The Art of Entertaining

The Art of Entertaining

A series devoted to dishes that make life feel a little more effortless.

October 29, 2018
The Art of Entertaining

The Art of Entertaining

A series devoted to dishes that make life feel a little more effortless.

October 29, 2018
In partnership with:
The Art of Entertaining

 

We partnered with Pacific Sales—that place where every slick kitchen brand you’ve ever coveted lives—to discover the ins-and-outs of how chefs entertain at home. Their rituals, their styling tips, and above all: recipes for the dishes they use to impress their favorite guests. 

 

Episode 4

Like most of us, Chef Joe Sasto has a thing for pasta. It’s the ultimate labor of love, and when it’s swimming around in an intoxicating blend of end-of-season corn, toasty black pepper and good butter, it’s the savviest way to bring people together. 

All the Butter, All the Cheese, All the Pasta | Effortless
Watch
2:17

Like most of us, Chef Joe Sasto has a thing for pasta. It’s the ultimate labor of love, and when it’s swimming around in an intoxicating blend of end-of-season corn, toasty black pepper and good butter, it’s the savviest way to bring people together. Melty goodness brought to you by our partners at Pacific Sales. Want more? Check out an illustrated guide to knolling, the organizational ritual that keep Sasto sane in the kitchen.

Episode 5

How do you a get a sky-high, light-as-air chiffon cake? Pastry chef Sally Camacho has spent the better part of two decades mastering the art of pastry to find out. Her personal signature is, count 'em, three hits of lemon—lemon juice, lemon zest, and lemon olive oil—to craft a perfectly tart vehicle for sweet berries and freshly made Chantilly cream. 

Sky-High Lemon Chiffon Cake | Effortless
Watch
2:12

How do you a get a sky-high, light-as-air chiffon cake? Pastry chef Sally Camacho has spent the better part of two decades mastering the art of pastry to find out. Her personal signature is, count 'em, three hits of lemon—lemon juice, lemon zest, and lemon olive oil—to craft a perfectly tart vehicle for sweet berries and freshly made Chantilly cream. Want more? Check out an illustrated ode to Camacho’s favorite dinner party tipple: Champagne, baby. Brought to you by our partners at Pacific Sales.

Episode 6

When Chef Eddie Ruiz cooks barbacoa, he channels his grandfather, who'd cook the meat underground with hot rocks for big family celebrations. A combination of arból, ancho, and guajillo chilies lends the dish its complex spice and smoke—and in Ruiz’s interpretation, there’s no need to haul out the shovel. 

Braised Short Rib Barbacoa So Good It’s Almost Unfair | Effortless
Watch
1:51

When Chef Eddie Ruiz cooks barbacoa, he channels his grandfather, who'd cook the meat underground with hot rocks for big family celebrations. A combination of arbol, ancho, and guajillo chilies lends the dish its complex spice and smoke—and in Ruiz’s interpretation, there’s no need to haul out the shovel. Want more? Check out Ruiz’s daring pre-dinner ritual: grocery shopping sans list. Brought to you by our partners at Pacific Sales.

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