HarBowl Sunday is in five days, and whether you're cheering for the San Francisco 49ers or the Baltimore Ravens, you know you're in for quite a game. You'll find lots of food and drink ideas here on Epicurious, including dedicated team menus, healthy snacks, and even a nacho generator. But if you're still looking for new party food ideas, check out Salty Snacks: Make Your Own Chips, Crisps, Crackers, Pretzels, Dips, and Other Savory Bites by Cynthia Nims (Ten Speed Press) and Tiny Food Party!: Bite-Size Recipes for Miniature Meals by Teri Lyn Fisher and Jenny Park (Quirk Books). We called homemade snacks as a food trend for 2013, and these two books will definitely motivate you to make it happen .
What's particularly nice about both titles is that the foods are small, thus, making them easy to handle for both kids and adults. And when you're pressed for ways to feed people of varying sizes and ages, you really can't beat snack-sized foods. What's also nice is that these recipes are easy to multiply so that larger groups can be fed. And if you're big on entertaining, that's a decidedly good thing.
Fisher and Park's recipes in Tiny Food Party! transforms "life size" food into miniature versions. It's an approach that requires some nimble fingers, but let's face it--sometimes smaller iterations are just more fun and so cute that you just want to eat them
Jewelry hong kong. Pint-Size Chicken 'N' Waffles, Li'l Pajeon, Tiny Fried Tacos, and Baby Boston Cream Cakes are all possible with Tiny Food Party!, and what's even better, Fisher and Park provide party menus that focus on these bitesize goodies. They also get extra points for including drinks (I would recommend using Glasslock's 5.6 or 7 oz containers).
Nims' Salty Snacks has a slightly more grown-up feel to it, in that the recipes are decidedly savory and may not appeal to tasters of all ages. But that said, there's certainly something to be said about the fun and delicious mix of flavors and textures in her recipes: Soy-Wasabi Wonton Crisps, Savory Hazelnut-Fig Shortbread, Five-Spice Duck Skin, and Deep-Fried Cornichons with Dill Sauce
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