Why? Because everyone loves a party. But sometimes chilled Chardonnay and bottles of beer on ice just don’t cut it. For a get-together that’s a bit more special, a bit more memorable, and a bit, well, boozier, it’s high time to rediscover that grand American tradition known as the cocktail party
While most of my friends are foodies, David Alan’s central focus is liquid refreshment. A coffee distributor by trade, he devotes most of his free time to the art of the cocktail. He writes a witty, drink-packed blog called Tipsy Texan. I asked him to create a couple of drinks for my backyard garden party. Both are beautiful to look at and delicious enough to be dangerous. The drinks are tastiest made one at a time and enjoyed immediately. If you are throwing a party with a spouse or partner, suggest they help by manning (or woman-ing) your “bar”—any small to medium table will do—for the first 30 to 45 minutes of the party. The bar action provides a focal point for incoming guests, and it’s a great icebreaker. Have all the ingredients and drink-mixing paraphernalia assembled in advance and set them out on your bar just before guests arrive. A large ice bucket, or even two, filled with crushed ice is a must.
Bon Appétit’s Chris Morocco, Hana Asbrink, Shilpa Uskokovic, Jesse Szewczyk, and Rebecca Firkser share five easy party appetizers in the test kitchen. From spicy buffalo crab dip and Chicago-style pigs in a blanket to hot honey meatballs, crispy phyllo-baked brie, and seared dates with feta, discover crowd-pleasing recipes perfect for your next gathering.
Produced by Bon Appétit with Ferrero Rocher® | Bon Appétit's Associate Director of Social Media Rachel Karten shares her tips for hosting a festive holiday party.
You have company arriving soon but dinner won't be ready for at least an hour—now what? Kendra Vaculin has you covered, straight from the Bon Appétit Test Kitchen. Watch as she prepares 5 quick and easy snacks for your guests to nosh on during your next party.
Scenario: You're having a dinner party and your guests show up starving. Or let's say you're running a little bit behind on the main entree. Contributing Editor Alison Roman suggests a simple Green Goddess dip with crudités and a punchy-but-not-too-boozy cocktail (served as concentrate so you don't have to play bartender) to keep your guests busy.
Get the recipes: http://fresh-shape.today/recipe/green-goddess-whipped-feta-dip
http://fresh-shape.today/recipe/pineapple-and-mezcal-tonic%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="StackedRatingsCardWrapper-RIFgn jsPKbl SummaryCollectionGridSummaryItem-ilztYA cpHIzM search_result_item-578d2f2ad6e20cf6325f698a">
