Photography by Roy Beeson Designer of ultra-popular handbags Clare Vivier loves to entertain in her Craftsman house in Echo Park, Los Angeles. Vivier lives there with her husband, Thierry, their 12-year-old son, Oscar, and their dog, Paco. In true L.A. fashion, they utilize their outdoor/indoor space and have both a formal dining room and a dining space on the back patio (where they eat more often). Here, three recipes Vivier will be making this Thanksgiving for her family. ...
Happy Hour—that glorious window of time when beers are $2, oysters on the half-shell sell for a dollar a piece, and cocktails are affordable—is the light at the end of a stressful work day, where that tense meeting and botched presentation are forgotten in favor of good beer and better company. Instead of rushing to the bar at 6:59 P.M. in the hopes the bartender will still charge you half-price, invite over a few pals, set up a dart board, and bring the bar home. Here’s how to bring Happy Hour to your own living room: Keep Beer on Tap Off-duty beers. (Photo: James Ransom/Food52) A 20-tap bar isn’t exactly space-efficient, but you can still have beer on tap without the bar. Set Out Fresh Oysters on the Half-Shell Yes, you can shuck oysters on your own! (Photo: James Ransom/Food52) The best Happy Hour spots are those where oysters on the half-shell flow for a buck a piece—but you don’t have to be a professional to shuck oysters.
The best parties are the ones which seemingly spring out of nothing—the kind where a late lunch or a “quick drink and a catch up” turns into friends staying on for dinner, then lingering into the early morning. Dinner somehow magics itself together without a shopping list or any grand planning.
There are two things I can never get enough of at Super Bowl parties: Buffalo sauce and vegetables. My solution? I created this new recipe for addictive Sriracha Buffalo Cauliflower Bites. They’re a healthy meatless alternative to classic Buffalo chicken wings that even my vegetarian and gluten-free friends can eat.
I learned to make really good guacamole on a ranch in the middle of Montana where I cooked for a family of die-hard Mexican-food fans. This family frequently requested Mexican dinner buffets, complete with a mix of salsas, guacamole and homemade tortilla chips. Having to make guacamole over and over again meant that during the course of my few months with them, I became a guacamole expert.
We’re well into holiday dinner party season and it turns out fighting for space at the bar cart isn’t the only contentious part of the night—Amanda Hesser and I stand divided over whether or not seating plans are a good idea to subject your guests to. While we spend 98% of our energy on the lead-up to a dinner party—the cooking, the flowers, the table—we often neglect one of the most important details: how people mix around the table.
If I’m at a gathering and I see the wine I’m being served is coming from a box, I wince a little. I don’t mean to: It’s an unconscious reaction. But, it’s exactly this sort of reaction that is keeping boxed wine from achieving its potential.
A wise woman once said, “You can never have too many morning buns.” Yes! One million times yes.Come on! Put off that yogurt and granola for January (or, you know, a regular ol’ weekday morning) and try your hand at an airy, fluffy, swirly cinnamon bun (or one of its yeasted cousins) instead.Fun to make (the rising! the smearing! the rolling!), fun to eat (the un-twirling! the drippy icing! the gooey center!), and fun to admire, these 12 recipes are sure to have your head spinning (in the best way possible).
The friends are coming! The relatives are coming! Whether you’re looking to ease the stress of a huge family that isn’t always on their very best behavior or to raise a glass to celebrate all the many things you’re deeply thankful for, it’s nice to have a special cocktail available for the crowds that gather together to celebrate all the holidays at this time of year. To scale this up for 10 people, you could multiply by 10 and discover you’ll need 20 ounces whiskey and 10 ounces sweet vermouth.
This holiday back-pocket dessert goes out to all you non-bakers, and anyone who’s feeling a bit tuckered from the more elaborate, delayed-gratification baking projects of the holiday season. With 5 ingredients and about 20 minutes, you’ll have a pure, joyful dessert that looks festive as all get out, which you will have casually winged together as others clear the table or between rounds of after-dinner charades. The recipe is Baked Caramel Pears from Lindsey Shere—pastry chef at Chez Panisse for 27 years and the author of the Chez Panisse Desserts—and has a long, but long-dormant pedigree: Florence Fabricant wrote about it in the New York Times in 1993, Marion Cunningham in the San Francisco Chronicle in 1998.
There is a certain magic to a potluck dinner, an extravagant feast with pleasingly little effort on any single individual’s part. And they’re an intrinsically happy affair—something about getting all the guests in the kitchen that also seems to get them in a good mood. All of this, I find, pairs quite beautifully with Thanksgiving. Related: 21 Recipes That Will Put Your Thanksgiving Leftovers to Good Use And it just adds to the charm of it all, that the more guests you invite the more plentiful the feast becomes.
I’d like to propose something radical: Let’s make Thanksgiving easier on ourselves and our wallets — unless you absolutely relish doing everything yourself (and all power to you if that’s the case). This isn’t out of reach: The traditional Thanksgiving meal uses the whole turkey, in-season vegetables, and usually results in some leftovers. I’m referencing my book, Good and Cheap.) You can still have a big Thanksgiving meal that feels bountiful without breaking the bank. By Leanne Brown You can have a big Thanksgiving meal that feels bountiful without breaking the bank. The traditional Thanksgiving meal uses the whole turkey, in-season vegetables, and usually results in some leftovers.
Tips for throwing a large dinner party—even if you don’t have enough cutlery, linens, or table space. Dinner party tablescape. (Photo: Skye McAlpine) I am the kind of person who bumps into you in the street and insists that you to join us for dinner. I have a habit of planning a supper party for four, then six, and then — by the logic that to cook for six or to cook for eight makes no great difference, and that wouldn’t it be nice to catch up with James and Mary, too — somehow end up cooking for twelve or fourteen.
Let’s be real here — not all of us are football fans, but regardless of sports affiliation, we will hang at any kind of party (viewing or otherwise) for the food. Bring on the buffalo wings, nachos, and chili cheese fries, thank you very much! Related: 30 Photos Of Unretouched Butts, In Case You Forgot What They Really Look Like So to help with your fall festivities, whatever they may be, we reached out to a few of our favorite chefs for their go-to dip recipes, to pair with everything from crudités to crackers. We have a fresh, spicy update to a classic guacamole, an intense, colorful 7-layer dip, and the most addictive pimiento cheese ever.
Preparing drinks for your Halloween party shouldn’t be scary. Make one (or a few) and ask your guests to bring the alcohol. Related: 30 Photos Of Unretouched Butts, In Case You Forgot What They Really Look Like Mix up these six easy punch recipes for your Halloween party or ANY time this fall or winter. Hot Buttered Rum) Hot in every sense of the word, this sultry warm rum punch gets a serious kick from cayenne pepper. Hot Buttered Rum) Makes 6 drinks Ingredients 8 oz spiced rum (Kraken is best) 8 tbsps butter (1 stick) 6 oz water 4 tbsps brown sugar 1 tsp ground nutmeg 2 cinnamon sticks ½ tsp cayenne pepper 1 red apple, sliced Instructions 1.
Related: How to Prep a Dinner Party in Advance Indie Flower Arrangement From Emily Thompson. Related: The Recipe That Will Save Your Dinner Party Strawberry shortcake.