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Yann Nury shares his recipes for three festive hors d’oeuvres: caviar tater tots, grilled-cheese wedges and beef tartare bites. Credit...By David Chow Supported by By Ella Quittner The French chef ...

To prepare the herb cream, put 2 oz of Philadelphia cream cheese with chives (1) in a blender and blend until you get a thick cream (2), then adjust with salt and pepper if necessary. To prepare the ...

These dainty little egg halves, scattered with rust-red paprika and vibrant leafy dill, make for a very pretty platter. Serves 12 6 quail’s eggs 1½ tbsp sour cream ½ tsp Dijon mustard Smoked paprika, ...