One of life’s immense pleasures is savoring delightful meals with companions. The taste can be even more exquisite if you’ve prepared it yourself, yet not everyone finds this instinctive. What are the most effective strategies to execute a meal – for two or 20? Here, culinary experts reveal the easiest methods to impress at a dinner gathering.
Avoid overexerting
“Instead of attempting to dazzle your guests, it’s often the straightforward approach that truly astonishes,” comments Rosie Kellett, who organizes supper clubs in London and authored In for Dinner.
“My recommendation is to keep it uncomplicated. Prepare a dish you are confident you can master, and that serves the appropriate number of guests. Opt for the tried-and-true staples that shine in your culinary arsenal.”
Create a foundational meal for all
“Consider if you have two or three distinct dietary needs [restrictions] in your group,” Kellett advises. “Craft a foundational meal that caters to everyone, then offer optional toppings or side dishes.”
She illustrates with a vegan dal served with gluten-free rice, along with sides of sambal and marinated roast chicken, stating, “If my dad were dining, he’d likely ask, ‘Where’s the meat?’ That’s a choice, but the base meal remains delicious, abundant, and ensures those with dietary restrictions don’t feel marginalized. It makes your task significantly easier, too.”
Stay organized
Jimmy Lee, owner of Lychee Oriental in Glasgow, has been hosting dinner parties since he was 14 years old. He emphasizes the importance of having a clear list of ingredients needed, to prevent the last-minute panic of realizing something is missing.
While preparing for one such event, Lee reminisces about “creating glutinous rice balls filled with cashew nuts. I neglected to realize I needed butter, which forced me to dash out to Tesco in the middle of the night.”
While he is known for his 60-second recipes, Lee insists that even these require detailed planning.
Some chefs, like Kellett, follow a timetable: “I’m a bit obsessive. I draft a detailed outline of what I intend to cook, and when I plan to cook it. Ideally, everything should be ready before guests arrive,” she explains.
Choose dishes that are “suitable at room temperature, or can simmer while guests arrive, allowing you just one final salad, salsa, or dip to finalize, which you can likely prepare while conversing.”
Ensure to set the table ahead of your guests’ arrival: “If the host is bustling around with their focus on the oven and the table is unset, it can create a chaotic atmosphere,” Kellett notes.
Stock up on essentials
“Even though I’m confident in the kitchen, I consistently find myself short on time,” remarks Thomasina Miers, Guardian columnist, co-founder of Wahaca, and author of several cookbooks, including the newly released Mexican Table. “For me, entertaining friends revolves around hacks and shortcuts, all while ensuring they enjoy the most delectable dishes.”
Miers shares that she “stocks up on items that will come in handy … If I have delicious sourdough going stale, I’ll grind it into crumbs and freeze them. If I’m at the farmers’ market, I’ll always grab smoked cod’s roe, knowing I can whip up a starter in no time. I always have a kilner jar filled with French dressing: I mix it once monthly.”
This preparation aids “on days when you come home from work and suddenly realize you’re hosting 12 guests for dinner,” Miers adds.
Avoid recipes with excessive ingredients
Utilizing pantry staples can help keep meal costs down, Kellett notes. “When preparing for a larger gathering, making a large quantity of a curry or stew is an economical approach to feeding many, plus it remains exceptionally delicious.” She recalls serving tinned mackerel pasta at a supper club in Los Angeles “and it was a hit.”
Kellett also mentions the advantage of frozen fruit: “It’s significantly less expensive than fresh fruit. If I need raspberries in winter, I would opt for frozen and thaw them.”
Opt for seasonal ingredients
“Aim to prepare meals that highlight seasonal produce,” Kellett suggests. “It generally reduces costs. Additionally, it’s a no-brainer since seasonal ingredients will taste superior. For instance, if you plan to make a panzanella salad in mid-October in the UK, your tomatoes will likely be bland and pricey.”
Repetition leads to mastery
During his participation in the Great British Menu, Lee reveals, “I prepared the main dish at least 50 times prior to the event.” He acknowledges this is an extreme case, but stresses the importance of testing a recipe before serving it.
Recently, Lee prepared a meal for some VIPs: “I made haggis spring rolls, sourcing haggis from a craft butcher. I did a taste test a week prior, and it was fantastic. You wouldn’t want to serve a dish without tasting it first.”
The larger the gathering, the more straightforward it should be
For groups of six or more, Kellett suggests preparing one dish: “When there are many guests, the main effort goes into preparing the bulk of the food.”
For smaller gatherings, you can be more inventive: “Just the other night I invited a few friends over, roasted a chicken, made homemade mayo, crafted a green salad, and prepared chicken-fat potatoes. There was dessert. I felt comfortable going a bit further because there were fewer guests, making it less intimidating and demanding.”
Jake Cohen, based in New York, enjoys hosting dinner parties: his latest book is titled Dinner Party Animal: Recipes to Make Every Day A Celebration. Despite extensive experience entertaining for the book’s research, he sometimes prefers to keep it simple.
“I use the finest NYC bagels, make a fresh tomato sauce, add mozzarella, and bake it. It’s as gourmet as a pizza bagel can get while still feeling casual, and everyone enjoys it.”
Don’t hesitate to ask guests for assistance
“Often, someone will volunteer, ‘What can I do?’ and end up chopping herbs, mixing drinks, or spreading toast. I find this enjoyable and it involves everyone,” explains Miers.
However, when it comes to serving, it can be preferable for the chef to plate the meal as they intended: “I tend to be particular about food, so if I want everyone to experience the dish in a specific way, I will probably serve it to them,” Kellett adds.
Impress with easy starters
“I always keep chicken livers stocked in my freezer,” Miers reveals, “as I can swiftly whip up a chicken liver paté, which is affordable, flavorful, and a crowd favorite.”
Miers enjoys a salad starter incorporating seasonal elements like greens or roasted pumpkin, toasted nuts and seeds, and a dressing, as it’s “very luxurious, vibrant, fresh, and quite easy to prepare while your friends are around.”
She also suggests a white bean dip: “Prepare confit garlic a week earlier, then blend it with white beans and lemon zest, finish with a drizzle of charred jalapeño oil. The flavor combination is delightful.”
Perfect foolproof mains
Miers suggests Thai pad kra prow, “a minced beef or venison salad with bird’s eye chili, lime, and fish sauce. It’s simple and cost-effective. Serve with rice and perhaps stir-fried pak choi.”
She also recommends impressing guests with a whole fish: “It cooks in just 20 minutes total time. It’s much less complex than pan-frying eight fillets.”
Marinate it in something like a pipián: “Toast some pine nuts and pumpkin seeds, pulse them in a blender with tarragon, parsley, and mint, add a hint of allspice and cinnamon, sauté garlic and onion, and the resulting sauce is absolutely fantastic.”
“I have a recipe for a confit tomato and chickpea stew,” Kellett shares. “Simply combine all ingredients in an oven-safe pot with a lid – no chopping necessary – and cook for three hours. It transforms into an incredibly silky and flavorful stew. Serve with couscous, rice, or a salad drizzled with tahini,” she recommends.
“Prepare a standard dish, but get creative and add your personal twist for enhancement,” says Lee. “For instance, craft a beef and black bean sauce, then incorporate a splash of whisky for an elevated touch.”
Select crowd-pleasing desserts
“Sticky toffee pudding is an essential part of winter cuisine,” Kellett notes. “I have my own take, using prunes instead of dates in the batter and plenty of ground and candied ginger. For those wanting to venture out, a pavlova is an excellent choice. You can prepare the meringue up to a week ahead, store it in an airtight container, and then just whip cream and top it with fruit on the day. Tiramisu is another favorite; I suggest making it 24 hours beforehand and chilling it for the perfect texture. It’s always a hit.”
“Desserts can be straightforward,” Miers adds. “You could buy high-quality vanilla ice cream and whip up your own hot chocolate sauce to drizzle over it, perhaps with a splash of mescal.”
Miers also enjoys making quince jam, “since it’s quite simple and allows me to serve a cheeseboard instead of dessert. It adds a lovely personal touch.”
“Dessert is key,” states Cohen, who openly admits his sweet tooth. “If you have the time to do everything, then do it all. If not – get the dessert ordered in.”
Strategically seat your guests
“If there’s a quieter, more introverted individual,” Kellett suggests, “I’ll seat them next to someone more talkative who can help facilitate conversation. If there are people I’ve been wanting to connect but haven’t met yet, I’ll place them nearby.”
Position guests “next to someone they don’t have common interests with – that might spark a more intriguing discussion,” she adds.
Thoughtfully create a playlist
“Consider the music as a guest,” says Cohen. “Friends have told me that Brat [by Charli XCX] isn’t suitable for dinner parties, but sometimes it fits the vibe and I embrace that.”
For a more relaxed atmosphere, he suggests artists like Jessie Ware, Regina Spektor, or Sara Bareilles to help “ease people’s nerves. You’re attempting to create an environment where folks can let their guards down. Food plays a role in that, but so does the ambiance.”
Stay calm
It’s easier said than done, yet “If you remain calm and enjoy the moment, so will your friends,” Miers suggests. “Ultimately, people just want to relax with drinks, some nice tunes, and enjoy themselves. If you provide delicious food, that’s a wonderful bonus.”
Understand that most mishaps can be fixed
Should things go awry, “Most dishes can be salvaged,” Cohen asserts. Even seasoned chefs “encounter times when it’s like, ‘Okay, I totally messed this up – do I have any pasta in the cupboard?’ and quickly whip up a cacio e pepe.” If all else fails, he concludes: “Just call for a pizza.”
