Our favorite tastemakers are spilling their answers to age-old hosting debates. Read on for our rapid fire hosting q's.    Betsy Sadler, Co-Founder of MARCHÉ @betsysadler To place card or not to place card? To Place Card Pre-plated or family style? Family Style Best napkin fold? Center Knot Batched cocktail or bartender? Wine Only Shaken or stirred? Stirred (ok fine, bartender) Turkey or chicken? Chicken Red or white? Both To Insta stalk or fly by the seat of your pants for conversation topics? Fly!   Meredith Peck, Digital Creator @sparkandpepper To place card or not to ..read more

Art director, model, and mother, Elaina Bellis, recently gave us a peek into how she prepares her table for holiday brunch. From the beautifully-simple place settings to the mouthwatering cinnamon rolls, we can’t get enough. Tell us a little bit about yourself.  First and foremost, I’m a mama to iidentical twin gals, Quincy and Rowe. I think of myself as an all around creative person. I can wear many hats and often do. I love being with my family in nature and being at home cooking all day is my source of joy. When did you first develop an interest in cooking? Was there a specific moment ..read more

Crowd pleasing, belly warming, joy bringing recipes that might just become your hosting season staples. Chloe Lucas-Walsh’s Delicata Squash Risotto with Crispy Sage & Parmesan Serves 4-6 people  x2 delicata squash  1 large shallot, diced 3 cloves of garlic, finely sliced  2 tbsp of red pepper flakes 1 cup of risotto rice  1 of dry white wine  8 cups of vegetable stock  1 cup of parmesan (and more to serve)  Sage, 6 large leaves  flaky salt  extra virgin olive oil    Begin by cutting both of the delicata squash in half lengthwise. Sc ..read more

The founder and creative mind behind Valerie Confections, Valerie Gordon, recently set a stunning Thanksgiving spread with her favorite pieces from Year & Day. Get the inside scoop on how she approaches hosting, and keeps a level head during such a hectic timing of year.    Tell us a little bit about yourself. I’m a 53 YO mother, chef and entrepreneur. I was born and raised in San Francisco to a mixed family with Chinese and Jewish-American parents. My culinary journey launched at age 7 when I started baking after school. From a very early age I knew that food is my love lan ..read more

Because red and orange have been done to death. We love fall tablescapes (who doesn't) but we were growing a bit tired of the typical red, orange, and brown palette. So we went with a fresh approach for fall and leaned into all things green, including our Palm ceramics. We love the result - here's how we accomplished the look.  First, we started with our Everyday Palm Tablecloth. This gave us a nice base of that bluey/green color. We went for more of a buffet look so for this start with your back layer and then build forward. We got a variety of pumpkins/gourds from Trader Joe ..read more

In 1983, a modest plum torte recipe slipped into the pages of The New York Times, almost unnoticed. Yet, what followed was a culinary sensation that took on a life of its own, becoming the newspaper’s most requested and beloved recipe. Marian Burros, the food columnist behind the feature, couldn’t have predicted the recipe’s enduring appeal, but forty years later, it remains a beloved staple in kitchens across the world. This year, Michèle Ouellet, model and vintner invited us into her kitchen for a taste test and a toast to all things plum.  The torte, which is more of a cake, requires ..read more

Tell us a little bit about yourself. I’m Roti, a creator based in LA. I’m not a classically trained chef, but I have been cooking for as long as I can remember. I like to say that I went to the school of “Grammy’s Kitchen.” I believe food is about community. For me that means hosting and cooking for my family and friends to celebrate all the big and small moments in our lives. How do you cultivate creativity in your daily life? Cooking has become a huge creative outlet for me. When I go to the grocery store I choose what looks good, smells good, what my eyes feel most excited about. From th ..read more

Berry Stein, teaching artist and founder of Art Life Practice, is a huge proponent of casual, creative play. Whether it’s painting, arranging flowers, or designing a stunning tablescape, find out how she infuses beauty and creativity into her every day.    Tell us a little bit about yourself.  I am a former art museum educator at the Whitney Museum and the Met, and a teaching artist at Inner-City Arts, and now devote most of my time to building, Art Life Practice, experiential art making and premium art supplies curated into convenient kits. Art Life Practice lives at the inters ..read more

So you're planning a dinner party, and maybe you're feeling a little bit overwhelmed. There are a lot of moving parts! Don't worry, we've got you. This list will help add structure to your planning so you can relax and have fun, which is ultimately the point of it all! 1. Pick your date far enough in advance that you can be fairly sure your guests will be able to come.  2. Send your invites. Text or email works, but at least with an email invite they can add it to their calendar for the helpful reminders. We think ~2 weeks for a casual even and 4-5 weeks for something more formal is good ..read more

The longest day of the year calls for al fresco dining. Here are some of our favorite outdoor scenes to inspire you to stay at the table just a little bit longer. @sophiecarpenter @thejoshuatreehouse @jodiealonso @madireimer @serenagwolf  @courtneyfavini @ladulcivida @createdinners ..read more