The perfect dinner-party food strikes a balance between surprise and comfort. I usually have a theme in my head, whether it is a place or a certain ingredient. I think it helps get the conversation going.
Think in threes.
Three-course dinners are ideal because they’re not overly elaborate, but you still have plenty of food and a little bit of ceremony. I like to start with a green salad that I compose on each plate.
Play it safe.
If I don’t know the guests well, I serve chicken or beef. Braised dished, like a chicken tagine or beef short ribs with horseradish cream, work well because you can do everything in advance. They come out of the oven when the guests arrive and rest at room temperature until it’s time to eat. I like to serve the main course family style. Just make sure your platters are easy to pass and you have the right serving utensils.
Or take a risk.
If you’re having close friends over, be bold. Most people are delighted to see a little of the cook’s personality come through. If you love Indian food, cook it; if you feel like doing a fancy menu from The French Laundry Cookbook, go for it.
Always respect your guests.
I plan for the most likely restrictions: vegetarians and gluten-free guests. If I’m serving halibut with carrot puree, asparagus spears, and pistou, for example, I’ll sauté some extra vegetables. Or for a Moroccan-braised chicken with couscous, apricots, yogurt, and pistachio aillade, I’ll replace the chicken with sautéed asparagus and brown rice or quinoa instead of the couscous.
Finish them off.
I love a rustic fruit galette that can be made ahead and warmed. Serve it with good local ice cream. Or if you don’t serve cheese before dinner, consider a beautiful platter with both soft and hard cheeses – and a little bit of dark chocolate.
