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What's the secret to every good party? Is it the tasty but not overly fussy food? The warmth of a good host who doesn't disappear into the kitchen halfway through the night? The beautiful tablespace or the eclectic mix of glassware? It's all of the above, and now, you don't have to sweat it because The Hostess Handbook shows how to master the art of entertaining.   Author Maria Zizka starts with the first rule of party planning (being, there are no rules!), then walks readers through some options and considerations to host guests comfortably-from serving supplies to decorating tips and strategies. The array of recipes includes snacks, sides, and salads so good they could be the whole meal, like Chicken Wings with Apricot-Honey-Chile Sauce and Toothpick Gnocchi with Oregano Breadcrumbs. Mains can be made ahead (Brisket and Harissa Buttered Carrots) and will have guests coming back for more (Potato Chip-Crust Chicken with Green Olive Relish). 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Yellows evoke the bright flavors in Margarita Bars, reds bring forward fiery tastes in dishes like Mapo Ragu with Rice Cakes, and greens highlight fresh and herbal flavors with dishes like Matcha and Mint Ice Cream Sundae or Zhoug-Marinated Feta and Fava Toasts. Blues, purples, and blacks present revelations: a butterfly pea flower boa stuffed with blue oyster mushroom, a classic Italian grape focaccia turned on its head with the addition of purple ube, and elegant black tahini cookies. To tie it all together, Zizka presents a special section of Color Menus, where she teaches readers how to use food to create palettes that evoke a sense of season, theme, or even a place: a Valentine's menu decorated with red and pink indulgences, a spring menu featuring all fresh flavors and pastel tones, a seafood-focused menu of blue and coral hues to conjure a tropical ocean vibe. 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