Cooking for the table, and for a crowd

This journal is about the food that turns up when people gather: passed hors d’oeuvres and cheese boards, a soup that holds for an afternoon, a roast for twenty, a cake that travels, and the menus and quantities that keep a party calm. It is written from New England kitchens, so maple, apples and the turn of the seasons show up often.

Start with the sample menus, the guide to catering styles if you are hiring help, or the recipe archive.