This roasted shrimp cocktail is Ina’s take on a nostalgic holiday classic. Roasting the shrimp makes them plump, juicy, and deeply flavorful, while a zippy, old-school cocktail sauce keeps things familiar. Low effort, high reward – perfect for New Year’s Eve.
These Spicy (Enough) Arancini are everything you want in a party appetizer: creamy risotto inside, crisp and golden outside, with just enough heat from Calabrian chile paste. Made for cookbook club and perfect for New Year’s Eve, they’re rich, crunchy perfection.
Erin French’s warm mushroom toast is everything you want in a cozy appetizer: deeply browned mushrooms finished with port, creamy ricotta, peppery arugula, and crisp sourdough. It’s simple, rustic, and deeply satisfying -proof that a handful of thoughtful ingredients can create something truly memorable.
These homemade egg rolls are from my friend’s grandmother, who shared her family recipe decades ago. A savory filling of pork, cabbage, celery, and soy sauce gets wrapped and fried until crisp and golden. They’re simple, deeply nostalgic, and freeze beautifully for whenever the craving strikes.
Ina Garten’s Tomato & Goat Cheese Tarts prove that store-bought puff pastry can taste like a masterpiece. Buttery and golden, each tart layers caramelized onions, creamy goat cheese, and juicy tomatoes, finished with basil and Parmesan. Simple and elegant.
Lidey Heuck’s Cherry, Nectarine & Jalapeño Salsa is peak summer in a bowl. It’s fresh, fruity, and zippy, with sweet cherries, juicy nectarines, and just the right heat. This no-fuss recipe is perfect with tortilla chips for an easy warm-weather snack.
Living in Maine calls for a full-on seafood era, and I’m diving in with Ari Kolender’s Char-Broiled Oysters. Nestled in salt, topped with garlicky compound butter and Parmesan, then broiled until golden – this simple recipe is packed with flavor. Even Alex, oyster skeptic, couldn’t resist.
This Memorial Day, upgrade your pigs in a blanket with Calvin Eng’s scallion milk bread version. Fluffy, golden, and brushed with egg wash, they’re baked to perfection and paired with a spicy-sweet hot honey mustard made with Chinese powdered mustard. A tasty twist on a beloved party snack – truly next-level.