Let FWx be your Oscar viewing-party guide. Here are the names to know, the snacks to eat and the drinks to down on the big night.
Here, produced by F&W's Julia Heffelfinger, a makeover of the movie-theater concession stand. No popcorn machine necessary.
Fashion designer Reem Acra shares the simple Middle Eastern recipes she eats at home for breakfast, "on top of books" for lunch and with 50 guests for dinner.
This Sunday, Americans are expected to consume 104 million pounds of avocados. Here are 10 delicious ways to make guacamole, from traditional to deliciously inauthentic.
Don't you think everything is better with cheese? Here, 10 melty-cheesy recipes for game day.
Throwing a massive Super Bowl party? Save on time and impress your guests with these 7 great cocktails and punches.
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.
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.>>