For pigs in a blanket,
grab a good store-
bought brand (we love
Nathan’s) and pair with
the highest-quality
mustard you can find.MAKING AN IMPRESSION WITH DELICIOUS APPETIZERS DOESN’T NEED TO BE
complicated, nor should it break the bank. When we were researching our exposé about
the catering business, we catered extravagant galas, serving six to eight canapés, each
requiring upward of six elements to assemble (think smoked Maldon salt and micro-
basil). But the most valuable tip came from a salesman for a boutique caterer, who told us
that whether a wedding had a budget of $100,000 or $1 million, he always sold pigs in
a blanket. People love them. Another hot tip? Don’t be afraid of leaning on store-bought
shortcuts like phyllo cups for a retro party spread—they’re a cinch to bake ahead of
time and top with your favorite fillings just before guests pop in. —MATT AND TED LEE,
AUTHORS OF HOTBOX: INSIDE CATERING, THE FOOD WORLD’S RISKIEST BUSINESS