There are more parties in December, it seems, than in all the other months of the year combined. And although I think it would be wise to take some of the burden off revelers by designating another month—say, February—Go to a Party Month, here at F&W we decided to face reality. In this issue we provide more than 60 amazing party dishes, from beef chili to caramelized banana tart.
Washington, DC, chef José Andrés, the Spanish-born culinary dervish, devised a menu that combines Spanish and American flavors. This man is unstoppable. Ask him for one or two tapas and he’ll give you 10! We benefit from his enthusiasm in "Christmas with a Spanish Accent," featuring an extraordinary lobster with fideos (sort of like paella except with pasta instead of rice) and a supremely elegant, juicy stuffed pork roast.
In "Favorite Party Dishes," Maria Helm Sinskey, author of The Vineyard Kitchen, supplies more ideas for serving a crowd. Many of her fabulous, completely doable dishes can be made ahead of time. I’m partial to her Parmesan and herbcrusted beef tenderloin and chocolate-raspberry roll.