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How to Prepare Cantaloupe

YumSugar — Fri, 29 Aug 2008 05:30:19 -0700

Cantaloupe is one of those things that I see a lot in salad bars and packaged fruit salads but rarely in bagged lunches or at friends' homes. Perhaps if more people knew the right way to cut this fragrant melon, it would be more of a household staple. View this slideshow to learn how simple cantaloupe is to prepare.

Yummy Links: From Chocolate-Stuffed Bananas to Spy Chefs

partysugar — Fri, 15 Aug 2008 06:45:19 -0700

Chocolate-stuffed bananas make a delicious campfire dessert. — Slashfood
Although the district may be gritty, the grub in San Francisco's Tenderloin is delicious. — Chow
Would you drink a pork martini? — Serious Eats
Four chefs reveal their secrets for making the best pizza, pad thai, taco, and burger. — 7x7
Have you ever had a farm fresh egg? — The Epi-Log
Hilary Swank plans to produce a movie based on the book French Women Don't Get Fat. — BuzzSugar
How to make homemade raisins. — Baking Bites
A Wii bowling tournament is a fabulously fun party theme. — Hostess with the Mostess
Ten chefs whose culinary skills make them exceptional spies. — Best Week Ever

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In Season: Okra

YumSugar — Thu, 14 Aug 2008 14:22:23 -0700

Today at the farmers market the okra looked so fresh that I had to buy some. Right now is the perfect time to purchase a seasonal ingredient like okra, which is only available through early fall. The folks at Padao Farms, the stand where I got my beloved okra, gave me a few tips for picking the pods. To get pointers for picking okra,

What's In Season: Peaches

YumSugar — Mon, 04 Aug 2008 15:00:41 -0700

Peaches are my favorite stone fruit. I love everything about them: their floral aroma, fuzzy skin, and juicy flesh. To take full advantage of the fact that right now is the apex of their season, I stopped by San Jose's J&P Orchards — quite possibly the last fruit orchard in Silicon Valley. After taking a stroll through his orchard, I spoke with owner Phil Cosentino about peach season. Find out what to look for in peaches when you

How to Host an Argentine Asado

partysugar — Thu, 31 Jul 2008 05:30:41 -0700

Last weekend I hosted an Argentine asado. South America's version of the barbecue, an asado is basically a big grill-fest with a wide selection of grilled dishes. If you plan on entertaining a crowd this Summer, consider hosting an asado. The preparation is minimal, leaving plenty of time to visit with guests. Since my sister and her best friend lived in Argentina, we tried to make our version of the asado as authentic as possible. To learn more about the tradition, click on the "Start" button.

Scape: The Other Side of Garlic

YumSugar — Thu, 24 Jul 2008 03:00:47 -0700

When browsing the farmers market, I'm drawn to things I don't recognize. The minute I saw these beauties, I stopped to learn what they were. Called scapes, these vegetables are flowering stalks of still-developing garlic.Only certain varieties of garlic produce these delicate shoots. They are similar to the stems you find on leeks, scallions, and chives. When young, scapes are tender and have similar properties to green onions; when scapes mature, their stems grow too woody to eat, but they develop edible seed pods. To learn how I experimented with scapes in the kitchen,

Epicurious at the Farmers Market

partysugar — Wed, 23 Jul 2008 11:15:33 -0700

Yesterday Tanya Steel, the award-winning editor in chief of Epicurious, was at the San Francisco Ferry Building. YumSugar and I took a walk down to meet with the Epicurious street team and check out the latest produce at the Tuesday morning market. On a green market tour to promote eating locally, Epicurious has created a bunch of special recipes that feature produce specific to each region. For some tips on how to eat locally and more pictures of Epicurious at the Ferry Building,

How to Request a Separate Bill When Dining in Groups

partysugar — Tue, 22 Jul 2008 10:15:00 -0700

Last week I was out to sushi with a large group of people. When my friend suggested that we share a bunch of rolls and equally split the bill at the end of the meal, I hungrily agreed. The majority of the table was in, but the lovely couple seated to my right preferred to order on a separate bill. While this can lead to an awkward meal, the duo knew exactly how to handle the situation. To check out their advice to elegantly get out of the group order,

It's Blackberry Season!

YumSugar — Mon, 21 Jul 2008 15:00:44 -0700

Since we're in the midst of prime blackberry season, I recently went blackberry picking! Some wild blackberry brambles grow near my house, so I decided to harvest my own crop. If you have blackberries growing nearby or plan to visit a u-pick farm, be sure to check out my blackberry pointers when you

How to Cook For Two

partysugar — Thu, 17 Jul 2008 09:00:57 -0700

The majority of recipes feed groups of four to six people, making it hard to find dishes that simply serve two. However, if you are a newlywed cooking for your husband or wife, you will need to learn how to cook smaller servings. While it's easy to cut a recipe in half, there are many other tricks that make cooking for two easy as pie. To check out my tips on how to cook in small quantities,

Yummy Links: From Pac-Man Cupcakes to Dog Meat

partysugar — Tue, 15 Jul 2008 09:00:04 -0700

Wow your geek friends with a Pac-man cupcake cake. — Slashfood
Suggestions for making the perfect wedding toast. — Chow
Speaking of weddings, here are five tips for picking the best caterer. — GlamDish
What exactly is fondant. — Baking Bites
Do you have what it takes to win a Major League Eating competition? Find out when you play Nintendo Wii's new Major League Eating: the Game. — Serious Eats
Use a bundt pan to easily remove corn kernels from the cob. — Simply Recipes
Celebrate the season's first tomatoeswith rosemary, garlic, and a grill. — The Kitchn
Chinese officials have confirmed that dog meat will NOT be served at any restaurants connected to the Beijing Olympic games. — The Epi-Log

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Turn Leftover Cheese Into Fromage Fort

YumSugar — Mon, 14 Jul 2008 09:00:45 -0700

Maybe you hosted a wine and cheese pairing in honor of Bastille Day over the weekend. Or perhaps you decided to have fun with fondue. Either way, you've got eight (expensive) odds and ends of cheese in your fridge that you don't know how to salvage. No worries, make fromage fort, a French cheese spread! Any type of cheese can be used to make this tasty spread for crackers and bread. To learn how it's made,

Simple Tip: Turn Husks Into Handles

YumSugar — Mon, 07 Jul 2008 07:45:18 -0700

After watching Steven Raichlen's barbecue presentation at the Food and Wine Classic, I knew I had to make his corn. He cooked it with a coconut milk-based coating, but acknowledges that it's tasty on its own, slathered in butter, or doused with a mayo-lime-chili concoction.The only thing he insisted on was grilling it with the husk off. Cooking corn with the husks on only steams the corn, it does not grill it. However the husks do come in handy, to make the corn easier to eat, he turns the husks into handles! To learn how,

Five Tips For Pretty Food Plating

YumSugar — Thu, 03 Jul 2008 10:15:59 -0700

Anyone who's ever watched Top Chef, flipped through a food magazine, or eaten at a fancy restaurant understands the importance of plating food. First impressions are important, and the way your meal is presented can determine whether it's considered mere grub or totally gourmet. But you don't have to be a pro to create a pretty plate. Here are five simple tips to making restaurant-worthy plates at home.

Use large plates. Crowded food looks messy, so give your dishes room to breath. Negative space on a plate looks elegant, and leaving room between each item gives the individual components more oomph.
Opt for neutral china. White, bone, and other neutral plates will complement pretty much any color of food, while busier patterns can sometimes clash.

For a few more suggestions,

The Barbecue Guru's Tips for Better Barbecue

YumSugar — Mon, 30 Jun 2008 07:45:44 -0700

Those of you who are barbecue fanatics are probably familiar with barbecue guru Steven Raichlen. Steven is the author of over ten cookbooks, including the BBQ Bible, and is the host of the PBS show Primal Grill. He recently finished a world tour in promotion for his new book Planet BBQ, and his last stop was the Food and Wine Classic in Aspen. I watched his cooking demonstration and snagged a bunch of great grilling tips. To see Steven Raichlen's barbecue tips,

Easy Decoration Idea: Cutout Letters

partysugar — Tue, 24 Jun 2008 14:00:41 -0700

A couple of weeks ago I helped conceptualize the decor for a new magazine's prelaunch party. Drink Me, the magazine — which launches nationwide this August — will be a free publication distributed in bars (like Cantina where the party was held) and spirits stores. Since the magazine is new, the budget for the party decor was pretty minimal. However, cutout letters printed on cardstock is virtually free! We printed out the letters in several different sizes, cut them out, and scattered them around the room. It made for a great, simple decoration that people couldn't stop talking about.

Another way we saved money was by getting inventive with the vases. When covered with a printed Drink Me label, wine bottles make excellent (cheap) vases that kept up with the parties theme.

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This effortless idea can be applied to virtually any party. If it's an engagement, spell out the couple's names. A birthday? Spell out the guest of honor or Happy Birthday. To check out more pictures of the Drink Me decor,

Laura Werlin on Pairing Cheese and Wine

YumSugar — Tue, 24 Jun 2008 10:15:50 -0700

One of my favorite classes during the Food and Wine Classic in Aspen, was Laura Werlin's American Raw Milk Cheese seminar. Laura is one of America's foremost cheese experts and an awarding-winning author. Upon arrival, I was greeted with a plate of cheese and three wines (a white, red, and dessert). Laura walked us through each cheese and wine pairing while giving the rundown on what we were tasting. She also provided some interesting cheese tips. To see her tips for pairing wines and cheese and to learn more about cheese in general,

Ming Tsai Dishes Up Cooking Tips

YumSugar — Thu, 19 Jun 2008 10:15:17 -0700

During the Food and Wine Classic in Aspen, I attended Ming Tsai's "East-West Vegetarian" demonstration. I had been a mild fan of Ming's before, but after seeing him live I was sold. He was hysterical — seriously he'd be successful as a stand-up comedian — as well as informative. He taught us the secret to perfect potstickers, and tricks on how to successfully cook garlic. To see what he had to say,

Bobby Flay's Burger Tips

partysugar — Tue, 17 Jun 2008 10:15:22 -0700

One of the seminars I attended while at the Food and Wine Classic in Aspen was Bobby Flay's "Grill It!" The Food Network star was incredibly entertaining, rowdy, and funny. His demo consisted of a surf-and-turf theme: first he made lobster and clams then he made three types of burgers. The master of the grill, Bobby is particular about creating the perfect burger.

To check out his seven tips to burger heaven,

Yummy Links: From Salmonella to Homemade Ricotta

partysugar — Tue, 10 Jun 2008 09:00:33 -0700

The raw tomato Salmonella outbreak has spread to 16 states. — FitSugar
A lovely alternative to classic pasta salad: Thai shiitake mushroom salad. — 28 Cooks
Isn't this gorgeous dress cake perfect for a bridal shower? — Frosted Garden
When baking, don't add too much flour while kneading. — The Kitchn
The best of ballpark food. — The New York Times
Due to the recession, Safeway's baker's dozen will only include 12 items. — Slashfood
Boxed wine isn't that bad. Here are six to try.—Mainstreet
Learn how to make homemade ricotta.—The Wednesday Chef

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Learn How to Cut a Pineapple

YumSugar — Tue, 03 Jun 2008 10:15:31 -0700

Pineapple is one of my favorite fruits. However, I used to be intimidated by the spiky outside and would sometimes just buy the plastic containers full of precut pineapple. I always felt guilty, those plastic containers are a waste, and they cost a lot more than a whole pineapple would. So a few years ago, I decided to pony-up and learn how to cut one properly. It was a little awkward at first, but now it is a breeze. If you want to learn an easy way to do it, then click the "Start" button.

Simple Tip: Decorate the Bathroom

partysugar — Tue, 27 May 2008 10:15:03 -0700

Creating a soothing and inviting bathroom that is clean and pleasant smelling is essential to any party's success. If you have a disgusting bathroom it won't matter how amazing the food is, guests will only remember the gross bathroom. Here's how you can take your bathroom from every day to party day:

Start by cleaning it. Wipe down the mirror, clean out the sink, and wash the floors.
Hang fresh towels or stack nice bathroom napkins near the sink.
Make sure its stocked with essentials: toilet paper, tampons, Advil, Kleenex, etc.
If you don't want your guests to use or see something, put it away in a safe, hidden place.
Add a lush flower arrangement and light-scented candles.
Set up an ipod with soothing music or turn a radio to the classic music station.

How do you make your bathroom a welcoming space? Share your tips with us below.

How Long Will It Last?

partysugar — Thu, 22 May 2008 15:00:22 -0700

The other day I opened my refrigerator and pulled out the gourmet Italian bologna I had been snacking on earlier in the week. However, I was greeted by that gross, gag-inducing old lunchmeat smell. Disappointed and shocked, I wondered: Just how long does fresh sliced deli meat last? I did some research and came across an incredibly useful chart that lists tons of ingredients and how long they last in the fridge or freezer. According to the chart, my open luncheon meat lasts just three to five days in the fridge.

To check out the shelf life of a bunch of common ingredients,

How to Shuck an Oyster

partysugar — Thu, 22 May 2008 05:30:22 -0700

Last weekend I was lucky enough to spend the sunny Saturday enjoying beer and fresh shucked oysters at San Francisco's OysterFest. Hosted by O'Reilly's Productions, the event — that featured several bands like Juliette and the Licks — drew more than 15,000 people. I spent part of the afternoon at the "Oyster Information Center" where I learned how to shuck an oyster. To check out the proper technique for oyster shucking, please click the "Start" button.

A Spoon Saves the Day

partysugar — Tue, 20 May 2008 10:15:25 -0700

It's frustrating when a jar lid is exceptionally hard to remove. I always hear my father's voice say, "pretend you're on a desert island and that's all you have to eat." After a childhood of that, I've figured out a no-fail trick for opening difficult jars. The secret ingredient? A simple spoon. Here's what you do:

Hold the spoon in one hand and the jar firmly in the other.
Nestle the spoon in the crack between the lid and the glass. Push up and back. You want to break the seal.
Press up with the spoon to loosen the lid. If the seal does not break, rotate the jar and repeat, pressing up and back with the spoon until you hear a pop.
Let go of the spoon and twist the lid off. It will come of smoothly and easily.

How do you deal with frustrating lids? What's your trick to remove them?

Behind the Scenes: My Sex and the City Party

partysugar — Thu, 15 May 2008 06:00:14 -0700

Last Friday night FabSugar and I hosted a Sex and the City Marathon. From the tasty snacks and colorful cocktails — inspired by episodes from the show — to the competitive trivia game and outrageous outfits, the party was fabulous, fun, and a total success. To come party with me and take a closer look at the food and decor of our SATC party, click the "Start" button!

Simple Tip: Store Your Pineapples Upside Down

YumSugar — Tue, 13 May 2008 10:00:44 -0700

Pineapple happens to be one of my absolute favorite fruits. Yesterday they were on sale at my local Whole Foods (2 for $6) and I decided to grab a pair. When I got to the checkout counter, the gal asked if I would like her to remove the tops for me. I said yes and watched as she gave the leafy bit a firm twist.

Once the leaves had been popped off, she told me an amazing tip: she suggested I store the pineapple upside down. This helps the sweet juice that has accumulated on the bottom during shipping, flow back to the other end.

I've often wondered why one side of the pineapple is sweeter than the other, and it looks like I finally discovered why! So tell me, did you know this trick already and do you think it works?

Learn How to Boil Live Crab

YumSugar — Tue, 06 May 2008 08:00:00 -0700

This weekend my pal philleif invited us over for a Kentucky Derby Party, which included some super strong drinks and some very fresh crab. I had never actually cooked live crab before — although I'd watched my mom make it a billion times growing up — and thought it would be a good opportunity to get over my squeamishness. To see all the steps, and learn how to do it yourself, just click the "Start" button.

What's in Season: Artichokes

YumSugar — Tue, 29 Apr 2008 10:00:12 -0700

My friend calamari recently asked me what was up with artichokes. He and his gal are having a hard time figuring out how to pick and eat them, so I thought I'd give him some advice. To see how to select the best artichokes in the bunch, and what to do once you've brought them home,

Ways to Make Your Kitchen Greener

partysugar — Tue, 22 Apr 2008 08:31:39 -0700

Earth Day is a great time to think about going green in the kitchen. Having an environmentally friendly kitchen is easy — and affordable — if you make a few simple changes to your current living style. Here's how you can make your kitchen more green:

Recycle! This may seem like a no brainer, but if you don't recycle your cans, glasses, cardboard and plastic containers, etc. start doing so now. If possible, start composting as well.
Plant a garden. Growing your own fruits, vegetables, and herbs cuts down on the amount of fuel needed to transport the produce. Home gardens also cut back the use of plastic baggies.
If you are remodeling your kitchen, use recycled materials, and look for eco-friendly, energy saving appliances with long shelf lives.
Stop using plastic and paper bags. Instead transport groceries in reusable tote bags.
Buy local products when possible.
Substitute cloth napkins for paper napkins.
Completely fill the dishwasher and only wash full loads.

What are your tips for an eco-friendly cooking space? Share your ideas with us below!

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8 Ways to Greenify Your Wedding

YumSugar — Tue, 22 Apr 2008 06:30:00 -0700

We're right in the middle of wedding season here at the Sugar Network, and being that today is Earth Day, both CasaSugar, geeksugar and I are hoping to help you green your wedding. Casa's got great tips regarding flowers and travel and Geek's got a list of ways to eco-fy your ceremony. Me? Well I've got tips regarding food, decor and favors. To see what we've got up our sleeve, click the "Start" button. Source

Is It Acceptable For Cafe Owners to Take Tips From Servers?

YumSugar — Thu, 17 Apr 2008 09:51:33 -0700

Is It Acceptable For Cafe Owners to Take Tips From Servers?
The owners of a Philadelphia cafe think it's OK to confiscate tips meant for servers, and explained their actions as being for the good of the community. They said they were collecting tips in order to help pay for restaurant renovations that would benefit everyone, including customers and employees.

Simple Tip: Use Radicchio As a Serving Bowl

partysugar — Tue, 15 Apr 2008 16:13:33 -0700

At the Junior Achievement's Wine Tasting and Auction, I was inspired by their servingware. Instead of offering guests olives and marinated cheeses in regular bowls, they were festively placed inside radicchio leaves. The bright purple leaves made the antipasto display pop with color!

This is a great idea for the eco-conscious hostess. No bowls need to be washed and the empty leaves can be placed into the compost bin. Iceberg and romaine lettuce leaves would also work well for serving salsas, olives, cheese, crackers, and more.

Got another edible alternative to a serving bowl? Share your ideas with us below!

What Should You Ask a Caterer?

YumSugar — Tue, 15 Apr 2008 14:21:11 -0700

Are you tying the knot anytime soon? If so then you may want to check out these 17 Questions to Ask Your Caterer. The folks at theknot.com have put together a pretty intensive list, but here are some of the highlights.

Do they specialize in a certain type of food, and can they arrange for a tasting?
What is their price range, and is there an all-inclusive rate available?
Will they be able to provide tables, chairs, linens, silverware, etc.?
Can they include a recipe you provide, such as a sentimental family dish?
Can they ask for variations for specified guests such as vegetarian, vegan, or kosher meals?
Where is the food prepared, and how long will it travel?
Do they do alcohol, if so is there an all-inclusive rate? How about a corkage fee?
How about cakes? Do they do cakes?
Do they have photos of their work? Just because it tastes excellent, doesn't mean it's going to look great. See photos and get references.

These are just some of the tips the knot offered up. Do you have any others? What would you recommend?

Want more wedding coverage? Check out more articles over at IDoSugar.

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Do You Know Your Hints from Heloise?

YumSugar — Tue, 15 Apr 2008 01:03:33 -0700

On today's date, April 15, in 1951, the current Heloise columnist — daughter of the original household hints guru — was born. She's been writing the "Hints from Heloise" column since 1977, and has provided many a helpful hint. To celebrate her birthday, I thought it would be fun to see how many of her hints you know. Ready to find out? Then take our quiz!

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What's in Season: Watermelon Radishes

YumSugar — Mon, 14 Apr 2008 10:18:39 -0700

I was recently at my local farmers market when I noticed these beautiful watermelon radishes. I've had them in salads before — they're absolutely gorgeous and add a tremendous amount of color to a dull-looking meal — but have a hard time finding them in person.

The watermelon radish has the crunchy texture like other radishes, and are peppery — like regular radishes — on the outside, and sweeter towards the middle. On the outside they appear to look like turnips or baby daikon radishes — they're actually an heirloom version of the daikon — and they can be prepared like them, too. You can cook them (braised, sautéed, mashes, fried, etc.) and serve it as a side dish, or you can serve them raw in salads, sandwiches, or as garnish.

Look for radishes that are firm and without any bruises. For a milder flavor, wash and cut radishes, and store in an ice-water bath several hours before serving. Also it's good to note that the intensity of the flavor will decrease the longer it sits around, so eat them up as soon as you can!

Have you ever had a watermelon radish? Do you enjoy them?

Set the Table With Salad

partysugar — Tue, 08 Apr 2008 14:13:31 -0700

Over the weekend Fab and I attended the Junior League of San Francisco's — a great organization that helps mothers in need — annual luncheon and fashion show. Instead of having a boring buffet or walking waiters, the tables were set with ingredients to make-your-own salad. Having to pass platters was a great way to start conversations between the unacquainted guests.

Serving a set table of food is more affordable than hiring caterers and waiters. This exceptional, assembled-meal idea would work wonderfully at a bridal or baby shower. Here's how you do it:

Place a plate of greens in front of each chair.
In the middle of the table, set platters of grilled chicken, smoked salmon, onions, capers, cucumbers, cherry tomatoes, fresh fruit, etc.
Add depth by filling martini glasses with other ingredients such as fresh mozzarella, nuts, and dried figs.
Fill small glasses with different types of dressing and arrange next to the platters.
Place rolls on small plates next to each setting and fill tall tumblers with grissini (breadsticks).
Be careful not to overcrowd the table. Fab accidentally spilled her Sauvignon Blanc in the chicken!

Got something to add to my tip? Please share with us below!

Registry Roundup: The Table Is Flat

YumSugar — Thu, 03 Apr 2008 08:57:51 -0700

You've picked out your favorite dishware, you've found the perfect glasses, and you've even — thanks to CasaSugar — discovered the ultimate table linens. Now all that's left in creating the dining portion of your registry is flatware. While it may not be the most glamorous part of the table, choosing the correct flatware is an import decision. Do you go ornate and over the top? Do you go everyday or sterling silver? The decision is up to you, keep in mind your needs and desires. If you're planning on getting a set of fine china in addition to everyday dishes, then you should probably do the same for flatware.

Whatever you decide, just make sure you don't forget the serving spoons, forks and knives!

If you're not sure where to begin, take a look at our cute and nifty printable registry as well as all of our wedding coverage at IDoSugar.

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Registry Roundup: Raise a Toast!

YumSugar — Wed, 02 Apr 2008 13:28:51 -0700

While you may have the patterns and theme picked out for all of the dinnerware on your registry, have you thought about your drinkware needs? If you're big wine enthusiasts, you'll definitely want to add a full collection of glasses and wine accessories. If you and your sweetie prefer spirits over wine, then make sure you add a full range of drink glasses as well as all the essential bar extras. Likewise, if you're teetotalers, don't bother with all the drink glasses you won't use. Instead, concentrate on essential everyday glasses, a set of wine glasses — they'll double as water glasses — and mugs and teacups.

If you're not sure where to begin, take a look at our downloadable registry printout as well as all of our wedding coverage at IDoSugar.

Registry Roundup: Start With the Table

YumSugar — Tue, 01 Apr 2008 13:18:51 -0700

If you're planning a wedding any time soon, you know that a wedding registry is one of those things you need to consider. From dinnerware to bathroom accessories, this is probably the one time in your life where it's okay to tell everyone exactly what to buy for you.

Last year we put together a comprehensive list of dinnerware items to add to your registry. This year I've rounded up some great pieces — these are pieces, I suggest you try to tie a theme together with your registry, remember you'll have to live with these for years! — that you would need to create the perfect dinnerscape. Take a look at the widget below for some basic ideas, and for a look at all of our wedding coverage, check out IDoSugar.

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How To Keep Track of Baking Pans and Cookie Sheets

partysugar — Tue, 01 Apr 2008 09:27:51 -0700

While putting together the appetizers at a recent potluck, I ended up needing several cookie sheets. Some were mine, while others were borrowed. When I finished baking the prosciutto pinwheels, I had a really hard time figuring out which were my three cookie sheets. Next time I attend a potluck — or bring any sort of cooking dish to a party — I'll label my cookie sheets and baking pans.

To ensure that you don't lose or mix-up pans, write your first initial on the bottom of the pan with a black sharpie. If you aren't baking the dish in the oven, put a small piece of masking tape on the bottom and write your initials on the tape.

How do you keep track of your pans? Have you ever lost a baking dish at a party? Share your ideas and stories below!

Choose Your Dish Wisely

partysugar — Fri, 28 Mar 2008 16:13:51 -0700

Last weekend I attended a very large Easter dinner complete with extended family and an excessive amount of food. There were over 70 people so it was a potluck. While the event had a commercial-style kitchen — complete with two ovens — it got crowded in the kitchen fast. While it may seem unnecessary to mention this, be careful when deciding what dish to volunteer. Here are some things to remember:

If you bring appetizers: You cannot arrive to the party late. Instead you should show up a little early and at the latest, on time. Choose dishes that can be made in advance, travel well, and need as little time in the oven as possible. My appetizers required last-minute reheating and it got a little difficult when all of the guests started to arrive and bring their dishes into the kitchen.
If you bring a main dish: You will have to leave in the middle of the party to make your dish. You should speak with the hostess or coordinator to determine what time the dinner is to begin and to figure out which oven space is yours.
If you bring a dessert: Be happy! It's the easiest of options, especially if you make the entire dessert in advance. Avoid any dishes that involve last-minute broiling or baking. Also steer clear of desserts like ice cream that will melt.

I prefer to bring an appetizer or dessert. What do you like to bring to a potluck? Do you have any tips to add to mine? Please share below!

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Easy and Affordable Leather Napkin Rings

partysugar — Wed, 26 Mar 2008 16:11:31 -0700

The other night, while dining at Bar Bambino, I was inspired by the restaurant's simple and rustic napkin rings. The napkin was elegantly rolled into a tight scroll and closed with an angled piece of worn leather. A hole was drilled into the leather, and the thinner part was pulled through to create a decorative artistic finish.

This would be wonderful at a country cabin dinner or Western-themed party. Instead of going to the craft store to purchase leather, look in your closet for an old belt! This technique can easily be applied to other types of durable material like suede or even denim. What do you think of this idea? Couldn't it be creatively tailored to suit your own entertaining needs?

Party Foul: Not Enough Room to Move

partysugar — Fri, 21 Mar 2008 16:18:31 -0700

When hosting any sort of an event, it is crucial to find the correct balance between too much open space and not enough room. If there is too much room, the party looks like an empty dance floor at a bad prom. If there is no room, it can be stifling and uncomfortable.

During the public tasting at the Artisan Cheese Festival, I found myself crammed between several people all desperate to taste cheese. The booths were too close together and there was no flow of traffic because the place was over packed. Needless to say, it was not fun. I wondered why the event planners had not spaced out the booths better or taken into consideration that it was a beautiful day that would bring a bigger crowd to the event.

Although this was a large event, the same goes for private parties in the home. If you have a small studio, don't invite over fifty friends. Allow room for guests to mingle without having to press up against a new acquaintance.

How about you? Have you ever been to an over-crowded party? How did you deal with not having enough room?

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Yummy Link: Simple Way to Poach Eggs

YumSugar — Fri, 21 Mar 2008 15:01:41 -0700

Learn a different way to poach an egg. I've heard of this simple method before and think it's about time I tried it. — Delicious Days

How to Toast Nuts on the Stove

partysugar — Fri, 21 Mar 2008 10:57:18 -0700

Toasting nuts before you use them to bake or make pesto brings out their intense richness. It gives the nut a deeper, nuttier flavor. Although many recipes say to toast the nuts in the oven, you can just as simply toast them on the stove. Since I'm usually toasting a small amount, I actually prefer to toast them on the stove because they are less likely to burn. Here's the technique I practice:

Heat a large dry frying pan — you want all of the nuts to fit in a single layer — over medium-high heat.
Add the whole nuts and toast, stirring often. When they are fragrant with a light-brown color, remove from the heat. It shouldn't take longer than a couple of minutes.
Let nuts cool on a plate or paper towels before using.

How about you? What's your nut-toasting technique?

Get Your Green Beer On

partysugar — Tue, 18 Mar 2008 12:43:31 -0700

Last night to celebrate St. Patrick's Day, I made some green beer. Green beer — or any colored beer for that matter — is extremely festive and fun for a themed party. Here's how I made this simple conversation starter:

Fill glass with beer.
Add a couple of drops of food coloring. For a vibrant dark green add 5-6 drops, for a pastel, minty green add 1-3.
Combine the two liquids with a stirrer.
Enjoy! Disclaimer: If too many green beers are consumed in a short amount of time you may end up with green-stained lips.

How about you? Have you ever had green beer? How did you celebrate St. Patrick's Day?

Simple Tip: Pre-Sort Your Silverware

YumSugar — Mon, 17 Mar 2008 14:28:31 -0700

Here's a simple tip that will leave you saying, "Doh! Why didn't I think of that!"

For some reason, unloading the dishes is one of my least favorite chores. That's why I'm always looking for ways to make it go by faster. I'm sure some of you have thought of this idea before, but it just came to me the other day. Instead of spending time sorting your silverware when unloading, why not separate it when loading the dishwasher. All the spoons in one, all the forks in another and voila! When it's time to unload the dishes, all you have to do is grab each section at a time. No more annoying sorting for you!

Behind the Scenes: My Half Birthday

partysugar — Mon, 17 Mar 2008 06:25:19 -0700

Well, my half birthday party was last Thursday and it was fabulous fun! Since I gave you all of the pre-party details, I thought I'd take you behind the scenes of the sweet soirée. Here's my post-party thoughts, as well as a closer look at the party. Enjoy!

Make a Delicious Cheese Display

partysugar — Fri, 14 Mar 2008 11:01:31 -0700

Last weekend I attended California's Artisan Cheese Festival. While the highlight was tasting tons of scrumptious cheeses, I did learn how to create a beautiful cheese plate. A cheese plate is wonderful for parties because it doesn't involve any cooking; it's more about assembling and displaying in an attractive way. To see my tips for creating a beautiful cheese display,