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Photo Gallery
Holiday AppetizersFinger food to start the party off right.
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Q&A
Don't Call It a Deli
An interview with the young heirs of Lower East Side institution Russ & Daughters. (By Amy Keyishian)
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Photo Gallery
The Basics: Chicken QuesadillasA step-by-step guide to making this simple Mexican appetizer or light meal.
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Table Manners
’Snot Appetizing
Is it impolite to blow your nose at the table? (By Helena Echlin)
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Products
Amuse Bouche Bowls
You can never have enough.
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The Basics
The Basics: How to Make Chicken Quesadillas
A simple Mexican appetizer or light meal.
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Feature
Fashionable Food: Sausage-Stuffed Dates
Who’s making it and how you can make it yourself. (By Lessley Anderson)
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Nagging Question
Why Do Hard-Boiled Eggs Turn Green?
They look gross but taste fine. (By Roxanne Webber)
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Entertaining
Bring Happy Hour Home
With this easy tail party menu.
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Table Manners
We'll Just Split This
Is it rude for two diners to halve one dish at a restaurant? (By Helena Echlin)
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Entertaining
No Utensils Required
Savory or sweet, classic or inventive, dips are for everyone.
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Table Manners
Nobody Ate My Dish
Etiquette tips for hosting a successful potluck. (By Helena Echlin)
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Entertaining
Killer Apps
Cheese, yes. Olives, sure. But what else do you offer guests at a tail party? Here are the crowd-pleasing hors d’oeuvres, the ones that are never left over at the end of the party.
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Feature
The Friendliest Utensil
Our photographic ode to spoons (By Jessica Su)
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Feature
Winter 2007 Gift Guide
Give while the giving’s good.
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