Cocktail Party (1)
These spicy, soy-marinated chicken wings get their elegant "lollipop" shape from a technique called frenching.
This steamed egg custard is studded with gingery pork meatballs and topped with crispfried chanterelles.
These bacon-wrapped bites of chicken liver and water chestnuts were ubiquitous on pupu platters in the mid-20th century.
An Indonesian favorite, this saté is served with two very distinct and delicious dipping sauces.
After testing many versions of this dish, we came back to this one, from one of our favorite books, Pacific and Southeast Asian Cooking.