These elegant cheesecakes uses goat cheese to lighten the texture and tangy creme fraiche to cut the sweetness. The wine gelee topping also makes these mini cakes a fun kind of wine-and-cheese-pairing experience.
This is an inexpensive, easy, playful take on a sushi roll. It makes a terrific party snack.
Allen Katz, mixologist at the Shanty and a partner in New York Distilling, uses his own Dorothy Parker gin to make this fruity punch.
Mixologist John Coltharp likes making this Champagne cocktail with herbal, woody Jameson 12-year Irish whiskey (made in Ireland’s County Cork).
Chef John Besh places oysters in mini tartlet shells, then tops them with a creamy horseradish sauce and crispy bread crumbs.
To amp up his creamy dill-and-chive deviled eggs, Bobby Flay tops them with tangy pickled shrimp.
This is an easy adaptation of chef Thomas Keller’s famous salmon cornets.
These are among the simplest macarons, made with only sugar, almond flour, egg whites and red food coloring--and a filling of raspberry jam.
Mixologists around the world make this fizzy, lemony drink with gin, but New Orleans bartenders opt for cognac.
Mario Carbone tops the oysters with a tangy vinegar-shallot mignonette, plus a Champagne-infused foam and frozen Champagne grapes.
