Edited by Gail Bellamy

Big ideas for small plates: We think this month’s recipes will inspire creative ideas for your bar food offerings. Finger foods, light bites and snack-worthy menu items appeal to thirsty customers, as do beverages like the 15 Grapes Martini Cocktail from Greenwich Grill in New York City. You’ll find suggestions for dips, wraps and rolls on the following pages, including Soy Ginger Sauce for Marinated Crab Claws from Highlands Bar & Grill in Birmingham, AL, the Shrimp and Avocado Roll from Woodhouse Fish Company in San Francisco, and the refreshing Mango Jicama Enchiladas from La Condesa in St. Helena, CA. For hearty appetites, consider the Slow-Roasted Porchetta Sandwich with Roasted Grapes, Red Onion and Asiago from Barbacco Eno Trattoria in San Francisco, and Blue Corn Waffles with Chipotle Shrimp from Kachina Southwestern Grill in Westminster, CO. In addition to the marinated crab claws, other finger food ideas include Sweet Potato Fries with Blue Cheese Dressing from Urban Solace in San Diego. These recipes and others can be found on the pages that follow.

• Blue Corn Waffle with Chipotle Shrimp

• Naga Dog

• Slow-Roasted Porchetta Sandwich with Roasted Grapes, Red Onion and Asiago

• Sweet Potato Fries with Blue Cheese Dressing

• Soy Ginger Sauce for Marinated Crab Claws

• Mango Jicama Enchiladas

• Potato Vodka Soup

• Mango Panna

• 15 Grapes Martini Cocktail

• Shrimp and Avocado Roll