'HORS D'OEUVRES' on Serious Eats

The Food Lab: How To Make a Foie Gras Torchon (Secret Technique Inside!)

A perfect foie torchon melts on the tongue like the creamiest butter, but with a distinct cured sweetness that forms the perfect balance for a perfumed wine. It's simple to serve—just slice it, put it on a piece of toast, add a bit of dried fruit or preserves, and go—and let's face it, it'll impress your guests. It's the ultimate in hors d'oeuvres, using not just one of the finest ingredients money can buy, but also showcasing your kitchen skills. More

21 Recipes for Holiday Party Hors d'oeuvres

Hors d'oeuvres are one of the best parts about holiday parties. They're so often cheesy and accompanied by a spirited drink. You can eat them and eat them and eat them and technically, you have not eaten yet. You can spend an hour hovering around a cheese dip, trying to see if there is anything that doesn't improve by being dunked in the gooey stuff. Find meaty bites, salty snacks, and more cheesy dips here. More

26 Grilled Snacks, Appetizers, and Side Dishes For Your Memorial Day Grill

So not everyone can be in charge of the main course. That's ok, because today we salute you, Mr. Relegated To Snack And Sides Duty On Memorial Day Weekend Man. Here are 26 recipes for snacks, appetizers, hors d'oeuvres, and side dishes so good that the family will be swarming around your little Smoky Joe instead of taking up their usual positions next to Uncle Jesse's burger station. Show'em what you got. More

Country Ham Biscuits

Note: This biscuit recipe is adapted from White Lily. The low protein flour is the key to biscuits with a crisp exterior and tender crumb. As an alternative, substitute1/4 cup all-purpose flour with cake flour. A light hand and minimal... More

Cook the Book: Martha Stewart's Hors d'Oeuvres Handbook

Words by Michele Humes | My passion for this week's Cook the Book pick, Martha Stewart's Hors d'Oeuvres Handbook, could fill a book of its own. Chapter 1: In which I notice Martha's finger food bible in the personal collection of every caterer I have ever worked for; Chapter 2: In which I am won over by the spectacular photography, the breadth of the recipes and the relevance of the style; Chapter 3: In which I throw a housewarming party powered largely by this formidable tome. I could go on and on, but I'm supposed to be telling you how to win a copy of your own. Back in the 80s, hors d'oeuvres meant tray upon tray of little bread... More

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