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Entries tagged with 'Entertaining'

Classic From-a-Can 7-Layer Dip

Serious Eats Adam Kuban 1 comment

Two different 7-layer dips, stacked. In the top dish, my wife's Classic From-a-Can 7-Layer Dip, as detailed here. In the bottom dish, my fancypants cheffy dip. This easy 7-layer dip recipe, adapted from Allrecipes.com, is the one my wife made... More

All-From-Scratch 7-Layer Dip

Serious Eats Adam Kuban Post a comment

This dip, adapted from NYC chef Joaquin Baca's recipe in New York magazine, is undeniably delicious. But, boy, is it labor-intensive. After having made it straight through over the course of a Saturday afternoon (as part of a husband-wife 7-Layer... More

Drink the Book: Champagne Cup

Serious Eats Marleigh Riggins Miller Post a comment

The Champagne Cup is one of six champagne punches featured in Esquire's Handbook for Hosts. Combining the fresh tang of pineapple, cucumber, orange and cherry with the rich flavors of cognac and Benedictine, the Champagne Cup underscores the wine without overwhelming it. More

Small Plates: Four Easy Japanese Izakaya Dishes

Serious Eats J. Kenji López-Alt 16 comments

Only in Japan have they taken the simple concept of bar snacks—small, often salty treats designed to get you to drink more—and transformed them into a culinary and social art form. Try one of these Japanese Izakaya dish recipes: Karaage, Agedashi Dofu, Tuna and Avocado Nuta, or Yaki Nasu. More

Small Plates: 4 Spanish Tapas That Use Only 4 Ingredients Each

Serious Eats J. Kenji López-Alt 21 comments

Intended as a cheap way to draw customers into drinking establishments, the most traditional tapas are easy to make, inexpensive, and go perfectly with booze. Nobody wants throwing a party to be a chore, least of all the cook. In that spirit, here are 4 simple tapas that require only 4 ingredients (aside from salt, pepper, and olive oil). They're guaranteed to get the mixers mixing and the shakers shaking. More

Cook the Book: Beef Empanadas

Serious Eats Caroline Russock 18 comments

[Photograph: Caroline Russock] When it comes to foods we enjoy while watching sports, most have a few things in common. Hot dogs, pretzels, popcorn—no utensils needed, easily eaten with your hands, and maybe a napkin or two. Football food is... More

Smoked Turkey and Bean Nachos

Serious Eats Tara Mataraza Desmond 1 comment

[Photograph: Tara Mataraza Desmond] Friends and I were snickering at a well-known cooking show personality and her game day menu episode that ran recently as a prelude to this weekend's Super Bowl. It was complete with detailed instructions for... More

The Crisper Whisperer: Warm Spinach and Artichoke Dip

Serious Eats Carolyn Cope 2 comments

You may know Carolyn Cope as Umami Girl. She stops by on Tuesdays with ideas on preparing fruits and vegetables. —The Mgmt. [Photograph: Carolyn Cope] More WhispersWinter Greens with Olive Vinaigrette and Goat Cheese Croutons »Banana Peanut Butter Smoothies »All... More

Serious Cheese: For Cheese Dip, Toss the Velveeta and Try Welsh Rarebit

Serious Eats Jake Lahne 23 comments

Welsh rarebit, on toast, broiled. [Photograph: adactio on Flickr] I have a confession to make. In my 26 years, I have never watched a Super Bowl. Heck, I've never even sat through an entire football game. So my position as... More

The Crisper Whisperer: Jícama, Black Bean and Corn Salad

Serious Eats Carolyn Cope 7 comments

Note: You may know Carolyn Cope as Umami Girl. She stops by on Tuesdays with ideas on preparing fruits and vegetables. [Photograph: Carolyn Cope] More Whispers How to Glaze Root Vegetables » Stracciatella Soup with Spinach » All Crisper Whisperer... More

Cook the Book Party Planner: Black Tagliatelle with Cuttlefish

Serious Eats Caroline Russock 1 comment

"The light sauce allows the unctuous, sea-flavored pasta to really shine through." Since most of us have at least a little time off for the holidays, I thought it might be fun to include a final recipe for our Feast... More

Cook the Book Party Planner: Cod with Raisins and Prunes

Serious Eats Caroline Russock Post a comment

[Photograph: stiangd on Flickr] Salt cod is a decidedly old world food, with a history of over 500 years. Way back in the old days, cod was salted and air dried to preserve the nutrients, add flavor, and ensure a... More

Cook the Book Party Planner: Pasta with Sardines

Serious Eats Caroline Russock 2 comments

[Photograph: rockyeda on Flickr] Pasta with Sardines is one the most popular pasta dishes in Sicily—Palermo to be exact—but for all of America's love for pasta this dish has never really caught on. My theory is that pasta con sarde... More

Cook the Book Party Planner: Crostini with Mussels

Serious Eats Caroline Russock 11 comments

[Photograph: Strange Ones on Flickr] Mussels are one of those things that people don't make often enough. They are one of the most simple at-home seafood preparations, virtually foolproof since they let you know the exact second they're finished. These... More

Meat Lite: Rancheros Hash Stacks

Serious Eats Tara Mataraza Desmond 2 comments

[Photograph: Tara Mataraza Desmond] If you're hosting a post-holiday or New Year brunch, consider adding these to the menu for versatility and ease. You can make the sauce and toast the tortillas a day or two ahead of time.... 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

Serious Salsa: (Not Exactly) My Uncle's Salsa

Serious Eats homesicktexan 22 comments

The first homemade salsa I ever made was my uncle's--a simple tomato-based affair, made with tomatoes, jalapeños, onions, and cilantro. He also throws in a generous dose of chili powder, his secret ingredient that gives it a Tex-Mex kick. 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

Cook the Book: Crabmeat, Corn and Cumin Salad in Endive Spears

Serious Eats Michele Humes 7 comments

Whole endive leaves make beautiful, edible canape cups, and come into peak season just in time for the holidays. In this week's Cook the Book selection, The Bon Appétit Fast Easy Fresh Cookbook, the leaves are filled with a cumin-flavored... More

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