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Party Tricks: Easy, Elegant Recipes for Snacking and Hosting
Not yet published
Expected 10 Mar 26Swap the formality of a traditional dinner party in favor of fun, carefree assemblages of small plates packed with big Here are 50 fancy snacks that come together in no time but make any meal feel special.
From the author of Tin to Table, this recipe book is for fans of cheese boards, tinned fish, hors d'oeuvres, and snack-focused meals.
Who needs to serve a meat, a starch, and a vegetable when you can offer an array of simple, sophisticated snacks that come together at a moment’s notice and taste exceptional? Here, Anna Hezel leans into the luxury of fancy snacky food via 50 recipes that draw inspiration from glamorous bar nibbles and retro classics,
Maple Butter Shichimi Togarashi Popcorn
Salt and Vinegar Chips with Crème Fraîche and Trout Roe
Whipped Feta with Burnt Honey
Confit Cherry Tomatoes
Shrimp Butter and Cucumber Sandwiches on Brioche
Pistachio Magic Shell
Sungold Vanilla Shrub
And much more!
Filled with party prep wisdom, from stocking your pantry to building a menu, Party Tricks equips you to be the kind of relaxed host who throws regular get-togethers with food so tasty your friends won’t stop talking about it—and to be your own best chef for solo dinners. With the right easy, elegant bites, any meal can be a party.
HOW WE COOK AND EAT We’ve never had better access to a comprehensive variety of pantry ingredients, and it's changing the way we host, cook during restorative nights at home, and eat at restaurants. Trends like charcuterie boards, tinned seafood, and “girl dinner” are perfect examples of the move away from complicated, time-intensive recipes toward small plates and platters of assorted bites. This book makes it easy to throw together delicious, satisfying meals made up of the things you love for parties and for party-of-one brunches, lunches, or dinners.
EASY, ELEVATED Who doesn't love the ease of appetizers? Tapas, snacks, and light bites offer the best low-lift, high-reward approach to entertaining. This book elevates your app game with recipes that require just a few ingredients but feel fancy nonetheless.
KNOWLEDGEABLE Anna Hezel is a cookbook author and food journalist who has published in The New York Times, Bon Appétit, GQ, Rolling Stone, The Wall Street Journal, New York Magazine, Eater, Food52, and more. Her popular Tin to Fancy, Snacky Recipes for Tin-thusiasts and A-fish-ionados was named a Bon Appétit Best Cookbook of Spring 2023 and a WIRED Best Cookbook of 2023, and praised by Ryan Seacrest as “a fun read, packed with great facts, recipes, and recommendations for tin-thusiasts like myself and those who are fans but just don’t know it yet.”
Perfect
Busy, modern home cooks
People who like to eat in a varied, exciting way without investing long hours in prep
From the author of Tin to Table, this recipe book is for fans of cheese boards, tinned fish, hors d'oeuvres, and snack-focused meals.
Who needs to serve a meat, a starch, and a vegetable when you can offer an array of simple, sophisticated snacks that come together at a moment’s notice and taste exceptional? Here, Anna Hezel leans into the luxury of fancy snacky food via 50 recipes that draw inspiration from glamorous bar nibbles and retro classics,
Maple Butter Shichimi Togarashi Popcorn
Salt and Vinegar Chips with Crème Fraîche and Trout Roe
Whipped Feta with Burnt Honey
Confit Cherry Tomatoes
Shrimp Butter and Cucumber Sandwiches on Brioche
Pistachio Magic Shell
Sungold Vanilla Shrub
And much more!
Filled with party prep wisdom, from stocking your pantry to building a menu, Party Tricks equips you to be the kind of relaxed host who throws regular get-togethers with food so tasty your friends won’t stop talking about it—and to be your own best chef for solo dinners. With the right easy, elegant bites, any meal can be a party.
HOW WE COOK AND EAT We’ve never had better access to a comprehensive variety of pantry ingredients, and it's changing the way we host, cook during restorative nights at home, and eat at restaurants. Trends like charcuterie boards, tinned seafood, and “girl dinner” are perfect examples of the move away from complicated, time-intensive recipes toward small plates and platters of assorted bites. This book makes it easy to throw together delicious, satisfying meals made up of the things you love for parties and for party-of-one brunches, lunches, or dinners.
EASY, ELEVATED Who doesn't love the ease of appetizers? Tapas, snacks, and light bites offer the best low-lift, high-reward approach to entertaining. This book elevates your app game with recipes that require just a few ingredients but feel fancy nonetheless.
KNOWLEDGEABLE Anna Hezel is a cookbook author and food journalist who has published in The New York Times, Bon Appétit, GQ, Rolling Stone, The Wall Street Journal, New York Magazine, Eater, Food52, and more. Her popular Tin to Fancy, Snacky Recipes for Tin-thusiasts and A-fish-ionados was named a Bon Appétit Best Cookbook of Spring 2023 and a WIRED Best Cookbook of 2023, and praised by Ryan Seacrest as “a fun read, packed with great facts, recipes, and recommendations for tin-thusiasts like myself and those who are fans but just don’t know it yet.”
Perfect
Busy, modern home cooks
People who like to eat in a varied, exciting way without investing long hours in prep
Kindle Edition
Expected publication March 10, 2026
About the author
Anna Hezel
4 books1 followerAnna Hezel is a senior editor at Epicurious and the author of the cookbooks LASAGNA and TIN TO TABLE. Her writing has been published in the New York Times, the Wall Street Journal, Bon Appetit, Eater, GQ, Rolling Stone, and more. She currently lives in Brooklyn, NY.
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