Year's Best Cocktail Party Recipes
Gin is mixed with violet liqueur in this easy-to-sip cocktail.
Sriracha-and-Wasabi Deviled Eggs
Chef Joanne Chang's mother used to make hard-boiled eggs for dinner: She would add them to the beef or chicken she was braising in soy. This is Joanne's riff on those eggs, made spicy with hot sauce and wasabi.
Daniel Boulud's Caipirinha
Sweet, tart and strong, the caipirinha is mixed with the Brazilian spirit cachaça. Cachaça is similar to rum but made from sugarcane rather than molasses.
Crab Rolls with Lemon Aioli
New Orleans chefs often drown seafood in rich, spicy sauces, but here, chef Jason McCullar simply dresses sweet crabmeat (a Louisiana staple) in lemon-scented aioli. The crab salad is wonderful piled on hot dog buns like a New England lobster roll or arranged delicately on small rolls as hors d'oeuvres.
Crispy Kale with Lemon-Yogurt Dip
"I like the idea of making a healthy kind of potato chip that's not one of those packaged, dehydrated vegetable chips," Seamus Mullen says. He roasts kale with extra-virgin olive oil and garlic until it's crunchy.
Goat Cheese Crostini with Pickled Peppers
Jim German likes to spread its fresh, creamy goat cheese on toast and top it with pickled peppers.
Mixologists around the world make this fizzy, lemony drink with gin, but New Orleans bartenders opt for cognac.
Scallops with Potato Pancakes and Caviar Sauce
Chef Vinny Dotolo found inspiration for this elegant dish by thinking about New Year's Eve classics. Both Champagne and caviar flavor the butter sauce that he spoons over seared scallops set on mini potato pancakes.
To make these addictive snacks, chef Jason Travi tosses canned chickpeas with flour, coriander and cumin, then fries them. He loves popping them into his mouth while he's watching football.
Ramoncita Lopez Special
Bartender Eric Alperin mixes this refreshing, frothy cocktail for friends.
Pincho Ribs with Sherry Glaze
These ribs are named after Spanish snacks known as pinchos. Jason McCullar rubs them with a smoked-paprika spice blend, then lacquers them with a sherry-spiked glaze. For an ideal cocktail snack, look for riblets, a half portion of baby back ribs; they're especially meaty. Or ask your butcher to split your rib racks crosswise.
Vegetable Summer Rolls with Chile-Lime Dipping Sauce
These rolls, filled with bell pepper and slivers of avocado, are an effective way to get children to eat vegetables.
White Bean Dip with Parsley Oil
To give this creamy bean dip its fresh herbal flavor, Jim German drizzles it with olive oil blended with lovage leaves. Since lovage isn't always easy to find, a combination of parsley and celery leaves can mimic its flavor.