Tag Archives: party

A Savory Croquembouche to Start Your Party with Outright Opulence

While everyone’s picking out their sequins and lamé and velvet jumpsuits to ring in the new year in rayon blends—we’ve been picking out a recipe that’s just as elaborate. Showy. Opulent for the sake of opulence. Part decor, part cocktail snack. Pairs well with champagne and resolutions. Something that catches the light and requires a fresh haircut of whisked caramel. That’s right. A Croquembouche. The French tower of cream puffs. But this time, we’re going savory.


Molly Baz, who’d just recreated a Martha Stewart recipe (for cookbook club) that used the croquembouche as a vase (!!), was up for the challenge. And a challenge it was. Not only did a testing round require making 40 pâte à choux, the filling, the caramel, and assembling the tower, but she’d also have to hear our critiques…and do the whole damn thing over and over again until it was perfect. The things we do for beauty!

croquembouche 2

Photo by Chelsie Craig, Food Styling by Kate Buckens

What’s so savory about it? The choux—henceforth called “the puffs”—are cheesed up with Gruyere so now they’re gougères. The filling is Boursin-inspired: green and herby and creamy and cheesy (parm, ricotta, and cream cheese). The caramel gets offset with salt and black pepper, and the whole thing gets a snow-shower of more grated parm. When an unsuspecting Amiel Stanek tried a bite and assumed it would be sweet, his entire face lit up: “I’m flavor tripping right now!” he exclaimed. The garlicky chive filling, the sharp cheesy dough, there are no flavors hiding in the background here. The only drink we can fathom to go with it is something cold and bubbly. You know the stuff.

croquembouche process 3

Photo by Chelsie Craig, Food Styling by Kate Buckens

You can make the gougères a day ahead, and pop them in the oven for 10 minutes at 350° to crisp them up on assembly day.

The puffs are easy (make them the same size tho), the filling’s a food processor cinch and then squeezed into each puff with a pastry bag, and the caramel’s fine if you keep an eye on it to keep it from burning. With tongs, or your hands if you like to feel pain, each puff is dipped in caramel for the side that faces the world. It quickly hardens and shines like polished mahogany. The most difficult part is building a symmetrical tree that’s artfully rustic, not droopy, leany, or otherwise…lumpy. After watching Molly assemble it in person, standing there doing nothing—I’m a great and supportive sous!—I took a lot of notes to make it easier on the rest of us without food styling on our resume. Here’s how to assemble a croquembouche like a pro:

croquembouche process 4

Photo by Chelsie Craig, Food Styling by Kate Buckens

Before filling each gougères, use a skewer to poke a hole in the center and rotate it around to ensure a hollow center to squeeze the cheese mixture into. Then fill it until it pokes out of the hole and feels heavier in your hand. Some filling might poke out of air holes in the gougères, but don’t worry about them, they’ll be covered in caramel later.

  • Pick out your platter, something sturdy and larger than a dinner plate.
  • Grab a few puffs and arrange them in a circle with 2-3 inches of white space to the edge
  • Count those puffs. Ours had a base of 9. Each row after will subtract one.
  • Layer one: Roll half of the edge of the first puff like a wheel and place it down with the poke-hole (where the filling went) facing inside the circle, caramel gluing it to the plate. Choux stonehenge! Roll the next puff and connect it to the first and make sure caramel is gluing that to the plate too. Hold the two puffs together for a few seconds so they stick.
croquembouche process 2

Photo by Chelsie Craig, Food Styling by Kate Buckens

See how they sort of lean in a little? Not dramatically though.

  • Layer two: Place the new puffs in the valleys of the Layer One Puffs. As you roll and stick, tilt the puffs in towards the center sliiiightly, remember this is going to end up conical.
  • You keep doing this, working QUICKLY while the caramel is still warm. If strands of caramel drag over to the plate, don’t worry about it—that’s part of the drapey look. It’ll end up as caramel tinsel on your puffy happy tree.
  • Mid-way through her third layer, Molly reheated the caramel over low heat for around 4 minutes. This makes it easier to dip but also thins the caramel out. When it gets too thick, it hardens like a Jolly Rancher, which isn’t pleasant to bite into.
  • The numbers might not work out perfectly if your puffs vary in size. Don’t panic, just adjust accordingly and if you need to fill in some gaps with caramel use a spatula and get spacklin’.
  • Layer five: When we realized the entire thing was leaning to the right, Molly cradled the entire top with both hands and shifted it to the left. That sort of worked, but rotating the plate so I couldn’t tell one way or another worked even better.
  • The final puff: This is the only puff whose bottom gets dipped. I know, I know. But do it, and plop that shining star on top.
croquembouche process 1

Photo by Chelsie Craig, Food Styling by Kate Buckens

You can use a fork to make the final wisps of caramel circling the tower, but Molly made a custom tool: a whisk with an open end, which she made by cutting the tines with a wire cutter. It looked like one of those as-seen-on TV head massagers. It allowed her to get thin strands and plenty of them.

croquembouche 4

Photo by Chelsie Craig, Food Styling by Kate Buckens

I can’t deal with this close-up.

What makes the whole project easier is making the puffs and the filling ahead, but the assembly needs to happen right before serving. They’re better that way. As it sits, the filling warms, the caramel hardens to cement, and that’s sad. Eat it within the hour, maybe two, which come on—shouldn’t be that hard.

Get the recipe:



Is It Ever Okay… To Take Home the Wine You Brought to a Party?

Welcome to “Is It Ever Okay,” Bon Appétit’s etiquette column. Have a question? Email staff.bonappetit@gmail.com.

If you are hosting a dinner party and invite each guest to bring a +1, how do you handle a guest who brings someone you absolutely HATE?Hateful Nate

I dunno, serve them arsenic-laced wine? Depends on what level on your Hate Scale they’re at. But if you want absolute control over your dinner party, invite all of your American Girl dolls instead and leave humanity out of it. I have a friend who had the gall to marry a man I can’t stand. He likes to interrogate, quiz, and patronize you instead of “hold a normal conversation.” I’m not sure where he learned this technique, but I blame the Boy Scouts. Our last chat ended with me saying, “Well I’ve had enough of this!” Really, he’s harmless, but I’ve decided to hate him for annoying me so much. So I feel you there. When he inevitably comes over, I treat him civilly, like an alien from the planet Mansplainia on a tourism board sponsored press trip to see how we normies live. That is, if there’s any interaction at all (it’s amazing how movement works, you can just…walk away!). Then I talk mad shit the second he leaves. It’s cathartic! This is why post-party debriefs are as essential as the party itself. Let it out.

If someone does something nice for you, like watch your dog or water your plants, while you’re out of town, what is an acceptable gift to give them? Wine, food, a small ceramic something, etc.? And what if you’re broke as a joke?Cashless Carrie

You own a dog or some bougie succulents? You can afford a thank you present. It should be a gift certificate to the nearest grocery store in the range of $25–$100, depending on how many days you were lazing on a beach somewhere, and whether they sang the entire Phantom of the Opera playbook to the plants. If you know this person is a wino, get wine, but who knows if they want that leather booty malbec anyway! Also I’m not into the souvenir gift. This person got near your poodle’s poop—that’s gross. That’s more than a favor. They don’t want a pound of eerily familiar fudge. This is why I like the grocery store gift certificate, especially to Trader Joe’s, because it says: practical. Practically…cash.

natural wine primer tote magnum

Photo by Alexandra Gavillet

Thanks for bringing wine! Now LEAVE IT.

Please settle the proper etiquette when bringing beer/wine to a friend’s dinner party. I always leave the bottle behind as payment for the food, but I’ve had friends take theirs back or split a six pack. I think that’s rude, but I’m also upset to see the liter of natural wine I brought to a friend’s house sit unopened for months.Thirsty Emily

I love how often “natural wine” as a concept comes up in this column. Why is natural wine so linked with asshole-ish behavior? Curious, curious. Anyway, I’d like to take this opportunity to call out my boyfriend’s friend Lock, who used to come over to watch Michigan football every weekend for like three years in a row (it felt like). Bill, my guy, would make elaborate bro feasts: chili, pulled pork, all kinds of Midwestern comfort foods that give you gas. Lock would stop by the pizza spot around the corner, purchase BAKED ZITI, and arrive with a 6-pack of PBR. He’d only drink the beer he brought, and then take the rest home. This is so many layers of bad behavior. How was this man employed? How did he find someone to love him? I had unending questions. Sometimes he sheepishly ASKED PERMISSION to take the beer home, which only merits a solemn head shake in response. Don’t do that. That’s tacky. If you just got out of college and you’re broke, you think there are exceptions to all the rules. You get trashed at the wedding but don’t send a gift. Take all of grandma’s Christmas checks but never write a thank you card (TEXTS DON’T COUNT). Who cares if the host drinks the wine, they can dump it on a campfire for all I care. The point is, you gotta bring the thing. And leave it. Goddammit, Lock, LEAVE IT.

Snack Break

I’m freaking obsessed with these pimiento cheese crackers. I’m making them for every social gathering from now until I croak:


I hate it when people ask me to take my shoes off upon entering their home—but I do it anyways. With this in mind, would it be too much to ask that my friends deposit their cell phones in a box by the door when they come over to my place? The dinner party scrolling is killing me!Angsty Amiel

It’s a special moment when you realize everyone you know has bad manners except you. This also applies to the principle of driving. Savor it, Amiel! Your friends are rude, selfish, and entitled. Probably millennials. Just kidding—everyone with a phone is addicted to it. Have you seen the memes? Memes are fantastic!! The only way to crawl out of this hole is together, so if you’re going to be a Bossy Host, which I fully approve of, at least cushion it with something self-referential: “I’ve realized I’m really addicted to my phone, it’s keeping me from living in the moment [THIS IS A GREAT MOMENT TO TEAR UP AND/OR MENTION A PET WHO DIED], so could you join me this evening in parking your phone in this Victoria’s Secret bag for the night?” In your other hand is a magnum of wine, which you’ll pour for your shoeless, phoneless, hapless guest. It’ll cushion the blow.*

*Ugh, are your friends new parents? The worst. Look forward to texts with the babysitter all night, the updates read aloud along the way. She sent us a pic of Henry in the bath! He made tooty bubbles! There’s no getting out of that one.

My boyfriend often very kindly volunteers to do the dishes but he never cleans the sink after. Like it’s full of dirty water with pieces of dinner floating in it. How do I ask him to stop this disgusting habit without seeming ungrateful for his dishwashing service?Tidy Tina

At some point, breaking up is easier than confrontation. This is that point.

Is it ever okay to show up at someone’s house at the exact time they put on the invite?Punctual Patty


What is the least gross way to tell your host that you used the last of the toilet paper?Lastly Larry

Show them what you did with it.


Peden + Munk

What are some Christmas cookies from the BA archives that I don’t know about?Sugar-coated Susan

Remember these pistachio sandies? An Alison Roman classic! So good. Also a sleeper hit: these peanut meringues that sound and look so French Culinary School but are actually very home-cookable. I make these chewy molasses cookies twice a December, they keep for dayssss. Pretty!! But whenever I see the photo for these curvy peppermint meringues I…feel things.

That’s all for now, but if you have petty etiquette questions or recipe requests for me, email staff.bonappetit@gmail.com and be too specific. I want the juicy details!

Love, Alex

The painting up top is: In a Roman Osteria, 1866. Artist: Bloch, Carl (1834-1890)


These Spiced Nuts Are a Necessary Cocktail Party Snack

Welcome to Never Fail, a weekly column where we wax poetic about the recipes that never, ever let us down.

Oh, you want to invite me over for cocktails? How nice! How festive! ‘Tis the season, after all. I’d love to. That sounds lovely. You’ll be serving the spiced nuts, of course, won’t you? Which spiced nuts? Hahahahahaha. Cute. The Sweet-and-Spicy Mixed Nuts, obviously! What’s that? You wouldn’t dream of hosting people for alcoholic beverages without serving The Nuts? I always knew you were a good egg.

Carla Makes Granola Cluster Cookies

Alright: This is not an actual conversation that I have with people who are inviting me into their home to drink and hang out—but I wish I did. I wish I could bully my friends and acquaintances into making this exact recipe for spiced nuts pretty much whenever they’re serving up cocktails. Partially for my sake: These crunchy, sweet-salty-spicy nuts are a true delight, and are exactly what I want to nibble on when I’m sipping an icy martini or nursing a boulevardier—substantial enough to keep one afloat without spoiling the appetite. But also for the sake of my hosts, because these spiced nuts are pretty much the most simple, throw-together homemade snack imaginable.

Making a batch of these bad boys is about as difficult as reheating store-bought tater tots. You preheat the oven to 350°. You mix together three cups of mixed nuts—the recipe calls for almonds, walnuts, and pecans, but you can use whatever you’ve got lying around in whatever ratio—and a handful of pumpkin seeds (but sesame or sunflower seeds work great). You toss them with some olive oil, maple syrup, fresh rosemary, smoked paprika, and salt. Spread it all out on a sheet pan, pop it in the oven, and 20 minutes later you’ve got The Nuts—beautifully caramelized from the maple syrup, addictively spicy, and rosemary-fragrant. Try to wait until they’re cool enough to eat. Just try.


Photo by Ted Cavanaugh

All the nuts that’s fit to mix.

If you need more convincing, The Nuts are not without pedigree. Like many of my favorite simple, perfect, “Oh, this? It’s nothing!” recipes for entertaining, it comes to us from the brilliant Alison Roman, the same person who brought us The Cookies and, now, The Stew. But unlike those other viral recipes—which are immediately, almost-ubiquitously recognizable—these are under-the-radar enough that you can set them out confidently, slyly, as if that’s just What You Do when people come over. Make them your own—I’m sure Alison won’t mind. Just don’t pour me a drink this month without putting a dish of these in front of me first—that I mind.

Get the recipe:



A Large-Format, Set-It-and-Forget-It Main Is Your Holiday Party Strategy

Duck has an unfair reputation for being fussy, but not this recipe. We bathe it in a spiced (nutmeg, allspice) and spicy (habanero) marinade, stick it in the oven, ignore it for five hours, and serve it with fixings for build-it-yourself tacos. FYI: Many butchers stock only frozen duck, so make sure to call ahead and pick it up two days before cooking so it can defrost. Plus, a single-edge razor blade, which is very thin and sharp, works particularly well for scoring the duck skin and fat.


Ain’t No Party Like a Shrimp Cocktail Party

Welcome to Party Tricks, a monthly column in which bestselling cookbook author and entertaining pro Alison Roman schools us on the fine art of having people over without pulling out your hair.

Sure, alcohol is good, but have you ever had shrimp cocktail? No shade to a gallon of punch, but I’m pretty sure nobody has ever gotten a crippling hangover from a platter of perfectly poached shrimp dipped in a delightfully-sassy cocktail sauce. No, I’m not suggesting you replace booze with shrimp at your next party—because, uh, no that will not work—but I am suggesting that you make a giant platter of beautiful shrimp cocktail the centerpiece at your next holiday soiree.

Kids Try 100 Years of the Most Expensive Foods

Why? Because it’s the kind of thing usually only ordered at restaurants to snack on during martini hour, with an elegant, retro campiness whose mere presence suggests “wow, this very sophisticated and festive person throws amazing parties.” While other snacks are not uninvited to this party, imagine, for a second, being so confident in the deliciousness of one snack, that it was all you served?

Basically AR Shrimp Cocktail

Not. Bad. At. All.

In this fantasy fete, you are going to take time to poach large, unpeeled shrimp yourself in a large pot of salted, gently boiling water until bright pink (three to four minutes is all it takes). Once cooled, you’ll peel them and then devein if you like (this is a personal preference). Arrange them in a festive yet unfussy way inside a colander full of crushed or smaller cubes of ice and then place that in a bowl (as the ice melts, the water will drip down so your shrimp don’t sit in a bowlful of water). Serve with lots of lemon wedges and your now-famous House Special Cocktail Sauce, which is an elegant mix of ketchup seasoned with a tangy hot sauce (something like sambal, sriracha, or even Tabasco), fresh lemon, salt and pepper. (You can add prepared or freshly grated horseradish if you really want, but hot sauce should give you the kick and complexity you’re after.)

On the side you’ll want saltine crackers (because we like a good throwback AND a good cracker), and lots of briny olives and tiny pickles for alternative snacking. Be sure you set out a small bowl for pits and tails and other party detritus, because you’re a good host. Finally, eat too much shrimp, and wake up the next morning with no regrets.

Want a good shrimp cocktail recipe? We got that:



A Very Martha Stewart Cookbook Party

Contributing editor Sarah Jampel made these poached pears. My new winter color palette? I think yes. She made them the night before, so these too take the pressure off day-of. “I cooked them until ‘just tender,’ per Mar’s instrux, but if you want spoonably soft pears, you’ll want to poach them for longer,” Sarah explained. “Also, while the pears are poaching, I think it’s good to cover them with a parchment paper cartouche.” FANCY!


Pulled Tea Is the Party-Trick Drink You Can Totally Make at Home

I remembered watching, almost hypnotized, as my mom hovered over our steel kitchen sink, pouring steaming liquid from one cup into another, lifting it as high as possible. She was mixing bitter black tea with velvety condensed milk, popularly known in Malaysia and Singapore as “teh tarik”, or “pulled tea” in Malay. Without the comforting elixir, our roti prata and curry breakfast was incomplete, she cautioned. My brother and I gulped down our servings enthusiastically, getting a satisfying sugar high from the sweetened milk and a jolt from the caffeinated black tea—a perfect antidote for kids who dragged their feet while getting ready for school.

These days, with Malaysian and Singaporean cuisine gaining popularity and recognition in the United States (and no longer being reduced or misunderstood by Westerners simply as “Asian food”), teh tarik is making its way into the bellies of nostalgia-thirsty immigrants and eager foodies. Moonlynn Tsai and Kyo Pang, the owners of Kopitiam, an all-day Malaysian cafe nestled in New York City’s bustling Chinatown, tell me that teh tarik is one of the most popular items on their drink menu.

Kopitiam tea process Y3A6165

Photo by Chelsea Kyle

At Kopitium, pulled tea is made-to-order and poured between two mugs at least four times .

“For many, [teh tarik] reminds them of their childhood and the generation above them,” says Moonlynn Tsai. “We’ve had many adult guests, around my grandparents’ age, who’ve come in and shared stories about how their grandparents would make it for them in the mornings and right before bed.”

Even though teh tarik is a simple drink with only two or three ingredients (depending on the family recipe), the art of manually pulling the tea and milk into one luscious and frothy concoction comes with no shortcuts or machines. At Kopitiam, there are no pre-mixed batches of teh tarik; each drink is made-to-order.

“We’re in a day and age where the goal of everything is to see what can make the drink faster and faster,” Tsai says. “Having to brew and wait while only using metal pitchers and tea sock strainers to create this delicious drink—there’s beauty in that.”

Kyo Pang, the culinary mastermind behind Kopitiam, grew up in Penang, Malaysia and comes from a lineage of kopitiam owners. She teaches her staff to use the teh tarik recipe and technique she inherited from her family. Pang and Tsai explain that there’s a strong symbiotic relationship between the black tea and the condensed and evaporated milks. They use BOH Daun Teh, which is comprised of the tea dust, not leaves; it’s steeped for about three minutes (the tea dust is strained using a tea sock). At home, you can pour the steeped tea into a stainless steel jug, large mug, or even small saucepan. Whatever vessel you choose, make sure it has a curved lip, which will ease pouring, limit spilling, and keep you from digging out the first aid kit to treat burns. Then add about two tablespoons of sweetened condensed milk and half a tablespoon of evaporated milk to your vessel of choice.

Kopitiam tea Y3A6165

Photo by Chelsea Kyle

The final drink is deliciously frothy.

“Pulling” the tea involves pouring it back and forth briskly from one jug or mug into another at least four times so that air can mix with the liquid and create teh tarik’s trademark foamy head. More of a visual learner? Here’s a great demo of “pulling” with a saucepan and mug. Maybe one day you’ll get to Mr. Teh Tarik‘s expert level. But, again, to avoid scalding yourself, ease into the pulling technique. Once you get a hang of it, you can gradually lift the mugs or pitchers higher. The more pulls you do, the fuller the flavor and the more the tea cools. (If you pull too many times, you might end up with a cooler than lukewarm tea. A maximum of five pulls seems to be the magic number.)

So instead of reaching for that Keurig button to get your fix of caffeine, why not steep black tea— English Breakfast, Lipton, or Ceylon works great if tea dust is hard to find—and open up those dusty cans of condensed and evaporated milk in your pantry? Pulling tea is an excellent way to impress your holiday guests…or you could take it easy and order a round of warm teh tarik at a Malaysian joint near you.


The Formula for a Memorable Holiday Party

Every Monday night, Bon Appétit editor in chief Adam Rapoport gives us a peek inside his brain by taking over our newsletter. He shares recipes he’s been cooking, restaurants he’s been eating at, and more. It gets better: If you sign up for our newsletter, you’ll get this letter before everyone else.

Your holiday party checklist

Should we dim the lights a smidge more? And what about ice—do we have enough ice? No, of course not, we can never have too much ice. And wait, who chose this playlist?

When it comes to throwing a party, my wife, Simone, and I can be a bit…particular. Especially during the holidays, when expectations climb and everyone’s calendar jams up with competing engagements.

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But there is nothing I enjoy more than a good holiday party: the glistening ham (yes, there must be a ham), the punch bowl (the primary cause of your next-morning hangover), the twinkling tree (says the nice Jewish boy), and Nat King Cole or Frank Sinatra on the speakers (you really can’t go wrong with either).

It all starts with the guest list. Which, invariably, leads to the discussion between Simone and me of how big of a get-together we want to host. I’ve always been of the school to invite everyone we know because half of them won’t be able to make it, and it’s always better to have too many guests than too few. This, Simone likes to point out, has led to our essentially throwing college-level keggers, wherein by night’s end we realize we might have had fun, but we never found a single moment to hold a proper conversation with a friend.


So, what is the formula for a memorable holiday party? Well, to start, how about a slightly smaller affair? More soiree than rager. And yes, ham. Bone-in, scored, and glazed. One of the easiest and most impressive things you will ever make. Set it on a grand cutting board with a basket of those squishy square-cut dinner rolls, some Dijon and mayo, and a crock of cornichons. Your friends will talk about this spread until December 2019.

Punch. Looks nice, particularly with a big molded block of ice bobbing in the middle of the bowl. But you know what? I could do without it. It goes quick, it’s too sweet, and if you have a kid waking you up at 6:45 the next morning, you’ll be glad you didn’t indulge.


Bobbi Lin

Dimmers. Votives. Christmas lights. You know the drill. Good lighting is everything. Remember how your mom always told you to dress up for special occasions? Well, she was right. Put a look together—your party deserves it.

Finally, don’t forget to have fun. It sounds obvious, but throwing a party is a lot of work. Inevitably, an hour before your guests arrive, you or your partner will be nearing full meltdown mode. One of you will have to run to the store for the 46th time that day. That outfit you thought was going to work is totally not going to work. And at the exact same second, you will both realize you have yet to jump in the shower.

But if all does go as planned, there will be that moment at the end of the night when the votives are flickering and you and your close friends are splayed out on the sofa and the living room floor. Someone will be trying to carve the last bit of meat from the ham bone. Someone else will open a totally unnecessary final bottle of wine. And you will realize why you threw this party in the first place.

Get the recipes:

Pineapple-Glazed Ham
Spicy-Tamarind-and-Honey-Glazed Spiral Ham
Spiced Rum Punch with Citrus and Luxardo
Earl Grey–Bourbon Punch

You know what would make a pretty great holiday gift? Our magazine! And a cool tote bag, plus some great baking tools for holiday cookies. More details here.


25 Gluten-Free Party Recipes For All Your Holiday Entertaining Needs

Almond flour is a wonderfully sweet, nutty complement for fresh carrots, walnuts, and raisins. If you can’t find it, though, here’s a trick: use 2¼ cups whole almonds and pulse them in a food processor along with salt, baking powder, all three spices, and baking soda until very, very finely ground.


Basically Gift Guide 2018: The Cheap, Chic Glassware You Need for Your Next Party

I’ve flown first class exactly one time. (Don’t look at me like that, it was a free upgrade!) And while getting to board first and all that extra legroom certainly didn’t suck, those luxuries paled in comparison to one small, simple gesture: When I ordered a gin and tonic, it was served to me in a real glass. An actual glass! Made of glass! I was sipping an alcoholic beverage from a clear vessel made out of melted sand at 30,000 feet. I felt like A Million Dollars.

And you know who else will feel like A Million Dollars? All of your friends when you invite them over to your house for a party and have real glasses for them to pour their beverages into instead of a stack of disposable plastic cups. And no, I’m not talking about the random assortment of branded pint glasses you stole from bars in college—nice glasses, ones that match and feel good to hold in your hand and aren’t too big or too small. It’s classy! It’s grown-up! It’s better for the environment! And before you groan about being asked to buy more stuff, just relax: The glasses you’re looking for are affordable enough to buy in quantity, durable enough to survive a party, and low-profile, meaning they’re easy to stash on a high shelf until you need them again. Where can you find glasses that fit this description? Well, right here, of course! Here are six options you should buy right now.

Basically GiftGuide Picardie Clear Tumbler

Chelsie Craig

We’ve said it before and we’ll say it again: When it comes to durable, stackable, iconic glassware, Duralex is the reigning champ. These simple cafe glasses will never go out of style, and we’d love to see even your clumsiest friend try to break one.

Basically GiftGuide BormioliRoccoBodega Glassware

Chelsie Craig

Sleek, stackable, and easy to love, the Bormioli Rocco Bodgea Modern Red Wine Glasses from West Elm feel about 100 percent fancier than any two-buck-a-pop glass should. Bonus: They’re low-profile enough that they can do double duty as bowls for olives or ramekins for individual puddings.

Basically GiftGuide IKEA Godis Glassware

Chelsie Craig

Sturdy, no-nonsense, restaurant supply store-chic. We’re big fans of red wine that tastes like juice, so what better vessel to drink it out of than a sturdy little diner-style juice glass?

Basically GiftGuide UnieTumblers

Chelsie Craig

Like the Libbey juice glasses above, but fashion. A bit taller, a bit more sophisticated, these are the glasses your cool aunt who sometimes bums you cigarettes after Thanksgiving dinner has in her loft.

Basically GiftGuide HeavyBaseJuiceGlass

Chelsie Craig

The. Price. Is. Right. Daaaaamn, IKEA! Back at it again with the inexplicably-cheap version of the thing you can get for more-expensive elsewhere! These Chunky Bois may not have the same soigné as some of the above options, but if you need a lot of glasses, well, you know what to do.

Basically GiftGuide Target Stackable Short Tumbler

Chelsie Craig

At nearly 13-ounces, these simple stackable tumblers from Tar-Jay are bit bigger than the other options on this list—great if you’re pouring more on-the-rocks cocktails and craft beer than wine.

And once you’ve got enough glasses, you’re ready to upgrade your dinner party table…


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