A classic dry martini cocktail made with gin and vermouth and stirred with ice.
Author: The Editors of Epicurious
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
You can make this up to three days ahead; be sure to start at least one day in advance.
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-...
This classic deviled eggs recipe is a creamy, rich, and easy but elegant appetizer. Your choice of paprika will determine the depth of flavor.
An easy recipe from Gourmet magazine that is one of Ruth Reichl's favorites.
Author: Paul Grimes
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...
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
Author: Serena Bass
A base used for making Margaritas
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
Author: Sarah Dickerman
Author: Bon Appétit Test Kitchen
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 sure the glass and the sparkling wine are well...
Author: Eben Freeman
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 zestpanko...
Author: Diane Morgan
Author: Brad Avooske
Author: Dorie Greenspan
Author: Paul Grimes
Serve these crab cake bites at your next party, but don't sleep on 'em-they disappear fast.
Author: Betty Rosbottom
Author: Andrea Albin
Served alongside boozy martinis, this is the classic cheese ball of yesteryear, perfect for retro-chic parties.
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.
An easy Vodka and Watermelon Cooler drink recipe
Author: Andrea Albin
We make the shells for these tarts with packaged graham cracker crumbs to save time. If your brown sugar contains hard lumps, force it through a sieve before using. Otherwise, it won't dissolve in the...
An easy Pastry-Wrapped Brie recipe with Raspberries
Author: Inez Holderness
Pesto, Olive, and Roasted-Pepper Goat Cheese Torta
Author: Jessica B. Harris