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Entries tagged with 'Hors d'oeuvres'

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

Niki Achitoff-Gray 1 comment

Allow us to present 32 grilling recipes for snacks, appetizers, hors d'oeuvres, and sides to grace your Memorial Day table, each one tested, tasted, and Serious Eats approved. More

Pan-Seared Foie Gras With Fig Mostarda and Fresh Figs

Serious Eats J. Kenji López-Alt 1 comment

Seared foie gras lacquered with a sweet-hot fig mostarda and fresh figs. More

Pan-Seared Foie Gras With Spiced Citrus Purée

Serious Eats J. Kenji López-Alt Post a comment

Seared foie gras with a creamy spiced orange puree and candied orange zest. More

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

J. Kenji López-Alt 34 comments

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

Hally Wolhandler 1 comment

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

J. Kenji López-Alt 1 comment

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

Serious Eats Meredith Smith Post a comment

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

Connie's Beer Cheese Spread

Serious Eats Meredith Smith 3 comments

Benedictine Sandwiches

Serious Eats Meredith Smith Post a comment

Party Food Recipe Inspiration for New Year's

Erin Zimmer 3 comments

With all those bubbles to drink on New Year's, you'll need to do some serious snacking in between. Here's a smattering of our favorite dips, spreads, dumplings, puffs, and other bites to nibble on while merrymaking this Friday night. More

Thanksgiving Recipe Inspiration: Hors d'oeuvres

Maggie Hoffman 12 comments

Appetizers at Thanksgiving are a tricky business: a few small bites can be a great start to the celebration, but if you eat too much, you'll regret it when mashed potato time comes around. More

French in a Flash (Classic): Wild Mushroom Vol-au-Vent

Serious Eats Kerry Saretsky 4 comments

Classical French tradition is easier when the puff pastry is store-bought. These crisp, light-as-air nests are filled with a creamy wild mushroom and thyme mixture, and are perfect for cocktails. More

Grilling: Bacon-Wrapped Crimini Mushrooms

Serious Eats Joshua Bousel 4 comments

[Photograph: Joshua Bousel ] Aren't the holidays lovely—as soon as one passes, it's already time to start gearing up for the next. With New Year's in sight, I stared thinking along the party food lines and found myself wrapping mushrooms... More

Cook the Book: Smoked Trout Spread

Serious Eats Caroline Russock 2 comments

At the risk of sounding like a hypocrite, sometimes I enjoy the cocktail hour snacks that I have assembled before a dinner party more than the dinner itself. As a home cook I am incapable of making a simple dinner... More

Cook the Book: Frico Tacos with Mache

Serious Eats Michele Humes 2 comments

Delicate and airy, frico tacos are lace doilies of cooled, melted cheese. There's a brief window between removing it from the hot pan and setting it down to cool where a frico can be molded into any shape you choose.... More

Cook the Book: White Bean and Mustard Greens Dip

Serious Eats Michele Humes 2 comments

Martha Stewart does this recipe an injustice by leaving "bacon" out of its title. The white beans are lusciously creamy, of course, and the mustard greens pleasantly peppery, but it's the five slices of bacon, diced and crisped, per 1... More

Cook the Book: Chicken Liver Pate

Serious Eats Michele Humes 10 comments

Photograph from amrufm on Flickr Chicken liver pâté is one of those rare but happy collisions of dirt cheap and delicious. With chicken livers at under $2 a pound, you can afford to make several servings of this velvety spread.... More

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

The Serious Eats Team Closed

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

Cook the Book: White Cheddar Puffs with Green Onions

Serious Eats Michele Humes 4 comments

You may also know today's Cook the Book dish, white cheddar puffs with green onions, as gougères. Though they're traditionally made with Swiss gruyère, Bon Appétit's cheddar and scallion variation is distinctly American. Essentially a savory version of the choux... More

Cook the Book: Skewered Shrimp with Apricot-Curry Glaze

Serious Eats Michele Humes Post a comment

Today's Cook the Book dish, skewered shrimp with apricot-curry glaze, uses only pantry ingredients to create a sweet and spicy sauce. Served over rice, the flavorful skewers double as a quick weeknight meal. The recipe calls for three shrimp per... More

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