eat Late-night festivities call for lighter fare—so how about swapping in Spanish tapas for the usual pigs-in-blanket appetizers? Pressler recommends seared chorizo, cheese boards, and patatas bravas (spicy potatoes)—all super easy and delicious. A variety of tapas (meat and veggie, sweet and savory) will ensure something for everyone. "Put some more interesting ingredients in recipes to personalize it and make it more memorable for your guests," says Pressler. In other words, have fun!
drink For the liquor bar, Duff says that pre-Prohibition spirits such as American whisky (especially rye) is on the rise. She notes that classic cocktails with base spirits such as gin, rum, and rye can be combined with modifiers such as amaro and sherry.
When it comes to wine, think big: Larger bottles will save a few bucks, but stick with domestics or Chiantis for jug wines and merlot for magnums. "You can mass produce merlot and it will still taste velvety," says Pollack. "A pinot grigio is a good choice for white magnums, because it has some flavor and isn't too dry."
be merry When decorating for an event like New Year's Eve, Roth says to think about the flow of the party. If you're worried about covering all the basics, Robertson's will send over a consultant to walk through your home and plan the décor from top to bottom. To ring in the New Year right, bring in colors that will last into the spring. For that, Robertson's also has plant vases, orchids, and miniature succulent gardens. See what else Robertson's Flowers has to offer!
Garbonzo con Espinaca
from Chef Matthew Pressler of Matador Restaurant
|2 QT||chickpeas, soaked, simmered, & peeled|
|1||red onion, chopped|
|10||plum tomatoes, halved|
|2 T||vegetable oil|
|8 OZ||baby spinach, picked|
|4 T||minced garlic|
|2 C||chicken stock|
|1||baguette, sliced into thin rounds|
|2 T||sweet paprika, smoked|
|EVOO and salt to taste|
|For the full recipe, click here.
Watch Chef Pressler in action!