1. Make the Aioli: In a medium bowl or using a mortar and pestle, combine the miso paste, Dijon mustard, garlic and salt until you have a smooth paste. Using a small whisk, beat in the egg yolk.

Vegetable platters should look like flower gardens -- and this time of year, you only need to venture around your neighborhood to get a lesson in how to arrange food. While you're out walking, notice ...

Edible Christmas decorations are the life of the party, and the good news is that they’re good for you too. Take, for instance, holiday ornaments — they come in all shapes and sizes. These festive ...

Throwing together a gathering is enough work without having to make all the food from scratch. That's when trusty food platters come into play. Food platters come in all different types and sizes. For ...

Looking for a fun way to serve veggies, chips and other snacks? There is snow better way than with our snowman veggie tray ...

Missy Frederick is the Editorial Director for Eater’s dining team. She has covered the D.C. restaurant industry since 2007, offers expertise in business reporting and regional American dishes, and ...

The point of parties is, obviously, spending time in the charming company of loved ones (along with the folks from the accounting department). When the food is good, that's great. When the food is ...