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What to Eat: Classic Hors d'Oeuvres, Revisited

Crafting the perfect menu for a cocktail party will never be easier or a more guaranteed success than with these classic picks—cheddar cheese straws, anyone?

11.03.09 10:19 PM ET

Salmon Caviar-Stuffed Eggs
by Sheila Lukins

The James Beard Foundation Cookbook Hall of Famer shares how to soup up the classic deviled egg.

Deviled eggs are a cocktail-party staple and are magnetic in their ability to attract even abstemious guests. These deviled eggs definitely kick the concept up a notch; with the addition of smoked salmon, capers, lemon zest, chives, salmon caviar, and a few dollops of crème fraîche in the mix, you will secure this classic’s place in your cocktail party repertoire.

Click here for the recipe.

Joseph De Leo

Seeded Cheddar Cheese Straws
by Art Smith

Oprah Winfrey’s former personal chef brings you a recipe that is fit for any crowd—even the queen of daytime shows herself.

Sometimes an hors d’oeuvre comes along that goes with every cocktail, every season, and every event. This is that hors d’oeuvre. Flaky, cheesy, crisp, and seeded, these glorified breadsticks are the all-time perfect partner for whatever you’re drinking, whatever you’re celebrating, wherever the party.

Click here for the recipe.

Hot Crab and Artichoke Dip
by Ruth Reichl

The former Gourmet magazine editor serves up this warm recipe perfect for the cooling temperatures.

Say “hot crab and artichoke dip” in a crowded room and heads will turn. Again, not the newest kid on the hors d’oeuvre block, but delicious always trumps novelty. As addictive as it is rich and creamy, serve it with crudités and crostini for dipping.

Click here for the recipe.

Crispy Sausage-Stuffed Olives
by Michael Chiarello

This Emmy-winning chef can help win over any crowd with these sinfully delectable appetizers.

Anyone can set out a bowl of store-bought olives. This ain’t that. The first time anyone tastes a fried stuffed olive, they get that where-have-you-been-all-my-life look on their face. These are a stellar example of this amazing snack. Sausage-stuffed, dipped in egg, rolled in bread crumbs...however many you think you should make, make more.

Click here for the recipe.

Curried Chicken in Radicchio Cups
by Joey Altman

From the Food Network to the next soirée, one chef shares a recipe for these favorite plate-free bites.

One of the keys to a successful hors d’oeuvre is that your guests will be able to consume it with ease and elegance. This dish, which combines a classic chicken salad with the exotic flavors of Indian curry and sweet mango chutney, is served in a radicchio leaf that doubles as an edible plate.

Click here for the recipe.

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