hors d'oeuvres

Here Are The 40 Tailgating Recipes You Should Be Cooking This Football Season

Chow on sliders, salsas, sausages, skewers & more!
Aug 29, 2014 10:00 am

We've been ready to kick off football season for months! Beyond the never-ending entertainment and chance to lose all our money in fantasy pools, the season stars some of our favorite food of the year. Check out 40 recipes we can't wait to churn out, then not leave the couch for a while.  

Pump Up Your Picnic: Kimchi Deviled Eggs

Tangy, spicy deviled eggs (with a secret twist)
Jul 23, 2014 3:00 pm
kimchi deviled eggs recipe
Photo: Mark Shaw

You may recall my zero-effort kimchi pickled eggs. You can make this recipe with regular boiled eggs or my magical spicy ones. Either way you're in for some fermented cabbage goodness. Kimchi and eggs are a natural pairing. The acid and heat cut the richness of the yolk, so it's only natural that during a deviled egg-inventing rampage I went with something like this.  

A Toast! 15 Recipes For Simple, Delicious, Party Starting Crostini.

Toast, crostini, bruschetta, tartines and more!
Jul 16, 2014 12:00 pm

Today, we're celebrating toast, crostini, tartine, bruschetta, a sandwich that was toasted too much, you name it, we're toasting it. Check out 15 ideas for bread that's so eager to be toasted it doesn't even need a toaster. That delicious pot of soup you made? It needs a toast point. Your fresh summer tomatoes need basil, olive oil and a vehicle for getting to your mouth. And we have solutions for it all. Grab a serrated knife and get ready for crunch time. 

Tobiko And Chive Deviled Eggs Recipe

Get ready for picnic-friendly egg-on-egg action
Jul 14, 2014 2:00 pm
tobiko deviled eggs
Photo: Mark Shaw

I love a great blank canvas, and deviled eggs are just that. Their twist-friendly format just begs for specialty ingredients like truffles, exotic spices and caviar. Or in this case, a much more affordable option found at any Asian supermarket: tobiko, flying fish roe. You may have seen it adorning your sushi, but wait til you see what it does to this picnic classic. Prepare to impress your guests. 

Warm Spanish Olives With Clementines And Toasted Marcona Almonds Recipe

Savory warm olives make an addictive appetizer
Jun 18, 2014 3:00 pm

Chef Ben Ford has a neat party trick: feeding everyone with a gigantic grill-centric outdoors feast. Dozens of people, typically with a whole animal. Chef Ford's formidable new cookbook, Taming the Feast, is the ultimate guide to hardcore al fresco entertaining. Need an easy, flavorful and light appetizer to keep the crowd in check while the whole pig roasts? This recipe is a must-know for olive fans.

Smoked Fish Dip With Spicy Pickled Peppers And Torn Crostini Recipe

An addictive crostini recipe for smoked fish fans
Jun 3, 2014 3:00 pm

Chef Ben Ford has a neat party trick: feeding everyone with a gigantic grill-centric outdoors feast. Dozens of people, typically with a whole animal. Chef Ford's formidable new cookbook, Taming the Feast, is the ultimate guide to hardcore al fresco entertaining — this is no garden party. Need an easy, flavorful and light appetizer to keep the crowd in check while the whole pig roasts? This smoked fish dip with spicy pickled peppers and torn crostini will do the trick.

Charred Padrón Peppers With Lemon And Sea Salt Recipe

Addictive blistered peppers with crunchy salt
Jun 2, 2014 3:30 pm

Chef Ben Ford's formidable new cookbook, Taming the Feast, is the ultimate guide to hardcore al fresco entertaining — this is no garden party. Need an easy, flavorful and light appetizer to keep the crowd in check while the whole pig roasts? These quick-charred padrón peppers will do the trick. 

The Meat Hook's Pork-Tacular Country Pâté Recipe

Pick up the Meat Hook Meat Book and get grinding
May 29, 2014 2:30 pm

If you're ready to take on the wide world of home butchering, make sure you have The Meat Hook Meat Book at hand. Tom Mylan, co-owner and executive chef at the Brooklyn sustainable butcher shop, along with "food photography's journeyman" Michael Harlan Turkell wrote this formidable tome that's equal parts butchery handbook and recipes for that which you just butchered, all by yourself. Ready to play with your food? It's time to make rustic country pork pâté like the pros.  

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