Alexis Deboschnek is a cook, recipe developer, and host. Having previously worked as Tasty's Senior Test Kitchen Manager, she's no slouch in the kitchen and has lots of tricks of up her sleeve. We were so excited to sit down with her and learn all her hosting secrets!
Oh, I'm definitely full on Martha at this point. I host bigger dinners once every month or two, and cook for smaller groups or friends at least once a week. My last four birthdays I've insisted on hosting my friends and cooking the entire meal, which I know sounds strange, but there's nothing I love more than hosting a good dinner party.
I always ask people what their top three travel destinations are that they haven't been to before. The answers always vary widely, and I love hearing about what people's pie-in-the-sky travel aspirations are. Mine are Vietnam, Morocco, and Turkey.
Working in a test kitchen and on so many shoots you have to be hyper organized or it'll all fall apart. I tend to tackle my dinner parties in a similar manner that I'd approach a shoot. I'll make an extensive list of what my menu will be, along with all the components. Once I have my game plan ready to go, I can start divvying up the work a few days in advance so that they day of I'm just assembling ingredients. Cleaning, slicing, blanching vegetables, making vinaigrettes or marinades, and miseing out ingredients can all be done in advance, making the day of dinner a breeze.
I love trying new cocktails when I go out, but when I'm home I tend to choose refreshing, easy-to-throw-together, low ABV drinks, like a Lillet tonic or Campari spritz.
You can't go wrong with a nice bottle of wine. Extra points if it's organic and has a good label!
I'm still surprised at how well the coffee maker meal turned out! I hope I don't kick myself later for saying this, but I'd love to try a 3 course meal in a toaster. I have no idea how it'd actually turn out, but I think there's a lot of room for creativity.
Otis Redding, always.
To drink, a good bottle of pét-nat. For an appetizer, a charcuterie spread. Sure, it's more snack than app, but it'd satiate so many cravings. To top it off, I'd bring a pavlova with a layer of slightly sweetened whipped cream and piled high with poached rhubarb and strawberries.
This is one of the most ridiculous nights I've had in the nearly six years I've lived in Los Angeles. My best friend and I somehow got invited to this actress's house party in the Silverlake hills. We go through a fairly nondescript door and enter this compound with a pagoda mansion and a maze of gardens overlooking the Silverlake reservoir. We missed the memo that it was a Wild Wild Country themed party, and everyone was dressed up in flowy red and purple clothing. There were two bars set up in different parts of the garden, a massive vegan spread (to stay on theme, of course), and a lively dance party happening in the living room.
Samin Nosrat, Ruth Reichl, Michelle Obama, Ruth Bader Ginsburg, Ina Garten, Eva Chen, and of course, my mother. So basically a gaggle of strong, inspiring women.
I cook with wine, sometimes I even add it to the food.
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