Feta Feast
These Greek eats have bold flavors that are plate-smashingly good.
Artichoke leaves scoop up dollops of taramasalata (a creamy dip) topped with caviar. Based on a recipe from Parea, 212-777-8448. Saucer, by Michael Aram.
Feta Feast
Supereasy to handle, mini pitas can be stuffed with just about anything, like spicy lamb burgers and cherry tomatoes. Based on a recipe from Christos Steakhouse, 718-777-8400. Plate, by Red Vanilla. Place mat, by Kim Seybert.
Feta Feast
Dish up the soup du jour (here, savory egg–lemon) in tiny teacups instead of bowls. Guests can sip while standing. Based on a recipe from Onera, 212-873-0200. Cup and saucer, by Cosmo Home Couture.
Feta Feast
Consider grape leaves the wrapping paper of food; go gourmet with lobster and basmati rice. Based on a recipe from Parea, 212-777-8448. Pick, by Talisman Designs. Plate, by International Silver.
Into Indian
Curry isn’t the only route for this land’s tasty fare. Bring on bracing fruit flavors with native spices.
Spoon-feed your guests by serving one-bite fare on, yep, spoons. It’ll put extra oomph into an appetizer. Here, mango tapioca topped with meringue becomes "caviar." Based on a recipe from Room 4 Dessert, 212-941-5405. Spoons, by Match. Paper, by Pearl River.
Fiesta Flair
Mini empanadas are filled with lobster picadillo instead of beef, and topped with your initials. Based on a recipe from Cuba Libre, 215-627-0666. Plate, by Match.
Fiesta Flair
Shot glasses get a splash of gazpacho over frozen watermelon balls. Based on a recipe from Café Atlantico, 202-393-0812. Glasses, by Japanese Modern Design. Plate, by Eigen Arts.
Fiesta Flair
In a sophisticated takeoff on chips ’n’ dip, crisp plantain ribbons receive a dollop of guacamole and cilantro. Recipe from Loco con los Plátanos, by Edwin Rodriguez. Tray, by Design Ideas.
Fiesta Flair
Guests will flip their lids when they see a platter of tiny bell peppers stuffed with a tasty filling like chorizo and saffron rice. Tray, by Annieglass.
Asian Flavors
What lies beyond the sushi bar? Finger food that riffs on classics from the Orient.
Fried wonton cones get their fill of a pan-Asian blend of crabmeat salad and shiso leaves. Based on a recipe from Saffron 59 Catering, 212-253-1343. Bowl, by Spiegelau.
Asian Flavors
Castelfranco radicchio leaves cinched by chervil stems are wrapped around beef slices and a crunchy cilantro-onion mix. Based on a recipe from Buddakan, 212-989-6699. Plate, by Mikasa.
Asian Flavors
Let everyone grab a spoonful of something special; here, a Balinese black rice pudding is studded with star-shaped coconut panna cotta. Based on a recipe from Saffron 59 Catering, 212-253-1343. Spoons, by Korin. Plate, by Target.
Asian Flavors
Hold the syrup: Delicate pancakes, tied with a scallion leaf, are packed with a cucumber-onion mixture. Based on a recipe from Mainland Restaurant, 212-888-6333. Tray, by Dansk.
