15 Recipes for an Oscars Viewing Party
Torn Escarole Salad with Warm Bacon Vinaigrette
Lightly spicy croutons tossed in chile-sesame oil before toasting,smoky bacon, and crumbled blue cheese add rich, savory dimension to this quick, dinner-worthy salad. A dollop of apple butter adds a natural sweetness to the dressing, but honey can be used in its place.
Mini Wedge Salads with Anchovy Dressing
These mini wedges are coated in a creamy, anchovy-packed dressing and dredged in crunchy panko, making them easy to eat with your hands. Alternatively, you can serve the dressing and breadcrumbs alongside the lettuce wedges, for easy dipping.
Iced Oysters with Bitter Lemon Vinaigrette
This simple recipe only has four ingredients—oysters, bitter lemon vinegar, a shallot, and dried spicebush berries. If you can’t find the spicebush berries, black peppercorns will also work.
Caviar-Topped Deviled Eggs
Farm-raised sturgeon caviar from the University of Georgia takes traditional deviled eggs from traditional to top-notch. For his Southern Sampler, 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.
Sausage-Stuffed Fried Olives
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.
Crudités and Fermented Soybean Dip
This dip is the perfect way to show off whatever fresh vegetables you can get your hands on.
Stilton-Stuffed Pickled Peppers
Two high-impact ingredients—funky Stilton cheese and pickled sweet or spicy peppers—come together to form the ultimate one-bite snack. Pickled peppers, like spicy peperoncini and mild Peppadew, are packed with enough flavor to stand up against strong cheeses. You can use most blue cheeses here, including Gorgonzola and Roquefort.
Crab and Smoked Salmon Pintxos with Vanilla Oil
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.
Peppered Beef and Hen-of-the-Woods Bundles
Garlic oil–basted hen-of-the-woods mushrooms—aka maitake—are the secret to making this simple riff on bistro-style steak with mushrooms complex and richly flavored. Rather than arranging the thin slices of rare roast beef on a platter, skewer them with roasted mushrooms to form an elegant one-bite appetizer.
Mini Brie Sandwiches with Quick Balsamic-Leek Jam
These crisp, buttery, and supremely gooey grilled cheese sandwiches get fantastic tang from sourdough bread and a bright mustardy bite from leeks.
Garlic Toasts with Lemon Aioli and Marinated Beans
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.
Seriously Dirty Martinis
Dirty vodka martinis are a staple at television personality Alex Guarnaschelli’s parties, but she also likes to mix it up from time to time. A floral gin martini made seriously dirty with olives is a great palate opener, she says, but the real secret is adding the brine from the jar of capers in the door in her fridge.
These jellies are festive enough for any time of the year. After all, when is a bad time for a little Champagne?
Ultimate Chocolate Mousse
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.