Yann Nury shares his recipes for three festive hors d’oeuvres: caviar tater tots, grilled-cheese wedges and beef tartare bites. Credit...By David Chow Supported by By Ella Quittner The French chef ...

Roula Khalaf, Editor of the FT, selects her favourite stories in this weekly newsletter. Scott Skey hates the word “catering”. “But until we find a more poetic and still succinct descriptor, catering ...

A caviar canapé and a perfectly icy vodka cocktail—this is what we had in mind when we called Leann Kruger. A master mixologist in the most transient city in America, Kruger has nonetheless built a ...

Just in time for the holiday party season, chef Mitch Brumels at Ocean Prime Boston shares this recipe for a classy canapé. Fill a pot with 1 gallon of cold water. Add kosher salt and white vinegar.

Often associated with opulence and tsars, caviar are unfertilized eggs harvested from sturgeon. Caviar is versatile: these delightful fish eggs can be served solo, as a canapé or hors d'oeuvres, or as ...

We’re rapidly heading towards the Christmas period so I’m thinking about seasonal menus for the restaurant. One of the questions I’m often asked, apart from “how do I cook a turkey properly?” is what ...