Finger Food

Angels on horseback were a favorite British Victorian after-dinner nibble. The name apparently comes from the way the curled bacon looks like angels wings. I don't know about that, but the popularity of these delightful appetizers flew across the Pond around the turn of the 20th century, and they are still popular at weddings and celebrations in the American Northeast. Read more »

A classic bar food, Buffalo wings came to us from Teresa Bellissimo, owner of the Anchor Bar in Buffalo, New York. Chicken wings are deep fried and tossed with a spicy, vinegary butter and hot pepper sauce. Their popularity has skyrocketed since their creation in the 1960s. Many of today's versions vary widely from the original recipe, breading the chicken or using barbecue or other sauces. This recipe is the incomparable original. Read more »

Cancha, a popular snack in Peru and Ecuador, is made with a special type of large-kerneled corn called maíz chulpe or maíz cancha chulpe. The dried kernels are tossed with oil and toasted in a hot skillet until they are browned and puffed. A simple sprinkling of salt and the cancha is ready to eat. Cancha is often served with ceviche or a cold beer. Read more »

Popular in New Zealand and Australia, sausage rolls are eaten for breakfast, lunch or as appetizers at parties and get-togethers. Served hot or cold, they are often sold at small food stores called "tuck shops" as a quick meal. Read more »

Scotch eggs are a popular snack and picnic food in Scotland and throughout the U.K. Hard-boiled eggs are wrapped in sausage, breaded and fried. Definitely not diet food, but oh so satisfying! Read more »

Ukoy is a simple and flavorful Filipino appetizer. These fritters have a pleasant golden color from the sweet potato and annatto. Ukoy is usually made with unpeeled shrimp and the peel is eaten. You can use peeled shrimp if you prefer. Also spelled okoy. Read more »