Party Food

Baked Brie – A Primer

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Baked Brie en Croute with Fig Jam
Baked Brie en Croute with Fig Jam

A Baked Brie can turn the standard cheese board into a highlight of a gathering: a warm, gooey communal comfort food.

A party without cheese is like Valentine’s Day without chocolate, and, while a well-curated cheese plate will likely do the job for any occasion, a wheel of baked Brie will deliver maximum impact with a minimum of effort. Especially at a winter party, it can turn the standard cheese board into a highlight of a gathering: a warm, gooey communal comfort food.

Making a baked Brie (or a baked Camembert, Brie’s soft-rind cousin) can be as simple as tossing the cheese in the oven with some kind of drizzled topping, or you can go all out by serving it en croûte—wrapping it up in puff pastry with any number of store-bought or homemade sweet condiments.

Note: This Baked Brie series is also available on Serious Eats!

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Brownie Cookies Filled With Peanut Butter Buttercream

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It’s always gratifying when people write in and tell us that they made a recipe from the site and it turned out so well that they got compliments. But nothing warms our little nerd hearts quite like seeing someone’s face when they’re right there in front of us eating a thing we made and making ohmygodohmygod faces, possibly even drooling slightly. This is such a recipe. We had previously made brownie bites with vanilla mascarpone, which are quite heavenly, but then decided that adding peanut butter to a thing could only improve it, and thus this version was born. (Incidentally, we made these on January 24, which is National Peanut Butter Day. Should this be a national holiday? Well, you might very well think that, but we couldn’t possibly comment.)

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Crispy AF, Oven-Fried Sriracha-Honey Wings

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Crispy AF, Oven-Fried Sriracha-Honey Chicken Wings

Seriously crispy and coated with a sweet and spicy Sriracha-honey glaze, these oven-baked wings rival fried ones any day. This is game day food done right. 

I’m pretty sure you haven’t come to a site called “Nerds with Knives” expecting sports talk because we are not sporty people. Any yelling and screaming you might hear from our house on a late Sunday afternoon is more likely to be about the crossword puzzle than the N.F.L.  – and, just an aside to Will Shortz at the New York Times, there had better not be too many sports related questions or these two bespectacled nerds will not be happy.

But just because we don’t know a touchdown from a layup doesn’t mean we don’t know game day snacks. That, we have covered.

We got your spicy meatballs, your savory meatballs, your mini shrimp cakes, your spiced and candied peanuts.  And now… these wings.

Truly crispy wings with a sticky, sweet and spicy glaze. And the best part? They’re baked, not fried.

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Lemon-Garlic Chicken and Tomato Skewers with Basil Chimichurri

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Lemon-Garlic Tomato and Chicken Skewers with Basil Chimichurri
Lemon-Garlic Tomato and Chicken Skewers with Basil Chimichurri

Grilled chicken doesn’t always need a long marinade to be full of flavor. These spend just a few minutes in a lemony-garlicky mix before they’re grilled to charred perfection. The hot chicken absorbs the flavor of the fresh basil chimichurri, and the grilled cherry tomatoes bring sweetness and acid.

(This recipe appeared earlier on Serious Eats.)

We need only the slightest of excuses to cook outside in the peak of heat-wave summer. Turn the stove on? Ah, no, thank you. Making a quick-marinated chicken dish that we can throw on the grill is an ideal solution. And, if we can use the Mediterranean heroes of the summer vegetable garden—tomatoes and basil—so much the better. Not only do tomatoes and basil taste great together, they also have a symbiotic relationship in the garden; companion gardening with the two plants in proximity improves their resistance to pests.

Lemon-Garlic Chicken and Tomato Kebabs with Basil Chimichurri
Prepping basil and parsley for the chimichurri

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