party food

A recipe for a lightened-up version of classic broccoli slaw, which can be made ahead and serves a crowd. 

Light & Easy Broccoli Salad

currants

water

mayonnaise

lemon juice

rice vinegar

sugar

kosher salt,

pepper

broccoli (about 1 large head), cut into large florets

red onion (1/2 small onion), finely chopped

almonds,

Place the currants in a small heatproof bowl. Pour the boiling water over the currants and set aside for 5 minutes. Drain off the water. Meanwhile, place the mayonnaise, lemon juice, vinegar, sugar, salt, and a generous amount of pepper in a large bowl and whisk to combine.

Using the shredding disk on a food processor, shred the broccoli stalks and florets. Add to the bowl of dressing. Add the currants, red onion, and almonds and toss to combine. Taste and season with more salt or pepper as needed. Let sit 30 minutes at room temperature or 1 hour in the refrigerator so the flavors can mingle before serving.

A recipe for pasta salad filled with broccoli, feta, and Kalamata olives, which can be made ahead.

Broccoli and Feta Pasta Salad

rotini

olive oil, divided

head broccoli, cut into 1/2-inch florets

red wine vinegar

black pepper

feta cheese

Kalamata olives, coarsely chopped

Kosher salt

Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Meanwhile, place 3 tablespoons of the oil, vinegar, and a few grinds of pepper in a small bowl and whisk to combine; set aside. 

Drain the pasta and run briefly under cool water to cool it down. Drain well again. Place in a large bowl and set aside.

Heat the remaining 1 tablespoon oil in a large, deep sauté pan over medium heat until shimmering. Add the broccoli and cook until crisp-tender, 5 to 7 minutes. Transfer to the bowl with the pasta. 

Crumble the feta cheese into the pasta, add the olives, and gently stir to combine. Add the dressing and toss to combine; Taste and season with salt and pepper as needed. Refrigerate until serving or overnight.

Salmon Burgers with Lime Mayonnaise

salmon

red pepper, finely chopped (about 1/2 cup)

fresh mint, chopped

cilantro, chopped

chopped scallions

lime juice

salt

panko

olive oil

canola mayonnaise

lime zest

muffins,

Place the salmon in the freezer for 20 minutes — not so long that it freezes, but just enough that it&#x27;s firm. Finely chop the salmon by hand (You don’t want salmon purée or paté, which results in a dense burger; 1/8- to 1/4-inch pieces are ideal.)

Lightly beat the egg in a large bowl. Stir in the salmon, red pepper, mint, cilantro, scallions, lime juice, salt, and panko. Mix thoroughly.

To form the patties, first divide the mixture into four even piles. With slightly damp hands, and working with one pile at a time, gently form the mixture in a ball, then flatten the ball into a 1-inch-thick disk. Don’t mash or overly compact the patties, but work them enough that the burgers really hold their shape.

Heat the oil in a large nonstick skillet over medium-high. Add the patties and cook about 4 minutes per side (for a pink center).

While the patties cook, make the lime mayonnaise: Combine the mayonnaise, lime juice and zest.

Serve the burgers on the English muffins, topped with the lime mayonnaise.

How To Make a Fruit Shrub Syrup

fruit, cleaned, peeled, seeded, and chopped (if necessary)

vinegar

Sterilize the container: Wash the canning jar in hot, soapy water and rinse thoroughly. Submerge in a pot of warm water to cover by 1 to 2 inches, bring to a boil, and boil for 10 minutes. For the lid or cap, wash it in hot, soapy water; rinse well; and scald in boiling water.

Add the fruit: Carefully remove the jar from the water using canning jar lifters or tongs and place on the counter. Transfer the prepared fruit in the container.

Add the vinegar: Place the vinegar in a saucepan and heat to just below the boiling point, or at least 190°F. Pour the vinegar over the fruit, leaving at least 1/4-inch headspace in the jar. Wipe the rim with a clean, damp cloth, and cap tightly.

Let it stand: Let the vinegar cool completely and then store the jar in a cool, dark place, such as a cupboard or the refrigerator. Let it stand at least 24 hours and up to 4 weeks until the desired flavor is reached.

Strain it: Strain the fruit from the vinegar through a damp cheesecloth or coffee filter. Do this at least once, or repeat as desired until the vinegar shows no cloudiness. Discard the fruit or save it for another purpose (it&#x27;s often delicious for use in chutneys).

Add the sugar: Place the fruit-infused vinegar and sugar in a saucepan. Bring to a boil, stirring to dissolve sugar. Remove from heat and let cool. Pour into a clean, sterilized container (use the original mason jar or other bottles; see step 1 for sterilization procedure) and cap tightly.

Store: Store the shrub syrup in the refrigerator. Tightly sealed, it can last for up to 6 months. Taste before using to make sure the flavor is still good. Discard immediately if it has mold or any signs of fermentation, such as bubbling, cloudiness, or sliminess.

Serve: To serve, mix 1 tablespoon shrub syrup into a glass of still or sparkling water. Taste and add more syrup, if desired. Shrub syrups may also be used as cocktail mixers, in salad dressings, and more.

The classic flavors of brisket you crave with the ease of the slow cooker. This recipe produces the most crowd-pleasing, tender pot of brisket you&#x27;ve made.

Slow Cooker Brisket and Onions

beef brisket

garlic,

low-sodium beef broth

Worcestershire sauce

soy sauce

Heat the oil in a large, deep sauté pan or cast iron skillet over medium heat until shimmering. Add the onions and cook on medium-low to medium heat, stirring frequently, until the onions have caramelized lightly, about 20 minutes. Meanwhile, sear the brisket.

Pat the brisket dry with paper towels. Season generously all over with salt and pepper. Heat a large skillet or sauté pan over medium-high heat and turn on your vent or fan, if you have one. Add the brisket and sear, flipping once, until a golden-brown crust forms. Transfer to a 6-quart or larger slow cooker fat side up. Sprinkle the minced garlic over the brisket. 

When the onions are ready, pile them on top and around the meat. Mix the broth, Worcestershire sauce, and soy sauce or tamari together and pour into the slow cooker.

Cover and cook until the brisket is very tender, 6 to 8 hours on the LOW setting. Switch to the WARM setting and let rest for at least 20 minutes. (If your slow cooker doesn&#x27;t have a WARM setting, transfer to a baking dish and cover tightly with aluminum foil while resting.)

The brisket can be sliced or shredded immediately and served with the onions and juices. Or, let the meat cool, then refrigerate overnight. Before reheating, scrape away and discard the layer of fat that has formed around the meat.

To reheat: Heat the oven to 300°F. Transfer the brisket and all its juices to a baking dish and cover tightly with a lid or two layers of aluminum foil. Heat in the oven for 1 hour or until warmed through (time will depend greatly on the size and shape of the brisket; cut into smaller pieces for faster reheating).

Spaghetti alla Carbonara

dry spaghetti

eggs,

pancetta

Parmigiano-Reggiano

Pecorino

Sea salt

Bring about 6 quarts of generously salted water (it should taste like the ocean) to a boil. Add the spaghetti and cook for 8 to 10 minutes or until al dente. When the pasta is done, reserve 1/2 cup of the water, then drain.

While the pasta is cooking, heat a large skillet over medium heat. Add the guanciale and sauté for about 3 minutes, or until the meat is crispy and golden and has rendered its fat. Turn off the heat.

In a small bowl whisk the eggs and the cheeses until well-combined.

Return the guanciale pan to medium heat, and add half of the reserved pasta water to the pan. Toss in the spaghetti and agitate the pan over the heat for a few seconds until the bubbling subsides. Much of the water will evaporate

Remove the pan from the heat and add the egg mixture and stirring quickly until the eggs thicken. The residual heat will cook the eggs but work quickly to prevent the eggs from scrambling. If the sauce seems too thick, thin it out with a little bit more of the reserved pasta water.

Season liberally with freshly cracked black pepper. Taste for seasoning; depending on the kind of pork used, it may not need any salt.

Divide the pasta into bowls and serve immediately.

How To Cook Frozen Shrimp

garlic powder

paprika

onion powder

thyme

oregano

cayenne pepper

shrimp

Make a Cajun spice blend for the shrimp. Place the salt, garlic powder, paprika, black pepper, onion powder, thyme, oregano, and cayenne in a large bowl and stir to combine.

Preheat the oven and a baking sheet. Arrange a rack about 6 inches under the broiling element and place a rimmed baking sheet on it. Set the broiler to high and let the the baking sheet heat for at least 10 minutes.

Rinse the shrimp under cold water to remove ice crystals. Place the frozen shrimp in a colander and rinse under cool running water for about 1 minute — you want to remove any ice crystals and separate any shrimp that are frozen together. Shake the colander to remove as much excess water as possible.

Season the shrimp. Add the shrimp to the spice mixture and toss to combine.

Broil the shrimp on the preheated baking sheet. Carefully take the preheated baking sheet out of the oven. Quickly pour the shrimp onto it. You should immediately hear the shrimp sizzle. Use tongs to arrange any shrimp that are too close or on top of each other so that they sit in a single layer, evenly spaced apart.

Broil for 5 minutes. Return the baking sheet to the rack under the broiler. Broil until the shrimp curve slightly and become opaque, about 5 minutes.

This ice cream is made with only two ingredients, requires no stovetop cooking, and can be made with just a hand mixer. No ice cream machine needed.

How To Make No-Churn Ice Cream

sweetened condensed milk

vanilla extract, almond extract, mint extract, or other flavoring, optional

heavy cream, cold

Pour the sweetened condensed milk into a large bowl.

Mix the vanilla extract, or other flavoring extract, into the condensed milk, if using. (See Recipe Notes for other flavoring ideas.)

Whip the heavy cream: Pour the heavy cream into a mixing bowl or the bowl of a stand mixer. Use a hand mixer, stand mixer, or immersion blender to whip the cream until it holds stiff, billowy peaks, about 3 minutes.

Lighten the condensed milk: Gently mix a scoop of the whipped cream into the condensed milk. This lightens the condensed milk and makes it easier to fold into the rest of the whipped cream.

Fold the whipped cream into the condensed milk: Transfer the rest of the whipped cream to the bowl with the condensed milk. Gently begin folding the whipped cream into the condensed milk. At first, it will look very lumpy. As you continue to fold, the mixture will smooth out and become soft and silky. Stop when you see just a few small lumps here and there — be careful not to deflate the mixture too much or over-mix.

Transfer the ice cream base to a freezer container: Use a spatula to scrape all the ice cream base into your freezer container. Smooth the top, then press a piece of wax paper against the surface to prevent ice crystals from forming.

Freeze for at least six hours, or up to 2 weeks: The ice cream will become more firm the longer you let it freeze. For best texture and flavor, eat within two weeks.

How To Cook a Frozen Turkey

frozen turkey

butter

Salt

Pepper

Heat the oven to 325°F. Place a rack in the bottom third of the oven.

Place the turkey in the roasting pan: Unwrap the turkey and place it on top of a roasting rack inside a roasting pan. Don&#x27;t try to remove the giblets or season the turkey right now.

Roast for 2 1/2 hours. Try not to open the oven door or let out too much heat. After 2 1/2 hours, your turkey should just be starting to turn golden.

Check the temperature: This temperature check is just to get a reference point for how quickly the turkey is cooking. At this point, the breast and thighs will likely be in the low-100°F range.

Remove the giblets: The turkey should be thawed enough at this point that you can remove any trussing mechanisms (although most are safe for roasting in the oven; check the turkey&#x27;s packaging for information). Check the neck cavity and remove the bag of giblets if you see it. Check the cavity of the turkey for the neck or giblets, and remove them if you can. If you can&#x27;t get to the giblets, or if the giblets are still frozen inside the turkey&#x27;s cavity, continue roasting, but check every 30 minutes to see if you can remove the giblets. Be careful — the turkey is still mostly frozen, but the juices around the surface are hot.

Tuck the wings behind the turkey: You can also leave them untucked — either way is fine.

Season the turkey: Brush the turkey with melted butter. Sprinkle with salt, pepper, and any other seasonings you&#x27;d like to use. Rub in the spices with your fingers.

Tip the turkey to pour out any juices: Juices tend to collect inside the cavity of the turkey as they melt. Lift the roasting rack and tilt the turkey so these juices pour out into the pan.

Continue roasting: Refer to the chart above for estimated total roasting times. Check the temperature in the breast and thigh meat every hour or so to gauge how fast it&#x27;s cooking, and tilt the pan to pour out any juices. Brush the turkey with more butter if you&#x27;d like. If the skin over the breasts is browning more than you like, cover loosely with foil. If the pan starts looking very dry or if the drippings start looking burnt, add a few cups of water or broth.

Cook until the turkey registers at least 165°F in all areas: The breast meat is the thickest part of the turkey and will cook the slowest. The middle of the turkey, closest to the bone, will also be the last to cook through; the temperature may be well above 165°F close to the surface, but below temperature deeper in the meat. Make sure you take the temperature in multiple places and also at multiple depths in the meat to be sure you&#x27;re getting an accurate temperature reading throughout. (Just be sure not to hit the bone, which will give you a false temperature.)

Rest the turkey for 30 minutes. Set the turkey aside to rest for at least 30 minutes. Use this time to make gravy, if desired.

Carve the turkey and serve. Transfer the turkey to a cutting board and carve.

How To Make a Basic Butter Cake from Scratch

unsalted butter, softened (plus extra for greasing the pans)

eggs

all-purpose flour

baking powder

milk

vanilla

buttercream frosting,

Sift together the flour, baking powder, and salt. Set aside.

Prepare the pans: Rub the bottoms and sides of the cake pans with a little butter, shortening, or baking spray. Make sure to get into the corners and all the way up the sides. Flour the sides and bottoms of the pan by scooping a bit of flour into the pan, then shaking and tapping to coat the bottom and sides of the pan with flour; dump out the excess. Alternatively, cut out a parchment round and use this to line the bottom.

Beat the butter and sugar until fluffy and light. Cream together for about 3 to 5 minutes on medium spread (see above notes for more information).

Add the eggs one at a time. Beat until the batter is very smooth and creamy-looking. Adding the eggs one at a time gives them a better chance at incorporating into a smooth batter. Be sure they are room temperature so the batter does not appear curdled.

Beat in half the flour, salt, and baking powder. Add the sifted dry ingredients with the mixer running at low speed. Continue to mix until incorporated.

Beat in the milk and vanilla. Alternate adding in the liquids with the dry ingredients so the milk has a chance to be absorbed without needing to overmix the batter. Stream in the milk with the mixer on low until combined.

Beat in the remaining flour mixture until just combined and no more visible flour remains. Stir a few times with a spatula to make sure no more flour remains on the bottom of the bowl.

Divide the batter between cake pans. Use a scale or mechanical ice cream scoop to evenly divide the batter.

Smooth the tops with an offset spatula. Drop the pans against the counter to shake out air bubbles.

Bake for 25 to 30 minutes: When done, the cake should be puffed like a pillow, golden, and pull away from the sides of the pan. When done, a toothpick inserted into the center of the cakes should come out clean.

Cool for 15 minutes in the pan. Run an offset spatula around the cake to make sure it&#x27;s completely loosened from the sides of the pan.

Flip the rounds out of the pan, remove the parchment lining, and flip right-side up to cool completely.

Once cool, frost and assemble the cake with the buttercream.

Creamy Black Bean Taquitos are an easy, tasty, and inexpensive appetizer for football parties or just for fun!

Creamy Black Bean Taquitos

oz cream cheese (room temperature) (1.00)

black beans (0.95)

diced green chiles (1.09)

green onions (0.21)

hot sauce (optional) (0.05)

garlic powder (0.02)

salt (or

corn tortillas (1.37)

Tbsp cooking oil, divided, for frying (0.12)

Rinse and drain the black beans. Drain the diced green chiles. Slice the green onions. Add the cream cheese, black beans, green chiles, green onion, hot sauce, garlic powder, and salt to a bowl. Stir together until evenly combined, then taste and adjust the salt or hot sauce to your liking.

Stack 5 tortillas on a plate, cover with a damp paper towel, and microwave for about 20 seconds to soften (this helps prevent them from cracking when rolled). Heat a large non-stick or cast iron skillet over medium heat. Working quickly as the skillet heats, place about 2 Tbsp of the black bean filling in each tortilla then roll tightly closed.

Once all five are filled, add about 1 Tbsp cooking oil to the skillet, give it a few seconds to heat (it should shimmer), then add the filled taquitos seam side down. Cook the taquitos on each side until brown and crispy, then transfer to a clean plate.

Repeat the process in small batches of five, adding a little more oil to the skillet each time, until all the filling has been used (about 15 taquitos). Serve while still hot.

How to Make Crackers at Home

all-purpose flour,

fennel sea salt

Heat the oven to 450°F: Place a rack in the lower third of the oven and heat to 450°F. Sprinkle a baking sheet lightly with flour and set aside.

Mix together the dry ingredients: In a medium bowl, whisk together the flour, sugar, and salt.

Add the oil and water: Add the oil and water to the flour mixture. Stir until a soft, sticky dough is formed. If a lot of loose flour remains in the bottom of the bowl and the surface of the dough, add more water a tablespoon at a time until all the flour is incorporated.

Divide and shape the dough into a square: Divide the dough into two halves and set one half aside. Sprinkle your work surface lightly with flour and set the other half on top. Pat it into a thick square with your hands.

Roll out the dough: Working from the center of the dough out, roll the dough into a rectangle roughly 1/8-inch thick or thinner. If the dough starts to shrink back as you roll it, let it rest, uncovered, for 5 minutes and then continue rolling.

Sprinkle dough with topping (optional): Brush the surface of the dough very lightly with water. Combine the seeds in a small bowl and sprinkle half of them (roughly 1 1/2 tablespoons) evenly over the surface of the dough. See Additional Notes below for additional ideas for toppings and flavorings.

Cut the dough into cracker-sized rectangles: Using a pizza cutter or a sharp knife, cut the dough into individual crackers roughly 1-inch by 2-inches. Alternatively, cut the crackers into squares, diamonds, or use cookie cutters.

Transfer crackers to baking sheet and prick with fork: Transfer the crackers to the baking sheet using a metal dough scraper or spatula. It&#x27;s fine to crowd the crackers very close to each other. Prick each cracker with the tines of a fork to prevent them from puffing during baking.

Bake for 12-15 minutes: Bake the crackers in the oven for 12-15 minutes, until the edges are browned. Thinner crackers will bake more quickly than thicker ones; you can remove the crackers as they brown to your liking and continue baking the rest. While the first batch of crackers is baking, roll out and cut the remaining dough.

Cool and store the crackers: Transfer the baked crackers to a wire rack to cool completely. The crackers will crisp further as they cool. Store the crackers in an airtight container on the counter for 3-5 days. If you&#x27;re crackers are a little old and less-than-crispy, lay them on a baking sheet and put them in a 350°F oven for a few minutes to re-crisp.

Buffalo chicken dip isn’t buffalo chicken dip if it doesn’t use Frank’s RedHot®. For your next party, look no further than this spicy, creamy dip. It’s not a competition, but you definitely just won appetizers.

Frank's RedHot Buffalo Chicken Dip

chicken

(8 ounces) cream cheese

FRANK'S RedHot® Original Cayenne Pepper Sauce

ranch dressing

blue cheese crumbles

Pigs in blankets are too delicious to be reserved for a one-off Christmas side dish - try them as a party snack or with roast chicken.

Pigs in blankets

bacon

sausages

cocktail sticks, to secure the bacon

If you haven&#x27;t yet been introduced to this snack, please allow me to do the honors. Here is our step-by-step recipe for roasting chickpeas in the oven.

How To Make Crispy Roasted Chickpeas in the Oven

chickpeas

spices

Heat the oven to 400°F. Arrange a rack in the middle of the oven and heat to 400°F.

Rinse and drain the chickpeas. Open the cans of chickpeas and pour the chickpeas into a strainer in the sink. Rinse thoroughly under running water.

Dry the chickpeas. Pat the chickpeas very dry with a clean dishtowel or paper towels. They should look matte and feel dry to the touch; if you have time, leave them to air-dry for a few minutes. Remove any chickpea skins that come off while drying, but otherwise don’t worry about them.

Toss the chickpeas with olive oil and salt. Spread the chickpeas out in an even layer on a rimmed baking sheet. Drizzle with the oil and sprinkle with the salt. Stir with your hands or a spatula to make sure the chickpeas are evenly coated.

Roast the chickpeas for 20 to 30 minutes. Roast, stirring the chickpeas or shaking the pan every 10 minutes. A few chickpeas may pop – that’s normal. The chickpeas are done when golden and slightly darkened, dry and crispy on the outside, and soft in the middle, 20 to 30 minutes total.

Toss the chickpeas with the spices. Sprinkle the spices if using over the chickpeas and stir to coat evenly. Serve while the chickpeas are still warm and crispy. They will gradually lose their crispiness as they cool, becoming addictively chewy.

Top 40 party food recipes from across the web

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