It's the Roc

In the market for finger food? (Who isn't?) Need a party-friendly starter course? There's an app for that, and every Tuesday we'll bring you one from the BA recipe archive.

Photograph by Randy Harris

This recipe may have been forged in the West Coast (best coast?), but the watercress and Gruyere topping is all New Orleans--the** birthplace of Oysters Rockefeller. Its name comes from John D. Rockefeller himself, whose deep pockets were the only thing to come close to the richness of the dish. Basically, it'll leave you feeling like a million bucks. --Sara Claro