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Dinner party

Explore 2470 recipes, 79 projects, 136 articles, 285 galleries, 24 videos, and more

Fruits de Mer Platter

Ingredients
  • 1/2 bottle (375 mL) dry white wine
  • 1/4 cup coarse salt or sea salt
  • 2 lemons, halved
  • 1 teaspoon paprika
  • 1 teaspoon coriander seeds
  • 1 teaspoon celery seed
  • 3 bay leaves
  • 2 live lobsters (each 1 1/4 pounds)
  • 6 king crab legs (1 3/4 pounds total)
  • 2 pounds large shrimp in shells
  • 24 oysters
  • 12 littleneck clams
  • Crushed ice
  • 2 to 4 ounces caviar, such as North American osetra
  • Toast points
  • Classic Cocktail Sauce
  • Saffron Mayonnaise
  • Mignonette Sauce
  • Lemon wedges
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Zucchini Rounds with Roasted Tomatoes

Ingredients
  • 1 1/2 pounds (2 pints) cherry tomatoes
  • 9 garlic cloves
  • 1 1/2 teaspoons sugar
  • Coarse salt and freshly ground pepper
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • 3 sprigs thyme
  • 3 sprigs marjoram
  • 2 zucchini, cut into 1/2-inch-thick rounds
  • 1/4 cup water
  • Baking soda
  • 2 sprigs basil
  • 3 tablespoons pine nuts
  • 2 tablespoons capers, rinsed
  • 1/3 cup Nicoise olives, pitted
  • 1 lemon
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Farro, Herb, and Vegetable Salad

Other Ideas:
Farro, Grain salad, Side dishes
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Pumpkin-Chestnut Soup

Ingredients
  • 4 tablespoons unsalted butter
  • 2 medium onions, coarsely chopped
  • 8 cups homemade or low-sodium store-bought chicken or vegetable stock, plus more if needed
  • 4 pounds roasted flesh of dry, starchy pumpkin or squash, such as 'Hubbard' or 'Buttercup,' cut into 1-inch cubes
  • 6 large waxy potatoes, such as Yukon gold (about 3 1/2 pounds), peeled and cut into 1-inch cubes
  • 1 jar (15 ounces) whole peeled chestnuts
  • Coarse salt and freshly ground pepper
  • Up to 2 tablespoons heavy cream (optional)
  • Roasted, dried no-hull seeds from pumpkins such as 'Lady Godiva,' for garnish (optional)
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Cucumber, Cantaloupe, and Squash Salad

Time:25 mins
Ingredients
  • 1 cup plain whole-milk yogurt
  • Finely grated zest of 1 lime
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon freshly ground pepper
  • 3 yellow summer squashes (about 1 pound), unpeeled
  • 1 English cucumber (about 10 ounces), unpeeled
  • 1 1/2 tablespoons unseasoned rice-wine vinegar
  • 1 teaspoon coarse salt
  • 1/4 large cantaloupe, rind removed
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Figs and Raspberries With Lavender-Honey Cream

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Olive-Oil Roasted Almonds

Other Ideas:
Almonds, Appetizers
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Lemon Tartlets with Meringue Caps

Ingredients
  • 1/4 cup (1/2 stick) unsalted butter, melted
  • 6 large egg yolks
  • 3 large egg whites, room temperature
  • 2/3 cup confectioners' sugar, sifted
  • 1 tablespoon finely grated lemon zest, plus 1/2 cup fresh lemon juice (about 3 lemons total)
  • 1/2 cup sugar
  • 2 large egg whites, room temperature
  • 3/4 cup granulated sugar
  • Pinch of salt
  • 1/2 cup sifted all-purpose flour
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup (1 stick) cold unsalted butter, cut into pieces
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Pan-Fried Chorizo with Sherry Vinegar

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Chestnut-and-Sausage Stuffing

Ingredients
  • 1 loaf day-old rustic Italian bread (about 1 pound), trimmed of crust and cut into 3/4-inch cubes (about 8 cups)
  • 1 pound fresh chestnuts
  • 1 pound sweet Italian sausage
  • 1 tablespoon extra-virgin olive oil
  • 2 medium onions, finely chopped
  • 4 celery stalks, finely chopped
  • 4 garlic cloves, finely chopped
  • 1/2 cup dry white wine
  • 1/2 cup homeade or low-sodium store-bought chicken stock
  • 1 tablespoon chopped fresh thyme
  • 2 tablespoon chopped fresh sage
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 teaspoons coarse salt
  • Freshly ground pepper
  • 2 large eggs, lightly beaten
  • Unsalted butter, for baking dish
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