Try these party foods for any occasion

Yahoo

07-05-2025

(WGHP) — May starts the summer party season! From Mother's Day, graduation and the end of the school year.
On this Recipe Wednesday, Shannon Smith heads to Betty on Burke in Winston-Salem to make the perfect party foods for any occasion.
Betty Betty Noodles
Ingredients
1 fl oz sesame oil
1/2 cup chopped bok choy
1/2 cup roasted, shredded pork or leftover barbeque
2 oz cooked spaghetti
2 fl oz chile crunch
2 tbsp toasted sesame seeds
Directions
Heat sauté pan and add sesame oil.
Cook bok choy until bright, but still crunchy
Add spaghetti and shredded pork; heat through
Turn off fire and add chile crunch; mix well
Spill contents into serving bowl and garnish with seeds
Cacio Pepe Sauce
Ingredients
1 cup salty pasta water
2 tsp black pepper
5 oz parmesan cheese, grated
2.5 oz grated pecorino
Directions
Add pasta water to sauté pan and bring to a simmer
Add black pepper and both cheeses to the pan and stir with wooden spoon
Add hot pasta and cook until well-coated
Pomodoro
Ingredients
1 oz olive oil
1/2 cup sliced leeks
1 qt cherry tomatoes, washed and dried
1/2 cup olive oil
1/2 tsp black pepper
1/2 tsp dried basil
1/2 tsp Aleppo pepper
2 tsp kosher salt
Directions
Heat 1/2 cup oil in sauté pan
Add leeks and garlic and cook over med-high heat for two minutes while stirring
Add tomatoes and cook one minute
Add oil and simmer over medium heat until most tomatoes have burst
Add remaining ingredients and remove from heat
Let sit 10 minutes, then puree in robot coupe
Cool quickly
Lemon Spaghetti
Ingredients
2 oz cooked spaghetti
2 fl oz dry white wine
1/2 cup roasted tomatoes
2 fl oz lemon sauce
2 oz arugula
1/4 cup parmesan cheese, grated
Directions
Heat a non-stick saute pan over medium heat
Add cooked spaghetti and wine. As the wine evaporates, it will heat the spaghetti through.
Add tomatoes and lemon sauce
Continue heating and toss well. You don't want to reduce the sauce; just heat it up.
Place the arugula in the serving bowl.
Twist up pasta and pour it over the arugula.
Garnish dish with grated parmesan.
Fennel Dip
Ingredients
1 tbsp butter
1/4 cup sliced yellow onion
1 cup sliced fennel
1/4 tsp salt
1/2 cup sour cream
1/2 cup labneh
1/2 tsp lemon juice
Directions
Melt butter in heavy-bottomed pot.
Add onions, fennel and salt and sweat until golden.
Remove from heat.
Cool 10 minutes.
Puree in robot coupe.
Add remaining ingredients.
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