Entertaining well is more about graciousness and class than showy cooking. I want to give you ideas for fun food that you could make right now. Pick up the phone, turn on the stove, and have someone over for dinner tonight. These menus blur the lines between making-do and celebrating.
In this issue, you'll find inspiration for a bodega taco party, lessons on classic cocktail technique, recipes for a decadent brunch, and more!