Thanksgiving marks the launch of holiday party season, and that means trying to climb out of the onion dip-and-scallops-wrapped-in-bacon rut. How about switching it up with some Greek feta and olive oil dip instead, or prosciutto-wrapped shrimp with rosemary oil?

You’ll find plenty of options in “Fine Cooking Appetizers: 200 Recipes for Small Bites with Big Flavor” (Taunton Press, $19.95). The chapters are divided into categories, including “Quick and Simple,” “Spread and Scooped” and “Sliced and Served.”

he “Sips and Sweets” section features seasonal libations such as hot buttered rum and triple-shot eggnog, and festive sweets such as pistachio meringue with toasted coconut. Each chapter contains cooking tips and instructional guides on working with phyllo, how to prep spinach and other topics that will likely come in handy during the holidays.

 

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