I have a confession. All my friends think I am an amazing cook. In reality, I’m all smoke and mirrors. After years of working in the restaurant business, I’ve picked up some tricks of the trade along the way that fool everybody. Actually, faking a dinner party is easier than you think.
Start with really good cookbooks. Better Homes and Gardens may have worked for Grandma; however, what she did to make those recipes special probably went to the grave with her. My absolute favorite is The Gourmet Cookbook, edited by Ruth Reichl. Every recipe is a winner. I also love anything written by Deborah Madison (Vegetarian Cooking for Everyone, The Greens, The Savory Way). Her recipes are clear, delicious, and usually fairly easy. I know that you are supposed to try every dish before you serve it to guests, but who has time? I have found it is better to rely on a couple of great cookbooks instead.
I know it sounds obvious, but read the entire recipe twice and follow it exactly. I have neglected that step more than once and have regretted it every time. Never alter a recipe the first time you make it. I firmly believe the person who invented the dish is a much better cook than little old me. Also, I have to know what I am getting myself into. If it’s too complicated, I move on. Avoid anything that says serve immediately, unless it is in the oven for at least an hour. Serve at cold or at room temperature is great. Most, if not all, recipes should say that they can be made ahead.
Think of preparation as a three-day affair so you aren’t spending your valuable party time in the kitchen. Do everything you can two days ahead of time, such as chopping veggies and cooking grains. Pulling out serving dishes, setting up the bar, and setting the table a day before can save vital time.
When menu planning, choose where you want to spend your time. Is it on a killer main or a spectacular dessert? Most of your recipe choices should take under twenty minutes to prepare. I’ve found that three dishes at twenty minutes each (plus clean-up) adds up to enough work for me. Try easy and elegant options—such as feta cheese, drizzled with honey, and topped with cracked black pepper, for dessert.
Buy really fresh ingredients. That way, you can keep it simple, yet still impress. If sweet corn is in season, there is no need to make anything more complicated. Steal this trick from top chefs—serve a salad of fresh mixed greens bought from a farmers market. It is easy, elegant, and delicious. Use fresh herbs whenever possible. They make a huge difference in flavor and presentation.
Pulling a table together visually gives the impression you really know you are doing. Differently colored serving dishes feel more pot luck than elegant affair. I use all white serving dishes, allowing the food to stand out. Also, a simple white table cloth or even a small bunch of backyard flowers adds polish. I’m not a big garnisher, but if things are looking dull, I will throw red peppers on a salad and a bit of fresh parsley on a pasta, and boom—you have color. A little extra oomph in presentation goes a long way.
Here are a few other hints I’ve picked up along the way. When planning a full meal, stay in one flavor family. For example, if you are serving lasagna, choose an Italian side and dessert rather than Chinese chicken salad. Also, stick with what you know. You mom’s chicken may be old hat to you, but if it’s a crowd pleaser, bust it out. Finally, when serving simple foods, a special drink can make a party seem extraordinary. A pitcher of pink Cosmopolitans can make a cocktail party; a great Sangria implies you have spent hours on the affair.
If you can put the effort into the planning and preparation, you will appear to have embodied a domestic goddess and still have time to enjoy yourself and be the ever-so-gracious host. All you need are someone else’s recipes, fresh ingredients, and a splash of color and no one will know you are really just bluffing.
