With a whiteout blizzard outside (at least on the East Coast), what better reason do you have than to whip up a warming party punch and call the gang over for some indoor festivities? This 19th Century cocktail named the Chatham Artillery Punch was unearthed by cocktail historian, David Wondrich….
read more

A best kept secret among celebrity chefs and caterers including Wylie Dufresne and Serena Bass, Dufour Pastry Kitchen is undoubtedly the top choice for frozen, all butter puff pastry dough and tart shells. Now time-starved hostesses looking for gourmet canapés will rejoice over the brand’s extensive offering of frozen hors…
read more

Cookies made by happy people make people happy.  The philosophy of baker Eleni Gianpoulos of Eleni’s has proven right since she launched her company back in 1996.  Her “conversation cookies,” in the shapes of animals, fruits, flowers and coveted everyday items have delighted dessert lovers both young and old as…
read more

Everybody loves a winner. Especially the baker-du-jour who created the Bourbon Ginger Pecan Pie, a rich pie filled with toasted pecans, maple syrup, bourbon and, not one, but three variations of ginger – fresh, ground and crystallized.  It’s no surprise that the melange of sweet flavors in this pie took…
read more

A staple canapé in the Lazy Hostess repertoire comes from our friend and author Laura Werlin, who we met a few years ago at the De Gustibus Cooking School. For a recent after-work gathering for friends, we made her famous Brie Toasts with Chardonnay-Soaked Golden Raisins. Think of it as…
read more

Slaving over a hot stove in the dog days of summer can be a chore.  Stay cool by creating a summer menu of freshly chilled ingredients packed with bold flavors.  Chef Ulrich Sterling of Agua Dulce restaurant shares a favorite recipe from his Latin kitchen for your next get-together.  His…
read more

Everyone knows the trick to making perfect poached eggs is to handle them with care.   Breakfast connoisseurs swear by a splash of vinegar in the water to keep the egg together.  Others use a slotted spoon to gently remove and drain their eggs.  For those with less patience or a…
read more

It’s a sweet wonton.  It’s deep fried ravioli.  Whatever you call it, you can’t deny that this simple treat sounds delicious and, like all Lazy Hostess-approved recipes, it’s sophisticated yet simple to make.  The Nutella Ravioli, courtesy of our favorite Italian chef and Food Network star, Giada de Laurentiis, is…
read more

Good things come to those who wait.  This old English adage might be applied to the Yuzu, a Japanese citrus tree that only bears fruit after 20 years.  An aromatic hybrid of mandarin and grapefruit, chefs have now begun to use this rare ingredient in their culinary creations. Star mixologist…
read more

Chef Adam Perry Lang jumped from some of the world’s top four-star kitchens to the backyard BBQ, transforming the art of grilling in America along the way.  Just in time for the holiday weekend, we have collected a few of the chef’s expert BBQ tips and tricks from an article…
read more

It was a battle of the biceps and a challenge in cocktail mixing all at the same time.  Hosted by Stirrings, the line of all natural mixers and bar ingredients, the Naked Bartender Event at the Time Warner Center was the finale to a search for the perfect bar guy…
read more

It can happen, even to the best of us.  Your food is prepped, your table set but, as your guests arrive, you realize that your wine has not been chilled.  Don’t get your apron in a bunch, the Lazy Hostess has picked up an insider tip on how to chill…
read more