The holidays are here and the relatives are swarming -- the last thing you want is a party fail. And the best way to learn how to avoid mistakes? By talking to people who've been there, in the depths of holiday despair!
So we asked our savvy community of home cooks at FOOD52 and rounded up 100 of their best holiday entertaining tips to include in our Holiday Recipe & Survival Guide for iPad. Here are the top 5 potential snafus and how to avoid them.
Have snacks on hand to keep your guests happy.
FAIL #1: You don't have enough food on hand for unexpected (or unexpectedly hungry) guests.
FIX: Be smart -- stock that freezer.
"I make chili in the winter in large quantities and freeze it. I keep cheddar cheese, salsa, greek yogurt, and tortilla chips in the house so I always have the makings of an impromptu chili supper. I also always have different kinds of nuts and good chocolate in the house. And I make biscotti and keep them in the freezer. If someone pops by after dinner we make espresso or cappuccino and biscotti." - drbabs
Blog Posts by Food52
- Food52 | Shine Food – Fri, Dec 16, 2011 4:50 PM EST
The holidays are here and the relatives are swarming -- the last thing you want is a party fail. And the best way to learn how to avoid mistakes? By talking to people who've been there, in the depths of holiday despair!Read More »from Top 5 Holiday Party-Planning Fails (and How to Avoid Them)
No Hanukkah table would be complete without the symbolic (and delicious) fried foods we all look forward to year after year. And while we agree that holidays are all about tradition, why not add a few modern twists to your menu this year? Here are three recipes destined to become new Hanukkah classics from the FOOD52 community.
We have a soft spot for cooks who tinker with classic recipes, retooling the periphery without over-altering the core. That's what Micki Barzilay did with her latkes. The panko coating amplifies the dry-leaf crispness you want in a latke. And Yukon Golds have plenty of moisture and sugar so once they're fried up, they toast handsomely on the edges, while at the center of the pancake, the potato strands remain silkyRead More »from New Hanukkah Classics
It happens every year. It's Christmas morning, the kids just finished opening their gifts and the first thing they ask is: "When are we having breakfast?" This year, you can have breakfast ready when they are.
Here are 7 make-ahead breakfast recipes from the FOOD52 community -- so no one has to wait.
• Get more breakfast recipes from the FOOD52 community.
• See more Christmas recipes on FOOD52.
• Have a question in the kitchen? The FOOD52 Hotline is here to help!
The cheese biscuits from Bluebird Coffee Shop in the East Village of Manhattan are impossibly tender and almost melting within, the subtle bite of cheddar woven throughout. Amanda and I went to visit Adam Baumgart in his pastry kitchen in the basement of Bluebird, and he taught us how to make these cheese biscuits, sharing his tips and tricks along the way. This is Adam's recipe for his heavenly biscuits. - Merrill
Makes 10 to 12 large biscuitsRead More »from 7 Make-Ahead Christmas Breakfasts
There's nothing more comforting (or impressive) on a cold winter night than a hot gratin from the oven. Here are 4 easy vegetable sides, a cheesy baked dip, and our favorite French Onion Soup -- gratinée, of course.• See more cheesy recipes from the Food52 community.
• Browse more winter recipes on Food52.
• Have a question in the kitchen? The Food52 Hotline is here to help!
An oldie but a goodie, this hearkens back to my cooking school days, with some thanks also to Julia Child. - Merrill StubbsRead More »from Easy, Cheesy: 6 Great Gratins
As the last of the summer jam stock dwindles, and root vegetables take up residence in our crispers, we begin to appreciate freshness wherever we can find it. It is a rare thing to find one single food (let alone a vegetable) that does the nutritional work of all of its counterparts combined -- and is built to thrive through the winter. Enter kale: this gorgeous green is lively and toothsome with an addictive peppery bite. Steamed, sauteed or dressed up raw in a salad, kale is delicious when prepared with a little finesse.Read More »from Kale: The Little Superfood that Could
Even the most glorious greens are best paired with a little dose of decadence. No need to trick the serial carnivores into eating their veggies; these delectable kale recipes will convert even the biggest superfood-phobic. Here are 9 of our favorite ways to turn this nutritional powerhouse into a delight.
-See more kale recipes on Food52.
-Get more ideas for salads from the Food52 community.
-Have a question in the kitchen? The Food52 Hotline is here to
Asian Garlic Green Beans by mtlabor
1 pound green beans, trimmed
1 tablespoon olive oil
5 garlic cloves, minced
1/4 teaspoon red pepper flakes
salt and pepper, to taste
1 & 1/2 teaspoon soy sauce
1 teaspoon ginger powder
1. Fill a large pot with water and bring to a boil. Add generous amount of salt and add green beans. Cook for about 3 minutes, stirring occasionally. Drain and set aside.
2. Heat a large skillet Read More »from 10 Takeout Classics, Done at Home