In the papers.

Houston Chronicle · Party tips

Graham’s advice for hosts

• Think your guests will want coffee with dessert? “Maybe eight out of 100.”
• “Nobody wants broccoli in their teeth.” Skip the vegetable tray.
• A modern full bar: vodka, wine, very little beer, mixers, tonic, soda and white cranberry juice.
• Don’t arrange your own flowers. Take your vases to the florist and ask for help.
• If you must cook: “Make your three best dishes. The ones you’d feed the queen of England.”
• Elevate platters on books or sturdy boxes. You’ll get 60 percent more space. And please, use your dining room.
• If you’re not hiring a bartender, set up a self-service bar.
• And eat. “If you don’t eat, your guests won’t, either.”

Goodtaste.TV recipe

Red Carpet Red Velvet Cake Truffles

“These beautiful bon bons have some real star power!” Graham’s mother’s Southern red velvet cake, crumbled with cream cheese frosting, rolled, dipped in bittersweet chocolate and finished with golden sprinkles.

1. Bake and cool the red velvet cake; make the cream cheese frosting.
2. Crumble the cake and mix in frosting a little at a time, to the consistency of soft clay.
3. Scoop and roll bon bons; chill for an hour.
4. Temper the chocolate in short, low bursts; dip each ball with a fork and spoon.
5. Add sprinkles as the chocolate turns slightly matte.