Last night, we pulled all the tables and chairs out of the SAVEUR test kitchen and turned it into a party space to celebrate the publication of our latest cookbook, The New Comfort Food: Home Cooking From Around the World. Over recipes from the book — mushroom crostini, guacamole, and tapas-style meatballs, guests mingled, chatted, and celebrated — not to mention marveled at the red velvet brownies that associate food editor Ben Mims made (sit tight; the recipe will be in an upcoming issue of SAVEUR).