Golden Globes Party Recipes
Roasted Onion Dip
This delicious onion dip from star chef Tyler Florence uses the whole onion--no waste involved.
Smoked Trout Dip with Sweet Onion Vinaigrette
This outstanding version of the Midwestern classic smoked fish dip gets extra flavor from the sweet onion vinaigrette that’s drizzled on top.
Pomelder Prosecco Punch
This sweet-tart, aromatic punch gets a ton of flavor and a rosy hue from pomegranate juice that’s reduced to a syrup with fresh ginger and cardamom. St. Germain elderflower liqueur adds fragrant sweetness.
Gerard Craft grew up in Washington, DC, eating lots of Maryland blue crab. Here, he creates a very simple and delicious starter by tossing sweet crabmeat with fresh mint and lime juice, then spooning it over mashed avocado on toast. You can make the toasts or buy store-bought ones to save time.
The Tally Man
Indianapolis bartender Ryan Puckett loves to serve this cocktail after dinner "to cleanse the palate and satisfy the sweet tooth." He makes the drink with intensely fragrant Opihr Oriental Spice gin. If that's not available, swap in another aromatic gin, such as Monkey 47, which is also higher proof.
Sriracha-and-Wasabi Deviled Eggs
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.
Blood Orange-Rosemary Fizz
Designer and blogger Athena Calderone fell in love with Aperol in Sicily. “It’s like the national anthem there,” she says. The aperitif is made with bitter orange and rhubarb, among other ingredients. Its citrusy flavor is delicious with rosemary.
Nutty Baby Kale Chips
These dead-simple kale chips from F&W’s Kay Chun are irresistibly crispy and require just 15 minutes of prep.
Trout Skin Crisps
These smoky crisps are an ideal happy hour snack.
Bruschetta with Mozzarella and Smashed Fresh Favas
Puréed fava beans make for a quick and delicious bruschetta topping, especially when paired with slices of fresh mozzarella.
This puckery drink is prepared with rum and fresh mint like a classic mojito, but New Orleans chef John Besh makes it holiday-worthy by topping it with a splash of Champagne.
Cheese Sables with Rosemary Salt
These buttery cheese crackers were dreamed up by Anna May, a member of the online community Food52 who lives in West Dorset, England. The sables are an excellent party snack because they come together quickly and can be made in advance.
Strawberries and lychee give this rum-based cocktail a festive red hue and sweet, summery flavor.
Warm Camembert with Wild Mushroom Fricassee
Daniel Boulud makes this oozy appetizer with Vacherin Mont-d'Or, a creamy cheese sold at top cheese shops. For an easy substitution, use Camembert, which is as rich and runny as Vacherin Mont-d'Or, but much easier to find.
Mixologist Allen Katz uses his own Dorothy Parker gin to make this fruity punch.
Crispy, sweet and salty, this three-ingredient snack is the ultimate cocktail party hors d’oeuvre.
This refreshing beer-based cocktail is a great option for a lighter party drink.
Gruyère Queso with Tuna and Wheat Berries
F&W's Kay Chun is the genius behind this easy cheese dip, inspired by a tuna melt.
Bourbon and rye give a potent kick to this playful cocktail. At Mother of Pearl in New York City, Jane Danger serves the drink in a shark mug garnished with two thin pineapple fronds arranged to look like a fish. "Shark Eye can make you feel that island vibe on any occasion," Danger says. "Manhattan is an island, right."
Chicken Liver Pâté with Green Peppercorns
The richness of this silky pate is balanced by tart green peppercorns. It's even better made a day ahead, making it a convenient Thanksgiving Day starter.
Herbed Potato Chips
Tyler Florence fries fresh herbs in hot oil until crispy, infusing it with great flavor before he adds the potatoes.
"Verjus is an incredible ingredient and is sadly underutilized behind the bar," says Lacy Hawkins, bartender at The NoMad in New York City. Verjus, the juice of unripened grapes, gives this julep-style mocktail a nuanced tanginess.