25 One-Bite Snacks For New Year's Eve Partying

Right about now you very well could be scrounging around the Internet for a kickass New Year's Eve party recipe. Well, the Internet gods have spoken and you've arrived at the right place. Tonight is the big night, but this doesn't mean you need to eat big. For the most part NYE is a bite-bite-bite holiday (also, with a little glug-glug-glug), as opposed to major feasting like Thanksgiving, Passover and Easter. With this in mind here are 25 one-bite recipes that we think you should make.

This simple, yet very refined dish speaks to Chef Wolfgang Puck's craft: find the best ingredients you can, make everything from scratch and don't overcomplicate. These potatoes with caviar and creme fraiche are a frequent guest at the Oscars, wrapped in gold foil for extra panache. We'd gladly take one of these osetra-topped beauties over a useless statuette anyday.

This fun roll is for those who have graduated from inside-out roll preparation and want to extend their sushi repertoire. (Photo: Frances Janisch.)

Crispy, delicious dumplings perfect for your next cocktail party.

Tiny, crispy, porky bites to get you through anything. (Photo: Rebecca Fondren.)

We're digging the food by executive chef Victor LaPlaca at NYC trattoria and crudo bar Isola. Next up: arancini, the only Italian fried rice recipe you'll ever need. 

For perfect octopus, one must have patience.

Ever wish you could eat at New York City's legendary Le Cirque every night? We sure do, but thankfully (for our wallets) we received a copy of A Table At Le Cirque and have been cooking our way through ever since. Next up, a classic tuna tartare recipe with an Eastern twist.

When the dress code is black tie, opt for these scallops.

Ah, the Southern life. Whenever we feel the need for ultimate comfort recipes we turn to Southern Living Magazine's new Feel Good Food cookbook. These cheese-stuffed bacon-wrapped okra poppers sure sound like they'll make us feel good.

With all the amazing meat arriving from the grill during Food Republic's Grilling Month, you may need a light appetizer to kick things off. Cooking Light magazine's new cookbook, Pick Fresh, is a collection of simple preparations of seasonal vegetables. This cauliflower "caviar" is a healthy, flavorful first course.

Who doesn't love lunch at LPQ, the affectionate abbreviation for Le Pain Quotidien? Their fresh sandwiches, soups and salads, whether take-out or eaten at the famous communal table, are delicious. We got our hands on the new LPQ cookbook. Next up, a fig-spiked cheesy grilled sandwich perfect for Meatless Monday.

Really want to treat yourself? Top your lobster roll with uni and caviar.

We love a naked oyster as much as anything else, but if you're going to dress them up, please add just enough homemade barbecue sauce and some crispy bacon. Chef/Owner Paul Gerard of East Village bistro Exchange Alley brings this New Orleans twist to fresh oysters on the half shell (and you should too). 

Surf and turf on a stick.

You haven't done dinner in Portland until you've done dinner at Le Pigeon, James Beard Rising Star Chef Gabriel Rucker's outrageously popular outpost. Combining the usual suspects with something totally unexpected is Rucker's game, so where you'd expect chicken in these nuggets...is of course, duck.

Sweet and savory, all in one lettuce cup. (Photo: Toby Scott.)

The easiest fancy side dish ever.

Cheesy, crusty perfectly broiled clams.

Squash the typical latke recipe.