The Best Holiday Party Appetizers 2014

You can never have too many appetizers

Chips and dip at your next party? Boring.

This isn't just some game-day bash, but the party to celebrate with friends and family—and lots of delicious appetizers to pass around.

So think beyond the giant cheese ball and share kimchi-spiked deviled eggs, duck fat Chex Mix and more at your next party.

Hatch a bold new take on classic deviled eggs. Our Food Editor Andy Baraghani whirs yolks with crunchy kimchi and sprinkles them with salty black sesame seeds. It's tangy, rich, spicy and sure to fly off your serving platters. See the recipe.

We're singing the blues—the cold-smoked, hazelnut-roasted, cheesy kind. Make sure your plate's got all the stinky, gooey, nutty goods from velvety, bloomy rinds to smoky blues. Don't know where to start? Kay Michaels of Murray's Cheese in New York City can help finesse your fromage know-how. See the article.

Skip the bagged variety and make your own Chex Party Mix with the very important addition of rich duck fat. Humphry Slocombe ice cream connoisseur Jake Godby makes the most sumptuous batch, so be sure to double up. See the recipe.

How do you make simple, velvety avocado toast even better? Edward Kim of Mott Street in Chicago tops his with salty anchovies, pickled onions, charred asparagus and feta cheese for a delightfully complex spin on the standard avocado toast. See the recipe.

Tim Wiechmann's chickpea-and-mushroom poppers are literally finger food. His vegetarian version of cvapi, Southeastern European dumplings that translates to "finger sausages," is fried until golden brown and sauced with creamy mushrooms and stewed plums. See the recipe.

Crackers never looked so enticing. Chris Shepherd of Houston's Underbelly loved the smoked-fish dip with saltines at New Orleans' Pêche so much, he whipped up his own version with snapper and Korean chile flakes. See the recipe.

Creamy burrata, meet cured fish (and grilled bread!). This make-ahead appetizer with garlic and red pepper–flecked marinated anchovies is perfect for setting out and letting guests have at it. See the recipe.

Get on-trend with these restaurant-level pickled mussels spiked with Chinese hot chile oil and studded with turnips for crunch. From Heyday in Minneapolis to Estela in New York City, everyone's doing it. See the recipe.