Party
404 recipes found
Red Cabbage With Walnuts and Feta
Roasting wedges of red cabbage intensifies their sweetness and caramelizes their edges. Here, they’re topped with bits of creamy feta, toasted walnuts for crunch and lemon zest and pomegranate seeds for a juicy tang. Serve these warm or at room temperature for a substantial side dish or light main course. This recipe will also work for a small head of green cabbage, though it may cook a bit faster.
Giant Roasted Vegetable Platter
A giant platter of colorful roasted vegetables is a perfect party side that you can make in advance. The vegetables can be cut up the day before and stored in the fridge. You can roast them a few hours before serving, and reheat them for 7 to 15 minutes at 350 to 400 degrees (they are very forgiving) or serve them at room temperature. Then garnish to your heart’s content – a mix of jewel-like pomegranate seeds, cumin or sesame seeds, herbs, swirls of garlicky yogurt and dashes of hot honey will make everything pop. To make a vegan version of this dish, you can substitute tahini sauce for the yogurt sauce and skip the hot honey.
Ras el Hanout Roasted Vegetables
This flavorful dish makes a versatile side that can complement a variety of main courses. Infused with ras el hanout (see Tip), a warm and aromatic spice blend from North Africa, it’s ideal for sharing or preparing ahead of a busy week. Roasting the vegetables enhances their natural sweetness, creating a crispy exterior and a tender, melt-in-your-mouth interior. Cutting root vegetables into evenly sized pieces ensures they will cook at the same rate while maximizing surface area, allowing for enhanced flavor absorption and more caramelization. For carrots and parsnips, cut the thinner ends into chunks, then halve the thicker ends lengthwise before cutting into chunks.
Crunchy Brussels Sprouts and Apple Slaw
Finely shaved brussels sprouts provide a robust structure for this crave-worthy salad, their mildly bitter leaves emboldened by a sweet and tart maple-and-mustard dressing. Every element of this salad works hard to make this slaw memorable: Apple provides sweet, fruity bursts; the shallot injects aromatic appeal; the almonds bring much-needed crunch; the mint lends bright herbaceousness; and salty pecorino imparts essential sharpness. Serve with bread, or enjoy as a leafy side accompanying a main. An excellent choice for entertaining, this salad can hang around for a while.
Spicy Green Tahini Dip
This dairy-free dip gets its creamy texture from cooking the leaves and stems of Swiss chard until they are very tender before blending them with a spoonful of tahini. The mint leaves and zest and juice of the lemon give a fresh vibrancy. Feel free to try other hearty greens such as kale or mature spinach—just don’t use the stems as they can be quite tough and fibrous even after cooking. The tahini can also be swapped out for other seed or nut butters like sunflower or cashew.
Baked Turkey Wings
If you love chicken wings (or even turkey), then you may very well adore turkey wings. A new way to enjoy a classic, they’re also an easy Thanksgiving option, since you don’t have to cook the entire bird. Covered in a simple smoky, garlicky rub and baked low and slow, they become tender and juicy, with pull-apart meat. A final roast uncovered gives them some much welcome color and flavor, ready to be served at the holiday table – or even as a wintry weekend dinner.
Milk Buns with Salted Maple Butter
Light, fluffy, feathery milk buns with a salted maple butter glaze and flakey sea salt. The perfect addition to any dinner party or holiday feast!
Chocolate Amaretti Cookies
A platter of cookies is always a welcome sight, and these chocolate amaretti, made with almond flour, cocoa, egg whites and a dash of almond extract, are so simple to prepare. These almost beg for an espresso as accompaniment, or a small glass of dessert wine. With their crisp exterior and chewy interior, what’s not to love?
Baked Polenta With Roasted Mushrooms
A hearty polenta casserole makes a wonderful meatless centerpiece. Here, it’s layered with mozzarella, Parmesan and Gorgonzola, and baked in a springform pan, then paired with roasted mushrooms brightened with a quick-to-make gremolata. Plan to prepare the polenta well in advance, at least several hours ahead of serving or preferably the day before, to allow it to firm up. And, better yet, to avoid any last-minute stress.
Radicchio Salad With Walnuts and Pears
Chicories, with their slightly bitter flavor, serve as a pleasant seasonal alternative to tender greens in this autumnal salad. Use a single kind — ruby-red radicchio, Belgian endive, curly endive (frisée) or escarole, or stick with one kind. All come together for a satisfying salad, whose bitterness is offset by the sweetness of pears and candied walnuts.
Éclair Cake
Lush and creamy, éclair cake is a dessert popular in the Midwest and beyond that’s perfect for any gathering, celebration or potluck. Inspired by the flavors of the classic French éclair pastry, this no-bake American iteration is reminiscent of an icebox cake. Typically, graham crackers are softened under layers of a pillowy smooth mix of vanilla pudding and whipped topping, and covered with rich chocolate. This version uses homemade crème légère (a fluffy mix of pastry cream and whipped cream) and a simple homemade semi-sweet chocolate ganache. The crème légère might sound fussy, but the preparation here is streamlined (no tempering of eggs required) and makes for a just-sweet-enough creamy filling. (Of course, in a pinch, you can swap in store-bought pudding and whipped topping.) Éclair cake needs chilling time, which makes it a great make-ahead dessert, and is best served after 24 hours in the fridge.
Pescado a la Talla (Contramar’s Red and Green Grilled Snapper)
This photogenic, red-and-green whole fish from Contramar in Mexico City has been replicated at restaurants across the country, and for good reason. The bright, zingy parsley sauce painted on one side and the smoky, spicy chile sauce on the other make for a brilliant balance of flavors and colors. The dish is based on a traditional coastal Mexican dish, but it was the addition of the parsley sauce and the presentation — the brainchild of Gabriela Cámara, the chef of Contramar — that made this dish a worldwide sensation. It may look dramatic, but the technique is quite simple, and can easily be adapted for fillets rather than a whole fish.
Best Apple Pie Recipe
Our best apple pie recipe perfect for Thanksgiving.
Crab and Artichoke Dip
Briny crab and artichokes, paired with creamy cheeses, sour cream and mayonnaise, set the groundwork for this American coastal favorite with regional variations. On the East Coast, this dip is sometimes referred to as Maryland crab dip, as it uses blue crabs from the Chesapeake Bay and Old Bay seasoning; in the Pacific Northwest, Dungeness crab and artichokes are essential to the mix. This version pulls inspiration from both, and you can use whatever variety is available to you at your local market. You don't need to use lump crab. Instead, look for less expensive options, which have small pieces of crab that distribute more evenly in the creamy base. The cheese pull — that long, gooey string that extends as a result of cheese being pulled apart — is the telltale sign that a dip has reached peak richness. Here, fontina achieves maximum cheesiness and doesn’t overpower the other flavors. Serve with crostini, pita or a sleeve of saltines.
Chicken Pastilla
Pastilla, or B'stila in Moroccan Arabic, is one of the most iconic Moroccan dishes. Traditionally served during special occasions and festive gatherings, it masterfully balances sweet and savory notes, aromatic flavors and contrasting textures. While the original recipe calls for pigeon or squab encased in warqa (a thin, Moroccan pastry), this version uses chicken and phyllo pastry for a more accessible approach. The pie features layers of spiced chicken, caramelized onions, fluffy scrambled eggs and crunchy almonds. The chicken is cooked with the onions, then removed to allow the onions to caramelize while the almonds are toasted and eggs scrambled. However, all the layers can be prepared up to two days in advance; store them in sealed containers in the fridge, except for the almonds, which can be kept at room temperature. While the dusting of cinnamon sugar on top is optional, it’s a beloved tradition among many Moroccans, who typically enjoy an extra touch of sweetness.
Jalapeño-Corn Dip
This much-loved and often devoured rich and spicy molten dip can be found at parties and potlucks across the Midwest and South. The heat from the jalapeños is present but tamed by sweet corn kernels, cream cheese, sour cream and melty Monterey Jack. While two jalapeños might seem like a lot, keep in mind that they’re seeded (feel free to leave the seeds in one or both if your palate favors spice — after all, the chiles are part of the dip’s draw). Frozen corn makes this a year-round dish, but of course, fresh kernels work just as well if the vegetable happens to be in season. Bacon can be omitted for a vegetarian version; in this case, skip to step 2, adding an extra tablespoon of oil and stirring in a teaspoon of smoked paprika for a hint of smoke.
Savory Feta Turnovers
Inspired by the Greek tradition of frying a whole block of feta, these versatile flaky pastries offer a delightful blend of salty, tangy and sweet flavors. The creamy feta and zesty preserved lemon create a harmonious filling that's both comforting and indulgent. With just a handful of ingredients (including handy store-bought puff pastry), these turnovers are a quick and easy starter perfect for dinner parties or a casual weeknight gathering. They may also be enjoyed as a snack or on-the-go meal at room temperature. Store leftovers in an airtight container or bag in the refrigerator for up to 3 days, and reheat at 400 degrees for 10 minutes. And for a bite-sized treat, consider turning them into finger food appetizers by using smaller pastry sheets and dividing the filling accordingly.
Cheesy Chile Crisp White Beans
Cheesy bean bakes, a molten staple of pantry cooking, get a fiery glow-up in this easy weeknight recipe. Because different brands of chile crisp and chile paste vary drastically in their heat levels, add your condiments slowly, tasting as you go. When your tongue just starts to tingle but isn’t yet on fire, it might be time to stop. Serve this with tortillas or tortilla chips for scooping, or over rice to catch the gooey mix of beans and melted cheese.
Smoky Spiced Eggplant Dip
Any Romanian gathering or celebration will inevitably contain an eggplant dish, the most common ones being salată de vinete (eggplant salad — a charred eggplant dip that’s similar to baba ghanouj but uses mayonnaise instead of tahini) and zacuscă (a charred eggplant and pepper dip, similar to ajvar). This family recipe, adapted from “Pass the Plate” by Carolina Gelen (Clarkson Potter, 2024), falls somewhere between the two: The charred eggplant is sweetened with shallots, brightened with tomatoes and spiced with paprika and cumin (sometimes caraway). It’s not as heavy as the mayonnaise-laced dip and not as labor-intensive as zacuscă, making it a faster, lighter alternative to whip up on any occasion. Get ready for one of the most inviting smells you will experience in the kitchen.
Chantilly Cake With Berries
You might recognize this berry-laden, emoji-ideal cake from birthday parties, family gatherings or the shelves of supermarket chains selling copycat versions across the country — but this recipe has been perfected by its creator during the last 20 years. Invented by Chaya Conrad, the head chef and owner of Bywater Bakery in New Orleans, when she worked in the bakery department at Whole Foods, this newer version of her famed layer cake skips the traditional yellow cake for an almond-scented white cake base. Inspired by crème Chantilly (whipped cream), the frosting is thickened and stabilized with cream cheese and mascarpone, and has inspired Chantilly donuts, Chantilly king cakes and Chantilly ice cream. “To have something that you’ve made that has turned into such a big deal is pretty wild,” Ms. Conrad observed on the impact of her creation. “In New Orleans, when I pass, they’ll be second lining with Chantilly hats and things.”
Spicy Cucumbers With Mint, Scallions and Crushed Peanuts
This fine accompaniment to any number of dishes is an (admittedly inauthentic) take on a Southeast Asian favorite, moderately spicy in Vietnam and far more fiery in Thailand. Choose chiles accordingly to match your preference: Thai chiles pack a lot of heat; serrano chiles are strong, but less so; red Fresno chiles have sweet undertones and are the mildest. Also, try to get the best cucumbers you can, with thin skins. The better the cucumber, the better the salad.
Coconut Tapioca Pudding
A little salt makes this dreamy concoction tastier, giving it another dimension. The pudding can be made several hours in advance but should be served at room temperature.
Peppered Sea Scallops With Spinach
An easy but elegant full-flavored main course, this dish is best made in fall or winter, when sea scallops are in season. The generously peppered scallops lay on a bed of puréed spinach. The spinach leans on Indian flavors, run through with heady garam masala, turmeric and ginger. Substitute pan-seared fish or shrimp if scallops aren’t your thing. If desired, serve with steamed rice.
Xawaash Braised Lamb Shanks
Deeply flavorful, fork-tender braised lamb shanks don’t require much more than time. This recipe simmers the meat for three hours in a simple broth that’s flavored with garlic, cilantro and xawaash spice. It cooks down into a thick, glossy gravy to coat the succulent meat. This recipe reimages the common way this dish is cooked while maintaining the traditional Somali flavor profile that makes it a familiar classic. Serve over plain white rice or with roasted potatoes and a salad.