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Classic Dry Martini

A classic dry martini cocktail made with gin and vermouth and stirred with ice.

Author: The Editors of Epicurious

Old Fashioned

The invention of the drink is frequently (and probably inaccurately) credited to a bartender at the Pendennis Club, in Louisville, Kentucky, who around the turn of the 20th century reportedly made the...

Author: Robert Hess

Sun Dried Tomato and Pesto Torta

You can make this up to three days ahead; be sure to start at least one day in advance.

Bacon and Cheddar Toasts

An easy recipe from Gourmet magazine that is one of Ruth Reichl's favorites.

Author: Paul Grimes

Basic Mead

The mead you make with this recipe will reflect the qualities of the honey you use. Consult our guide to mead and consider using a first-rate varietal honey. Because mead is fairly high in alcohol (10-...

Best Deviled Eggs

This classic deviled eggs recipe is a creamy, rich, and easy but elegant appetizer. Your choice of paprika will determine the depth of flavor.

Roasted Garlic Crostini with Assorted Toppings

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 number of toppings.

Author: Wolfgang Puck

Baked Brie with Caramelized Onions

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 wheel of cheese from a cheese shop or specialty...

Polenta Bites with Wild Mushrooms and Fontina

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 of grated Fontina, then bake again until melty and...

Author: Anna Stockwell

Classic Cheese Ball

Served alongside boozy martinis, this is the classic cheese ball of yesteryear, perfect for retro-chic parties.

Sea Salt Roasted Pecans

An easy Sea Salt-Roasted Pecans recipe

Author: Elizabeth Falkner

Homemade Sweet and Sour Mix for Margaritas

A base used for making Margaritas

Blue Cheese Dip

Author: Sarah Dickerman

Rick's Basic Crostini

Author: Rick Tramonto

Cheddar Horseradish Spread

Author: Paul Grimes

Baked Crab Dip

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 bubbly hot with a crisply browned, lemon zest–panko...

Author: Diane Morgan

Mom's Deviled Ham Spread

Author: Jessica B. Harris

Mini Crab Cakes

Serve these crab cake bites at your next party, but don't sleep on 'em-they disappear fast.

Author: Betty Rosbottom

Frico

Author: Bon Appétit Test Kitchen

Salty Savory Spicy Snack Mix

Fair warning: This snack mix is so good it'll definitely ruin your appetite for dinner. In fact, we predict that you will find yourself making it often because you won't want to run out.

Author: Gina Marie Miraglia Eriquez

Garlic and Cheese Crostini

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 a great accompaniment to cocktails.

Gougères

Author: Dorie Greenspan