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Eat, Drink, Entertain, Man, Woman

Published in Gourmet Live 03.21.12
Come join the party with our soirée-ready recipes and tips, Henry Alford’s advice for almost-perfect hosts, and David Wondrich’s expert guide to stocking your home bar—shopping list included

Spring is here, so come celebrate the season—or any reason—with Gourmet Live’s Eat, Drink, and Entertain issue. We’re starting the party with the ultimate icebreaker: a cheeky guide to hosting with the most, from Henry Alford, author of the modern-manners guide Would It Kill You to Stop Doing That?

Ready for a drink? Take your lead from David Wondrich, cocktail expert and author, who names 13 must-have spirits for the home bar. Wondrich includes some of his favorite cocktail recipes, and we’re contributing our own Joie de Vivre, made with muddled red grapes and a variety of bright spirits.

It wouldn’t be a party without fantastic food, of course, so check out our recipe for Shrimp Butter Toasts, delicate yet briny bites that are easy to make ahead. In addition, Gourmet Live’s own Kendra Vizcaino contributes 10 foolproof hors d’oeuvres that can be whipped up in 10 minutes or less—you’ll never fear drop-in guests again. And as part of our ongoing collaboration with New York’s Institute of Culinary Education, we introduce our new “Eight Great Tips” series, starting with a sushi roll how-to from chef-instructor Erica Wides.

Finally, as that big green holiday that happened last week may have reminded you, no one loves a great party more than the Irish do. But to learn a thing or two about true Irish hospitality, read Molly O’Neill’s profile of Rachel Gaffney, who may just bring to mind a certain Polish-American omnimedia mogul with impeccable blonde hair who shall remain nameless.

What’s your signature party drink or dish? Tell us via Twitter or Facebook, drop us a line (gourmetlive@condenast.com), or post a comment on our blog. For more tasty bites, sign up for our weekly newsletter to get convenient access to our most-read blog posts, editors’ favorite recipes, and exclusive reader offers.

Cheers!

The editors of Gourmet Live

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