Entertaining
FoodandWine

Glittering paper snowflakes! I loved the gorgeous styling by renowned event planner David Monn for Alex Williams's recent budget-holiday-party piece, "We're Going to Party Like It's 1929," in the New York Times. But the food—the main course was twice-baked potatoes—seemed a bit too austere for my taste. I'm almost, almost, an almost-vegetarian, but not when it comes to a dinner party—and especially not a holiday one. For those like me who need a little bit of meat for holiday cheer, why not try some unfamiliar cuts? They're usually less expensive than standbys like filet mignon—and some are even more delicious. 


 

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