It used to be that when I cooked too much food, I'd send my friends, neighbors, and co-workers home with Tupperwares of the leftovers. But those reusable containers didn't make their way back to me, and eventually, I had nothing to pack my own lunch with! That's when I discovered another use for those pesky plastic takeout boxes that are designed to be disposable. Rinse them out with tepid water, dry them with a clean towel, and ta-da! They become a convenient way to transport goods and accomplish one more task with a single-use container. What do you do when you're faced with a surplus of food?
"My husband and I moved into our new house this year and, of course, I wanted to have Christmas at our new place with all of our families. I am excited but nervous about the entire endeavor. I wanted to make the meal pretty appetizer-heavy and then keep the dinner simple with prime rib or possibly a goose, mashed potatoes, and a big green salad. I have a couple days off before the dinner to get everything ready including decorating, dinner, etc. Any tips on what else I should make for the appetizers, drinks, and desserts? Or any tips on how to not freak out once I start in on all of these recipes?"
I recommend planning as much in advance as possible. Also, don't be afraid to delegate. At my Christmas dinner, there will be more than 30 guests and some have volunteered to bring a dish; I will be taking them up on their offer. Have you hosted Christmas dinner? Share your suggestions below!
Since I stay alone, I have learned to cook for one, which I am very proud of. But when it comes to cooking for others, I'm lost. I should probably ask my sister with four kids and a husband. I don't know. What are some good recipes to use to feed a crowd and not go broke?
Well, readers what should he make? I recommend a simple roast chicken and seasonal vegetables. What are your suggestions?
- The stories behind Bryan Voltaggio's five tattoos. — Eatocracy
- Milk Bar's pastry chef Christina Tosi will sell cookies at Fashion's Night Out. — Feast
- Josh Ozersky on burger purists. — The Daily Beast
- The time to get tickets to the SF vs. NY chef showdown known as Le Fooding is now. — Grub Street SF
- 15 chefs reveal their favorite off the beaten track restaurants. — Huffington Post Food
- Avoiding dinner-party wine gaffes. — Chow
- Foods to consume while breastfeeding. — The Epi-Log
- How to trim and portion tenderloin steaks. — Serious Eats
- Master chefs will cook and compete at the US Open. — Eater
Of all the demos I visited at the Food & Wine Classic, the seminar hosted by Giada De Laurentiis surprised me the most. I worried that it'd be too crowded due to the Food Network star's popularity, but it wound up being one of my favorites. Although the Italian bombshell did spill her secrets for looking great, she definitely demonstrated that she isn't just a pretty face. The lady can cook, and has a sense of humor to boot! She invited three audience members to join her on stage to cook specialties such as cherry tomato pasta and cauliflower gratin, offering plenty of party advice and pasta tips along the way.
See what she had to say after the break.
- Alinea has been named the seventh best restaurant in the world. Huffington Post Food
- Tips for dealing with dinner party dramas. — The Atlantic
- Must make: asparagus salsa with ricotta ravioli. — Hands on Gourmet
- Learn the proper way to frost a cake. — Chow
- Curry leaves provide fresh Indian flavor. — The Epi-Log
- Everything you need to know about Carménère. — Eat Me Daily
- How to toast spices. — Serious Eats
- Great ideas for hosting a contemporary urban baby shower that's not overly babyish. — Hostess With the Mostess
- Ruth Reichl follows @RuthBourdain on Twitter.— Eater
- BBQ master Adam Perry Long discusses his new cookbook and restaurant. — Grub Street NY
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