Recipes Holidays + Events Oscars 16 Recipes for an Oscars Viewing Party By Bridget Hallinan Bridget Hallinan As an Associate Food Editor, Bridget Hallinan primarily focuses on home cooking content for Food & Wine.com. She writes and edits recipe content, interviews chefs for helpful tips and tricks, and works on franchises such as our cookbook roundups and taste tests. Food & Wine's Editorial Guidelines Updated on March 25, 2022 Share Tweet Pin Email Trending Videos 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 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. get the recipe 02 of 16 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. get the recipe 03 of 16 Mini Deviled Crab 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. get the recipe 04 of 16 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. Go to Recipe 05 of 16 Sausage-Stuffed Fried Olives 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. Go to Recipe 06 of 16 Crudités and Fermented Soybean Dip Greg DuPree This dip is the perfect way to show off whatever fresh vegetables you can get your hands on. Go to Reicpe 07 of 16 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. get the recipe 08 of 16 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. Go to Recipe 09 of 16 Mushroom Conserva 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. get the recipe 10 of 16 Cheese Croustades 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. get the recipe 11 of 16 Garlic Toasts with Lemon Aioli and Marinated Beans 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. Go to Recipe 12 of 16 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. Go to Reicpe 13 of 16 Frozen 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. get the recipe 14 of 16 Champagne Jellies Sarah Crowder These jellies are festive enough for any time of the year. After all, when is a bad time for a little Champagne? Go to Recipe 15 of 16 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. Go to Recipe 16 of 16 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. get the recipe Updated by Nikki Miller-Ka Nikki Miller-Ka Instagram Twitter 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. Food & Wine's Editorial Guidelines Was this page helpful? Thanks for your feedback! 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