One of the true delights in life is to savor exquisite meals with companions. The taste can be even more satisfying if you’ve prepared it yourself, although not everyone has this skill. What are the top secrets for hosting a meal – whether it’s for two or two dozen? Here, culinary experts reveal the easiest methods to impress at a dinner gathering.
Don’t overexert yourself
“Instead of striving to dazzle your guests, it’s actually the contrary that really captivates,” shares Rosie Kellett, who organizes supper clubs in London and has authored In for Dinner.
“I suggest keeping it extremely straightforward. Prepare a dish that you’re confident you can execute flawlessly and that serves the appropriate number of guests. Stick to the classics that are readily successful in your cooking repertoire.”
Create a foundational meal that accommodates all
“If there are two or three different dietary preferences within your gathering,” Kellett states. “Prepare a foundational dish that everyone can enjoy, then offer optional extras.”
She cites the example of crafting a vegan dal with rice that is also gluten-free, paired with sides like sambal and marinated roast chicken, because “if my dad were present, he’d inquire, ‘Where’s the meat?’ That’s optional, but the foundational meal is tasty, abundant, and ensures those with dietary restrictions don’t feel left out. It also streamlines your efforts significantly.”
Be well-prepared
Jimmy Lee, chef and owner of Lychee Oriental in Glasgow, has hosted dinner gatherings since age 14. He emphasizes the importance of being entirely clear about the necessary ingredients to prevent those last-minute panics of forgetting something essential.
While preparing for a dinner party, Lee recalls, “I made glutinous rice balls with a cashew nut filling. I neglected to account for needing butter, so I had to dash to Tesco in the middle of the night.”
Lee is recognized for his 60-second recipes, but he insists that even these need careful organization.
Some chefs, like Kellett, prefer to schedule: “I’m meticulous. I create a timeline for what I plan to cook and when. Ideally, everything should be ready before guests arrive,” she states.
Opt for dishes that are “excellent at room temperature or can be warming while guests arrive, leaving you with only a salad, salsa, or dip to prepare, which you could likely manage while having a conversation.”
Ensure to set the table before guests show up: “If the host is flustered, preoccupied with the oven, and hasn’t set the table, it can lead to a chaotic atmosphere,” Kellett advises.
Have essentials on hand
“Even though I’m confident in my kitchen skills, I often work under tight time constraints,” says Thomasina Miers, Guardian columnist, co-founder of Wahaca, and author of numerous cookbooks including the recently released Mexican Table. “For me, preparing food for friends involves clever shortcuts in conjunction with ensuring it’s the most scrumptious meal possible.”
Miers indicates she “stashes away useful items… If I have a fantastic sourdough that’s going stale, I’ll process it and freeze the crumbs. When I’m at my local farmers’ market, I’ll always pick up some smoked cod’s roe, knowing I can whip up a starter in 10 minutes. I maintain a kilner jar filled with French dressing: I prepare it once a month.”
This all comes in handy “on those evenings when you return home from work and realize you’ve got 12 guests for dinner,” Miers remarks.
Avoid recipes with excessive ingredients
Utilizing pantry staples can prevent expenses from escalating, Kellett advises. “If you’re preparing for a large crowd, cooking a substantial pot of curry or stew is a cost-efficient way to serve many people, and it remains unbelievably tasty.” She once prepared tinned mackerel pasta for a supper club in Los Angeles “and it was a hit.”
Another tip is to use frozen fruit, Kellett suggests: “It’s far cheaper than fresh fruit. If I want raspberries in the winter, I go for frozen and thaw them out.”
Opt for seasonal produce
“Aim to cook dishes that highlight seasonal ingredients,” Kellett suggests. “Typically, it’s more economical. It’s also logical since seasonal ingredients will taste superior. If you’re in the UK and choose to prepare a panzanella salad in October, your tomatoes will likely be bland and overpriced.”
Repetition leads to excellence
When Lee participated in the Great British Menu, “I practiced the main dish at least 50 times before the show.” He acknowledges it as an extreme example, but emphasizes the importance of testing a recipe prior to serving it.
Last week, Lee cooked dinner for some notable guests: “I prepared haggis spring rolls using haggis from a craft butcher. I conducted a taste test a week beforehand and it turned out amazing. You wouldn’t want to offer a dish you haven’t sampled.”
The larger the group, the easier it should be
For parties of six or more, Kellett recommends sticking to one dish: “For larger gatherings, the work lies in preparing the majority of the meal.”
In contrast, for smaller groups, you can be more intricate: “Recently, I had a few friends over, roasted a chicken, made my own mayo, prepared a green salad, and created chicken-fat potatoes. It was dessert too. I went a bit fancier, as there were fewer guests, which made it feel less intimidating.”
Jake Cohen, based in New York, enjoys hosting dinner parties: his recent book is titled Dinner Party Animal: Recipes to Make Every Day A Celebration. Despite having engaged in extensive entertaining for the book, even he sometimes prefers to keep it simple.
“I use the finest NYC bagels, make a homemade tomato sauce, and add some mozzarella, and we bake it – it’s delicious. It’s the highest quality pizza bagel can reach, yet it remains casual, which everyone enjoys.”
Don’t hesitate to request assistance from guests
“Often someone will ask, ‘What can I do?’ And they’ll end up chopping herbs, crafting cocktails, or toasting bread. I find that fun, and it makes everyone feel involved,” states Miers.
However, when it comes to serving, it might be best for the chef to plate the food as intended: “I’m quite particular about the food, so if I wish for everyone to experience the meal as I envisioned, I’ll likely serve it myself,” remarks Kellett.
Impress with easy starters
“I always keep chicken livers stocked in my freezer,” Miers states, “because I can create a chicken liver paté in no time, which is inexpensive, delectable, and people consistently rave about.”
Miers enjoys a salad starter that incorporates seasonal components such as greens or roasted pumpkin, toasted nuts and seeds, oil, perhaps some blue cheese, and a dressing, which is “exceptionally luxurious, vibrant, fresh, and relatively simple to assemble when your companions are there.”
She also proposes a white bean dip: “Confit garlic the week prior, then blend it with white beans and lemon zest, and prepare a charred jalapeño oil to drizzle on top. The combination is fabulous.”
Perfect the unbeatable mains
Miers advocates for Thai pad kra prow, “a salad incorporating beef or venison mince, bird’s eye chili, lime, and fish sauce. It’s simple and budget-friendly. Serve it with rice and perhaps some stir-fried pak choi.”
She also suggests impressing your guests with a whole fish: “It takes just 20 minutes from start to finish. It’s far easier than frying eight fillets.”
Marinate it in a mixture like a pipián: “Toast pine nuts and pumpkin seeds, blend them with tarragon, parsley, and mint, add a hint of allspice and cinnamon, char some onions and garlic, and the resulting sauce is absolutely remarkable.”
“I have a recipe for a confit tomato and chickpea stew,” Kellett explains. “You simply place all ingredients into an oven-proof pot with a lid – no chopping – and then you bake it for three hours. Once removed, it transforms into an incredibly silky, flavorful stew. It’s bursting with taste.” Serve it alongside couscous, rice, or a salad drizzled with tahini, she suggests.
“Prepare a regular dish, but think a bit outside the box and add your unique flair,” Lee advises. “For instance, whip up a beef and black bean sauce, then incorporate a splash of whisky to elevate it.”
Select crowd-pleasing desserts
“Sticky toffee pudding is a quintessential element of winter cuisine,” Kellett insists. “I have my own version, which incorporates prunes instead of dates in the sponge and a significant amount of ground and candied ginger. If you want to venture a bit further, a pavlova is an excellent choice. The meringue can be prepared a week in advance and stored in an airtight container. On the day, all you need to do is whip some cream and add fruit. Another option is tiramisu. I suggest crafting it 24 hours ahead of time and chilling it to achieve the optimal texture. It continuously impresses.”
“Desserts can be incredibly uncomplicated,” Miers notes. “You might purchase premium vanilla ice cream and create a homemade hot chocolate sauce to drizzle over it.”
Miers also enjoys making quince jam, “because it’s relatively straightforward and allows me to assemble a cheeseboard instead of a dessert. It’s an effortless way to add a special touch.”
“It’s all about the dessert,” states Cohen, who admits to having a significant sweet tooth. “If time permits, go all out. If not – outsource the dessert.”
Strategically arrange seating
“If there’s a quieter, more introverted guest,” Kellett explains, “I’ll ensure they’re seated next to someone more talkative to facilitate conversation. If there are individuals I’ve wanted to introduce, I’ll position them close together.”
She suggests placing guests “next to someone they don’t share any commonalities with – they may engage in more stimulating discussions,” she mentions.
Thoughtfully select a soundtrack
“Consider the music as another guest,” Cohen suggests. “Friends have told me that Brat [by Charli XCX] may not set the right tone for a dinner party. Sometimes it’s fitting, and I embrace that.”
For a more tranquil atmosphere, Cohen recommends artists like Jessie Ware, Regina Spektor, or Sara Bareilles to “soothe guests’ nerves. The aim is to encourage people to relax. Food plays a role in this, but the atmosphere matters too.”
Stay calm
While it’s easier said than done, “If you’re at ease and enjoying yourself, your friends will too,” Miers remarks. “Ultimately, people just want a drink, enjoyable music, and a good time. If you provide delicious food, that’s a wonderful bonus.”
Understand that nearly everything can be salvaged
If things go awry, “You can often salvage most dishes,” Cohen asserts. Even the most experienced chefs “have instances where it’s like, ‘Alright, I really messed this one up – do I have a box of pasta in the pantry?’ and whip up a cacio e pepe.” If nothing else works, he suggests: “Order a pizza.”
