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July 29, 2010 10 Wedding Don’ts and Do’s Streamline your planning by knowing what merits a commitment – and what you can cut
July 1, 2010 Favorable Food How to package your favorite sweet snacks for your guests
April 29, 2010 Small Plate Style Heavy hors d’oeuvres receptions provide a lively, modern take on full dinner service
April 29, 2010 Drink Up! Raise one of these glasses to add a fresh, modern twist to your wedding’s libations
April 15, 2010 A Sweet Surprise An indulgent dessert is best served with a drink that fits its flavor profiles. Complement the desserts at your wedding with a wine to match
November 12, 2009 Creative Tableware Think outside the plain white china box with unconventional place settings
November 11, 2009 The Right Way to do Wine Wine expert and Web sensation Gary Vaynerchuk dishes on the best wines for your big day - and your budget
October 22, 2009 Simple Tips for Stunning Events From the day-of venue to the day-after brunch, experts share their secrets for chic, stress-free celebrations
September 17, 2009 The Post-Wedding Brunch Keep the party going with a meet-the-married couple breakfast bash
August 26, 2009 Keeping Out Allergies How to tailor to dietary restrictions in a tasty way
August 24, 2009 Calling All Cookies In some states, the sweetest thing ain’t the cake – it’s the cookie
August 21, 2009 Let Them Eat Cupcakes Tasty and unique alternatives to the classic white wedding cake
July 30, 2009 The Budget-Friendly Bar Here’s how to make the alcohol you serve at your wedding more affordable
June 18, 2009 Keep Quality in Mind Put down the calculator and slowly walk away! You want to keep expenses down, sure, but certain costs are necessary evils. Here's what you should think twice about cutting
April 30, 2009 Signature Suds If toasts are in order, why not raise a special brew?
March 5, 2009 Adventures in Wedding Planning When you start planning your big day, you never know what you might find out
January 15, 2009 Yeah, You Can Cater That Your favorite restaurant? Ice-cream shoppe? Here’s what you need to know about bringing in fare from one of your favorite spots to share on your wedding day
January 8, 2009 Cheese, Please Brides are saying ‘Of course’ to the cheese course
December 18, 2008 A Shot of Celebration When you’re in the spotlight all day, it pays to have a plan for enjoying a drink at your reception
December 18, 2008 The Last Meal To look and feel your best on the big day, it pays to stick with smart food options
December 11, 2008 Splurge vs. Save Sure, couples are doing their best to save when planning their big day, but there's usually still some room for a little indulgence. Here's some advice on when to go for it, and when to forgo it
November 20, 2008 Simple Switches Some foods are wedding classics, but you can sub in dishes that leave your guests satisfied with less expense to you
November 12, 2008 Stand Up Against the Sit-Down It's not easy planning and pricing a menu. Seated meals incur wait-staff costs, buffet and family-style dinners pile on added food costs. What's right for you? Here's a look at the benefits and drawbacks of your food options
October 9, 2008 High and Low of the Food Chain You want exotic fare for your wedding, but your budget is more plain-jane. Here’s how to get the effect you want for a fraction of the cost
August 14, 2008 Station to Station Bypassing the sit-down dinner for smaller areas of haute cuisine. Here’s how to pull it off with panache
July 9, 2008 My Candy, My Way Let your style - and face - shine through with sweets
July 9, 2008 Distinctively Delicious, Distinctively You Food doesn't get to have all the fun. With seasonal flavors and fresh ingredients, signature drinks are adding another level of personalization to the big day
June 5, 2008 Figuring Out Food Vegan? Gluten-free? Just picky? Here’s what to keep in mind adapting the menu to guests’ diets
April 10, 2008 Tequila – Toned Down Take a grown-up look at the south-of-the-border spirit
April 3, 2008 Back On Top Take a look back at how the once-customary couple made it to the top of the cake world, and why they might be fit to reign again
March 13, 2008 Food Fight Avoid a dining dilemma by weighing the facts of both sit-down and food-station meals
January 31, 2008 What’s in a Drink? Cheers! Here’s what you need to know to plan wisely for bar service for your reception
January 17, 2008 How Sweet It Is Later for the burgers, microwave meals and takeout menus of married life – the time to celebrate your engagement is short and sweet. Why not eat dessert first?
January 10, 2008 Catering to Your Every Need Selecting a food-service provider is one of the most costly, nerve-testing tasks facing a bride-to-be. Here's the protocol, from soups to nuts to nutty uncles
December 6, 2007 She’s Got Medallions Brides choosing the appropriate meat selection – or vegetarian meal – still cling to the classics
November 15, 2007 Pop the Cork What’s more romantic than a glass of sparkling wine to toast a bride and groom? Nothing
November 15, 2007 Too Much is Not Enough Understated is out. Too much, even wa-a-y too much, is just what many brides crave in a wedding cake. Here’s what’s on the cutting edge
September 27, 2007 Local Flavor Of Love How to make sure only your guests – not the food – travel to your wedding
September 20, 2007 Simple, Elegant Wedding Food Think dining for less means tacky offerings? There’s a lot of ground to cover between Crock-pots and high-cost catering
September 6, 2007 Post-Wedding Snack Attack Never send a guest home on an empty stomach – not even on your big day
August 22, 2007 Take the Cake to the Next Level Vanilla and chocolate now compete with banana, peanut butter and fruit-filled cakes for the couples first slice
July 15, 2007 Fantastic Food Cater to your stomach’s – and budget's – desire
July 11, 2007 DIY Catering Preparing a wedding feast on your own is a cinch. Just save the gnocchi for the honeymoon
July 11, 2007 Countdown to your perfect wedding A step-by-step guide to help keep the stars in your eyes, your feet on the ground and your wedding plans on track.
November 16, 2005 Beyond the Same Old, Same Old Moroccan tagines? In your dreams. When it comes to planning a wedding dinner, brides almost always opt for simple entrées of chicken, beef or salmon. That's why caterers constantly reinvent the classics - and you can, too.
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