From the beginning of December on through the New Year, glogg–a spiced wine–is served in Swedish homes on festive occasions or when visitors drop by.
These tapenades–green-olive tapenade, black-olive tapenade, and sun-dried tomato tapenade–are a great nibble. Vibrant colors, equally vibrant flavors.
Hazelnut thyme matchsticks are thin, crisp crackers made with ground hazelnuts, cheese, and butter. The matchsticks are perfect with soup or as a snack.
Here the classic daisy cocktail, a concoction of juice, champagne, and grenadine, is dressed up with ginger liqueur for a festive holiday starter.
The smoky sweet heat of chipotle infuses bourbon in this fall cordial, as does orange and vanilla. Pass us some, please.
Salmon mousse pinwheels are an elegant way to kick off a tea, cocktail party, or dinner. The pinwheels can be made ahead and sliced just before serving.
Clams casino, the classic American dish, get a facelift here. The clams get the casino treatment with big shards of bacon, parsley, and garlic.
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 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.
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.
For caramelized onion and balsamic vinegar bruschetta, the onion is cooked until brown then drizzled with balsamic vinegar and piled on the bruschetta.
This peanut butter fondue is oozing with semisweet chocolate and creamy peanut butter. A unique fondue, it’s a great recipe for peanut butter fiends.
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