Entertaining
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Flavors of fall: Entertaining made easy with a simple homespun meal
Do dinner parties have to be complicated? more
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How to be a good host or guest Photo
Manners always matter. Rude is ever rueful. And the "anything goes" era has up and gone. more
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The dinner party has changed
Karen Sheridan isn't a fan of potluck. Semi-cold casseroles, pasta shells stuffed with mystery meat, mismatched appetizers. more
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Throwing a monster Halloween party on a broomstick budget Photo
Halloween parties are becoming more popular and more elaborate. But that doesn't necessarily mean more expensive. Shopping on a dime is on the mind of many party hosts and hostesses these days. But, even if your budget is small, you can still have a spooktacular party. Maria Everding, St. Louis... more
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For a wicked Halloween party, choose a theme
At Jamie DeBree's house, grass skirts, palm trees and parrots pass for Halloween decorations. more
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Football feeding frenzy: Tailgate like a pro Photo
Ahhh, football season. It signals the return of cookouts, especially tailgating parties. more
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Perfect wine pairings for hard to match foods
There are many foods that can take a punch out of wine, especially a bottle ill-chosen. But there are four real wine killers out there: artichokes, asparagus, chilies and vinegar. No need to switch to water. You've got some of the nation's savviest wine-food pairers watching your back. Here are... more
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Beloved breakfast meat is showing up after dinner instead
The latest sizzling-hot foodie fad has dessert-lovers feeling positively porkasmic. more
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Pizza slices: Two foodies debate the merits of wedge versus 'party cut' Photo
Recently, restaurant critic Phil Vettel and his cubicle neighbor Kevin Pang engaged in a lively discussion over the virtues of wedge versus square pizza slices: more
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How to order wine like an expert Photo
OK, so you don't know a box wine from a baby brunello and that big dinner with colleagues/clients/current object of obsession is just a day away. You want to be dining and wining but will likely be dining and whining ... especially if all you can say to the waiter is, "Got any... more
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Smart steak cuts for lean times Photo
In the old days, say about this time last year, it wasn't so hard to throw a bang-up backyard barbecue: You just picked up some nice, thick 28-day dry-aged prime New York strip steaks, lighted a fire, grilled to medium rare and then made an extended curtain call, trying to appear humble as your... more
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How to plan a dinner party
Dinner parties should be about the guests - everyone gets along, enjoys the food and can relax in a nice, cozy space. So how do you pull off a simple one for a small group of friends? more
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Losing Your Job? Have a Dinner Party!
A group of soon-to-be unemployed retail workers are determined not to lose their connections with each other. Despite facing a unforseeable future, these people celebrated losing their jobs by having a dinner party. Leah Beno was there. more
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The dinner party: Candied Meyer Lemon Baked Alaska with Strawberries Poached in Vanilla-Rhubarb Consomme, from Hot Chocolate
Candied Meyer Lemon Baked Alaska with Strawberries Poached in Vanilla-Rhubarb Consomme more
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The dinner party: Fava beans, spring onions, pork belly and roasted garlic, from Province
"This is the first spring that Province will be open, and fava beans and spring onions just singof spring, not only in their look but their vibrant taste. The simplicity of these ingredients is perked up with richness from the pork belly. The addition of roasted garlic rounds out the flavors. It... more
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The dinner party: Duck fat potatoes with crème fraiche and chives, from the Publican
"I think a lot of what we do at The Publican is more influenced not by the cooking of France or Italy, but from English cookery. The restaurant St John's is one of our favorites. I used to work for an English chef named Hugo who taught me this technique for cooking potatoes. He said it was how his... more
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The dinner party: Semolina Gnocchi With Morel Mushrooms and Green Asparagus, from Perennial
"The gnocchi is my favorite dish at Perennial. We experiment by infusing different flavors into the dish when the seasons change while still maintaining the firm, creamy texture of the gnocchi. With the contrast between the mushrooms and asparagus, it just screams spring to me." more
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Rosh Hashanah menu ideas and tips
Food is especially symbolic at Rosh Hashanah, the Jewish new year, which this year begins at sundown Sept. 18. The menu is full of meaning at this holiday, which is not about ringing in the new year with abandon but about solemn reflection and remembrance -- as well as joyous hope for a good year to... more
