Oscar-Worthy Snack Ideas

Roll out the red carpet and get ready for the big night! The Oscars are just around the corner, and we’ve got some Oscar-worthy snack ideas that are perfect for hosting a fabulous party or cozying up on the couch! Awards night is Sunday, March 4th, and while you’re watching stars walk the red carpet in their gorgeous gowns and tailored tuxes, enjoy these sophisticated spins on a classic movie treat!

Meet Movie Theater Popcorn’s Very Mature Cousins: Parmesan-Rosemary Popcorn & Truffle Popcorn

Parmesan-Rosemary Popcorn


  • 16 cups of hot popcorn
  • 1/2 cup grated parmesan cheese
  • 3 tablespoons olive oil
  • 1 tablespoon finely chopped, fresh rosemary
  • 2 teaspoons kosher salt

Truffle Popcorn


  • 16 cups of hot popcorn
  • 6 tablespoons melted butter
  • 1 1/2 tablespoons truffle oil
  • 1/4 cup grated parmesan cheese
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper


  • Toss all of these ingredients together with the popcorn and voila!

You can modify the recipes based on party size–whether you’re hosting 20 of your closest friends or cuddling up with that special someone.

Villeroy & Boch BBQ Passion

For a cute way to serve this savory snack at your Oscar gathering, we recommend using the French Fry Cups from our BBQ Passion collection. Though obviously intended for french fries, we think these cups would make cute individual popcorn buckets!

Pea Soup and Bagel Dumplings Recipe

Pea Soup and Bagel Dumplings

Recently our area experienced a wild thunderstorm, and with the rainy, harsh weather gave us the unseasonal longing for a comforting dinner. Turning to popular Chef Michelle Tchea, we found the perfect meal to satisfy our appetites for both food and comfort: Pea Soup and Bagel Dumplings. For your next stormy, cool summer night, try this dish at home and you will be delighted!


Serves 2

Pea Soup

1 oz butter

1 onion, peeled and finely chopped

1 bacon rasher

2 potatoes, peeled and diced

Salt to taste

Ground Black Pepper to taste

Frozen or shelled peas 400 g (14 oz)

Vegetable stock or water, 3 cups

A handful of mint leaves, chopped


  1. Melt butter in a heavy saucepan over medium heat. Add onion and bacon. Cook for about 5 minutes, until onion is translucent and soft, and the bacon crisp and browned.
  2. Add potatoes and continue to cook for 5 minutes. Season with salt and pepper.
  3. Add peas and stir for a minute before adding vegetable stock or water. Bring to a boil before reducing to a simmer, until everything is tender. This should take 10–15 minutes.
  4. Add mint leaves before putting everything into a food processor.
  5. Blend and serve with bagel dumplings.


Bagel Dumplings

2 eggs

Milk, ½ cup

Salt to taste

Ground black pepper to taste

4 four-day-old bagels, broken into small pieces

3 Tbsp marjoram and parsley mix, chopped

Dry breadcrumbs 75 g (22/3 oz)

Butter for pan-frying

Cooking oil for pan-frying


  1. Lightly beat eggs with milk. Whisk until combined. Season with salt and pepper.
  2. Add bagels and marjoram-parsley mix, followed by breadcrumbs. Mix well and refrigerate for 15 minutes.
  3. Using your hands, form golf ball-sized portions. Combine with some more breadcrumbs if it seems too wet.
  4. Heat butter and a little oil in a pan. When oil is hot enough, pan-fry bagel dumplings until golden brown on all sides. Serve with pea soup.



Recipe by Michelle Tchea‘s My Little Soho Kitchen

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BBQ Recipes for 4th of July Celebrations

4th of July Entertaining

As you get ready for 4th of July entertaining, we dug into our archives and found an exquisite recipe for you to try at this weekend’s barbecues. Your guests will be impressed by this wonderful dish that delightfully blends sweet and savory. Versatile too, this dish can be served as an appetizer or a dessert.


Dessert served in Ultimate BBQServes 4 people

Basil ice cream:

  • 1 vanilla pod
  • 200 g cream
  • 200 ml milk
  • 50 g sugar
  • 1 egg
  • 1 egg yolk
  • 1 Bunch basil

In addition:

  • 2 figs
  • 1/4 sugar melon
  • 2 tbsps. liquid honey
  • 1 small sprig rosemary
  • 75 g Roquefort


  1. For the ice cream, cut the vanilla pod in half lengthwise and scrape out the seeds. Mix both with cream, milk, sugar, egg and egg yolk in a metal bowl. Beat until foamy on the top; allow to cool, remove the pod.
  2. Rinse the basil, pat it dry and chop finely. Stir it into the vanilla milk and freeze in an ice-cream maker for 1-4 hours (continual stirring).
  3. Prepare the fruits. Cut the figs in half, divide the melon into two wedges. Grill the figs on the rack for 1–2 minutes and the melons on each side for 2–3 minutes.
  4. Put the fruits into each of the bowls. Drizzle honey over the figs. Rinse the rosemary, pluck off the needles and crumble with the Roquefort cheese over the top. Scoop the basil ice cream into small balls and serve with the melon (serve the rest of the ice cream as an accompaniment). Garnish with rosemary or basil as desired.


You can find more Villeroy & Boch BBQ recipes here.