizza. (Gina Ferazzi / Los Angeles Times)
This is easy to whip up for guests. (Mel Melcon / Los Angeles Times)
Flaky layers add to the richness of this little bite. (Rick Loomis / Los Angeles Times)
No substitutions: You really need to use Dungeness crab for this recipe. (Kirk McKoy / Los Angeles Times)
Grilled, slightly charred grape leaves lend spice and crunch to the smooth, melting feta inside. (Rick Loomis / Los Angeles Times)
Tomato concasse is the secret to this dish, which comes to us from celebrated chef Joël Robuchon. (Glenn Koenig / Los Angeles Times)
Spicy mac ‘n’ cheese as an appetizer? Oh, yes. (Kirk McKoy / Los Angeles Times)
