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Easy appetizers for a last-minute New Year’s Eve cocktail party
John Fraser, executive chef of The Loyal in New York City, visits TODAY to demonstrate how to make fried shrimp toasts, drunken deviled eggs and Tater Tots with herbed sour cream and caviar to serve at a New Year’s Eve bash, plus a sparkling tequila and Champagne cocktail.
Geoffrey Zakarian makes a fresh heirloom tomato salad with peach and lobster02:55
How to make and master the perfect omelette04:33
Megyn Kelly learns how to make a delicious steak with mango salsa!03:57
New England vs. Manhattan clam chowder – see which one the TODAY team loves (and find out how to make both!)05:44
Celebrate National S’mores Day with these fun takes on the campfire classic04:38
Chef Brandi Milloy makes delicious mini blueberry tarts and mermaid cupcakes02:28