#party
22 viral recipes tagged #party.
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Riso jollof nigeriano
West Africa's most-argued-over dish, done the Nigerian way: long-grain rice cooked in a deep, smoky blend of blended peppers, tomato, and onion until every grain is stained red and the bottom catches into prized smoky 'party rice'.
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Japchae — spaghetti di vetro saltati coreani
Korea's glossy sweet-savoury glass noodle dish, served at every celebration: chewy sweet-potato starch noodles tossed with sesame-seasoned beef and a rainbow of vegetables cooked separately so each keeps its colour and bite. Light, springy and deeply moreish — good warm or at room temperature.
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Gyoza — ravioli giapponesi alla piastra
Japan's beloved dumplings: thin wrappers stuffed with juicy pork and finely chopped cabbage, garlic, ginger and nira, then cooked the yaki-gyoza way — fried crisp on the bottom, steamed soft on top, finished with a lacy golden 'wing'. Served with a punchy soy-vinegar-chilli oil dip.
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Empanadas — fagottini argentini di carne
Argentina's beloved hand pies: tender pastry discs folded around a savoury-sweet filling of beef, onion, cumin and pimentón, studded with hard-boiled egg, green olive and a hint of sugar. Sealed with the signature pleated 'repulgue' crimp and baked golden — a national snack eaten at every gathering, from asados to football nights.
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Samosa — fagottini indiani speziati di patate
The crisp, golden triangle loved across India and beyond: a flaky pastry shell wrapped around a spiced filling of potato, peas, cumin and ginger, deep-fried until shatteringly crunchy. Eaten by the millions as a teatime snack with tamarind and mint chutneys — the ultimate fried parcel.
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Brigadeiro — palline di cioccolato brasiliane
Brazil's essential party sweet: a simple fudge of condensed milk, cocoa and butter cooked until thick, cooled, rolled into balls and coated in chocolate sprinkles. No birthday (festa) is complete without them. Three ingredients, endlessly loved — soft, chewy, deeply chocolatey little bites.
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Coxinha — crocchette di pollo brasiliane
Brazil's №1 street snack: a teardrop-shaped croquette of soft dough wrapped around shredded, seasoned chicken (often with creamy catupiry), breaded and deep-fried until golden and crunchy. Shaped to look like a little chicken drumstick — 'coxinha' means 'little thigh' — they're the must-have at every Brazilian party, bakery and boteco.
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Börek — sfoglia turca ripiena di formaggio
The Turkish pastry that comes in countless shapes: layers of thin yufka (filo) brushed with a butter-oil-egg-milk mixture and filled with white cheese and parsley (or spiced meat or spinach), then baked until crisp, golden and flaky. From coiled sigara böreği to the soft, almost lasagne-like su böreği, it's a beloved breakfast, meze and street snack across Turkey and the Balkans.
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Pudim — budino brasiliano al latte condensato
Brazil's national dessert: a silky baked custard of blended condensed milk, regular milk and eggs, set over a dark caramel that becomes a glossy sauce when you turn it out. Famously made with a hole in the middle (baked in a ring mould), it's denser and more luscious than a French crème caramel — three ingredients, and the showstopper of every Brazilian family lunch.
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Chả Giò — involtini primavera fritti vietnamiti
Vietnam's crackling fried spring rolls: a savoury filling of pork, shrimp, wood-ear mushroom and glass noodles wrapped in rice paper and fried until shatteringly crisp and golden. Served with herbs and lettuce to wrap and a bowl of nước chấm for dipping, chả giò (nem rán in the north) is the celebratory roll found at every Vietnamese feast — crunchy outside, juicy inside.
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Guacamole — salsa messicana di avocado
Three minutes, no cooking, one bowl: ripe avocado crushed with lime, salt, onion, chili, and cilantro. The whole art is restraint — let the avocado lead, keep it chunky, and serve it the moment it's made.
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Long Island Iced Tea
A Long Island Iced Tea is the ultimate happy-hour sleeper: five clear spirits — vodka, gin, rum, tequila and triple sec — shaken with fresh lemon and a little sugar, then topped with just enough cola to turn the glass the exact amber of brewed iced tea. There isn't a drop of actual tea in it; the cola and citrus mimic the color and bite while the shake-and-strain method melds the liquors into one smooth, deceptively easy-drinking highball.
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Mai Tai
The Mai Tai is the definitive tiki cocktail: a short, boozy rum drink built on aged Jamaican rum, fresh lime, orange curacao, and almond-rich orgeat. Shaken over crushed ice, it lands bittersweet and nutty with a bright citrus snap and a warm dark-rum float on top. Skipping the pineapple-and-grenadine "restaurant" version keeps it dry, balanced, and true to the 1944 original.
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Salsa di frutta al formaggio cremoso
This cream cheese fruit dip whips a block of cream cheese with marshmallow creme into a cloud-soft, tangy-sweet dip that clings to every strawberry and apple slice. Beating the cream cheese completely smooth before anything else joins it is the trick to a lump-free texture, and a splash of cream keeps it scoopable straight from the fridge. It comes together in about ten minutes and only gets better after a short chill.
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Dip di Pollo Buffalo
Buffalo chicken dip is the warm, creamy, tangy-spicy crowd-pleaser that always disappears first at a party. Shredded chicken is folded into a rich base of cream cheese, ranch, and sharp cheddar, spiked with cayenne pepper sauce, and baked until the edges bubble and the top turns molten and golden. Softening the cream cheese and beating it smooth before anything else is the trick that keeps the dip velvety instead of oily or grainy.
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Daiquiri alla Fragola
This frozen strawberry daiquiri blends sweet ripe strawberries, light rum, and fresh lime into a thick, frosty slush that is tart, fruity, and dangerously easy to sip. Using frozen berries as the base keeps it icy and vibrant instead of watery, while a little simple syrup rounds out the tartness. It comes together in one blender in under ten minutes.
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Barrette Rice Krispie
Rice Krispie Treats are the ultimate no-bake American classic: crisped rice cereal bound in melted butter and marshmallow, then cut into chewy, crackly squares. Loading the pan with extra marshmallows—most melted smooth, a handful folded in whole—gives you a soft, gooey center with melty pockets instead of a dense, hard bar. A minute of browned butter plus salt and vanilla keeps them from tasting flat and one-note sweet.
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Sangria rossa
Red sangria is Spain's easy, crowd-pleasing pitcher drink: a bottle of dry red wine loosened with brandy and orange liqueur, sweetened just enough, and steeped with fresh orange, lemon, and apple. A few hours in the fridge lets the fruit perfume the wine and softens its tannins, so it drinks smooth and juicy rather than boozy. Topping each glass with sparkling water at the last minute keeps it lively and cold instead of flat and heavy.
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Salsa agli spinaci
This is the classic cold, creamy spinach dip that anchors every party spread: cool sour cream and mayonnaise loosened with lemon, studded with crisp water chestnuts and sliced scallions, and thickened by well-squeezed spinach. A no-cook mix that just needs a couple of hours in the fridge, it turns silky and savory as it rests, and scooped from a hollowed sourdough loaf it disappears fast. Squeezing the spinach truly dry is the whole trick that keeps it thick instead of soupy.
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Baby Guinness
A Baby Guinness is Ireland's favorite bar trick: a layered shot of dark coffee liqueur capped with a slow-poured float of Irish cream, so it looks exactly like a miniature pint of stout — creamy head and all. There's no actual beer involved; it tastes like a sweet, silky espresso-and-cream dessert in one sip. Chilling the liqueurs and pouring the cream over the back of a spoon is what keeps the two layers crisply separated, because the sugar-dense coffee liqueur easily supports the lighter cream.
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Jello Shots (shottini di gelatina alcolica)
Jello shots are the classic American party dessert-drink hybrid: wobbly, brightly flavored gelatin spiked with vodka and set in individual two-ounce cups. The trick is balancing the liquid — a full cup of boiling water dissolves the gelatin completely, then equal parts cold water and chilled vodka keep the alcohol from cooking off while guaranteeing a firm, sliceable set. The result is a sweet, jiggly shot that tastes like the fruit flavor first and sneaks the booze in behind it.
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Vodka Martini
A vodka martini is the cleanest cocktail in the canon: ice-cold vodka and a whisper of dry vermouth, stirred with plenty of ice until silky and served in a frosted glass with a lemon twist or olives. Stirring — not shaking — chills and dilutes the drink without clouding it or shearing off ice chips, so you get that glassy, weightless texture the drink is famous for. Starting with freezer-cold vodka and a fresh, refrigerated bottle of vermouth is what separates a great one from a merely cold one.
cocktailno-cook5-ingredients-or-fewer