TV personality and chef Georgia Pellegrini, also known as the Girl Hunter, shares her DIY style and favorite recipes in her new book Modern Pioneering.
Actress and recent cookbook author Ali Larter shares her New Year's Day party philosophy: plenty of cocktails, a make-ahead main course and a big, gooey cake for dessert.
When you are entertaining on a budget, when you are a closeted artist or when you want to cut cleanup time, forget about the serving dishes and invest in a roll of Kraft paper and a black marker.
When it comes to planning a holiday party, what do you think about first—the drinks? Check. The snacks? Yes. How about the favors?
From Michael Chiarello, this is a crazy-fun way to have a party: Just spread the hot polenta onto a heatproof table lined with butcher paper and let your guests go at it. Read more >
My friends and I wanted to get together outside before it got too cold out. This was the last hurrah on our friend Kristy's roof until spring comes. We hosted the party on a Saturday afternoon and decided to serve small bites so people could pick and choose what they wanted. Along with some of our entertaining standbys, we served these dishes from the November issue of Food & Wine: Layered Citrus Salad, Carrot Salad with Mushrooms and Herbs, Spinach-and-Artichoke Galette and Creamed Kale Toasts. Click through the F&W Entertaining slideshow to see Franzen's fall party.
Follow Nicole Franzen on Instagram @nicole_franzen.
Red Carpet Cocktail Courtesy of Justine Sterling
On Sunday, star chef Daniel Boulud is hosting the only official East Coast Oscar party with the Academy of Motion Picture Arts and Sciences at his flagship restaurant, Daniel. The evening mirrors the West Coast’s most glamorous Oscars event, the Governors Ball, which Wolfgang Puck has overseen for the past 19 years. “I always envy Wolfgang Puck in Los Angeles, so I am very proud to be doing my share in New York,” says Boulud.
While Boulud might make it to Hollywood one day—spot his cameo in the in the film Final Recipe this spring—he’s going all-out for the Academy in New York. Boulud created nominee-inspired dishes, like the Life of Pi tiger shrimp samosas, as well as sparkling Red Carpet cocktails with a vibrant base layer of cranberry gelée, and a three-course dinner. Here, he offers tips for adapting his megawatt viewing party at home. MORE »
Red walnuts' bright hue gives party dishes a festive touch. / © Con Poulos
F&W Executive Food Editor Tina Ujlaki applies her incredible cooking knowledge to explaining what to do with a variety of interesting ingredients.
I was shopping for stemmed artichokes at Eataly the other day when I came across the most beautiful walnuts I've ever seen. They were grown and packaged by the appropriately named Sanguinetti family in the Central Valley of California.
When you see their vibrant purplish-red color, you would swear they had been dyed (like they sometimes dye pistachios). The color actually comes from their red-skinned Persian parentage. With closed eyes, these large walnut halves taste just like a very fresh, crisp version of the brown English walnuts we”re familiar with, but they're so festive for parties—especially in nut mixes, salads, brittles, barks, breads and in other baked goods. Here are a few recipes that I love that would show off their gorgeous hue:
© David Malosh
“It is a bit startling to achieve global recognition before the age of 30 on account of your sister, your brother-in-law and your bottom,” admits Pippa Middleton in her new book Celebrate: A Year of British Festivities for Families and Friends, which will be released next week. Also a bit surprising: the socialite's kooky Halloween party tips.>>
F&W's Tina Ujlaki, who happens to be known for her Hall of Fame-worthy Super Bowl parties, reveals her top tips for throwing fantastic, stress-free game-day bashes.