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Classic Dry Martini

A classic dry martini cocktail made with gin and vermouth and stirred with ice.

Author: The Editors of Epicurious

Old Fashioned

The invention of the drink is frequently (and probably inaccurately) credited to a bartender at the Pendennis Club, in Louisville, Kentucky, who around the turn of the 20th century reportedly made the...

Author: Robert Hess

Basic Mead

The mead you make with this recipe will reflect the qualities of the honey you use. Consult our guide to mead and consider using a first-rate varietal honey. Because mead is fairly high in alcohol (10-...

French 75

This recipe is from Eben Freeman, bartender of Tailor Restaurant in New York City. The drink tastes best when served very cold, so Freeman recommends making sure the glass and the sparkling wine are well...

Author: Eben Freeman

Sea Salt Roasted Pecans

An easy Sea Salt-Roasted Pecans recipe

Author: Elizabeth Falkner

Homemade Sweet and Sour Mix for Margaritas

A base used for making Margaritas

Frico

Author: Bon Appétit Test Kitchen

Baked Brie with Caramelized Onions

Reminiscent of fondue, this rich appetizer is lovely served alongside an assortment of crudités and your favorite mulled wine. Be sure to order the uncut wheel of cheese from a cheese shop or specialty...

Blue Cheese Dip

Author: Sarah Dickerman

Homemade Ginger Beer

Author: Andrea Albin

Homemade Ginger Ale

Author: Andrea Albin

Roasted Garlic Crostini with Assorted Toppings

Because its texture is buttery and rich, I like to spread it on crostini. Once you've spread the roasted garlic over your toasts you can choose from a number of toppings.

Author: Wolfgang Puck

Sun Dried Tomato and Pesto Torta

You can make this up to three days ahead; be sure to start at least one day in advance.

Mini Crab Cakes

Serve these crab cake bites at your next party, but don't sleep on 'em-they disappear fast.

Author: Betty Rosbottom

Baked Crab Dip

Fresh crab meat is so rich, fabulous, and sweet that, for this dip, I wanted to highlight the texture and flavor of the crab without masking it. Served bubbly hot with a crisply browned, lemon zest–panko...

Author: Diane Morgan

Vodka and Watermelon Cooler

An easy Vodka and Watermelon Cooler drink recipe

Crustless Mini Quiches

Here's a quiche recipe that goes wheat free without skimping on flavor. We call for broccoli and Cheddar cheese, but you can trade out the broccoli for asparagus tips or halved cherry tomatoes and the...

Author: Susie Cover

Fresh Lime Margarita

Dipping the rims of the glasses into a mixture of salt and sugar is a nice touch.

Gougères

Author: Dorie Greenspan

Best Deviled Eggs

This classic deviled eggs recipe is a creamy, rich, and easy but elegant appetizer. Your choice of paprika will determine the depth of flavor.

Alsatian Cheese Tart

Alsatian Cheese Tart

Bacon and Cheddar Toasts

An easy recipe from Gourmet magazine that is one of Ruth Reichl's favorites.

Author: Paul Grimes

Polenta Bites with Wild Mushrooms and Fontina

Store-bought tubes of polenta are the ultimate appetizer shortcut: just slice and toast in the oven, top with sautéed wild mushrooms and a sprinkling of grated Fontina, then bake again until melty and...

Author: Anna Stockwell

Bazooka Bubblegum Cocktail

Eben Freeman, bartender of Tailor Restaurant in New York City, developed this bubblegum-infused vodka cocktail. The drink gets its name from Bazooka bubblegum, but Freeman prefers to use Double Bubble...

Author: Eben Freeman

Pisco Sour

Author: Ryan McGrale

Blueberry Lemon Cream Tarts

We make the shells for these tarts with packaged graham cracker crumbs to save time. If your brown sugar contains hard lumps, force it through a sieve before using. Otherwise, it won't dissolve in the...

Pastry Wrapped Brie with Raspberries

An easy Pastry-Wrapped Brie recipe with Raspberries

Author: Inez Holderness

Moroccan Style Chicken Phyllo Rolls

These rolls are based loosely on b'stilla - a phyllo-crusted "pie" of shredded chicken that's been simmered with Moroccan spices and then mixed with egg and nuts. The egg lends the filling an almost custard-like...

Bloody Mary

Author: Eben Freeman