From: NYTimes.com To: [email protected] Subject: The New York Times Magazine: The Art of the Dinner Party Date: Fri, 27 Oct 2017 21:32:54 +0000 View in Browser Add to your address book. it the New York limes The New York Times Friday, October 27, 2017 NYTimes.com "To me, it has always been clear that a dinner party is about what is said, not what is eaten," writes Gabrielle Hamilton in the introduction to this week's Food Issue. "There would always be wine and salad and bread and stew; chocolate and fruit and nuts and sparkling cold duck But those were just the props — the conduit for funny and real and meaningful conversations; the set pieces of a lively, engaged, lingering old-school dinner party. The one that I have been chasing ever since." With this in mind, we present a series of dinner parties conducted by our Eat columnists, with recipes to kick off convivial fetes in your own home. Sam Sifton's flexible recipes for steamed clams with jalapeno butter, slab-bacon tacos and roasted sweet potatoes ensure there's always enough to make everyone welcome. Dorie Greenspan brings us a Parisian dinner that can be prepared mostly ahead of time, keeping you out of the kitchen and in the conversation. Tejal Rao extols the leisurely_pace of the fondue party. Samin Nosrat keeps her guests in the action with a dumplingparty. And Hamilton herself serves up roast rabbit, leeks vinaigrette and deep-fried borek — an idiosyncratic delight she assures us is worth the trouble. Happy reading, Jake Silverstein Editor in Chief EFTA00709454

• ' . Nilsson for The New York Times The Art of the Dinner Party By GAB k I I:1ON When I invite you over, I mean it. I mean: Sit down. I will take care of you. p, Dorie Greenspan purchasing food at an outdoor market in Paris. John Bernick (or The New York limes The Evening-in-Paris Dinner A menu of gravlax, roasted peppers with lemon ricotta, osso buco and poached pears fit for an evening that unfolds at leisurely pace and ends late. RA first course of steamed clams with jalapefio butter. Peden & Munk for The New York Times The Expandable Feast B.), SAM S11,1 When all are welcome, you can lean on the flexibility of clams, slab-bacon tacos and roasted sweet potatoes. When You're the Bad Guest By A KI I I I. SI IARNIA I was too miserable to be polite, even to my hosts. My No-Good, Very Bad Dinner Party By SADIE It was the first I had endeavored on my own. The experience was .. . formative. EFTA00709455

ADVE Paola & Murray for The New York Times The Fondue Party Easy preparation makes for more natural conversation. laGuests assemble mandu (Korean pot- stickers). Snv;v:c fur The New York T:: The All-Hands-On-Deck Dumpling Party By SAMIN NOS RAT Cooking together unfailingly puts everyone at ease, so when in charge, the cooking is the party. l i j A n t h o n y Atamanuik before and after being transformed into Trump. l'Htyzraphs by (;illian I fur The The Impossible Burden of Playing Donald Trump By DAN BROOKS Anthony Atamanuik of "The President Show" never wanted a Trump victory, but it has been great for his career. Now he must avoid the many pitfalls of mocking the man. EFTA00709456

Asian Test-Prep Centers Offer Parents Exactly What They Want: `Results' 1,:, k I. Like the "cram schools" of Asia, academies prepare students — many from immigrant families — for everything from exams to New York's high school admissions test. The Dinners That Shaped History A party that made Henri Rousseau famous, the gumbo that fueled the fight against segregation and the banquet that spoiled a presidential campaign. ADVERTISEMENT V. FOLLOW NYTimes Tw @nytmag Get more NYTimes.com newsletters » Get unlimited access to NYTimes.com and our NYTimes apps. Subscribe >i EFTA00709457

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