Make-Ahead Hors d'Oeuvres
Hosting a party is stressful, whether it's a small get-together or a holiday fête for a crowd. The key is making as much food ahead of time as possible, so all you have to do day-of is reheat and do a little last-minute prep. From crunchy shrimp-and-pork spring rolls to goat cheese-stuffed figs, here are terrific make-ahead hors d'oeuvres.
New Year's Day Black-Eyed Peas
"Growing up in a large family of mixed heritage in the South, it seemed only natural to make things up as we went along," says Ryan Hardy. "My mother, a Yankee, insisted that it was good luck to have black-eyed peas on New Year's Day and she'd save the bones from country ham hunks just for that day." Hardy, who has childhood memories of black-eyed peas simmering on the front burner (and collards on the back burner), has adapted the recipe over the years; he now serves the hearty peas with garlic-rubbed toasts and garnishes them with generous amounts of freshly grated Parmigiano-Reggiano. More Southern Recipes
Crispy Potato-and-Sauerkraut Cakes with Smoked Trout
Jonathon Sawyer uses his grandmother’s old Griswold cast-iron pan to cook these crispy potato pancakes, which he amps up with tangy sauerkraut, fresh dill and caraway. Slideshow: Holiday Hors d’Oeuvres