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.
An easy recipe from Gourmet magazine that is one of Ruth Reichl's favorites.
Author: Paul Grimes
Author: Serena Bass
The mead you make with this recipe will reflect the qualities of the honey you use. Consult our guide to mead and consider using a first-rate varietal...
This classic deviled eggs recipe is a creamy, rich, and easy but elegant appetizer. Your choice of paprika will determine the depth of flavor.
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...
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
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
Served alongside boozy martinis, this is the classic cheese ball of yesteryear, perfect for retro-chic parties.
A base used for making Margaritas
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: Paul Grimes
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: Brad Avooske
Author: Bon Appétit Test Kitchen
Author: Andrea Albin
These toasts are topped with a light sprinkling of minced garlic, olive oil, and sharp Pecorino Romano before being baked. Garlicky and salty, they are...
Serve these crab cake bites at your next party, but don't sleep on 'em-they disappear fast.
Author: Betty Rosbottom
These rolls are based loosely on b'stilla - a phyllo-crusted "pie" of shredded chicken that's been simmered with Moroccan spices and then mixed with egg...
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
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
Author: Andrea Albin
A warm, richly spiced oil turns a bowl of mixed olives into elegant party fare.
Author: Anna Stockwell
Author: Engin Akin