Easy as meatloaf (we swear), this melding of some of the richest things we know—pork shoulder, liver, and duck fat—along with spices, a splash of brandy, and some wine makes a simple, rustic country pâté that’s perfect for entertaining.
Made with the requisite mustard and mayonnaise for classic deviled egg traditionalists. And bacon drippings and Sriracha for the rebels in the rest of us.
Entertaining gets no simpler than this rich, creamy, indulgent, elegant cheese spread made from three ingredients. Tasting is believing. Go on.
If spring had a taste, we dare say it’d be this simple yet sophisticated tart with its cheese custard, shatteringly crisp phyllo crust, and row after row of spring spears.
You haven’t lived until you’ve had chicken karaage, which is Japanese-style chicken that’s marinated in soy and fried twice until crisp and oh so nice.
Proof that you really can fry anything and make it vastly better. They make an easy, elegant hors d’oeuvres for any assemblage of folks who appreciate fine cuisine.
Not the classic. Even better. What it lacks in tradition it more than makes up for with sass and class.
A classic middle Eastern mezze that’s crisp phyllo on the outside, blissfully melty halloumi and feta on the inside with parsley for some semblance of healthiness. Easy to juggle with a glass of wine in hand.
Essentially fancy-sounding blobs of pastry with grated cheese, these chichi French lovelies impress everyone yet barely take any effort.
The intensity of the classic buffalo wing is tempered here, usurped by a deliciously, defiantly untraditional blend of beguiling spices.
Because who doesn’t want pie for dinner?! And this vegetable galette gets it exactly right with a buttery crust, a creamy cheese sauce, and oh-so-sweet roasted veggies.
Perhaps the simplest and most sophisticated dinner party precursor ever. Just make the savory shortbread dough, freeze, slice, and bake. You’re welcome.
Whoever made up that silly rule about no white after Labor Day clearly has never stunned dinner guests with vegetables in shades of winter white and palest green.
Satiny smooth and ridiculously rich, this elegant spread is begging to be schmeared on rustic white bread and accompanied by a glass of riesling, whether as an impressive hors d’oeuvres or a simple winter supper.