This is my favorite post to write each year—a collection of all the things, little and big, that have made my life easier, tastier, and more joyful.  I hope you find a few to delight your beloveds! 

Did I ever tell you about the time I served still-frozen salmon to a group of 12 paying guests?!  Cooking for 8, 10, or 12 guests is way different than cooking for just one or two.  You rarely get practice cooking for a large crowd, so it’s difficult to know what problems to anticipate.

How do you host a weekend brunch without cooking anything? A big, beautiful platter! Below are some quick instructions for assembling a filling but fuss-free brunch that is guaranteed to please (plus a few fancy twists on the classic mimosa!)