Passed Hors d'Oeuvres for a Crowd: Counts, Trays and Timing
How many passed hors d'oeuvres per guest and how many kinds, hot and cold, one-bite rules, trays and servers, a make-ahead schedule and a gougere recipe.
HomeEntertainingPage 2
Entertaining, page 2
How Much Food Per Guest: Party Quantities for 25, 50 and 100
Party quantities per guest by course and event type, a worked table for 25, 50 and 100 guests, the appetite factors that shift it, and a plan for leftovers.
Appetizers List: Hors d'Oeuvres Ideas for Parties, by Type
A working list of hors d'oeuvres ideas grouped by type, with pieces per guest, which ones travel, which hold at room temperature, and three quick recipes.
Rhubarb Galette with a Sweet Cookie-Dough Crust
A free-form rhubarb galette on a tender, sugary cookie-dough crust, with notes on freezing the dough ahead and taming June rhubarb's sharp tartness.
Cherry Tomato and Goat Cheese Tart on Puff Pastry
A puff pastry tart of balsamic-roasted cherry tomatoes, fresh goat cheese and herbs that serves eight as a first course or cuts into squares for a party.
Carrot Broccoli Salad with Homemade Lime Crema
Homemade crema from sour cream, heavy cream, lime and salt dresses a crunchy salad of blanched broccoli and shredded carrots, with more ways to use the rest.
Brown Irish Soda Bread with Currants and Fennel
A hearty brown soda bread of whole wheat flour, buttermilk and eggs, with optional currants and fennel seed. Two loaves for slicing thin under smoked salmon.
Challah Bread: Braided Egg Loaves, Round Raisin Version
A soft, golden braided egg bread that makes three loaves or one big celebration loaf, with three- and six-strand braids and a round raisin version for autumn.
Plums and Tomatoes with Burrata and Hot Sauce: A Fall Platter
Ripe plums and the last tomatoes of the garden with torn burrata, a honey hot sauce dressing, olive oil, flaky salt and tarragon, assembled on one big platter.
Grilled Cheese with Asiago, Gruyere and Soft Onions
A grown-up grilled cheese of Asiago, Gruyere, slow onions and roasted tomato, plus how to make twenty at once and cut them into party-size triangles.
Baked Black Bass with Vegetables in a Sake and Ginger Marinade
Black bass fillets marinated in sake, rice vinegar, soy, ginger and sesame, baked on a bed of julienned vegetables in ten minutes and served family style.
Roasted Red Snapper, Mediterranean Style, with Olives and Lemon
A whole small red snapper roasted hot with garlic slivers, lemon, olives, tomatoes, herbs and olive oil, with notes on freshness, doneness and serving a platter.