Hors Doeuvres

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Recipes

Smoky Skillet Shrimp

This recipe is the love child of Shrimp Scampi and a Spanish-style shrimp tapas. Fast, delicious and saucy, these shrimp are best served with crusty bread.

Entertaining

7 Restaurant-Worthy Recipes For Your Next Cocktail Party

Restauranteurs Sarah Keenlyside and Brandon Olsen invite you inside their stylish soirée.

Recipes

Seared Duck With Prune & Endive

This is a great recipe for a cocktail party. Guests can assemble bites as they wish!…

Recipes

Seared Scallops & Artichokes

The numeral 10/20 refers to the size of scallop (10–20 scallops per pound). Look for Espelette pepper at gourmet stores, or online through The Spice Trader.

Recipes

Cheese Fondue With Fried Bread

For this recipe, it’s important that the wine mixture doesn’t get too hot or your cheese will separate and curdle.

Gordon Bailey

Potato Salt Cod Brandade Hors D’Oeuvres Recipe

P.E.I. chef Gordon Bailey's salt cod purée.