Author: Francois Payard
Author: Harriet Tupler
Author: Ellen Lebow
Author: Jill Dupleix
Author: Melissa Roberts
Author: Sara Jenkins
The French term amuse bouche (which means "amuse the mouth") describes tiny appetizers that are served with drinks to awaken the palate. One such complimentary amuse bouche that we serve out Chanterelle...
Author: David Waltuck
A sparkling Champage cocktail with creme de cassis.
Author: Bon Appétit Test Kitchen
Like a Manhattan cocktail, the Scotch-based Rob Roy is usually made with sweet vermouth; but if can also be made dry (with dry vermouth) or perfect (with equal amounts of both).
This punch recipe easily scales down by half, or even all the way to festive drinks for two.
Author: Tristan Willey
Author: Bon Appétit Test Kitchen
Author: Bon Appétit Test Kitchen
Author: Molly Stevens
Naturally sweet, fresh figs get an all-over taste treatment with tangy goat cheese, smoky pancetta, slightly bitter fruit liqueur, and heat from black pepper. Serve these figs as finger-food appetizers...
Author: Karen Adler
Author: Maggie Ruggiero
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 cocktail-or even a cold beer.
Author: Lillian Chou
Author: Shelley Wiseman
Author: Tom Sandham
Author: Louisa Thomas Hargrave
Author: Carrie Beilke
These homemade onion-flavored chips just might be more addictive than the store-bought versions.
Author: Andy Baraghani