Go easy on glassware
Unless you routinely throw huge parties, six to eight glasses in each basic style is fine (you can always rent extras for that holiday bash!): an all-purpose wineglass (with stems or without, or even a European-style tumbler), or, if you prefer, separate red and white; highball and rocks glasses; plus champagne flutes.
Don’t overthink the drinks
- Have at least one red, a white, and maybe a rosé or sparkling wine; a pale lager or an amber ale is a safe bet for beer drinkers. Buying these by the mix-and-match case is more economical than individual bottles or six-packs.
- Because spirits won’t last forever (typically one to two years), there’s no sense in overspending. Vodka, gin, tequila, rum (light or dark), bourbon, and scotch are the mainstays, but you need not have them all or all the time. Same for vermouth and other liqueurs. Instead, store only what you like to drink and pick up others when the occasion calls for it.
- Another way to edit your purchases is to focus them on a few signature cocktails—experimenting is all part of the fun. Jot down or print out the recipe so guests can help themselves.
- For mixers or nonalcoholic refreshers, go beyond club soda, tonic water, and fruit juices and shop for small-batch sodas, ginger beer, shrubs (or “drinking vinegars”), and kombucha.
Go big on garnishes
Citrus, olives, caper berries, cocktail onions, maraschino cherries, pickled anything, fresh herbs, and even peppercorns or juniper berries are long-lasting and easy to keep in steady supply.
3. Create a cache of go-to recipes
It’s a good idea to develop a roster of favorites (and to find make-ahead options; see below), working new ones into the rotation over time.
Starters
- These could be as simple as a big bowl of seasoned popcorn or spiced nuts.
- Satays and skewers with sauces for dipping make great finger foods, cooked either on the grill or under the broiler.
- Cheese boards or charcuterie platters make beautiful presentations and prove satisfying. Keep all the accoutrements in the larder (page 47), then pick up fruit, soft cheeses, meats, and other fresh options.
- Mezze and antipasti spreads are in a similar vein. Round out store-bought items with a couple homemade offerings, such as baba ghanoush and hummus, or marinated peppers and grilled vegetables, respectively.
Main courses
- Robust one-pot meals such as chili, pozole, caldo verde, and curries offer warm satisfaction in cooler months. Plus, it’s fun for guests to pick and choose from the usual toppings.
- Oven-to-table braises and tagines afford hands-off cooking, letting you focus on other things; you can even prepare these a day ahead and reheat them before your guests arrive.
- Risotto and paella are both classics that never go out of style. They’re endlessly adaptable, too—especially when hosting vegetarian guests.
- Pasta and noodle dishes are year-round comfort foods—and they make good use of farmstand produce. Same for salads made with quinoa or farro.
- For summer parties, opt for a stovetop clambake or shrimp or lobster boil, with corn and potatoes as part of the mix. Panzanella, Niçoise, and other hearty salads are other seasonal options.
- Grilling opens the doors to all kinds of meals built around fish and chops and steaks, with gremolata, romesco, salsa verde, and chimichurri (among other sauces) giving them dinner-party status.
- Build-your-own tacos and traditional curries invite guests to get involved in the assembly. Set out all the components and let everyone dig in.