There is something about a martini, Ere the dining and dancing begin, And to tell you the truth, It is not the vermouth- I think that perhaps it's the gin.
Queso is my number one.
When reached for comment on the charges, Martha didn't say much, (only) that a subpoena should be served with a nice appetizer.
What I really like is this salted calamari - with jalapenos on top.
The banquet is in the first bite.
Sometimes it's just 'Oh my God, I love the taste of fried oysters on French bread with mayonnaise and an order of French fries.' I'm not going to lie to you - I deal with that temptation every single day, many times.
Bring me an order of escargots, but hold the slugs.
Hors D'oeuvre: A ham sandwich cut into forty pieces.
I love using hummus as centerpiece and then making different containers of vegetables for fun dipping.
Everybody can cook. You don't have to do anything fancy. You can do a nice antipasto spread with sardines, anchovies, some meats, marinated vegetables, fruits, cheese, nuts, and crackers.
I'm not a big oyster eater. But I know people who will sit at a raw bar and eat oyster for two hours.
Because the Spanish eat so crazily late - anybody who's been to Spain has had the experience of sitting down at 9:30 P.M. to find themselves the first customer in the restaurant - they tend to favour an early-evening drink and a nibble to keep them going.
Nothing says holidays, like a cheese log.
I particularly like to make crunchy slices of garlic bread to serve with steamed clams.
When I'm on the road for fashion shows, I love room service. I think it's one of the greatest things in the world. I usually like to keep it simple with soup, but my big indulgence is French fries or chicken fingers.
The knish is a classic example of peasant food evolving into comfort food and even sophisticated fare.
I love hot edamame with truffle sauce.
If I'm having a party, the easiest and the biggest thing for me to make is a big pot of meatballs.
For friends, I love to make bruschetta. I grill country bread with Frantoia olive oil and make toppings, like crab, roasted squash, mushrooms, whatever's seasonal.
As far as a cocktail, I do like good wines, basically with meals, and good champagnes.
I enjoy a Prosecco. It's bubbly; it's fun. I think it goes with a lot of food.
Often for hors d'oeuvres, I serve room temperature vegetables, something like that, so that the main course might be quite rich but the first course has balanced it out.
I hold a mini-New Year's Eve party each year with my son Ronan, and we make pigs in a blanket. They are delicious!
I like salty, creamy foods. I could sit down with a bag of chips and French onion dip and go to town! That would be on my last-supper list.
Late-night shows are 'Chopped.' Who are your guests tonight? Your guests tonight are veal tongue, coffee grounds and gummy bears. There, make a show ... Make an appetizer that appeals to millions of people. That's what I like. How could you possibly do it? Oh, you bring in your own flavors. Your own house band is another flavor.
