The best cocktail conversations are light, easy, and entertaining—and cocktail party food ought to follow suit. Inspired by an appetizer I enjoyed at New York City’s BLT Steak, I tossed cubes of raw tuna with avocado, citrus juice, wasabi paste, and a touch of sesame oil and served the mix in ceramic spoons instead of on a plate. As simple to prepare as it is to eat, each Tuna Spoon contains just a mouthful—custom-made to enjoy with cocktails.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
The silky French vanilla sauce that goes with everything.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.