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Thanksgiving Tip: Calculate How Much Food You'll Need
For an elaborate meal like Thanksgiving, it's crucial to consider how much food you'll serve. Too little, and you'll leave guests wishing they could gobble up more; too much, and you'll wind up with Thanksgiving leftovers for weeks. To make sure your food doesn't go to waste, take time to do some adequate planning.
Must Read: Pestos, Tapenades, & Spreads
Much like PartySugar, I'll be paying special attention to the oft-neglected starters when I host this year's Thanksgiving meal. I've not yet determined what they'll be: should I serve soup? Dip in a bread bowl?
Thanksgiving Tip: Use Food as Serveware
When planning a dinner as momentous as Thanksgiving, there are lots of elements to consider on top of cooking, like selecting the right menu (and bird!), detailing an oven plan, and considering your budget. But one thing I firmly believe you shouldn't have to stress about is doing the dishes.
Spare yourself — and the environment!
Better Than Lollipops: Crispy Rice Treats on Sticks
At a baby shower this year, LilSugar sent everyone home with the most clever party favors: crispy rice treats on a stick! They were the perfect parting gift at the shower, but, when adorned with color-coordinated orange sprinkles and ribbons, they'd also make a charming alternative to serve trick-or-treaters on Halloween.
This delight takes less than 10 minutes to come together on the stove top.
Fall Pantry Favorite: Cranberry Hazelnut Raincoast Crisps
At a recent happy hour hosted by a friend, I found myself conveniently placed near a certain charismatic snack: rustic crisps studded with slivers of dried cranberries and roasted hazelnuts. Despite my attempts to save my appetite for dinner, I couldn't pull myself away from the crackers, which were just as habit-forming when eaten alone as they were with a slather of good goat cheese.
After a little research, I learned that Lesley Stowe's Raincoast Crisps, as they're called, hail from Canada and come in a multitude of flavors, like Raisin Pecan, Fig and Olive, and Salty Date and Almond, and are sold at many Whole Foods stores.
Ming's Tips For Hosting — and Enjoying! — Your Own Party
Last week, I caught up with East-West cooking authority Ming Tsai. He hosted an event at Macy's to encourage home cooks to get involved in their Come Together campaign, a fundraising effort that aims to feed 10 million people suffering from hunger. The concept: host a dinner party, but in lieu of accepting gifts, ask guests to make a donation.
Where Do You Eat Outdoors?
Where Do You Eat Outdoors?
On my deck.
On my roof.
Mustache Napkin Ring: Love It or Hate It?
Modern hostesses, I'm curious to know what you think of this chalkboard mustache napkin ring ($24). It couldn't be more different from the vibrant pom-poms we showed you how to make last week, but I find it laughably cute, with a contemporary hipster vibe. How do you feel about them?
Yummy Links: From 12-Layer Cake to Mario and Tony
- I'm trying to work up the courage to make this gorgeous 12-layer mocha cake for Christmas. Wish me luck! — Gourmet
- Twelve delicious cranberry recipes.
Have You Ever Pretended a Dish Was Vegetarian?
The majority of you have never taken ownership of a store-bought dish (which frankly, I found surprising!), and now I want to know if you've ever served a vegetarian a dish that wasn't totally meatless?
Source
Have You Ever Pretended a Dish Was Vegetarian?
No, that is wrong in too many ways.
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