Entertaining Tips 1. Never go to a party hungry. Eat a bit of soup or fruit salad before you go, so you don't get hungry - that's a combination of hungry when you can't find food that you like, and angry because you're hungry. 2. Don't plan more than two dishes that require last-minute assembly. If you have too many last-minute dishes, you'll be rushed and overwhelmed. 3. Set a timetable to avoid last-minute panic. Buy non-perishable ingredients up to four days in advance, pre-make sauces two days ahead, prepare dessert the night before, and so on until the moment your guests arrive. 4. For a holiday dinner, order fresh turkey instead of frozen. Fresh is worth it, and you don't have to store it in the refrigerator to thaw. That way, you conserve kitchen space. If you're going to brine a turkey, do it in a cooler and keep it outside (assuming the temperature is right.) 5. Always rest cooked meat up to 25 minutes before carving. Resting allows the meat to redistribute juices. 6. Don't be shy about asking for pot-luck. Most people are perfectly happy to be invited to a party and don't mind bringing along an item or two. 7. Stockpile quick nibbles for the holidays. Must-haves in the pantry or refrigerator include hummus, white bean dip, flatbread, a selection of cheeses, chutneys, various nuts. They're ready to serve and easy to make ahead on a Sunday afternoon. 8. Buy decent but inexpensive red and white "house" wines. By calling them "house" wines, it makes people feel like they're in a restaurant and you're not spending a fortune on fancy labels. 9. Make hors d'oeuvres that are one or two bites. While dipping sauce is good, don't smother an hors d'oeuvre with sauce. Avoid handing guests a plate of food that requires tools to eat. It only creates a mess. 10. If you make a mistake, move on. Don't stress over it. Shut up and say nothing. If an hors d'oeuvre is really bad, throw it out. No one will know the dip or sauce is too watery unless you tell them. Back to the "Top 10 Lists" Main Page