Entertaining

Excerpted from Lulu Powers Food to Flowers: Simple, Stylish Food for Easy Entertaining

Nothing says New England like a good old-fashioned clambake. This is a modern clambake, with lobster rolls substituting for the classic clams (and clam chowder on the side). And it's versatile: this party can be thrown indoors or outdoors, and almost every dish can be made ahead.

The best clambake I ever attended was on Temperance Island, a private island in Connecticut owned by my sister Molly's in-laws, Susan and Sandy Kellogg, affectionately known as Su-Su and Pops. The Kelloggs grew up on the water, and they open their house from April to November. The first time I visited, I felt as if I were in a Norman Rockwell painting. Sitting on the big, wide porches, digging steamers outside the front door at low tide, and living without electricity sends you back in time. We pulled our own lobster traps and had a feast of fresh lobster, clam chowder, and fresh corn.

I have held off writing about this cookbook that I really, really love, because I was worried that I might offend someone.

The cookbook in question, which is much more than a cookbook, is called I Like You: Hospitality Under the Influence, and is written by Amy Sedaris. Amy Sedaris, in addition to being the sister of my idol David Sedaris, is an actress best known for her role in “Strangers with Candy.” She is unnaturally funny, has a keen grasp of pop culture past and present, and even if one does not cook, this book is worth reading  just for the “helpful suggestions,” the photographs and the illustrations. In the first chapter, “what a Party Means to Me,” Sedaris gives the following pointers for being a “Self-Realized” person:

-Be unique in a way that is pleasing to everybody.

-Accentuate the positives - medicate the negatives.

-Have a hairstyle that is flattering to some and offensive to few.

-Have access to money.

-Never cry yourself to sleep in front of others.

Like most modern day, self-taught chef's I have, of course, heard of The Fannie Farmer Cookbook. First published in 1896, it's currently in its' 13th Edition, which is pretty impressive since Fannie Farmer died in 1915. Granted cooking has changed a lot in the century since she first began inspiring young wives and mothers to create lovely meals at home.

She ran the original "test kitchen" at The Boston Cooking School, constantly reworking recipes until they were just right and eventually included in the cookbook. Who knows what she would make of all our fancy gadgets and time-saving devices, but after reading Fannie's Last Supper, I have a feeling she would have enjoyed the relative ease of cooking in a more modern time.

God knows delivering dinner in the Victorian-era was no small task, as was discovered by the book's author Chris Kimball, the founder of Cook's Magazine and host of America's Test Kitchen.

With the holiday party season about to hit full swing we though we'd give you a hand with your preparations. Whether you're a first-time host, experienced party thrower or a guest who can't stand to show up empty-handed, you need the perfect cookbook for entertaining – On a Stick! by Matt Armendariz.

He covers every course from cocktails (Jello Shots and Sangria Pops) to dessert, delivering 80 delicious, fork and plate-free recipes your guests will quickly devour. That is if you can make them look as good as he does. Not only a chef, Armendariz is a food photographer par excellence, so each recipe comes with a gorgeous photo for you to attempt to imitate, which shouldn't be too hard. Some of the nibbles have more ingredients than others, but all of the recipes are clear and easy to follow.

He's a comfort food junkie and these recipes reflect that. Can you say Deep-Fried Mac N' Cheese? But, hey, when has anything you're ever eaten that comes on a stick been particularly good for you? This book is about eating tasty, full-flavored food and having fun doing it.