For casual get-togethers you can play it loose, without a lot of planning. For everything else, though, your advance work will pay off in a party that goes off without a hitch.
1. stock the kitchen
Start with the everyday staples on page 215 and flavor boosters on page 217 (some are repeated below, for emphasis). Then all that’s left is to pick up fresh items (fruit and cheese, for example) for quick and easy nibbles.
Assorted mustards, like Dijon, grainy, horseradish, honey-mustard, etc.
Jams (page 223), chutneys, and fruit pastes (such as membrillo)
A variety of nuts (kept in the freezer), including plain and seasoned (tamari almonds, curried cashews) and shell-on pistachios
Wasabi peas, seaweed sheets, rice crackers, and sesame sticks
Dried salami and other shelf-stable meats
Chips, crackers, and crispbreads (including some gluten-free options)
Corn tortillas and pita breads (freeze for longer storage)
Popcorn kernels (and favorite seasonings)
Canned beans (for easy dips or making roasted chickpeas)
Tinned fish (for toast and salad toppers)
Sea salts, dried chiles, and other seasonings (such as za’atar or Aleppo pepper)
High-quality chocolate bars, biscotti, and Danish biscuits
Puff pastry and phyllo dough (in the freezer)
2. Curate the home bar
Whether yours is a rolling cart (page 130) or a full wet bar, here’s what to stock it with.
Buy the basic tools
You don’t need a lot of equipment to mix a cocktail. Start with these supplies and then branch out as you expand your repertoire, or if you tend to host a lot of gatherings.
