Don’t you love to see how other people entertain? When the newest edition to our chef team, the darling Sarah Simms of La Femme Epicure, told me she was hosting a tapas party with her friend from Smitten on Paper,
Did you see Lydia’s Top 5 entertaining rules? Numbers 1 and 3 are rules to live by! Here are my additions … 1. Plan a menu that can be done almost entirely ahead of time. Bonus: less kitchen clean-up
We LOVE to play games at a dinner party. In fact, Lydia’s husband has to give her a talk before guests come to dinner to remind her not to “force” friends to play Trivial Pursuit if they don’t
I woke up one morning with an itch to entertain Food + Friends + Games I served skirt steak, green salad and potato salad, simple then balsamic berries with basil and marscapone
Are we excited about this one! Many of you have asked about dinner party playlists. Sadly, neither Lydia nor I is very skilled in that department (our iPods flash words like Hogwarts). So you can imagine how happy we were
Dearest Readers, In celebration of our new service A & O Dinner Party Blueprints being featured on Daily Candy today we are sharing all the recipes from this beautiful dinner. Please try them, they are a true taste of entertaining
We hinted at some exciting news yesterday…. we are thrilled to share with you that we are offering a new service, A & O Dinner Party Blueprints. Now you can entertain the Apples & Onions way! We’ve done weddings, Christmas
by Lydia Ellison Got this question yesterday from a dear friend… “So I have 5 women coming over (in their 50′s, 40′s and 30′s) and I want to really do it up. Something impressive, but also, not terribly hard to
I keep coins in old Bonne Maman jam jars, paper clips in a stubby round moutarde and our toothbrushes in a Mason-type that’s embossed with lilies of the valley. But this, this, is my new justification for all the empty
By Sarah Lagrotteria Before parchment, seaside cooks made use of what was naturally abundant–salt–to keep their roast fish moist and flavorful. Nowadays, restaurant chefs do so for effect–presenting a salt mold roughly the shape of a whole fish and cracking
