Easy but perfect party appetizers

Big flavors really do come in little recipes. Instead of poring over recipes that cover three pages of a cookbook and juggling long grocery lists, you can turn out impressive party-perfect appetizers that require a minimal number of ingredients — four or fewer, to be precise.

What could be better news now that holiday entertaining is in full swing? Following this season’s mantra, “shorter is better,” can free you up from the tedious aspects of cooking, so you can enjoy your company and the delicious food you’ve prepared. Culinary experts are leading the drive to simplicity.

“It’s really important to have easy things you can do that are stylish, low-stress and fun to do,” says Meredith Deeds, a cookbook author and cooking instructor in the Dallas area.

Cooking instructors and cookbook authors say the key to success with such minimal recipes is to have a few fabulous and versatile ingredients in your cupboard and be ready to experiment.

“I love things that have lots of uses; that’s where improvising comes from,” says Sally Schneider, author of “The Improvisational Cook” (William Morrow).

Take cheese, for example. Miss Schneider adds it to her must-have list because it’s versatile and long-lasting.

One of her favorite recipes is a cheese cracker that is simply a mixture of shredded, aged Gouda or Jack cheese tossed with a little flour and cayenne pepper and cooked to a thin lacy layer in a skillet.

The cheese hardens into a crisp sheet that doubles as a cracker or a dramatic garnish. Three ingredients and mega impact. It works for Miss Schneider.

Andrew Schloss is also a devotee of the less-is-more school of festive foods. He sees more food companies offering products that make life easy for busy hosts.

“There’s always been a big difference between home cooking and that in restaurants. Restaurants have a sous chef,” says Mr. Schloss, a cooking instructor and cookbook author in the Philadelphia area.

“Now, supermarkets are providing the prep [work] so you can make food for entertaining that you would never have tried before,” says Mr. Schloss, author of “Homemade in a Hurry” (Chronicle Books).

You’ll find condiments in any supermarket aisle that can transform your cooking, Mr. Schloss says.

“People think of salsa as being Mexican, but look at the jar — it’s vegetables. I use salsa with stews and vegetables. It can make anything instantly flavorful,” Mr. Schloss says. He’s equally enthusiastic about bottled curry sauces.

“What I like about curry sauce is that it’s a braise of spices. Americans use curry powder. By using a curry simmer sauce, you get a much more authentic flavor,” he says.

Mr. Schloss takes an assortment of vegetables, including bagged broccoli and cauliflower florets, bell pepper strips, white mushrooms and baby carrots. He adds a can of garbanzo beans and simmers the combination with curry cooking sauce. The result is an intriguing vegetable side dish.

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