We’ve partnered with Stella Artois to host Genius Recipes dinners in some of our favorite cities across the country.
Today: A behind-the-scenes look at how we entertained in New York.
How you eat is how you live.
It’s a motto we rely on heavily here at Food52, and lucky for us, our community (that’s you!) does too. Having recipes we trust and could make with our eyes closed—in between the experimental ones, of course—is essential to our every day. And they’re even more important when we’re having guests over, especially in our new office (it’s designed to feel like home—warm, inviting, and comfortable). Entertaining is all about the details and personal touches, which connects the menu to the table, drinks, and even the music—it’s what make your space, well, your space.
When we’re gearing up to plan a menu, or just looking for something to turn to in a pinch, it’s not uncommon for us to pose the question: What would Kristen do? In which we mean Kristen Miglore, our Executive Editor and Genius Recipes columnist and author who uncovers dishes and techniques that will change the way you cook (and entertain). For our New York City Genius Recipes dinner, we served some of our favorites: a spicy carrot avocado salad, buttery Potato Dominoes, pan-seared chicken, grilled romaine with tangy lemon-caper dressing, and Four & Twenty Blackbirds pie. So watch the video, take a peek at our new space, and hear Kristen talk a little more about what it means for a recipe to be genius.
Photo by Harry Kong; Video by Vacation
To learn more about hosting beautifully with Stella Artois, head here, and use the hashtag #hostbeautifully to share photos and tips from your own dinner parties.
From our new podcast network, The Genius Recipe Tapes is lifelong Genius hunter Kristen Miglore’s 10-year-strong column in audio form, featuring all the uncut gems from the weekly column and video series. Subscribe on Apple Podcasts, Spotify, or wherever you get your podcasts so you don’t miss out.
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Written by: Samantha Weiss Hills
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9 Comments
I've worked in advertising and promotion, and understand the need to stretch your dollars, impact by entering partner events. Just that some of them (especially in regards to the shop) actually have content, and are much better than this so-called entertaining guide.
Last, the problems with search functionality are old. Please, please improve the function.
Other posts speak to how to throw a party when you're away from home (https://food52.com/blog/13476-5-ways-to-host-a-great-party-away-from-home), playlists for dinner parties (https://food52.com/blog/13802-75-songs-to-make-your-next-dinner-party-the-best-yet), and how we entertained in San Francisco (https://food52.com/blog/13679-a-genius-dinner-that-proves-you-can-host-away-from-home).
While it definitely helps to have a few hands in the kitchen when you're cooking for 30, many people attending the dinner were helping out too! Emily from Four & Twenty Blackbirds graciously brought pie from her shop to share. And the fried olives were cocktail snacks—here's the recipe: https://food52.com/recipes/3169-olive-all-ascolana.
You answered some of my questions: The round things are fried olives; when you are cooking for 30 make sure that x number of guests help with prep; invite someone who owns a bakery so they can bring dessert.
The Food52 community know about and love Genius Recipes already. The ethos of how Food52 staffers cook, live, and entertain as presented in these posts raise more questions than they answer. Lastly, if you are going to call a piece "How To", be sure and actually present some "how to". We Food 52ers are used to actually have content in the posts.
See what other Food52 readers are saying.