Entertaining
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All we want for Christmas is a holiday table heavy with beef, potatoes, pie, and, sure, some roasted veggies.
Turn your kitchen into a Swedish bakery with this oversized take on the classic cardamom bun known as kardemummabulle.
5.0
(4.93)
Spice up your brunch plans with this custardy, fluffy, Indian-inspired strata that you can make ahead.
3.7
(3.71)
Treat your shrimp to a roll in shredded coconut and sesame seeds for a gloriously crispy coating.
4.6
(4.55)
When to spritz, when to sparkle, and when to linger over a nightcap.
Burn, baby, burn.
Hilary Cadigan
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Ready to host again? Same. Here’s everything we’re cooking, drinking, discussing, reimagining, and letting go of this time around.
We’ve done the math—there’s a chart and everything.
Marissa A. Ross
A Rocky-style training montage for how I pull off a midweek get-together without breaking a sweat.
Maggie Lange
An appetizer so simple, you can focus on roasting the chicken.
Emily Schultz
The best way to get your friends to come to you is to entice them with delicious offerings.
Maggie Lange
Some things are beautiful for the sake of being beautiful, and I want them on my table.
Alex Beggs
These five tips will start you on your way to a low-stress, seriously fun night.
Alison Roman
I'm making this spicy green tahini sauce for every party from now 'til September.
Christina Chaey
Buy a mini grill, fulfill all of your summer hot dog fantasies. (So, all of your fantasies.)
Alison Roman
And more questionable summer entertaining etiquette.
Alex Beggs
Ain't no party like a Dip Party!
Alison Roman
So much work! The good news? There's a much easier way to make fancy-seeming, company-worthy eggs.
Alison Roman
When Alison Roman hosts, the wine goes in the bathroom, not the kitchen.
Alison Roman
Keep your crunchy veg in an ice bath for hours and never frantically assemble a salad before dinner again.
Alex Beggs
And yeah, it’s still way cooler than wine charms.
Meryl Rothstein
The cocktail party snack that’ll steal the show. I mean, just look at it!!!
Alex Beggs
Enough with the stuffy platters and “pass the potatoes” formality. Let’s eat this rosemary-garlic roast beef on buns and party!
Alex Beggs
Don't invite me over for cocktails in December unless there's a bowl of spiced nuts on the table, okay?
Amiel Stanek