Quick and Easy but Elegant Party Food

Yes, the party season is winding down, but here’s a dilemma that can come up at any time: What do you do if you want to be social and have people over, but you don’t want to spend a lot of time cooking beforehand? I know that as I have gotten more and more pregnant, [...]

Bruschetta

Bruschetta (pronounced “broo-sketta” ) and its relation, crostini, is one of my favorite snacks, especially now that summer is here and there is such a plethora of likely toppings. When most people think of bruschetta, they think of the classic starter of toasted bread served with a topping of chopped tomato and basil. Actually, bruschetta [...]

Bean Cakes, a Versatile Classic

Bean cakes — or croquettes, if you want to get all French about it — are a wonderfully versatile dish. They work equally well as a side at breakfast, as an appetizer with a dipping sauce, on a sandwich or in a tortilla. Use any kind of beans you like, and vary the flavorings to [...]

Sweet & Sour Cucumbers

Marinated cucumbers are one of my favorite starters — refreshing, but not filling. They can be made a few hours ahead of time and chilled in the refrigerator. This is a milder version that pairs well with Asian foods. The recipe is very versatile and can be made sweeter or hotter to taste, so please [...]

Spanish Potato Tortilla

A Spanish tortilla is very similar to an Italian frittata, but its defining characteristic is the layer of thinly sliced, fried potatoes that form its foundation — and make it extra good, in my opinion. This dish is not only very simple, but it’s also extremely versatile. It works well at room temperature, cut into [...]

Sweet & Sour Onions

Some people have a sweet tooth, but my husband has a sour tooth. He likes anything pickled or vinegared. His perfect vinaigrette is one part oil and one part vinegar — or more. In the summer, I make him lots of vinegar-marinated cucumber slices to snack on, which are so sour after one day of [...]

Restaurant-style Crab & Artichoke Dip

I think this recipe is just as good as the crab dip you get in restaurants, and it’s surprisingly simple to make. Serve this with water crackers or slices of toasted baguette.
Restaurant-style Crab & Artichoke Dip
Serves: 4-6
Time to make: ~30 minutes
What you need:

8 oz. cream cheese, softened
2 tbsp. onion, chopped
1 tbsp. mayonnaise
1 tbsp. horseradish
1 tbsp. [...]

Cream Cheese Spread

Spreads and dips made with cream cheese are versatile party food. Simply process ½ cup cream cheese with ½ cup sour cream or ricotta to spreadable consistency. Then add a little lemon juice to brighten, plus whatever other additions you like to create the desired flavor profile (serves 8 or more). Here are some of [...]

Spiced Nuts

Simple recipes like this one come in handy this time of year. They’re easy to make, easy to keep, and equally appropriate for the unexpected drop-in, cocktail party, antipasto tray or a homemade gift. Be sure to experiment with different nuts and spices.
Spiced Nuts
Time to make: ~20 minutes
Keeps: 5 days in a covered container
What you [...]

Marinated Mushrooms (Cook’s Illustrated)

Marinated mushrooms are a natural for the antipasto platter. This technique uses the mushroom’s own juices for the marinade, so that the mushrooms are infused with mushroomy-lemony-garlicky flavor. Take it easy with the garlic, though, because it’s all too easy to make a batch overwhelmed with the flavor, as I discovered when I made them [...]