The Bookshelf: What’s a Hostess to Do?

What’s a Hostess to Do? by Susan Spungen (Artisan Books, 2013)

 

Want to entertain flawlessly? So do we, so we enlisted recipe developer, food stylist, and author Susan Spungen to share five tips from her new book, What’s a Hostess to Do?, an invaluable resource chock-full of guidance, recipes, and helpful illustrations to help you become a party-throwing pro.—JBF Editors

 

 

Make It Ahead

Unless you’re a very confident cook, avoid last-minute cooking at all costs. A frantic or absent chef does not put guests at ease. For many of us, salads and stews are saviors.

 

Cook What You Know

The day of your party is not the time to practice something fancy that you’ve never even tasted, let alone cooked. Your tried-and-true pot roast may not seem exciting to you, but a solid dish done well is always better than a flashy one gone awry.

 

Think Like a Chef

Putting all of your ingredients in place... Read more >

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Recipe: Wild Mushroom, Shoyu, and Goat Cheese Truffles

Recipe for wild mushroom, shoyu, and goat cheese truffles, adapted by the James Beard Foundation

 

These mushroom and risotto–based truffles may look like regular old fritters, but one bite exposes their umami-rich cores of shoyu and goat cheese. (Shoyu is just the name for soy sauce in Hawaii and Japan, so if you have a bottle of soy sauce in your pantry, you're covered.) Enlist some friends to help you churn out a few batches at your holiday gathering.

 

Get the recipe here.

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