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Entries tagged with 'hors doeuvres'

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

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

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: 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

Cook the Book: Sesame Wonton Triangles with Smoked Salmon and Wasabi

Serious Eats Michele Humes 1 comment

Photograph from avlxyz on Flickr There was a time when crisp wonton chips with smoked salmon and wasabi would have been a very avant-garde thing to serve at a cocktail party. These days, they're almost retro. No matter: Everybody... More

Classic Deviled Eggs

Serious Eats Michele Humes 14 comments

This recipe is excerpted from the revised, tenth anniversary edition of How to Cook Everything by Mark Bittman.... More

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