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Seven new recipes for the perfect dinner party

Seven new things to make right now
TT Leftovers: Recipe Recap

If we were to dream up our ideal meal, it would probably look a lot like this:

When our guests first arrived, we'd serve them gin cocktails, deviled eggs dusted with fiery dehydrated Sriracha--a trick we learned from Brooklyn restaurant Talde--and fluffy, silver-dollar-size sauerkraut-and-Pecorino pancakes like the ones served at San Francisco's State Bird Provisions.

We'd also serve the no-fail appetizer, sour-cream-and-onion dip. The recipe comes from Los Angeles' Blue Cow, where they serve it with house-made taro and sweet potato chips, but standard potato chips would be fine too.

Following that, when everyone gathered around the table, we'd bring out platters of brown-sugar short ribs, a recipe from the master of modern Korean barbecue, Roy Choi.

He serves the ribs at his new Southern California restaurant, Sunny Spot, but he probably wouldn't think to pair them with blackened Brussels sprouts like the ones at Maude's Liquor Bar in Chicago. Caramelized and sweet, seasoned with lemon, herbs, shallots and Parmigiano-Reggiano, this recipe honors the brassica.

We are firm believers that every meal should end in dessert, so finish with chocolate chip cookies, made using an unusual recipe that employs both beaten egg whites and whole-wheat flour.

Expect clean plates and very happy guests.

  • The Acerbic Mrs. Parker

    This refreshing gin cocktail gets its lovely pink color from hibiscus syrup.

  • Dehydrated Sriracha

    At Talde in Brooklyn's Park Slope, the cooks dehydrate Sriracha, then use the fiery powder in a salad dressing they've dubbed "Sri-Rancha."

  • Sauerkraut-and-Pecorino Pancakes

    At San Francisco's State Bird Provisions, these fluffy pancakes, flavored with sauerkraut juice and finished with a dollop of fresh ricotta, are an irresistible snack.

  • Sour Cream-Onion Dip

    Who can resist onion dip? This one gets its flavor from shallots and scallions, combined with crème fraîche and sour cream.

  • Brown-Sugar-Marinated Short Ribs

    Roy Choi, master of Korean barbecue with a twist, serves these short ribs at his new Southern California restaurant, Sunny Spot.

  • Blackened Brussels Sprouts

    At Maude's Liquor Bar in Chicago, Brussels sprouts are first deeply caramelized to draw out the sugars, then tossed with shallots, herbs and Parmigiano-Reggiano.

  • Chocolate Chip Cookies

    This unusual recipe for chocolate chip cookies uses whole-wheat flour and egg whites, but not to worry: The cookies are just as gooey and delicious as you'd hope.

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