10 perfect Oscars party dishes
Inspired by 2011’s nominees for Best Picture, here are our picks for blockbuster party hits
Raise a glass to Jeff Bridges’ portrayal of the tippling marshal with our sweeter (yet not too sweet) remake of the classic whiskey sour.
Recipe: Marmalade Sours
This crowd-pleasing, easy-to-make appetizer is a surefire way to win over your friends. Status update: 10-minute fondue—practically a miracle!
Recipe: Quick Cheese Fondue
This vegetarian appetizer featuring seasonal produce salutes Paul’s restaurant, which sources ingredients from his local organic garden.
It’s sweet vs. savory in this tasty starter, but neither element is KO’d (not even the blueberries) due to a harmonious blend of ingredients.
Recipe: Blueberry and Prosciutto Salad
The good news is that you don’t need to concoct as complicated a plot in your kitchen to pay homage. This easy-to-make layered Mexican entrée tips its tortillas to the film’s multiple levels of dream worlds.
Recipe: Stacked Enchilada Pie
Curtsy to British royalty with our Western spin on fish ‘n’ chips. Don’t forget to serve with malt vinegar and tartar sauce!
If Ralston had packed enough rations, he would have enjoyed classic campfire grub such as this flavorful chili—which also happens to be the perfect winter potluck dish.
Our elegant take on the potpie provides the ultimate comfort for winter weather and memories of the film’s harrowing tale.
Recipe: Biscuit-topped Chicken Potpies
This luscious dessert evokes the sensuality and strength the Natalie Portman-portrayed dancer aspires to—and with its rich dark chocolate and sprinkling of Maldon sea salt crystals, it also echoes the film’s light-and-dark theme.
Recipe: Salted Chocolate Tart
This cheerful treat, with its trio of sweet toppings, brings us right back to our childhoods. And the best part? Being a grown-up means freedom to indulge one’s sweet tooth.
On Oscars night, quite a few variations on a certain golden theme will be standing in Hollywood’s spotlight. The originals—cast in an alloy called britannium and then plated in, successively, copper, nickel silver, and 24-karat gold—are essentially on long-term loan to their winners. Since 1950, each recipient has had to sign a contract agreeing not to hock the statuette; legally, the only way to sell it is to offer it back to the Academy—for $1. (In 2008, Bloomberg News estimated that the cost to make each one was $500.) And why are they called Oscars? Well, no one knows for sure. It could have been that the statue resembled the Uncle Oscar of an early Academy employee, or Bette Davis’s first husband, or even a Norwegian king.