Make the garlicky mayonnaise an hour or so before the party to relieve any anxiety (aioli can be temperamental, but follow the instructions and add the oil very slowly and you’ll be fine). Serve it with a spread of cooked vegetables and fish. (Anne Cusack / Los Angeles Times)
You can’t go wrong with eternally trendy macarons, and we’ve got a recipe from expert French baker Dorie Greenspan. (Kirk McKoy / Los Angeles Times)
Serve the lobster with saffron aioli as a main course. (Mel Melcon / Los Angeles Times)
The ultimate cheese puff. (Kirk McKoy / Los Angeles Times)
Rillettes made with salmon or pork are a perfect finger food, just serve them with toasted bread or a neutral-flavored cracker. (Wally Skalij/Los Angeles Times)
Rillettes made with salmon or pork are a perfect finger food, just serve them with toasted bread or a neutral-flavored cracker. (Anne Cusack / Los Angeles Times)
