Entertaining Thoughts

Chef Patrick O’Connell reflects on entertaining in a bygone era, musing about the real reason his mom entertained and why his approach differs so dramatically from hers.

Thanksgiving Disaster 1: The Bird’s Still Frozen

Nothing can halt Thanksgiving dinner–not rain, nor snow, nor sleet, nor even a bird that’s still frozen hours before you intend to say grace.

Thanksgiving Disaster 2: The Bird’s Too Big for the Oven

You know the rule: one pound of turkey per guest. But when your back-of-the-envelope calculations say you need a behemoth bird that the laws of physics say won’t fit in the oven, what to do? We have answers.

Thanksgiving Disaster 3: The Bird’s Roasted—But Still Raw

The pop-up timer popped. The skin’s burnished. The drumstick jiggles. Yet when you commence carving, you still see oodles of pink. Here’s how not to let that happen.

Thanksgiving Disaster 4: Transferring the Bird to…Oops!

The bird may be done–whew!–but your work isn’t. Here, foolproof tactics on how the heck to heft a sweaty hen from roasting pan to carving board without–oops!–incident.

Thanksgiving Disaster 5: 1 Oven, 4 Burners, 124 Recipes

Thanksgiving is easily the most denial-inducing menu you’ll contend with all year. But deal you must. Here, advice on how to elude oven overload.

Thanksgiving Disaster 6: Too Many Cooks in the Kitchen!

Offers of help aren’t always that helpful. We’ve got tricks to tuck up your sleeve for keeping pesky, well-intentioned, do-gooder guests out of your way.

Venison Meatballs: An Alpha Male Tale

A gift of ground venison became an issue of manly insecurity for one home cook–until he decided to stop thinking and start cooking.

I Hated Caroline Kennedy

Carol Penn-Romine long considered the first daughter her nemesis. The reason has everything to do with overcooked okra and a distaste for turnips.

St-Germain Aperitif

Mark Scarbrough and Bruce Weinstein had hoped for a quiet, rustic dinner in the French countryside. Thanks to this storied liqueur, what they ended up with was far, far more memorable.

  • Quick Glance
  • 5 M
  • 5 M
  • 9

Tales from a Doughnut Queen

Is too much of a good thing really wonderful? We asked doughnut diva Jess Thomson, who just wrote a cookbook on the topic. Here’s what she says.

Lovey Dovey: One Guys Passion for Dove Hunting

Hunter Hank Shaw has had in his sights pretty much everything that flies, runs, crawls, or swims. Here he explains the exquisite lure of dove.

Labor Day Recipes

Nothing against burgers and brats, but sometimes you crave something a little less expected, something to help you impress a backyard full of folks. Done.

Vive la Bonal!

Bonal is one of France’s great aperitifs. As Bruce Weinstein and Mark Scarbrough learned it’s wielded by les français as an icon of Gallic superiority.

Daily Subscription

Enter your email address and get all of our updates sent to your inbox the moment they're posted. Be the first on your block to be in the know.

Preview daily e-mail

Weekly Subscription

Hate tons of emails? Do you prefer info delivered in a neat, easy-to-digest (pun intended) form? Then enter your email address for our weekly newsletter.

Preview weekly e-mail

Top