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Duck Rillettes
Making duck rillettes is one of the most amazing culinary magic tricks of all time. Even though most of the spread is made up of fairly lean duck meat, by emulsifying it in a little butter, duck fat, and duck gelatin, you'll swear the final product has the fat content of the finest foie gras torchon. By the way, I miss foie gras torchon.
The Best Hot Crab Dip
This is THE best hot crab dip. I'm going to show you how to make what I consider the king of the hot dips, which begins, like most baked dips, with cream cheese, but the key ingredients I use really amplify that crabby flavor. Use the best lump crab you can find—but whether your budget has room for the finest fresh crab or just allows for canned crab, this easy baked dip will still be a hit at your party.
Ultimate Cowboy Caviar
Cowboy caviar is one of the greatest party dips of all time! My version uses 3 kinds of peppers — fresh, pickled, and roasted — and an fantastic homemade garlic and lime dressing to take it to the next level.
Asparagus and Ham Quiche Bites
It's asparagus season, and these asparagus and ham quiche bites are perfection. With just the right proportion of ham, asparagus, and Gruyère cheese in a tender, moist, luxurious egg base, they are amazing at any temperature — warm, room temperature, or cold.
Cultured Cashew Cream Cheese
I can't believe I'm making this cultured cashew cream cheese, a vegan cheese spread, and I also can't believe how well it came out, since it was my first try at plant-based cheese. But you'll see—it even passes the bagel test. Made with soaked raw cashews, fermented until tangy, this spread is wonderfully creamy and tasty.
Baked Phyllo-Wrapped Feta with Honey
Baked phyllo-wrapped feta with honey is sweet, salty, savory, creamy perfection. The other thing I love about this recipe is how versatile they are—fantastic as an appetizer, or, if you serve these for breakfast with coffee or tea, you are setting yourself up for a very successful day. You could also put a big salad next to one of these and have a delicious lunch or dinner.
Bread and Butter Pizza
If you are a fan of Detroit style pizza you'll love this great no-dough pizza hack. Butter and parmesan on the bottom of the bread caramelizes to create a delightful crunch while the top is soft.
Olive Oil Mashed Potatoes
These olive oil mashed potatoes are super simple to make. Taking advantage of the complex flavor of olive oil, they are surprisingly delicious. They also just happen to be vegan.
Candied Bacon
Candied bacon makes a great crunchy, smoky, and sweet party snack.
Chimichurri Potato Salad
Chef John's chimichurri potato salad is bright and herbaceous, comforting and satisfying like any potato salad, but at the same time vibrant in both color and flavor. It's also the best potluck or barbecue take-along salad: it complements anything from the grill, there are no perishable ingredients, and it's delicious warm or cold.
Hot Honey Drumsticks
These hot honey drumsticks give the sweet heat treatment to America's fourth favorite chicken part. Drumsticks are gaining in popularity, and this delicious, very spicy recipe may just help the cause.
Ants Climbing a Tree Glass Noodles
This is Chef John's take on the classic Sichuan dish Ants Climbing a Tree, a magnificent mix of glass noodles and ground pork that is rich, spicy, and savory. The name is derived from the way the bits of pork stick to the noodles in the finished dish.
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