
Cocktail Party Food
By Paula AngersteinPhotography by Andy Sams Entertaining and being entertained should be a pleasure for everyone—including the hosts. For your next party, remember that with
By Paula AngersteinPhotography by Andy Sams Entertaining and being entertained should be a pleasure for everyone—including the hosts. For your next party, remember that with
By David AlanPhotography by Andy Sams We’ve all been to events where only wine and beer were available, or perhaps to parties where a table
By Shannon OelrichPhotography by Marc Brown It might be surprising to learn that Shawn Cirkiel’s favorite place in the world to eat is IHOP. “My
By Roberto OntiverosPhotography by Duane Osborn For author Sarah Bird, food is as much a matter of time as it is taste. “I may not
By Roberto OntiverosPhotography by Marc Brown Always hungry to explore new directions in food, Joel Welch—executive chef of hipster/home-style haven Kerbey Lane Cafe—dabbles in everything
By Roberto OntiverosPhotography by Marc Brown When cooking for her husband, Lance, and daughters, Lily and iolana, Austin-based folk musician Sara Hickman loves to make
By Elizabeth WinslowPhotography by Jody Horton You scour cookbooks for the perfect recipe, shop locally for the freshest ingredients, toil for hours in the kitchen
By Tamara MayfieldArt by Matthew Lynaugh Few things are nicer than a freshly cleaned home. But whether you love or despise cleaning the house yourself,
By Jessica DupuyPhotography by Valarie Campbell For some, an environmentally conscious kitchen might resemble a luxury version of a centerfold spread from Dwell magazine—replete with
By Jesse GriffithsPhotography by Carole Topalian Of all the fundamental kitchen staples, stock remains one of the most mysterious and myth-shrouded. But the fact that
By David Alan If, according to singer Paul Simon, there are 50 ways to leave your lover, then perhaps there are just as many ways
By Alain BrauxPhotography by Carole Topalian Does cooking fish intimidate you? It used to intimidate me too. But ever since I learned how it’s done