Set up a table of stunning pies, cakes and pastries for the most wonderful time of year. By Genevieve Ko Photographs by Linda Xiao Styled by Yossy Arefi and Marina Bevilacqua Genevieve Ko is a deputy editor of NYT Cooking and Food at The New York Times, where she also writes a column, develops recipes…
Published Dec. 11, 2025Updated Dec. 11, 2025 Dinner parties may seem like the domain of the well-to-do, but anyone can host one. If you’ve been putting off hosting your own gathering because it seems too costly to offer an impressive range of courses, don’t fret. Ask your friends to bring something to drink, the appetizers…
Published Dec. 4, 2025Updated Dec. 4, 2025 Small bites. Hors d’oeuvres. Fancy snacks. Whatever you call them, appetizers are often the best part of any spread, the event before the event. But they don’t have to be finicky. These are our easiest-ever appetizers that you can make with just three ingredients — most likely ones…
Use this guide to plan any type of gathering and start with this effortless but stunning fall menu. Following a checklist for preparing the food and the table for a party makes entertaining easy.Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne. Prop Stylist: Megan Hedgpeth. Published Oct. 1, 2025Updated Oct. 1, 2025…
A table full of salads not only looks stunning, it also tastes great and lets you linger with your guests. You can simply set out hearty room temperature salads so that you can sit down with your guests.Linda Xiao for The New York Times. Food Stylist: Monica Pierini. Prop Stylist: Sophia Eleni Pappas. Published Sept….
The French chef Yann Nury wants you to remember that the winter holidays will be over soon. Roasts will be sliced, served and forgotten; Champagne will be drunk. And, if you choose to serve canapés, each one you make, no matter how labor-intensive, will be gone in a single bite. “Enjoy the specific moments,” Nury,…
