Casey Elsass

18 hours ago | wsj.com | Casey Elsass

What you bring to a party says so much about who you are—and whether you’ll be invited back. The author of a new book on the topic offers his top tips for being the best guest, plus recipes that will be the envy of the entire event. Social gatherings used to be so easy. All you had to do was climb the ranks of society, master the art of small talk, strap on multiple constrictive layers and know which of twenty-four utensils to use.

2 days ago | cupofjo.com | Casey Elsass

“What can I bring?” It’s the first question everyone asks when they get the party invite. And luckily, my new cookbook — this should be easy to remember, it’s called What Can I Bring? — has 75 solutions to that very-stressful question, including dips, drinks, salads, desserts, and a chapter of homemade food gifts when you’re told to “just bring yourself.”But, of course, it’s not only about bringing something.

1 month ago | hachettebookgroup.com | Casey Elsass

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Jun 3, 2024 | epicurious.com | Casey Elsass

Let’s quickly sidebar to talk about zucchini’s backstory. Squash in general originated in Mesoamerica, with sturdy varieties that would later evolve into pumpkins, acorn squash, and butternut squash cultivated all up and down the Americas. In the late 1800s, long after European colinizers started spreading “New World” foods across Europe and Asia, Northern Italians began to cultivate a small, cylindrical variety of squash that was meant to be harvested early while it was still green.

Jun 3, 2024 | yahoo.com | Casey Elsass

Casey ElsassJune 3, 2024 at 9:30 AM·3 min readPhoto by Travis Rainey, Food Styling by Lillian ChouLet’s just get it out of the way: Zucchini can be a little tricky to cook. It’s watery, but not in a refreshing cucumber way. It’s dense, but not sturdy like a carrot. It’s a little hard to brown in a pan or on the grill, and it goes limp with steaming.