Entertaining at home doesn’t always have to look the same.
Sometimes, if a full-blown dinner party feels like too much, we fill the table with tasters.
A tapas-inspired spread is casual without being too informal, planned but not stuffy. And it can take less work. If you’re creating the whole meal, you can pace yourself by making dishes that will be served cold the day before. Or assign each guest one dip or small dish to create an elegant, coordinated meal.
On the mainland, poke is exploding. Endless riffs on the Hawaiian raw fish salad are served up in bars and bistros and out of deli cases. Many cities now have dedicated poke bars. In Seattle alone, no fewer than seven opened their doors in 2016. New York went from zero to a half-dozen poke-only spots in the span of a year.
Poke [pronounced POH-kay] won’t be a has-been anytime soon. The poke bowl’s briny, bright cubes of fish dressed up with an array of fun extras is the whole package for many eaters: an inspiring patchwork of colors and textures that’s long on flavor and packed with nutrients.
But that doesn’t mean it has to stay in our eateries. Now that many of us are hooked, we think it’s time to learn to make it ourselves.