16 Recipes for an Oscars Viewing Party

Caviar-Topped Deviled Eggs
Photo: Caitlin Bensel

An event as glamorous as the Academy Awards deserves equally elegant food. In this roundup, you'll find all the recipes you need to throw an epic Oscars viewing party. We recommend starting with an ice-cold Frozen Martini to set the mood and then moving on to a hearty selection of passed appetizers, like Caviar-Topped Deviled Eggs and Oysters Rockefeller. Add a few desserts like individual Orange-Cardamom Butter Cakes with Rose Water Icing and Champagne Jellies to toast the big wins, and you're all set. Read on for the full spread.

01 of 16

Shrimp Wedge Salad with Old Bay Breadcrumbs and Hot Sauce Dressing

Shrimp Wedge Salad Recipe
Greg DuPree

Taking a cue from chef Nina Compton at Bywater American Bistro, we're adding a Crystal hot sauce–spiked dressing to this mash-up of a wedge salad and a po'boy sandwich. Toasting the breadcrumbs in Old Bay–infused oil doubles down on the rich shrimp-boil flavor.

02 of 16

Oysters Rockefeller

oysters Rockefeller
Photo by Antonis Achilleos / Food Styling by Ruth Blackburn / Prop Styling by Claire Spollen

This renowned baked oyster dish was created at Antoine's Restaurant in New Orleans in 1899 by the proprietor, Jules Alciatore. According to legend, it was named in honor of John D. Rockefeller, at that time one of the world's richest men, because of the sauce's intense richness. The following recipe is the old Delmonico restaurant's take on the dish, with the Rockefeller sauce base used not only to make the Oysters Rockefeller appetizer but also used as a spread on toast to create canapés.

03 of 16

Mini Deviled Crab Cornbread Muffins

Deviled Crab Stuffed Mini Cornbread Muffins
Kelly Marshall

At his dinner parties in Harlem, chef and cookbook author Alexander Smalls pairs creamy, slightly spicy, fresh deviled crab with tender corn muffins, barely sweetened with brown sugar and studded with corn kernels, for a quick one-bite appetizer. Choose fresh crab over pasteurized for the best flavor.

04 of 16

Caviar-Topped Deviled Eggs

Caviar-Topped Deviled Eggs
Caitlin Bensel

For these deviled eggs, chef Evan Babb channels his mother's and grandmother's classic recipes for the filling, which gets a briny kick from a splash of olive juice. A dollop of sturgeon caviar on top takes these deviled eggs to the next level.

05 of 16

Sausage-Stuffed Fried Olives

Sausage-Stuffed Fried Olives Recipe
Victor Protasio

Buttery, mild Castelvetrano olives add just enough salt and tang to these fried sausage snacks that pair beautifully with a crisp martini or chilled glass of wine. Use a high quality Italian sausage for the best texture and flavor.

06 of 16

Crudités and Fermented Soybean Dip

Crudites and Fermented Soy Bean Dip
Greg DuPree

This dip is the perfect way to show off whatever fresh vegetables you can get your hands on.

07 of 16

Spicy Lamb Meatballs with Green Goddess Dip

Spicy Lamb Meatballs with Green Goddess Dip
Photo by Victor Protasio / Food Styling by Rishon Hanners / Prop Styling by Claire Spollen

Inspired by merguez, a North African lamb sausage, these meatballs are loaded with cumin, garlic, and paprika for the ideal one-bite nosh. Harissa gives them a fiery heat that's tempered by the herby dip. Not a fan of lamb? Try preparing these make-ahead meatballs with ground beef or a plant-based meat alternative, such as Impossible.

08 of 16

Crab and Smoked Salmon Pintxos with Vanilla Oil

Crab and Smoked Salmon Pintxos with Vanilla Oil
Christopher Testani

These delightful pintxos combine a lemony fresh crab salad with smoked salmon and salty pops of salmon roe. A drizzle of fragrant vanilla oil is a surprise complement to the seafood, but it can be optional.

09 of 16

Mushroom Conserva

mushroom conservation on toast
Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Audrey Davis

Marinated in a blend of Champagne vinegar, olive oil, toasted fennel seeds, garlic, and thyme, these tender mushrooms are a winning appetizer waiting to happen. Spoon them over ricotta-topped toast, gooey baked Brie, or add them to a cheese board with plenty of crusty bread for sopping.

10 of 16

Cheese Croustades

Cheese Croustades Recipe
Justin Walker

In these croustades, a dollop of sweet-tart cranberry relish hides at the center of the goat cheese and ricotta mousse for a burst of flavor. Garnish with fresh, oniony chives or tart lemon zest for some color and brightness.

11 of 16

Garlic Toasts with Lemon Aioli and Marinated Beans

Garlic Toasts with Lemon Aioli and Marinated Beans Recipe
Victor Protasio

Tuck this recipe for "cheater's aioli" away for safekeeping—the spicy raw garlic and floral lemon transform store-bought mayonnaise into a brightly delicious (and fast-fix) condiment. Adjust the acid and spice levels to taste, or swap the lemon for lime.

12 of 16

Pomegranate-Ginger Spritz

Pomegranate-Ginger Spritz
Victor Protasio

Pomegranates are winter's most stunning fruit; here they provide both a sweet, wine-colored base and a jewel-like garnish. The baking-spice notes of Angostura bitters soften the juice's tartness with cozy flavor.

13 of 16

Frozen Martini

freezer martini
Photo by Greg DuPree / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen

NYC bartender and restaurateur Max Green shared his recipe for the perfect martini, which he makes ahead in big batches and freezes. With a formula of two parts gin, one part vermouth, and one part water, the ideal dilution is built into the batch. When you take it out of the freezer, the liquid won't be completely frozen but will glide right out of the bottle. Let it sit in the glass on the counter for a minute before sipping. Alcohol has a low freezing point, so it warms up quickly, and when it does, the drink will be as smooth as can be. The garnish is up to you.

14 of 16

Champagne Jellies

Champagne Jellies Recipe
Sarah Crowder

These jellies are festive enough for any time of the year. After all, when is a bad time for a little Champagne?

15 of 16

Ultimate Chocolate Mousse

Ultimate Chocolate Mousse
Greg DuPree

The key to this recipe is to use the very best semisweet dark chocolate you can find—we like Valrhona. The better the chocolate, the better the mousse.

16 of 16

Orange-Cardamom Butter Cakes with Rose Water Icing

Orange Cardamom Butter Cakes with Rose Water Icing
Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Heather Claire Spollen

These delicate, elegant Sri Lankan cakes from cookbook author Ruwanmali Samarakoon-Amunugama are light with a buttery, moist crumb and a hint of citrusy cardamom. The sweet frosting gets flavor and a floral aroma from rose water and orange blossom water from Curio Spice; a drizzle of raspberry jam thinned with orange juice adds the perfect sweet-tart contrast.

Updated by
Nikki Miller-Ka
Photo of Nikki Miller-Ka

Nikki Miller-Ka has written about the intersection of food and culture for Food & Wine since 2021. She has been writing for 15 years as a food blogger, recipe developer, and regular contributor to numerous publications.

Expertise: Southern cuisine, African-American foodways, snacks.

Experience: Nikki Miller-Ka is a food writer with experience as a private chef, butcher, baker, and biscuit maker. She has been a television host and executive producer, recipe developer, researcher, reporter, and guest blogger for various media outlets in the Southeast. After graduating from culinary school, Nikki began her writing career as an editorial assistant at the Greensboro News & Record. There, Nikki honed her editorial and research skills; developed her food blog, Nik Snacks; and became a contributor to Go Triad, Relish, Winston-Salem Monthly, and 1808 Greensboro. She is a member of the James Beard Foundation's Restaurant and Chef Committee for the Southeast, and is a nationally ranked food competition judge.

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