Welcome 2014 with a New Year’s Eve party. Break out your party clothes and the sparkling wine.
Whether it’s a party for two or 20, be sure to offer both savory and sweet nibbles.
A recipe from Betty Crocker for Chocolate-Dipped Olive Sablés combines both sweet and savory. And, Cynthia L. Nobles, who writes the Bites of History column for The Advocate, suggests making a mushroom appetizer. The recipe is adapted from chef Herbert C. Cade Jr., of New Orleans.