Mary Berg - Kitchen Party

Meals can easily be shared between non-romantically-involved pairs

One cannot think well, love well, sleep well, if one has not dined well.

Virginia Woolf

This much I knew: If you are what you eat, then I only want to eat the good stuff.

Remy, Ratatouille

I love food. Thats probably the most basic and universally agreed-upon statement youve ever heard, right? But as clichd as it might sound, its true! I love everything about foodfrom planning and shopping, to cooking and eating. I love how food has the ability to bring people together, to transport a person from the stresses of their day, and to convey so much love in just a few bites.

The classic kindergarten mantra of sharing is caring is something I continue to live by, especially when it comes to food. Cooking, baking, and eating are some of the most social acts that I take part in every day, and I suspect the same might be true for you. Everyone has had days where the only thing that has pulled them out of a slump was baking and eating a whole batch of chocolate chip cookies but, most of the time, we cook for others. My husband, Aaron, often quips that when Im left to cook only for myself, I eat like a raccoon, grabbing handfuls of pretzels, raw carrot sticks, and spoonfuls of whatever leftovers are hanging around the fridge. For me, half the fun of food is in preparing it for others, so why would I bother whipping up an exciting meal if Im left to eat it all on my lonesome? In my house, any excuse I can think of is reason enough to invite friends over to share in a meal, grand or humble. Whenever I have people over, the festivities always revolve around the kitchen. No matter the occasion, during at least one point, every single person in attendance will be packed into my tiny scullery, chitchatting away, tasting things here and there, and dipping into the fridge for another drink. This is what I call a kitchen party.

For many Canadians, the term kitchen party is evocative of the East Coast. Renowned for their hospitality, good home cooking, and great music, East Coasters are arguably the chief experts in bringing friends and family together for informal parties centered on the heart of the home. In my family, this tradition has evolved from our East Coast roots but really, gathering around the comfort of a hearth of any description is something everyone can relate to. Kitchen parties should be overflowing with great company and good foodfood that people want to eat, that might remind them of an old favorite. It should be the type of food that invites you to get your hands dirty, help yourself to a few more forkfuls, and nosh away for hours, surrounded by friends and family.

Kitchen Party: Cooking for Those You Love is here to banish any inflated pomp, circumstance, and anxiety surrounding the idea of inviting people into your home. This is a cookbook to complement parties that last for hours, allowing you to really catch up in the complete comfort of your own home. Its filled to the brim with family-style dishes for brunches, cocktails, dinners, and special occasionsalong with some baked goods and desserts, of course. Theyre clear, simple, and straightforward recipes that are grand enough for company, yet easy enough to accomplish on a regular Tuesday night. Theyre meant to be plunked down on a table that is groaning under the weight of delicious food and relaxed elbows. Each and every morsel has been put through the rigorous Myra Berg litmus test, meaning that if my wonderful and kitchen-inept mother can make it, anyone can! So go aheadfill this book with sticky notes, dog-ear the pages, mark it up with pens and some kitchen mess, and try halving your favorite recipes if youre cooking for smaller numbers.

From my kitchen to yours, Kitchen Party is here to make you look like the culinary wizard I know you are and to help you experience the same joy that I do when Im cooking for and sharing food with those I love.

Welcome to the party!

Ive always loved this section in cookbooks. It makes me feel like a fly on the wall, figuring out what little things help make someones pantry so perfect, fridge so fabulous, and eats so enticing.

In my kitchen, all pepper is freshly ground or cracked, and I always have a few types of salt on hand. I find traditional table salt to be quite harsh, and it tends to trigger flashbacks of childhood sore throat remedies, so kosher is my salt of choice, with fine sea salt coming into play every once in a while. Lemon and lime juice are always freshly squeezed, whereas orange juice can be interchanged with store-bought unless otherwise stated in a recipe.

All dairy, including cheese, sour cream, and yogurt, is full-fat, as that is what works best in both baking and cooking (and is just what I prefer to snack on). For milk, all recipes have been tested with whole, but you can use 2% in a pinch. When a recipe calls for cream, the fat percentage will be specified.

For any baked goods, ingredients like milk, butter, cream cheese, and eggs should be at room temperature for best results unless the recipe tells you otherwise.

For those of you who dont know me, I dont eat poultry, beef, or pork, but as a good deal of my love for cooking stems from my love of sharing with friends and family, I prepare meat relatively regularly. When meat is on the menu, I always try to buy what I call happy meat from a reputable source, one where I know the animals have been well treated.