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Allison Ehri Kreitler

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    Eggnog Meringue Pie

    With its lofty snow-white cap, this pie looks like a classic lemon meringue, but one taste of the creamy, spiced-eggnog filling puts you right in the holiday spirit.

  • Recipe

    Gorgonzola and Fontina Nachos with Fennel and Mint

    This sophisticated take on nachos may sound unusual, but the salty-tangy Gorgonzola and creamy fontina meld beautifully, fennel seeds add a subtle anise note, and fresh mint brightens the mix.…

  • Recipe

    Zucchini Casino

    In this creative spin on clams casino, zucchini coins stand in for the bivalves.

  • Recipe

    Creamy Crab and Artichoke Dip

    Splurge on fresh jumbo lump crabmeat for this tasty dip or, for a less expensive option, use pasteurized “special” crabmeat from the canned seafood aisle (Boss or Chicken of the…

  • Recipe

    Warm Chicken Pâté

    It’s not traditional to serve chicken liver pâté warm, but it’s undeniably delicious. This decadent recipe uses both chicken livers and thighs for a milder flavor. Serve with toast points,…

  • Recipe

    Cranberry-Pecan Croutons with Gruyère and Rosemary

    Crisp on the outside, tender within, and covered in melted cheese, these ooey-gooey herby croutons are to die for. Any fruit-nut bread will work well here; walnut-raisin is a great…

  • Recipe

    Spicy Sesame Tuna Tartare

    Lighter than sushi, this hors d’oeuvre features the delicious contrast between silky raw tuna and crunchy rice crackers. You need very little wasabi for this recipe, so if you don’t…

  • Recipe

    Fried Chickpeas with Garam Masala

    Once you start eating these crispy spiced chickpeas, you won’t want to stop. They do pop in the pan as they fry, so use a splatter guard or stand back…

  • Recipe

    Smoked Trout with Apple and Crème Fraîche

    In this savory-sweet nibble, thinly sliced apple is a fresh, creative stand-in for crostini or crackers. If you don’t have roasted walnut oil, use any other roasted nut oil, such…

  • Recipe

    Warm Spiced Olives

    This recipe gives you two hors d’oeuvres in one—fragrant spiced olives and an infused oil that’s perfect for dipping crusty bread.