Inspired by the classic Coffee Pot sandwich from Bangor, Maine, this easy appetizer starts with a baked pizza crust topped with a creamy dill and garlic spread, finely chopped tomato, green pepper and onion, and a generous layer of shredded cheddar cheese. It captures some of the signature flavors of the original sandwich in an easy-to-serve party appetizer.
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| Coffee Pot Hors D’oeuvers |
A classic old-fashioned cheese ball from Evelyn Pearson of Pilot’s Grill. Cold pack cheese and cream cheese are blended with onion, green pepper, pimento and Worcestershire sauce for a rich, savory appetizer that’s perfect with crackers.
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| Cheese Ball |
A classic French onion soup from Cook’s Illustrated, built around deeply caramelized yellow onions, dry sherry, chicken and beef broths, and fresh thyme. The finished soup is topped with crisp baguette slices and plenty of Gruyère, then broiled until melted, bubbling and beautifully browned.
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| French Onion Soup |
Rich chocolate cookies get a Mexican-inspired twist from cinnamon, cloves and a touch of cayenne pepper. Rolled generously in powdered sugar before baking, the cookies develop a beautiful crackled exterior while remaining soft inside, with a candied cherry tucked into the center of each one. Blanched almonds or pistachios can be substituted for the cherries.
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| Mexican Chocolate-Cherry Rounds |
A hearty French-style lentil soup adapted from Cook’s Illustrated, with smoky bacon and ham, tender vegetables, tomatoes and herbs. Puréeing a portion of the soup gives the broth extra body while leaving plenty of whole lentils and vegetables for texture. A splash of balsamic vinegar brightens the finished soup.
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| Lentil Soup |
An elegant salad of peppery arugula and frisée with Shiraz-and-Port poached pears, toasted walnuts and crisp Parmesan wafers. A simple shallot vinaigrette balances the richness, while a reduction of the pear-poaching liquid provides a dramatic finishing touch.
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| Salad of Arugula and Poached Pears |