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Rebekah Peppler

  • Caramelized Onion Dip
    Recipe

    Caramelized Onion and Mushroom Dip

    The combination of deeply caramelized onions and mushrooms is a one-two punch of savory flavor. Use fino sherry to deglaze the pan, and then make a Not Not Martini with…

  • Lardon Fig Twists
    Recipe

    Lardon-Fig Twists

    These twisty, cheesy, savory-sweet, buttery puff-pastry twists go fast. Bake off half for round one, let people fill up on other things for a bit, then bake off the second…

  • Not Martini
    Recipe

    Not Not Martini

    This takes the classic gin martini—gin, vermouth, extra olives—out of its unwieldy and aesthetically deficient glass, sets it over ice, and adds fino sherry and orange liqueur. The final drink…

  • Seedy Herbed Walnuts
    Recipe

    Seedy Herbed Walnuts

    Nuts are no stranger to a cocktail party, but that’s no reason to exclude them. This lightly sweet but mostly savory take combines walnuts, maple, orange, sesame, poppy, dill, and…

  • Eggs Cornichon
    Recipe

    Eggs Cornichon

    The classic French dish Eggs Mayonnaise is just that: eggs with a swipe of mayonnaise. Think of this recipe as tweaking the famous dictum of Coco Chanel: Instead of taking…

  • Olives and salami
    Recipe

    Marinated Olives and Salami

    If you're going to make only one hors d'oeuvre for your cocktail party, make it this one. The warm, salty olives and salami slices paired with crusty bread are the…

  • Ranch Crudite
    Recipe

    Le Grand Ranch

    Le grand aïoli is a classic French Provençal dish that’s basically garlicky aïoli surrounded by colorful, assorted crudités. This recipe subs in a heavy-on-the-herbs but still garlicky mayo-based dip that’s…

  • La Pomme Rouge
    Recipe

    La Pomme Rouge

    Two French classics—Calvados (French apple brandy) and Lillet Rouge (an apéritif wine)—are shaken over ice with lemon and topped with chilled sparkling wine, for an easy, nuanced cocktail that reads…

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