Take your Oscars-watching party back to the days of old Hollywood glamour with our recipes for elegant appetizers, from caramel popcorn dusted with truffles to beet tartare to stuffed peperoncini topped with smoked salmon.
To take the celebration back to the glamour and style of Hollywood's golden years, the SAVEUR test kitchen came up with sophisticated takes on some of our favorite finger foods, from beet tartare served in endive leaves to truffle-dusted caramel popcorn. These elegant hors d'oeuvres are beautiful and impressive, while still remaining uncomplicated enough that you'll have plenty of time to keep your attention on the TV, not the oven.
When we really want to eat fabulously, we go to Hué, Vietnam's old imperial capital, to eat at traditional royal foods at places like Tinh Gia Viên Restaurant, and equally delicious street food at the stalls in Dông Ba market.
Like many of the world's great foods, tarte flambée started out as a working-class dish—in this case a flatbread cooked in wood-fired ovens by farmers in Alsace. One of our favorite chefs from that French region, Gabriel Kreuther, serves a spectacular version in the Bar Room of the Modern in Manhattan.
My favorite Indian food is sabudana khichdi, a mild tapioca dish. When I visit my friend Nisha, who is from New Delhi, it's what I ask her to cook. She doesn't get why I wouldn't rather eat something celebratory, like meaty biriyani. Khichdi, she says, is for when your nose is so stuffed that you can't taste. But the way I see it, because the foods we eat when we're sick are so comforting, they're also some of the most enticing. From starchy grains to aromatic broths, what we turn to at our worst are also great when we're at our best. Every cuisine seems to have its own version. —Sushma Subramanian