Here are six recipes to make your Day of the Dead–Dia de los Muertos–celebration memorable.
Spice-crusted cheese truffles are an ideal hors d’oeuvre. The truffles, a combo of cheddar and cream cheese, are rolled then tossed in a chile powder.
Writer and cocktail expert Kara Newman is a fan of Mad Men but not its bone-dry martinis. Instead, her cocktail for watching Mad Men is the Fiery Almond.
These beef paupiettes are stuffed with pancetta and herbs, and rolled. The beef rolls are then sauteed. Once seared, the rolls are simmered.
These savory shortbreads are seasoned with thyme, lemon, and a sprinkling of sea salt. Serve the shortbreads as a snack or as an hors d’oeuvre with wine.
This strudel, filled with sweet potato, raisins, and cranberry, is a great lunch or side. Phyllo makes the strudel a cinch to make. Serve the strudel warm.
Bread crumbs. Garlic. Parsley. Olive oil. And a damn hot oven. You can understand why it’s a classic.
Our avocado-chevre spread is smooth with avocado, goat cheese, garlic, lemon. Spread the avocado-goat cheese mix on crostini, tuna, salmon. Serve as a dip.
This citrus-olive tapenade is filled with lemon-orange flavors, olives, and fresh herbs. The tapenade, because of its citrus notes, is perfect for lamb.
White asparagus and orange slices are tossed in a sherry dressing. Block olive oil is drizzled on top. The white asparagus and oranges lend a fresh taste.
Here yellow gazpacho, made from yellow beefsteak tomatoes, is paired with a ratatouille. The yellow gazpacho can be made ahead. Serve the gazpacho icy cold.
Bell peppers are slowly simmered then served warm with a garlic-anchovy bagna cauda sauce over them. Use leftover bagna cauda on other vegetables.
Much like a cobbler or a crumble or a crisp, a pandowdy melds sugar and spice with fruit and buttery topping to spectacular effect.
For caramelized onion and balsamic vinegar bruschetta, the onion is cooked until brown then drizzled with balsamic vinegar and piled on the bruschetta.
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