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Dinner party

Explore 2433 recipes, 80 projects, 138 articles, 282 galleries, 24 videos, and more

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Meringue Snowmen

Ingredients
  • 8 large egg whites
  • Pinch of salt
  • 1 cup granulated sugar
  • 1 cup sifted confectioners' sugar, plus more for decorating
  • Pearl sugar, for sprinkling
  • Red food coloring
  • 13 ounces bittersweet chocolate, melted
  • 2 cups heavy cream, whipped to soft peaks
  • 11 ounces almond paste
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Pear Charlotte

Ingredients
  • 7 ripe Comice or Bartlett pears (about 3 pounds), peeled, halved, cored, and sliced 3/8 inch thick
  • 1/3 cup plus 1 tablespoon granulated sugar
  • Pinch of coarse salt
  • 1 1/2 tablespoons freshly squeezed lemon juice
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1/2 teaspoon ground cinnamon
  • 1 loaf brioche, challah, or best-quality store-bought white bread, crust removed
  • Vanilla Custard Sauce
  • Chantilly Cream
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Chicken Lo Mein with Ginger Mushrooms

Ingredients
  • 12 ounces fresh Chinese thick, round egg noodles
  • 2 teaspoons sesame oil
  • 12 ounces skinless, boneless chicken thigh, cut into 1/4-inch-thick bite-sized pieces
  • 1 tablespoon finely shredded fresh ginger
  • 1 teaspoon plus 1 tablespoon Shao Hsing rice wine or dry sherry
  • 1 teaspoon cornstarch
  • 1 teaspoon plus 1 tablespoon soy sauce
  • 1 teaspoon coarse salt
  • 1/4 teaspoon ground white pepper
  • 2 tablespoons peanut or vegetable oil
  • 1/4 teaspoon crushed red pepper, flakes
  • 3 cups thinly sliced napa cabbage (about 5 ounces)
  • 4 ounces fresh shiitake mushrooms, stems removed and caps thinly sliced (about 2 cups)
  • 1/2 cup finely shredded scallions
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Pumpkin Cream Pie

Ingredients
  • 2 cups whole milk
  • 1 1/4 cups ground gingersnaps (from about 25 cookies)
  • 1/2 teaspoon pure vanilla extract
  • 2 tablespoons sugar
  • Salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 4 tablespoons unsalted butter, melted and slightly cooled
  • Pinch of ground cloves
  • 1/2 cup sugar
  • Salt
  • 4 large egg yolks
  • 1/4 cup cornstarch
  • 1 1/4 cups solid-pack pumpkin (from one 15-ounce can)
  • 1 tablespoon unsalted butter, room temperature
  • 1 1/4 cups heavy cream, whisked to medium peaks
  • Garnish: freshly grated nutmeg
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Burrata with Broccoli Rabe Pesto and Fig-Onion Jam

Ingredients
  • 1/4 cup vegetable oil
  • 1/4 cup dried chopped figs, preferably Mission
  • 2 thick slices country bread
  • 1 shallot, chopped
  • 8 ounces burrata cheese, room temperature
  • 1/2 cup port wine
  • 3 cloves garlic, chopped
  • 1/4 cup vegetable oil
  • 2 bunches broccoli rabe, trimmed, peeled, and leaves removed, cut into 1/2-inch pieces, leaving florets whole
  • 2 red onions, minced
  • Pinch of crushed red pepper flakes
  • 1 tablespoon Acacia honey
  • 1 cup homemade or store-bought low-sodium vegetable stock
  • 1/2 cup red wine
  • 1 cup extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 1/4 cup freshly grated Parmigiano-Reggiano cheese
  • 1/4 cup toasted pine nuts
  • 1 tablespoon pine nut oil
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Spiced Brandy Wine

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Quince Biscuit Pie

Ingredients
  • 5 cups water
  • 1 3/4 cups all-purpose flour
  • 1 cup heavy cream, chilled
  • 1/4 cup pure maple syrup
  • 1/3 cup fine yellow cornmeal
  • 1 cup pure maple syrup
  • Garnish: confectioners' sugar
  • 1/3 cup granulated sugar
  • 1/2 cup granulated sugar
  • 5 quinces, peeled, cored, and quartered (melissas.com)
  • 2 teaspoons baking powder
  • 1 vanilla bean, split and scraped, pod reserved
  • Salt
  • 1 1/2 sticks cold unsalted butter, cut into small pieces
  • 2 teaspoons cornstarch
  • 1 cup heavy cream
  • 3 tablespoons sliced almonds
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St-Germain and Champagne

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Pear and Apple Phyllo Crisp

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Manhattan Kir Royale

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