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...
Author: Robert Hess
You can make this up to three days ahead; be sure to start at least one day in advance.
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
Author: Sarah Dickerman
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
Author: Serena Bass
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: Andrea Albin
An easy recipe from Gourmet magazine that is one of Ruth Reichl's favorites.
Author: Paul Grimes
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
A base used for making Margaritas
Serve these crab cake bites at your next party, but don't sleep on 'em-they disappear fast.
Author: Betty Rosbottom
Southern cornmeal crusted deep-fried shrimp.
Author: Rick Tramonto
Author: Lisa Zwirn
An easy Vodka and Watermelon Cooler drink recipe
This classic deviled eggs recipe is a creamy, rich, and easy but elegant appetizer. Your choice of paprika will determine the depth of flavor.
Author: Ryan McGrale
Author: Bon Appétit Test Kitchen
Author: Engin Akin
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
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...
Cha gio When Noi came to America in 1975, banh trang - Vietnamese rice flour wrappers - weren't available, so the use of wheat wrappers from Singapore...
Author: Bich Minh Nguyen
Author: Andrea Albin
This dip is similar to the original green goddess dressing, which was created in the 1920s at San Franciscos Palace Hotel. Here, sour cream stands in...
Author: Nancy Oakes
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
Alsatian Cheese Tart