Crabmeat Maison
In most restaurants, this would be called Crab Ravigote, but Galatoire’s of New Orleans (long accustomed to doing things their own way) already has another recipe called by that name. In any case, it’s wonderful.
Starters
Crostini
Crostini are merely toasted slices of baguette, but they’re infinitely variable as a platform for quick, elegant appetizers. Here are a few ideas for quick entertaining.
Crunchy Thai Chicken and Peanut Cakes
Small cakes on toothpicks make a great finger food, or shape slightly larger cakes to serve over steamed rice with cilantro leaves, sliced scallions and chopped peanuts for a light supper.
Deviled Eggs
These are classic for a reason. They’re inexpensive, can be made well in advance, and can be endlessly varied. Cooking them for easy peeling is a bit of an art, but as with everything, careful practice will make perfect.
Egg Rolls
When you think of a delicious take-out egg rolls, this is what you’re thinking of.
Florentine Dip
This is my version of a 1959 recipe from Craig Claiborne of the New York Times, which has stood the test of time. It’s simply good, it comes together it about 10 minutes, and it can be made well in advance.
Frico
These are a quick and simple bite, but imported Italian Parmigiano-Reggiano makes them quite elegant with nothing more than a crisp, cold white wine or champagne.
Fromage Fort
If you’re a cheese-lover, this is the recipe you’ve been looking for to use up those odds and ends of various cheeses.
Gougeres
These delicious, unassuming little puffs of cheese pastry are absolutely perfect with drinks before dinner with a small group of friends.
Ham Croquetas
These are unspeakably luscious and rich. They’re also very delicate, and should be served piping hot, so make this little treat for a small crowd of close friends.