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How to Throw a Cocktail Party Like You’ve Been Doing It for Years
Epicurious“Cookbook author Anna Stockwell shares her tips on how to throw a memorable dinner party without losing your mind and having tons of fun.” -Anikah Shaokat
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For the Epicurious team, entertaining can be its own extreme sport. But that doesn’t mean that’s the only approach to hosting friends—especially if you’re looking to integrate more gatherings into your social calendar this year.
Luckily for you, our catalog of tips, tricks, and recipes are poised to make you a host extraordinaire—even if you’re new to the party planning party. Enjoy our plethora of ideas for finger food and vegetarian appetizers—the ones that will save you hours of aimless internet browsing and wow even the pickiest guests. Then go ahead and use all that extra time to whip up Epi editor Anna Hezel’s favorite party dessert, cajeta brownie tart.
Ready to get started? This first piece breaks down the process, starting with figuring out who to invite.
Image by George Marks / Getty Images
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61 Finger Food Ideas, Because Being Festive Doesn’t Require a Fork
EpicuriousFor the big game, the holiday party, a chill fest, or just because.
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59 Best Vegetarian Appetizer and Hors D’Oeuvre Recipes
EpicuriousFrom easy snacks to fancy hors d’oeuvres, these meat-free starters will appeal to every palate.
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29 Punch Recipes for Easy, Elegant Entertaining
EpicuriousPunch is essentially the set-it-and-forget-it of the cocktail kingdom. These large-format beverages are designed to be easy-drinking, festive, and sometimes fizzy, ideal for pairing with party snacks.
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If I’m Bringing Dessert, It’s Always This Cajeta Brownie Tart
EpicuriousThis brownie tart swirled with cream cheese and cajeta is easy, shareable, and just the right balance of sweet and tangy.
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Anikah Shaokat
Originally from Chittagong, Bangladesh, Anikah is a writer and recipe developer with bylines in Delish, Food52, Kitchn, Food Network, and Taste of Home. Prior to joining Epicurious, she was the assistant food editor at Food Network Magazine. She has a master’s in Food Studies from NYU and a culinary arts degree from the Institute of Culinary Education. Currently, she's an adjunct professor at NYU, teaching a course on food and identity. When she’s not cooking or writing, she’s reading historical nonfiction and cheesy romance novels (mostly to counteract the effects of historical nonfiction).