Don’t experiment. The “key to spur-of-the-moment entertaining” is serving a meal that’s “rustic but really well-made.” Pick an entree you’ve mastered: “No one wants to watch you sweat it out attempting a wildly complicated Julia Child recipe.”
Cut the prep work. “Hors d’oeuvres should be simple”: cheese, charcuterie, and some olives. The same goes for dessert. Any fruit in your kitchen can be the basis of a “quick crumble.” Or just serve ice cream sandwiches on plates.
Let the numbers decide. A salad and entree will do if it’ll be just you and a friend. Add a dessert if there’ll be three dining and an “easy side” for four.
The Week
Escape your echo chamber. Get the facts behind the news, plus analysis from multiple perspectives.
Sign up for The Week's Free Newsletters
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
Dress the part. No matter how simple the food, use china and crystal if possible. Guests should feel they’re “eating a little better” than they usually do.
Source: Allure
-
One great cookbook: Joshua McFadden’s ‘Six Seasons of Pasta’the week recommends The pasta you know and love. But ever so much better.
-
Scientists are worried about amoebasUnder the radar Small and very mighty
-
Buddhist monks’ US walk for peaceUnder the Radar Crowds have turned out on the roads from California to Washington and ‘millions are finding hope in their journey’
