Try these little gems I call Lori’s Surprise Canapés. They are can be made up to 10 days ahead and assembled in a snap.

There’s really nothing better than the deeply aromatic flavor of caramelized onions paired up with a buttery, flaky crust and punchy feta.

Butternut squash is the darling of autumn soups, but this version takes the flavors up a notch with the addition of creamy hummus.

Earthy + flavorful eggplant gets paired with tangy + fiery cherry pepper spread. Serve on crostini, with pita chips, or veggies.

A crispy deep fried green gram vadai.

Homemade roasted onions are the star in this easy to make dip. Serve with veggies or chips.

Egg-free Portuguese-style milk mayonnaise flavored with lots of parsley and garlic.

Fresh Fig and Halloumi Kabobs with Balsamic Glaze: These are best hot, right off the grill when the cheese is melted and gooey.

The perfect little bite, made with decadent pork belly!

Edamole! A Mexican dip with edamame instead of avocado, less fat, more protein and perfect for avocado-haters.

This spicy roasted red pepper and feta dip comes together in a hurry but tastes like it took all day to make.

Layers of beans, salsa, guacamole, sour cream and cheeses are topped with fresh tomatoes and green onions, the perfect mini dips!

The perfect boozy salsa for Cinco de Mayo!

An elegant version of Ploughman’s Lunch: Brie, baguette and fresh raspberry salsa. Perfect for an easy lunch or a quick appetizer.

We have taken classic artichoke dip and piled it high atop fresh Italian bread. This is one dip-slathered bread you won’t want to stop!

Delicious bites made with brussel sprouts, asparagus and pesto!

Perfect bite size onion cheesecakes for Super Bowl.

Spicy Salmon Bites- Perfect low-cal appetizer for New Years!

An easy and hassle free appetizer with sweet potatoes cooked like chips.

A smart vegetarian idea from the Chinese appetizer roast: the dim sum made with tofu, spinach and mung beans.

Salmon and artichoke mini-quiche, the perfect healthy appetizer

Silky savory steamed egg with shrimp, fish cake, shiitake mushroom, topped with sea urchin (uni) and salmon roe (ikura).