Party
396 recipes found
Roasted Beef Tenderloin
A whole beef tenderloin is a splurge, an ideal party centerpiece for Christmas or any other holiday, that tastes as good hot as it does at room temperature. It also looks impressive, especially if it’s evenly rosy through the center and nicely browned on the outside. To achieve that, a combination of soy sauce, Worcestershire sauce and sugar is mixed with butter to slather all over the meat. It helps create a caramelized yet delicate deep-brown crust without the hassle of searing and gives the mild meat a more complex savory flavor. So does a classic creamy horseradish sauce. This cut would also be delicious with herby chimichurri or a rich béarnaise and goes with just about any holiday side dish. An untrimmed beef tenderloin costs a lot less than one that comes peeled and tied. Follow the tip to prepare it yourself and use the trimmings to make stock.
Cheddar Chive Crisps
Every cookie tin deserves a little savory bite. These delicate crisps are speckled with fresh herbs and have a golden vein of cheese running through the dough. Fresh ground black pepper adds a gentle, lingering heat. You can go with any firm cheese that has strong notes here; sharp Cheddar, Parmesan or pecorino will all work nicely. Both the dough and cheese will benefit from staying cold while you work, so return the dough to the refrigerator as often as necessary to keep it chilled. (This cookie is one of six cookies that you can make with this Butter Shortbread Dough recipe. If you make that dough, you can make a double batch of the Cheddar Chive Crisps or try any of the other five recipes.)
Evergreen Spritz
The perfect evergreen, single-serving citrus spritz recipe to get you through the holidays and beyond. Simply scale up to make a large batch; enjoy!
Pulled Pork
This is party eating — and still easy enough to pull off for dinner whenever you want. Saucy and satisfying, it’s the type of dish that feels festive. Pulled pork from the American South ranges in styles, but usually balances the natural sweetness of the meat, slowly cooked until it slouches into tenderness, with tanginess and spice. Here, ground and whole dried chiles season the meat and blend into a sauce with fruity complexity and mild heat. The preparation is as inspired by barbecue pulled pork as it is by carne con chile rojo. That means that the glossy hunks and slivers of meat taste as good piled into buns as they do over rice or stuffed into tortillas.
Salted Margarita Bars
This edible cocktail is an ideal party dessert, mingling all the fun of a margarita — and its salted rim — with the efficiency of a slab pie. Key lime pie’s boozier, saltier cousin, it comes together quickly and maintains its consistency when frozen, making it a great make-ahead treat for a barbecue or a trip to the beach. Any tequila will work, but blanco is preferred for its milder taste. Don’t make the curd more than 10 minutes in advance, as the lime juice will start to thicken it, which could affect the bake.
Maple-Baked Salmon
Salmon baked at a low temperature until medium-rare delivers a silky texture that tastes special enough to make it a festive centerpiece. This easy dish works any night of the week, since it comes together in less than half an hour. Maple syrup sweetens the glaze, which gets a savory pop from whole mustard seeds in Dijon. Even though salmon is naturally fatty, a dollop of mayonnaise adds extra richness while thickening the glaze to help it seal onto the fish. The herbaceous aroma of cilantro stems baked into the sauce brightens the dish, as do tender leaves scattered on top. Fill out your feast with any combination of steamed rice, roasted potatoes, green beans or salad.
Jamaican Jerk Roast Chicken With Fried Plantains
I’m kicking up the heat with a spicy flair by adding a Jamaican jerk seasoning and plantains to my roast chicken recipe, along with lime juice and olive oil.
Ken Forkish's Hawaiian Pizza
If you have a deep affection for Hawaiian pizza, this recipe will make the best and most thoughtfully balanced you’ve ever tasted. And if, instead, Hawaiian pizza makes you inexplicably angry—well, if any pie is going to change your mind, this is it. Regardless of which side of the salty-sweet chasm you find yourself on, any homemade pizza can benefit from Forkish’s technique—and the sneaky-genius trick of tucking a thin layer of bacon grease below the sauce. You won’t taste bacon, you will just taste *good*. Adapted slightly from The Elements of Pizza (Ten Speed Press, 2016).
The Orchard Mocktail
The Orchard mocktail gets its striking fuchsia hue from blueberry juice, which has a concentrated berry flavor that pairs wonderfully with fresh basil.
Von Diaz’s Pork Tenderloin Pernil Style
Von Diaz is sitting on the secret to not-at-all boring or dry pork tenderloin. In an ode to her mother, a working parent who always preferred her meats light and lean, Diaz seasons and marinates tenderloin like pernil, a Puerto Rican dish that's traditionally made with pork shoulder and roasted low and slow for several hours. Bonus: Because tenderloin can cook much faster and hotter and stay tender, you get to pernil in under 30 minutes. Adapted slightly from Coconuts & Collards: Recipes and Stories from Puerto Rico to the Deep South (University Press of Florida, 2018).
Nigel Slater’s Raspberry Ripple Sandwich
This sandwich is a joyously messy experience and nostalgic even if you didn’t grow up in England eating raspberry ripple ice cream (which is vanilla with a raspberry swirl, for the rest of us). The recipe originally comes from Eat, Slater’s book full of simple, narrative recipe ideas, leaving the amounts to your taste and imagination. This mini recipe is adapted slightly from Genius Desserts (Ten Speed Press, September 2018), one of 7 ways to turn a loaf of bread into dessert.
Estela's Candied Sesame Seeds
This is one of the more rewarding ways to spend 10 minutes. As you stir sesame seeds in a sticky syrup, suddenly the water disappears and a dry crystalline layer of sugar pops to the surface. At Estela, chef Ignacio Mattos’s curve-shattering restaurant in New York City, they roll scoops of caramelized white chocolate in the candied seeds, but the seeds are also just as good sprinkled over ice cream or paletas, or topping a brownie or a slice of cheesecake—anywhere you want a little crunchy sesame-flavored twinkle. Recipe from Genius Desserts: 100 Recipes That Will Change the Way You Bake (Ten Speed Press, September 2018). To read the whole story, go here, and to get the recipe for Dori Sanders' No-Churn Fresh Lemon Ice Cream, go here.
Dori Sanders’ No-Churn Fresh Lemon Ice Cream
When it’s too hot to make a custard, it’s nice to know that you can still have sweet-tart, bracing no churn lemon ice cream all the same. This recipe is perfect!
Classic Lasagna
While not a 30-minute meal, this lasagna is quicker and more straightforward than most. If you’re in a real time crunch, use your favorite jarred red sauce. For greater success with the lasagna noodles, which have a tendency to stick together, boil them in the largest pot possible or work in batches — they need as much water as possible to move freely so they don’t clump. This lasagna can be assembled, baked and refrigerated up to five days ahead, or frozen up to a month ahead if wrapped tightly.
Spinach Artichoke Dip
Spinach artichoke dip has a way of inciting controversy. Should it be served cold or hot? Is it lowbrow or classic? Should it be served in a bread bowl or with tortilla chips? Well, the good news is that there are no wrong answers here, only delicious, creamy dip. This particular one is best served hot (or at least room temperature), but it is also acceptable to spread it on crackers after being chilled. And with the inclusion of fresh spinach, it could almost be described as classy. Use canned artichoke hearts; they've got a tangier flavor and better texture than the frozen ones. If you want to go a step further, transfer it to a skillet and run it under the broiler after cooking, which gives you bubbling dip with a golden top.
Oven-Roasted Chicken Shawarma
Here is a recipe for an oven-roasted version of the flavorful street-side classic usually cooked on a rotisserie. It is perfect for an evening with family and friends. Serve with pita and tahini, chopped cucumbers and tomatoes, some olives, chopped parsley, some feta, fried eggplant, hummus swirled with harissa, rice or rice pilaf. You can make the white sauce that traditionally accompanies it by cutting plain yogurt with mayonnaise and lemon juice, and flecking it with garlic. For a red to offset it, simmer ketchup with crushed red pepper and a hit of red-wine vinegar until it goes syrupy and thick, or just use your favorite hot sauce instead.
Super (Bowl) Chicken & Black Bean Nachos
Pop this Super Bowl chicken nachos recipe in the oven during the pregame show, and let me know how much is left (if any) when halftime rolls around.
Mushroom Risotto With Peas
If you are ever at a loss for what to make for an impromptu dinner party, especially if there will be vegetarians at the table, consider this luxurious mushroom risotto. I added peas because I wanted to introduce some color, and also because the sweetness of the peas fits right in with the flavors of this dish. But this satisfying, elegant dish is fine without peas, too. You’ll get a vibrant dash of green from the parsley added at the end of cooking.
Tom Collins
This classic Tom Collins cocktail is an easy-to-make refresher. A pared-down garnish of a lemon wheel and cherry keeps the focus on the citrusy gin.
The Perfect Negroni
This Perfect Negroni recipe is a classic Italian cocktail worth knowing. The Negroni's ingredients are gin, Campari, and vermouth—but its flavor is complex.
Tall and Creamy Cheesecake
This is not really a New York cheesecake recipe — there’s no lemon (although there could be) — this is an all-American cheesecake of the big, beautiful, lush and creamy variety, the kind that causes gasps of delight when you bring it to the table and sighs of satisfaction when you and your guests savor bite after bite. The cake’s velvety texture is a result of a long turn in the mixer, and a cool-down process that requires patience, but not much effort. It’s also a cheesecake you can customize. You can make the cake milder or tangier by using all heavy cream or all sour cream, or a combination of the two. You can add fruits or nuts, swirls of chocolate or drops of extract.
Blackberry Caipirinha
This blackberry caipirinha has a bold hue and complex fruity flavor for a cocktail sure to brighten your happy hour. Grab your muddler and enjoy!
Butter Mochi
Tender and chewy, this big-batch dessert — as comforting as cake and as fun as bar cookies — is always a hit at parties. Mochiko, sweet rice flour, not only gives it its distinctive marshmallow-like softness, but it also lends a natural sweetness. This version of butter mochi uses only coconut milk for its richness and subtle nutty taste, but you can substitute equivalent amounts of whole milk, evaporated milk or a combination of those liquids. Butter mochi develops a crackly top that stays crunchy the day it’s baked, making it a delicious dessert to eat without adornment. But, if you’d like more crunch, you can sprinkle dried shredded coconut evenly over the top before baking, or, for a tangy, colorful top, you can coat it with the passion fruit glaze below. (Watch the video of Genevieve Ko making butter mochi here.)
Asparagus, Goat Cheese and Tarragon Tart
Because you don’t have to make your own crust, this gorgeous asparagus-striped tart is so easy it almost feels like cheating. But it’s not. It’s just simple yet stunning, effortlessly chic and company-ready. As there are so few ingredients in this recipe that each one makes an impact, be sure to buy a good all-butter brand of puff pastry. If you can manage to serve this tart warm, within an hour of baking, it will be at its absolute best, with crisp pastry that shatters into buttery bits when you bite down and still-runny cheese. But it’s also excellent a few hours later, should you want to get all your baking done before your guests arrive. If tarragon isn’t your favorite herb, you can use chives, basil or mint instead. And if you can manage to trim all the asparagus to the same length, this tart will be especially neat and orderly looking.