Thanksgiving Cocktail Party
Popcorn with Sesame-Glazed Pistachios
Mixing popcorn with glazed pistachios creates a sweet-salty snack that's fantastic with cocktails.
Ricotta and Roasted Grape Crostini
Designer and blogger Athena Calderone’s signature aesthetic comes through in this striking appetizer. Roasting the grapes concentrates and deepens their sweetness.
Marinated Olives with Orange
Olives marinated in citrus juice, garlic and spicy crushed red pepper become a sensational cocktail-party snack.
Herbed Potato Chips
Tyler Florence fries fresh herbs in hot oil until crispy, infusing it with great flavor before he adds the potatoes.
Chile-Toasted Marcona Almonds
These cocktail almonds from New Orleans chef Martha Wiggins get plenty of heat from crushed red pepper.
Allen Katz, mixologist at the Shanty and a partner in New York Distilling, uses his own Dorothy Parker gin to make this fruity punch.
Focaccia with Caramelized Onions, Pear and Blue Cheese
In a class at Point Reyes's new culinary center, students learn to top focaccia with pears and blue cheese.
Cristina's Famous Nuts
Cristina Salas-Porras tosses assorted nuts with sage and rosemary and bakes them for a long time at a low temperature; they come out perfectly crisp. No wonder she’s famous for them.
Curried Spaghetti-Squash-and-Chickpea Toasts
This simplified recipe calls for store-bought curry paste and canned chickpeas.
For hot punches, young Irish whiskeys work best. Heat intensifies the tannic edge of older whiskeys; young ones stay smooth.
Crudités à la Mexicaine
Chef David Tanis created this raw vegetable platter, brightened with guajillo chile powder, lime juice and salt. He makes it year-round with whatever vegetables are in season, but he always includes crunchy cucumbers.
This festive cocktail is made with homemade cranberry-anise bitters.
Crispy Turkey Kathi Rolls with Mint-and-Date Dipping Sauce
Kathi rolls, a popular street food in India, are made by rolling vegetables or meat in roti, an Indian flat bread. In her fabulous take on the recipe, Padma Lakshmi wraps flour tortillas around a succulent filling of ground turkey, fresh ginger, curry and basil, then pan-fries the rolls until crispy for decadent hors d’oeuvres that can be eaten as finger food.
Serve these mushrooms as an hors d’oeuvre or as an accompaniment to a roast.
In this pleasantly tart punch, David Wondrich mixes Irish whiskey with gin to mimic the taste of a richer, older style of gin.
“Wonton wrappers are terrific for making ravioli when you don’t have time to make homemade pasta,” says Jill Donenfeld. The wontons here, filled with mashed butternut squash and roasted garlic, get nicely crispy when sautéed in a touch of oil, but they’re also delicious simply steamed.
Soppressata Bundles with Radicchio and Goat Cheese
Chef Dante de Magistris, of Dante in Cambridge, Massachusetts, serves these little soppressata-wrapped cones as party snacks. He varies the filling—sometimes he replaces the peperoncini (Italian pickled peppers) with grappa-soaked raisins.
Chickpea Fries with Sage and Parmesan
These crispy fried squares can be served alongside soup or with cocktails.
Sparkling Pomegranate Punch
This bubbly, sweet-tart cocktail combines sparkling wine, dessert wine and deep-red pomegranate juice.
Pear-Cranberry Hand Pies
These flaky little pies may be the ultimate grab-and-go dessert.
Butternut Squash Glazed Tart
This elegant puff pastry is quick to make. You’ll be surprised at how delicious butternut squash is for dessert. Look for a squash with a long neck.
Pumpkin Cheesecake Bars with Caramel Swirl
These decadent chocolate-crusted bars are topped with a homemade caramel that sinks into the pumpkin cheesecake batter during baking.