They come in all shapes and sizes, AND nationalities. Around the cheese ball at a party is where the action is and I've been making them...

Homemade Velveeta. Yes, you heard that right. I've got one recipe in my new cookbook that calls for Velveeta. (My mac and cheese, of course!) There's been a bit of an outcry about this, and why not? It's not the most perfect food around. It's not officially cheese, and has additives so it can just sit on the shelf without refrigeration for months and months. Velveeta every once in a while? Fine, but why not aspire to greater things? So, to get that same smooth-melting qualit

Full Title: The Big Spread—An Encyclopedia of Hors d'Oeuvres and Canapes, 1953 by Ruth Chier Rosen This dude wants the spread. It comes...

The Arnaud's Special is a creation of Arnaud's Restaurant in the French Quarter, New Orleans. It was the house cocktail there in the...

From "The Infinite Feast: How to Host the Ones You Love—Recipes from the Big Easy . . . and Beyond" by Brian Theis, 2020 Click here for more on my bestselling cookbook. This recipe uses instant and powdered spice products for convenience and flavor. And you know what? They work! Right by this dip will be the place to be at your next party, so make room . . . The Line Forms Right Here Onion Dip Makes enough for a 16 person party 8 ounces sour cream 1/4 cup mayonnaise 1 heapin

From Seagram's vacation-time food & drink guide, 1950's Take a helpful tip from southern experts, for mixing ice cold gin drinks. Keep...

From "The Infinite Feast: How to Host the Ones You Love—Recipes from the Big Easy . . . and Beyond" by Brian Theis, 2020 Click here for...