Hors d'Oeuvres

Nine deviled egg halves and a teaspoon on a parchment-lined baking sheet

Sriracha Deviled Eggs

This Sriracha deviled eggs recipe is made with hard-cooked eggs, mayonnaise, mustard, bacon, and hot sauce. A new classic.

  • 25 M
  • 1 H
  • 4
Black skillet with red, white, yellow, and purple roasted radishes

Roasted Radishes

Roasting these rotund little root veggies turns them docile as anything dug out of the ground can be.

  • 5 M
  • 35 M
  • 8
Herbed ricotta dip with a cutting board covered with carrots, radishes, fava beans

Herbed Ricotta Dip with Spring Vegetables

True story: This luscious little number inspired one toddler to dip and dunk his way through an entire bag of baby carrots. An entire bag. Behold, the power of the dipper!

  • Quick Glance
  • 20 M
  • 20 M
  • 4
A plate with a horseradish deviled egg, truffled deviled egg, and smoked salmon deviled egg

A Trio of Deviled Eggs

Lovely. That’s all we can think to say of this array of deviled eggs, which come in classic, smoked salmon, and lightly truffled.

  • Quick Glance
  • 10 M
  • 40 M
  • 1
Baked Ricotta

Baked Ricotta

Entertaining gets no simpler than this rich, creamy, indulgent, elegant cheese spread made from three ingredients. Tasting is believing. Go on.

  • 10 M
  • 35 M
  • 32
Barbecue Pimento Cheese

Barbecue Pimento Cheese

Not all pimento cheese recipes are created equal. This one, with a touch of barbecue, definitely has an unfair advantage.

  • 15 M
  • 2 H, 15 M
  • 4
Five half-moon pastries, Jamaican beef turnovers, on a stone plate, three bottles of beer

Jamaican Beef Turnovers

Patties. Pasties. Whatever you insist on calling these savory hand pies is of little consequence. It’s the taste that talks to us.

  • 45 M
  • 1 H, 30 M
  • 12
A metal bowl filled with brown chicken liver pate; a knife balances on the edge; nearby is a baguette

Easy Chicken Liver Pâté

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.

  • 30 M
  • 30 M
  • 3
Paella Arancini

Paella Arancini

Paella arancini. It’s a savvy and sassy little appetizer that’s based on an Italian classic but tastes contemporary as heck.

  • Quick Glance
  • 1 H
  • 2 H, 20 M
  • 0
Pan-Seared Foie Gras with a Chardonnay-Grapefruit Reduction

Pan-Seared Foie Gras

This luxe little number with a pan sauce reduction of late-harvest Chardonnay is best reserved for when you truly, madly, deeply love your guests.

  • Quick Glance
  • 45 M
  • 45 M
  • 2
Roasted mixed nuts coated with sugar and spices in green bowl

Sweet and Spicy Roasted Nuts

These sweet and spicy nuts are addictive, so serve with care. The sweet comes from sugar, the spicy is the result of red pepper flakes. Use any kind of nut.

  • 5 M
  • 35 M
  • 7
Candied Pecans

Candied Pecans

“Irresistible.” “The perfect combination of sweet, salt, spice, and crunch.” “We. Can. NOT. Stop. Eating. Them.” “Absolutely perfect.” That’s what folks are saying about these candied pecans.

  • 15 M
  • 1 H, 15 M
  • 20