16 Recipes for an Oscars Viewing Party

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.

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.

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.

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.

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.

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

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.

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.

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.

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.

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.

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.

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.

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

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.

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.