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You may be watching the big show in your robe, but you can still snack like you’re a star. From gougères to pomegranate sangria, you’ll want to roll out the red carpet for these recipes.
Slightly warm with a crisp shell and a cheesy, pillowy interior, gougères are the perfect little bite to pop in your mouth between sips of sparkling wine or cocktails.
This warm and creamy Brie topped with honey, dried cherries and nuts encased in golden puff pastry is elegant and easy.
Wildly addictive and fun to serve, these crisp and flaky cheese straws specked with fresh herbs make a wonderful hors d’oeuvre to go along with wine and cocktails. They’re also delicious with a bowl of soup.
Half dessert/half cocktail, a mudslide is the perfect adult treat to cap off the night. And you only need three ingredients to make them: Kahlua, vodka, and Baileys.
Pimento cheese is a tangy and creamy Southern spread made from sharp Cheddar, mayonnaise, cream cheese, and jarred pimentos. Spread it on crackers, crudités, sandwiches, or even burgers.
Sweet, salty, and spiced with an exotic blend of cinnamon, cumin and paprika, this popcorn is downright habit-forming.
This is an American riff on htipiti, the salty, tangy feta spread that’s typically served as part of a Mediterranean mezze.
Start with thick-cut applewood smoked bacon and slather it with a maple syrup, brown sugar, and chipotle glaze halfway through cooking — as the bacon cooks, the glaze sizzles and thickens into a shiny, candy-like coating. It’s addictive!
Simple and elegant, this creamy blend of cottage cheese, sour cream, garlic, scallions and fresh herbs comes from the acclaimed L’Auberge Chez Francois in Great Falls, VA.
Sweet, salty, spicy, and rosemary-infused, these are the perfect nibbling food. And they’re so easy to make! Serve them with cocktails, enjoy them as a snack, or give them as a gift. But don’t say I didn’t warn you: they are crazy addictive!
This beautiful, bold sangria is made from red wine, pomegranate juice, brandy, orange liqueur and lots of fruit. Go ahead and make it ahead of time — it’s best when the fruit has a chance to steep in the punch overnight. Cheers!