A classic dry martini cocktail made with gin and vermouth and stirred with ice.
Author: The Editors of Epicurious
You can make this up to three days ahead; be sure to start at least one day in advance.
An easy recipe from Gourmet magazine that is one of Ruth Reichl's favorites.
Author: Paul Grimes
The invention of the drink is frequently (and probably inaccurately) credited to a bartender at the Pendennis Club, in Louisville, Kentucky, who around...
Author: Robert Hess
Store-bought tubes of polenta are the ultimate appetizer shortcut: just slice and toast in the oven, top with sautéed wild mushrooms and a sprinkling...
Author: Anna Stockwell
Reminiscent of fondue, this rich appetizer is lovely served alongside an assortment of crudités and your favorite mulled wine. Be sure to order the uncut...
Because its texture is buttery and rich, I like to spread it on crostini. Once you've spread the roasted garlic over your toasts you can choose from a...
Author: Wolfgang Puck
Author: Serena Bass
Author: Sarah Dickerman
Served alongside boozy martinis, this is the classic cheese ball of yesteryear, perfect for retro-chic parties.
A base used for making Margaritas
Fresh crab meat is so rich, fabulous, and sweet that, for this dip, I wanted to highlight the texture and flavor of the crab without masking it. Served...
Author: Diane Morgan
An easy Pastry-Wrapped Brie recipe with Raspberries
Author: Inez Holderness
The base for this make-ahead frozen cocktail goes in the freezer before serving, so it doesn't require much ice to stay cool. Serve at your next bbq!
Author: Jeremy Oertel and Natasha David
Author: Gael Greene
These rolls are based loosely on b'stilla - a phyllo-crusted "pie" of shredded chicken that's been simmered with Moroccan spices and then mixed with egg...
Author: Paul Grimes
Eye-opening notes of lemon, lime, and grapefruit keep this festive punch from heading into ultra-sweet territory-and fresh mint seconds the motion. "Once...
Author: Scott Peacock
Don't let the delicate look of these hors d'oeuvres fool you. A touch of cayenne gives them a hint of heat that makes them a tasty accompaniment to a pre-dinner...
Author: Lillian Chou
Author: Brad Avooske
A warm, richly spiced oil turns a bowl of mixed olives into elegant party fare.
Author: Anna Stockwell
Here's a quiche recipe that goes wheat free without skimping on flavor. We call for broccoli and Cheddar cheese, but you can trade out the broccoli for...
Author: Susie Cover
These toasts are topped with a light sprinkling of minced garlic, olive oil, and sharp Pecorino Romano before being baked. Garlicky and salty, they are...
Pesto, Olive, and Roasted-Pepper Goat Cheese Torta
Author: Dorie Greenspan
Author: Dorie Greenspan
Author: Engin Akin
Author: Molly Stevens
This classic deviled eggs recipe is a creamy, rich, and easy but elegant appetizer. Your choice of paprika will determine the depth of flavor.
This recipe is from Eben Freeman, bartender of Tailor Restaurant in New York City. The drink tastes best when served very cold, so Freeman recommends making...
Author: Eben Freeman