Serves a Crowd
816 recipes found
Foie Gras au Gros Sel
My boyfriend and I are currently spending our second Christmas together at his family’s seaside home on the western coast of France. (I know, I have a really terrible life). We have only been here one day, but already I find myself one luscious recipe richer. While it is perhaps shameful to admit, before last night, I never considered that one could make foie gras at home. But you can! My boyfriend’s mother Isabelle, a veritable treasure trove of all things lovely and French, has generously shared her recipe for the smoothest, most buttery foie gras I have ever tasted. Her advice is to use the very best-quality liver you can get your hands on.
Anchovy Puffs
I've beeen making these for so long I barely recall where I found the recipe - I think it was an old Bon Appetit (c. 1978ish?) The original recipe couldn't have been simpler - 3-ingredient dough and a tube of anchovy paste. I decided I could improve on the anchovy paste a little. Best part is they freeze really well and can just be popped into a hot oven for 8-10 minutes and voila! Everyone who has ever tasted these wants more, even those who profess to hate anchovies! They are the perfect blend of salty, creamy, puffy and are indeed a single bite.
Grilled Peaches with Mozzarella, Basil and Prosciutto
This is a delicious bite that my Sister-in-Law turned us on to last Winter.
Nacho florets
This Nacho Cupcakes recipe is made in a muffin tin. The basic ingredients are tortillas, beans & cheese. Any other topping beyond that is entirely up to you.
Genius Cauliflower Soup From Paul Bertolli
This cauliflower soup recipe for creamy, incidentally vegan cauliflower soup from Paul Bertolli comes together easily, deliciously, and without cream.
Blackberry Champagne Cocktail
An elegant cocktail with fresh blackberries soaked in brandy, champagne, and lindeman's framboise!
Pesto Pizza Crostini
Admittedly a bit plebian, this creation was borne from a long-ago 1980s (!) evening that featured too many cocktails...followed by the return home to an almost-empty fridge. Comfort food: salty, creamy, savory, crunchy. No regrets the next morning.
Salmon and Avocado Toasts
I know it's strange, but the truth is, I really hate seaweed. I do, however, love sushi. My seaweed aversion means that most of the time I am limited to sashimi and nigiri. Now, I'm not complaining, but sometimes a girl wants to mix it up a little. Occasionally, I get lucky and a restaurant is willing to make a roll using soy or rice paper (which blissfully tastes like nothing). When this is the case, I always order the same thing: salmon and avocado. Oh salmon and avocado, has there ever been such a glorious pairing? This hors d'oeuvre amps up the creaminess even further with a swash of crème fraîche. A liberal squeeze of lemon juice balances it out with some acidity. Sea salt and pepper brings the whole bite together.
Green and Red Endive Boats
Last year was my first Christmas away from home. At the time, my boyfriend was still living in France, while I was in graduate school in New York--not an ideal situation, let me tell you. Since he had visited me here over the summer, I was making the trek there for the holidays. We spent a week with his family in La Rochelle, a sea-side town famed for its oysters. Christmas day dawned bright and cold and with picnic baskets in tow, the whole family walked the short distance to the beach. Out came Champagne, boudin blanc and chevre and lardon toasts. There were also slivers of crisp endive, which my boyfriend's mother (an excellent cook) had topped with creamy Roquefort. I thought the slightly bitter endive made great vessels for party food, and when I got home, I started playing around with my own ideas. A week later, my boyfriend got word that he would be transfered to New York. We will return to France together for Christmas this year, where I hope to come home with at least one new recipe!
Marie's Roasted Almonds
For as long as I can remember, my mom has been making the most beautiful pan roasted almonds at Thanksgiving and Christmas. They sit in a beautiful bowl during cocktail hour and before you know it, you've eaten a few too many handfuls. These do take a bit of effort for roasted nuts, but the results are well worth it. I like them served a bit warm.
Prosciutto Crudo Bites Of Love
Chai spice blend
There is no single formula for Chai spice. it varies from brand to brand & home to home. Indian Masala tea comes in many many flavors and every one of them is deliciously unique. From a simple addition of smashed fresh Ginger root & crushed cardamom to complex blends incorporating a dozen spices.. My preferred method of ginger root & cardamom only gets me so far as a cup of chai, so I cobbled up a mix of 5 spices (inspired by Chef Raghavan Iyers newly launched line of spices, turmeric trail).. While its near impossible to decipher the exact proportions of the spices used in the commercial version, I used the list of ingredients on the package to come up with my own. Its been through a rigorous set of testing on regular spiced chai as well as experiments with hot chocolate , a version of chai spiced shortbread, and my thanksgiving apple and pear pie!. The flavor of the blend is pretty intense and all you need is about 1/4 th of a tsp for a strong cup of chai or chocolate. Classic case of a little goes a looong way. Its not worth making larger quantities unless you're planning to make industrial amounts of tea.
Russ Parsons' Dry-Brined Turkey (aka The Judy Bird)
This easy dry-brine turkey recipe (AKA Judy Bird Dry Brine) comes out perfectly juicy & crisp, with none of the sponginess that you get with wet-brined birds.
Abuelito's Super-Special Punch
I promise, this Special Punch recipe will make you very popular with kids of all ages. For an adult version, try adding a hint of rum. Cheers!
Isabelle's Cognac Punch
This recipe comes from my boyfriend's mother, Isabelle. I originally asked for her spiced wine recipe for this contest, which I tried last Christmas, ladled from a pot heated over the wood-burning fireplace in their family room. She told me that she didn't really have a written recipe for her spiced wine; it was just a little of this and a little of that, but offered me her Cognac Punch instead. Since she comes from Cognac, it feels extra authentic. This punch would be great for any holiday party, because it looks and tastes so festive!
Chocolate Shortbread
This recipe is originally adapted from an Avoca recipe. I replaced the unsalted butter with salted butter, upped the amount of confectioner's sugar and lessened the bake time by 30-40minutes. The best thing about this particular shortbread is its amazing texture, one that is so buttery and crumbly that it practically melts in your mouth. The shortbread is all at once both salty, sweet and rich-a veritable explosion of flavour which can be enhanced by a chocolate topping. They're incredibly easy to make and keep for at least a week in a sealed tub-perfect as a gift or to munch yourself!
Blood Orange and Ginger Punch (Cocktail)
Blood Orange juice & Ginger ale are paired with lime and, for the adult version, liquor, vodke or rum, to create this wonderful Cocktail recipe. Cheers!
Apple Rye Moonshine Punch
This recipe is fall in a tumbler. Rye Moonshine gets your blood running hot, two kinds of Apple cider sweeten & spice it up, and bitters give it depth. Cheers!
Spiced Warm Holiday Punch
White Chocolate Holiday Bark
I now make chocolate bark the Ina Garten way - by melting the chocolate in the microwave in 30-second increments. It's easy and makes the job seem effortless. This is a great recipe to make with kids. They can participate in every step of the process. I stuck to a red and green theme for this batch, with a few recommendations for other healthy red/green toppings. As the holidays approach, I am looking for easy treats to assemble and this bark fits the bill! This is great to serve along with some ice cream or fruit. And it makes a great food gift.
Best Cream Cheese Cookies
This cream cheese cookie recipe is chewy in the center, where the texture is kind of like a coconut macaroon, with buttery, burnished edges.
The WFP: Greek Mahogany Potatoes
The idea for this recipe comes from Avgolimono soup. Some recipes are more about guidelines than about measurements. This is one of those recipes.
Pear Delights
Made it up for an appetizer and it evolved over time
Fresh Pears and Frico
This recipe is so easy and uses just three ingredients but makes for a nice little appetizer.