Holiday Hors d'Oeuvres
From juicy cocktail meatballs to sausage potato puffs, here are great holiday hors d'oeuvres.
José Andrés says: “Without a doubt, one of my favorite American ingredients is blue crabs, a true delicacy! And a great value, I think.” This recipe is his twist on the traditional Basque txangurro (crab simmered with tomato), crossed with a Galician empanada (a savory pie). “Part of my efforts to build a bridge between America and Spain,” he explains.More ∨