THE BASICS

Entertaining is a refreshingly democratic affair. It doesn’t matter if you can barely boil water or if you’re a talented chef, whether you live in a tiny studio or in a giant loft. With a little enthusiasm, planning, and creativity, you’re capable of just about anything.

What you’ll need, however, is a primer that details the essentials of invitations, food and beverages, and stylish décor. In the following pages, we start with the nitty-gritty like ice and coatracks and move on to tips for creating a buoyant, festive atmosphere in your home with flowers, lighting, and music. These elements, after all, form the foundation of every memorable celebration.

THE INVITATIONS

You can spend days, even weeks, envisioning a wonderful party: who’s there, what you’ll serve, where the festivities will unfold. But it isn’t official until you invite the guests. You can do this in a variety of ways, ranging from a quick phone call to a beautifully printed or engraved card. Whatever the format, all invitations serve the same purpose: They set the tone for a celebration and provide guests with all the information they need. On a lighter note, they get everyone (host included) excited for a good time.

YOU’RE INVITED!

Share all the vital details while subtly setting the proper tone.

PICK THE RIGHT INVITE

Think about the kind of party you want to give and choose invitations with the same feel and formality. If it’s a very casual occasion, like a dinner party or impromptu drinks with close friends, a phone call is perfectly appropriate. If you want to tell a large number of people about a last-minute gathering in your home (weekend barbecue, group viewing of a TV show finale), invite them by e-mail. For more organized or formal events (a large dinner party, cocktail party, birthday, or holiday open house), written invitations are in order. The easiest method is to send traditional fill-in-the-blank invitations. You may think of them as unimaginative, but that’s an old stigma. You can also send invitations electronically. There are many online invitation sites that offer an extensive selection of digital designs that can be e-mailed to guests at little to no cost and some sites even offer the option to order paper copies of their electronic designs.

These days, plenty of stationery companies offer chic, well-designed styles customized for all kinds of occasions. Another even more classic choice is to write the information on a high-quality note card—a personalized card is ideal. Custom-printed invitations, which you order at a stationery shop, department store, or online are stylish and exciting to receive, as are hand-lettered or calligraphed invitations, like the one. These are most commonly used to celebrate a milestone birthday, anniversary, engagement, or shower. Engraved or letterpress invitations signify an extremely fancy party and a posh setting and are typically reserved for weddings. Of course, those are just guidelines. Bend the rules however you’d like, as long as the invitation clearly tells guests what to expect.

WHEN AND WHERE

Beyond making a striking first impression, the role of the party invitation is to convey facts. Here’s what to include:

THE REASON FOR THE PARTY (AND WHAT FOOD AND DRINK TO EXPECT): Be as specific as possible. If the occasion is a friend’s birthday, write something such as “Please join us for cake and Champagne to celebrate Lucy’s 30th.” (Make sure the birthday girl doesn’t mind sharing her age.) If it’s a cocktail party, you might say “You’re invited for drinks and hors d’oeuvres.” That way, people won’t expect dinner.

THE DATE AND TIME: For most parties, especially dinners, a starting time is sufficient. If you want guests to leave at a certain time, include an ending time. This is most appropriate for early cocktail parties (from 6:30 P.M. to 8:30 P.M., for example), showers, brunches, and kids’ parties. To avoid a crush at an open house, invite guests in staggered blocks: one set of invitations might say “3 P.M. to 6 P.M.,” the next might say “4 P.M. to 7 P.M.,” and so on.

THE LOCATION: If you’re inviting people who have never been to your home, include a digital link to a map and/or directions.

AN RSVP LINE: Include a phone number and/or e-mail address so people can tell you whether or not they will attend. (The phrase “Regrets only” is too open-ended.) You might also list a date by which people should reply. If you don’t hear from someone and the party is a few days away, follow up with a phone call.

ANY OTHER RELEVANT INFORMATION: If it’s a surprise, say so on the invitation. If it’s a wedding or baby shower, include registry information. Unless it’s a costume party, a black-tie affair, or you want everyone to wear, say, white, don’t dictate a dress code. Terms like “festive” and “creative” cause confusion. The invitation wording, style, typeface, and quality of paper should convey what to wear.

CONSIDER YOUR CROWD: For special friends, take the time to send a handwritten message along with the invitation—“It won’t be the same without you. Please, come!” For those who have kids, take the time to let them know whether other children will attend the party, and their ages, or whether you’ll have special kids’ events or food or a babysitter on duty. Give them the relevant details to help them get there. If your guests are gluten-free, vegetarian, or allergic to some foods, let them know you’ve got their needs covered in advance. In consideration of guests with physical limitations, you’ll need to let them know about access to the venue. And, of course, a friend recovering from a recent breakup would probably want to know if her ex will be there. In other words, run down the names on your list, thinking about what they might need in order to enjoy the party.

PERFECT TIMING

There’s something luxurious about looking forward to a great party. For that reason, coupled with the fact that everyone is overbooked these days, send invitations well in advance.

COMPILE YOUR GUEST LIST AT LEAST SIX WEEKS before the party. To encourage lively interaction, invite friends from different areas of your life, some who have met and some who haven’t, and blend couples with single people. Mixing guests of different ages, and even generations, can also enrich the group dynamic.

FOR A SMALL COCKTAIL OR DINNER PARTY, MAIL or e-mail invitations so that guests receive them about three weeks in advance. That gives guests time to check in with a spouse or book a babysitter or clear their calendar, if need be.

FOR A MORE FORMAL OCCASION OR A BIG BASH, send invitations four to six weeks in advance. If your party is scheduled for the busy holiday season or on a major holiday (a Fourth of July picnic, for instance), call or e-mail guests a week or two before mailing the invitations and ask them to save the date.

THE BAR

It’s as predictable as Champagne on New Year’s: Upon arrival, guests always head straight to the bar. There’s a reason for this—the mere act of holding a glass, even if it’s filled with club soda, puts people at ease. Be sure to stock the bar with a range of tried-and-true favorites to satisfy those guests who know exactly what they want, as well as some fun selections for the adventurous. Here’s what you need to be ready for any occasion.

THE BASICS

Stock your bar with a smart range of must-haves and novelties that will come in handy at any event you host.

CERTAIN ESSENTIALS: Flat and sparkling water, regular and diet sodas, and lemons and limes belong in every home bar. Beyond that, the style and size of your party determine what you pour. The most basic options are wine and beer, which makes sense at casual gatherings and big parties, like open houses, where you want to keep things as streamlined as possible. For more variety, set up a modified bar with wine, beer, and a handful of standard liquors such as gin, rum, tequila, vodka, and whiskey along with mixers such as coffee, juice, and soda. And if you’re hosting a true cocktail party or formal affair, set up a full bar, stocked to make any mixed drink a guest might want.

THERE’S SOME ROOM FOR VARIATION: You can add Champagne or sparkling wine to any kind of bar, and you can choose not to serve red wine or dark-colored cocktails if you have light furniture or carpeting. Make a classic cocktail party feel extra special by passing out a signature drink. If you mix a killer mojito or you’re famous for your bone-dry martinis, serve them in large quantities. Otherwise, choose a cocktail that suits the mood and food of the occasion: kir royales before a French meal, mint juleps at a Kentucky Derby brunch, and margaritas or mojitos with Latin-inspired cuisine.

QUANTITIES: A 750-milliliter bottle of wine pours 4 to 6 glasses and a 750-milliliter bottle of spirits makes about 16 drinks. But for a more accurate breakdown, a salesperson at a good liquor store can fine-tune quantities by factoring in the number of guests, the length of the party, and any specific preferences you may wish to consider (say, a large contingent of bourbon or beer drinkers).

GLASSWARE

There’s a specific kind of glass for every cocktail, and you can rent the whole gamut if you’d like. But it’s much simpler to stock up on a few styles. Rent equal numbers of each.

ALL-PURPOSE, 11-OUNCE STEMWARE GLASS: This is suitable for red and white wine, sparkling water, sangria, and Champagne (but only in a pinch; if you love bubbly, invest in flutes). Look for one that isn’t too narrow or too round. (To keep things really simple, use it for mixed drinks and sodas too.)

8- TO 10-OUNCE HIGHBALL GLASS: Ideal for water, soda, beer, and most mixed drinks.

OLD-FASHIONED: Also known as a lowball, whiskey, or rocks glass, this short tumbler is appropriate for anything on the rocks.

CLASSIC 4- TO 6-OUNCE COCKTAIL, OR MARTINI, GLASS: It’s a bit disorienting to drink a martini or cosmopolitan from anything else, so invest in a set of six or eight. You’ll feel glamorous every time you use them.

WHAT TO STOCK

For a cocktail party of 50, you’ll be in good shape.

2 liters of vodka

1 small bottle (375 milliliters) of dry vermouth for martinis

1 liter each of rum, scotch (blended), bourbon, tequila, triple sec, and gin

1 bottle of Rose’s lime juice

1 bottle of Worcestershire sauce

1 bottle of Tabasco sauce

2 gallons each of orange and cranberry juice

1 gallon each of grapefruit and tomato juice

6 liters each of tonic water, seltzer, cola, diet cola, and club soda

10 bottles each of red and white wine

2 cases of beer

GARNISHES: Stock up on lemons and limes (a dozen of each). A full bar calls for green olives, cocktail onions, maraschino cherries (a couple of jars of each), orange slices, and lemon twists. You may also need coarse salt for margaritas and celery stalks for Bloody Marys.

ICE: Make sure you have one pound of ice cubes per guest, plus lots of crushed ice to keep beer and white wine cool. Have commercial ice cubes, which stay separated, delivered the day of your party.

BARWARE

Proper accessories will keep you mixing in style.

CORKSCREW: The most practical and essential bar gadget is a “waiter’s tool,” which folds up like a pocketknife and combines a blade for cutting foil, a corkscrew, and a bottle opener.

ICE SCOOP: A metal ice scoop is a wise purchase. Regular spoons are too shallow or small, and tongs are frustrating.

SHAKER: The key to cold, well-mixed cocktails (and most have built-in strainers). For a big party, keep two on hand.

LONG-HANDLE SPOON: This does double duty: It stirs mixed drinks and muddles ingredients like mint leaves and lime wedges.

SMALL CHOPPING BOARD AND KNIFE: For cutting and peeling lemons and limes

SHOT GLASS OR JIGGER: Crucial for pouring accurate quantities. A shot glass holds 1½ ounces of liquid. A jigger holds 1½ ounces on the larger side and 1 ounce on the smaller end.

NAPKINS: Provide three paper cocktail napkins per guest; four if you’re serving hors d’oeuvres.

PITCHERS: Simple, attractive glass or plastic ones for mixers

GLASSWARE: Allow three glasses per guest for a two-hour party. (For a dinner party, plan on two glasses plus the wineglasses set on the table.)

COCKTAILS

Now that the logistics of the home bar are in place, you can shift your attention to something sexier: tasty drinks. With dozens of Web sites devoted to cocktail recipes, it’s a cinch to concoct anything from an appletini to a zombie. Master these six classics, and you’ll be ready to make anything.

MARTINI: Fill a cocktail shaker three-fourths full with ice and pour in a splash of very dry vermouth. Shake well. Gently pour the vermouth (through the strainer, leaving the ice in the shaker) down the drain. Pour 2 ounces vodka or gin into the shaker. Shake well; pour into an ice-cold (chilled in the freezer) martini glass. Garnish with a few olives, a twist of lemon peel, or, to make a Gibson, cocktail onions.

COSMOPOLITAN: Combine 1½ ounces vodka, 1 cup ice, and ¼ ounce each of lime juice, cranberry juice, and triple sec in a cocktail shaker. Shake well and strain into an ice-cold martini glass. Garnish with a lime wedge.

CHAMPAGNE COCKTAIL: Put 1 sugar cube and 2 dashes of bitters (a bitter-tasting aromatic flavoring made of herbs and roots) into a chilled Champagne flute. Fill the glass with Champagne. A twist of lemon peel is optional.

MARGARITA: Rub the rim of a cocktail glass with a lime wedge and dip in a saucer of coarse salt. Put 1½ ounces tequila, ½ ounce triple sec, 1 ounce lime juice, and a handful of ice in a shaker (there should be enough ice that the liquid fills the shaker). Shake well and strain into the glass. Garnish with a lime slice.

BLOODY MARY: Pour 3 ounces tomato juice, 1½ ounces vodka, ½ teaspoon Worcestershire sauce, 2 to 3 drops of Tabasco sauce, and a dash of lemon juice in a shaker. Add salt and pepper to taste. Add a pinch of celery salt or a few celery seeds and ½ teaspoon horseradish, if desired. Shake well and strain into a highball glass over ice cubes. Garnish with a lime wedge or celery stalk, or both.

CLASSIC SPRITZ: Layer 2 ounces bitter liqueur, 3 ounces white sparkling wine (Prosecco or cava), and 2 ounces soda water in a wineglass over ice and garnish with a citrus round. This Italian cocktail is a low-alcohol delight and can be made with whichever bitters you like, including Aperol and Campari. Use the basic formula above, and get creative with your variations.

SHOP AND SAVE

When buying and storing drinks, keep these practical tips in mind:

BUY IN ADVANCE. Soda stays bubbly for at least a month, beer has a shelf life of three to six months, and alcohol lasts months, even years. Store all beverages in a cool, dry place like a garage or basement.

BUY IN BULK. You’ll save money and always have extra bottles around for last-minute entertaining.

DON’T BUY LIQUOR IN BIG BOTTLES. There’s something tacky about hoisting a half-gallon jug of booze to make a cocktail. Even though it costs a little more, buy at least one one-liter bottle, and replenish it using the bigger bottle for parties. Smaller bottles look nicer and are easier to handle.

ASK ABOUT THE RETURN POLICY. Usually you can take back bottles that haven’t been opened or chilled, but rules vary from store to store.

HAVE IT DELIVERED. A big time-saver. Schedule delivery for the evening before or the morning of the party.

CHILL WITH CARE. White wine and all mixers should be chilled when you serve them. It takes at least two hours for a bottle of wine to chill in the refrigerator. A shortcut: Fill an ice bucket (or big bowl) two-thirds full with a mixture of half ice and half water, and submerge the bottle for 25 minutes. Never put wine in the freezer (it alters the flavor and still takes longer than the bucket method), and never put chilled beer and other carbonated drinks back in room-temperature storage: The fluctuations in temperature make bubbly drinks go flat.

BEER

Thanks to a surge in microbreweries and beer pubs, choices abound. There are two types of beer: lagers, which are pale, dry, light, and refreshing, and ales, which are robust, loaded with fruity and spicy flavors, and higher in alcohol content than lagers. Think about making a selection based on the party’s theme. For example, for the Game Day Fiesta, you’ll want to stock up on a range of great Mexican beers. At a warm-weather cookout, everyone will gravitate towards light, refreshing brews. To make the best choices, study these descriptions of the different beer types and their optimal food matches.

LAGERS

TYPE: Pilsner

TASTE: This amber-colored beer is dry, crisp, and flowery, with some bitterness.

SERVE WITH: Fried and spicy foods, as well as any kind of fish

TYPE: Pale lager

TASTE: Mild and fizzy, with no bitterness or aftertaste

SERVE WITH: Hors d’oeuvres and spicy Latin or Asian dishes

TYPE: Dark lager

TASTE: Flavored with roasted barley or malt, it tastes rich, malty, and sweet.

SERVE WITH: Roast chicken or sausage dishes

ALES

TYPE: Pale ale

TASTE: Dry and slightly bitter, with traces of fruit

SERVE WITH: Roast beef, prime rib, or steak

TYPE: Brown ale

TASTE: This full-bodied, copper-colored ale is sweet and malty. Some brown ales have hints of fruit.

SERVE WITH: Flavorful red meats, wild game, or sausage

TYPE: Porter

TASTE: Made from roasted barley or barley malt, porters taste much like bittersweet chocolate.

SERVE WITH: Hearty soups and stews or meats with rich, brown sauces

TYPE: Stout

TASTE: Stout is the darkest, densest ale. It ranges from sweet and dry to extremely bitter (burnt-tasting) and has intense malt and caramel flavors.

SERVE WITH: Shellfish, hearty stews, or wild game

WINE

Wine is a rich, boundless topic. If you dream of being a sommelier, there are hundreds of books and courses to choose from and millions of bottles to taste. For entertaining purposes, it isn’t necessary to get bogged down in flowery adjectives or spend a lot of money. All you need are the basics on different wines and the foods they complement. For extra guidance, pick up a copy of Wine with Food, by Joanna Simon; or The Wine Lover’s Cookbook, by Sid Goldstein. It also helps to cultivate a relationship with a local wine merchant. He or she will get to know your tastes and give you specific tips and suggestions. Overwhelmed? Not to worry. Simply refer to this guide to the major wine grape varieties when planning what to serve at a luncheon or dinner party.

WHITES

GRAPE: Chardonnay

TASTE: From crisp and mineral-y with citrus notes to full-bodied and opulent with flavors of butterscotch, vanilla, hazelnut, and toasty oak

SERVE WITH: Oysters, poached salmon, grilled tuna, seafood risotto, seared scallops, fish in a light butter or wine sauce, or roast chicken

BEST SOURCES: California (Napa Valley, Sonoma, and Central Coast), France (Burgundy)

GRAPE: Gewürztraminer

TASTE: Spicy and floral, extravagantly aromatic with a pronounced flavor of lychee

SERVE WITH: Bold spicy dishes, such as Thai curries, Szechuan and Hunan cuisines, or Asian fusion dishes

BEST SOURCES: France (Alsace), Washington state

GRAPE: Pinot Grigio (known in Alsace as Pinot Gris)

TASTE: Fruity and light with hints of apple, peach, or pear, Pinot Grigio has a subtle taste, which makes it very easy to drink.

SERVE WITH: Shellfish, grilled fish, roasted chicken, or pork tenderloin. Also great with omelets or frittatas

BEST SOURCES: Italy (Alto Adige and Provincia di Pavia), France (Alsace)

GRAPE: Riesling

TASTE: Crisp and refreshing, with a floral perfume and notes of tart apple and citrus. Riesling can be dry (trocken) or have various levels of sweetness from kabinett up to trockenbeerenauslese, one of the great dessert wines of the world.

SERVE WITH: Hors d’oeuvres, white asparagus, smoked salmon and fish, especially trout, in a sauce. It’s particularly good paired with Asian and fusion food. And it’s a classic warm-weather wine.

BEST SOURCES: Germany (Mosel-Saar-Ruwer, Rheingau, Rheinhessen, and Pfalz), France (Alsace), Austria (Wachau, Kamptal and Kremstal)

GRAPE: Sauvignon Blanc

TASTE: Grassy, fruity, and herbal, with, in the best examples, a lovely mineral character

SERVE WITH: Raw shellfish, steamed mussels and clams, or grilled fish. The classic great match is with a chalky fresh goat cheese.

BEST SOURCES: France (Sancerre and Pouilly Fumé from the Loire Valley), New Zealand (Marlborough), South Africa (Stellenbosch)

REDS

GRAPE: Cabernet Sauvignon

TASTE: Can be concentrated and lush, with layers of flavors such as black currant, blackberry, cassis, tobacco, cedar, sometimes eucalyptus, and even chocolate or licorice. Tannins give the wines great aging potential.

SERVE WITH: Steaks, chops, roast beef, leg of lamb, burgers

BEST SOURCES: France (Bordeaux), California (Napa Valley), Western Australia (Margaret River), Italy (Tuscany)

GRAPE: Merlot Predominantly used as one of the components of Bordeaux blends, merlot also makes a great wine on its own, reaching its zenith in Château Petrus in Pomerol, one of the few Bordeaux that is 100% merlot.

TASTE: Soft, fruity, and intense, with rich plum and dark berry flavors and a velvety texture

SERVE WITH: Merlot is delicious with roast leg of lamb, baby lamb chops, roast duck, or squab.

BEST SOURCES: France (Bordeaux), Italy (Tuscany and Umbria), California (Napa Valley)

GRAPE: Nebbiolo

TASTE: A black grape, indigenous to Piedmont, which makes incredibly long-lived wines with a beautiful ruby color and marvelous aromas of dark plums, rose petals, lavender, and espresso. The greatest Nebbiolo wines are Barbaresco and Barolo; those labeled Nebbiolo are less expensive and a good choice for everyday drinking.

SERVE WITH: Braised meats or roasted game

BEST SOURCES: Italy (Piedmont—Barbaresco and Barolo)

GRAPE: Pinot Noir

TASTE: Marvelous silky texture, restrained fruit, and a seductive earthiness. May be the most nuanced of all the red varietals. At its best, it’s magic. But there is a wide range in quality and price.

SERVE WITH: Boeuf bourguignon and other beef stews, prime rib and côte de boeuf, roasted veal, and lamb, or seafood such as salmon. Pinot Noir is one of the more versatile reds, beautiful with a wide range of foods, but too delicate for strong or spicy flavors.

BEST SOURCES: France (Burgundy), California (Russian River Valley, Carneros, and Central Coast), Oregon (Willamette Valley)

GRAPE: Syrah (known in Australia as Shiraz)

TASTE: Full-bodied with a firm acidity, flavors of wild herbs, black pepper, and dark cherries and plums, woven with intoxicating hints of Asian spices

SERVE WITH: Roasted and grilled beef and sausages, lamb, game, especially feathered game, even organ meats such as kidney and liver. Syrah is one of the main components in blends that make up the majority of Rhône wines, the most famous being Côte-RÔtie, Hermitage, Crozes-Hermitage, Cornas, Gigondas, and Châteauneuf-du-Pape.

BEST SOURCES: France (Rhône Valley), Southern Australia (Barossa Valley, Clare Valley, and McLaren Vale), California (Central Coast)

GRAPE: Sangiovese

TASTE: Dry red with overtones of dried cherries, tobacco, and spice

SERVE WITH: Cured meats such as salami and prosciutto, aged sheep’s milk cheese, roast pork, grilled chops, or pastas with meat ragus

BEST SOURCES: Italy (Tuscany for Chianti Classico and Brunello di Montalcino and many Super Tuscans)

GRAPE: Tempranillo

TASTE: Made well, tempranillo can be lush and seamless. It has a sweet tone to the fruit and a dry finish. It tastes of red fruit, smoky wood, and wild herbs. Sometimes it has a perfume of cedar.

SERVE WITH: Cured sausages, serrano ham, roast suckling pig, roast lamb, or grilled meats

BEST SOURCES: Spain (Rioja and Ribera del Duero)

GRAPE: Zinfandel (known in Italy as Primitivo)

TASTE: They range in style from restrained and elegant to full-bodied, super extracted fruit bombs. Dark ruby-purple in color, the wines taste of cherries, dried plums, and spice.

SERVE WITH: Barbecued or smoked meats, ribs, burgers, cheeses, or wild boar

BEST SOURCES: California (Napa Valley and Sonoma)

WHICH WINES EXACTLY?

The following list of wine producers represents picks for best all-around value in taste, cost (between $8 and $45 per bottle), and general availability. Armed with this list, you’ll never again wander aimlessly around the wine store.

WHITE

CHARDONNAY

Au Bon Climat (Central Coast, California); Brocard (Burgundy, France); Louis Jadot (Burgundy, France); Mt. Eden (Santa Cruz Mountains, California); Verget (Burgundy, France)

GEWÜRZTRAMINER

Hugel (Alsace, France); Trimbach (Alsace, France)

PINOT GRIGIO

Alois Lageder (Alto Adige, Italy); Livio Felluga (Friuli-Venezia Giulia, Italy); Venica (Friuli-Venezia Giulia, Italy)

RIESLING

Gunderloch (Rheinhessen, Germany); Hugel (Alsace, France); J.J. Prüm (Mosel-Saar-Ruwer, Germany)

SAUVIGNON BLANC

Babcock (Central Coast, California); Henri Bourgeois (Sancerre, France); Neil Ellis (Stellenbosch, South Africa); Villa Maria (Marlborough, New Zealand)

RED

CABERNET SAUVIGNON

Chateau Montelena (Napa Valley, California); Hess (Napa Valley, California); Marquis Philips (McLaren Vale, Australia); Penfolds (Barossa Valley, Australia)

MERLOT

Falesco Vitiano (Umbria, Italy); Havens (Napa Valley, California); Newton (Napa Valley, California)

NEBBIOLO

Produttori del Barbaresco (Piedmont, Italy)

PINOT NOIR

Castle Rock (Sonoma County, California); Chalone (Monterey, California); Louis Jadot (Burgundy, France); O’Reilly’s (Willamette Valley, Oregon); Saintsbury (Napa Valley, California)

SANGIOVESE

Castello della Paneretta Chianti (Tuscany, Italy); Felsina Chianti Classico (Tuscany, Italy); Marchese Antinori Chianti Classico (Tuscany, Italy)

SYRAH AND SYRAH BLENDS

Guigal (Côtes du Rhône, France); Jaboulet (Rhône Valley, France); Ojai Vineyards (Central Coast, California); Qupe (Central Coast, California); La Vieille Ferme (Rhône Valley, France)

TEMPRANILLO

Emilio Moro (Ribera del Duero, Spain); Muga (Rioja, Spain); Pesquera (Ribera del Duero, Spain)

ZINFANDEL

Ravenswood (Sonoma County, California); Ridge (Sonoma County, California); Rosenblum (Sonoma County, California)

SPECIAL-OCCASION WINES

For a special occasion, these wines will have you digging deeper into your pockets ($25 and up) but they’re unique.

WHITE

CHARDONNAY

Louis Jadot Corton-Charlemagne (Burgundy, France); Louis Latour Corton-Charlemagne (Burgundy, France); Neyers (Napa Valley, California); Ramey (Napa Valley, California)

RIESLING

F.X. Pichler (Wachau, Austria); Franz Hirtzberger (Wachau, Austria)

RED

CABERNET SAUVIGNON

Cos d’Estournel (Bordeaux, France); Joseph Phelps Insignia (Napa Valley, California); Pichon Lalande (Bordeaux, France); Ridge Monte Bello (Santa Cruz Mountains, California)

NEBBIOLO

Bruno Giacosa Barbaresco (Piedmont, Italy)

PINOT NOIR

Groffier Premier or Grand Cru (Burgundy, France); Dujac Premier or Grand Cru (Burgundy, France)

SHIRAZ

Clarendon Hills (McLaren Vale, Australia); Torbreck Descendant (Barossa Valley, Australia)

SYRAH

Guigal (Ampuis, France); Jamet (Côte-Rôtie, France)

SYRAH AND RHÔNE VARIETAL BLENDS

Beaucastel (Rhône Valley, France); Pegau (Châteauneuf du Pape, France)

TEMPRANILLO

Torre Muga (Rioja, Spain); Remírez de Ganuza (Rioja, Spain)

CHAMPAGNE

People tend to refer to all sparkling wines as Champagne, but only bubbly made from grapes grown in the Champagne region of France qualifies. Elsewhere, sparkling wine is called cava in Spain; it’s known as spumante in Italy; and it’s Sekt in Germany. In other countries that produce high-quality bubbly, such as the U.S., Australia, New Zealand, and South Africa, the name sparkling wine suffices. There are many excellent sparkling wines on the market, but Champagne is considered the gold standard because it’s made using a centuries-old technique and aged for years (versus months in most other places). The cool climate and chalky soil of Champagne also produce highly acidic grapes, which are perfect for sparkling wine. Which ones to buy? Dom Pérignon, Taittinger Comtes de Champagne, and Krug Grande Cuvée are highly recommended for a special occasion. Good options for under $30 are California sparkling wines from Schramsberg, Roederer Estate, and Domaine Carneros.

THE FOOD

Food plays a starring role in every party, whether it’s simple hors d’oeuvres with cocktails or a Thanksgiving feast. If the thought of cooking for large groups gives you pause, fear not. These strategies will help you plan what to cook, stock your kitchen and pantry for party success, and even choose the best cheese for a cheese plate, helping even the first-time cook stay cool in the kitchen.

PLAN YOUR MENU

Every party meal begins with a flash of inspiration—an inkling of what you’re in the mood to eat and share with friends. These general rules will keep you covered no matter what foods you crave.

USE READILY FOUND FRESH INGREDIENTS. Nobody wants to eat pale, mealy tomatoes in December.

DECIDE HOW YOUR GUESTS WILL EAT. Will they eat at a table, or serve themselves from a buffet? Will they sit or stand in a larger space?

FOR A BUFFET, CONSIDER THE LOGISTICS. It’s impossible to use a knife and fork while standing, so serve things like rice, cut up vegetables, and bite-size pasta versus steak. Avoid anything with bones. At a seated buffet, it’s fine to serve roasted meat (which can be cooked and sliced in advance), but it is much harder to cook and replenish individual lamb chops.

BE REALISTIC. Unless you find cooking exciting or relaxing, don’t feel pressured to wow guests with your culinary skills. The point of entertaining is to surround yourself with good friends and good things to eat. People are always thrilled to be invited to someone’s home for a wonderful meal. They certainly don’t—or shouldn’t—care whether you peeled every shrimp or baked each cookie yourself.

OUTSOURCE. Buy frozen hors d’oeuvres such as mini quiches, pigs in blankets, and mushroom phyllo triangles, or order spring rolls or Chinese dumplings from a nearby restaurant. Desserts are also simple to buy, as are regional specialties like Maine lobster and North Carolina chopped pork (The Resources), which you can order a week or more in advance and flaunt as the mainstay of your party.

DON’T SERVE FISH. This doesn’t apply to seafood pastas, paella, or bouillabaisse. And if you’re a master with seafood, or fish is a huge part of your diet, ignore this point. Otherwise, take note: Typically, fish is fried, seared, or roasted, which must be done right before you serve it and requires meticulous timing.

PREPARATION

In theory, flash-fried oysters sound like an exciting and impressive appetizer, but in reality, they could cause more trouble than they’re worth. When cooking for large groups, don’t make any dish that requires great precision or last-minute maneuvers. Also, don’t make too many different dishes. You’ll spend much of the evening in the kitchen. (Larger quantities of fewer dishes is a better idea.) Every party guide in this book includes a specific timetable, but here are some general planning tips.

SHOP EARLY. Stock up on dry goods (paper towels, garbage bags, tableware, soda, alcohol, olive oil, condiments) as far in advance as possible. Buy groceries and ice one or two days in advance. Get a head start in the kitchen. The day or evening before an event, prepare as much of the food as possible. Wash and dry lettuce for a salad, snap off the ends of green beans, make dipping sauce, and bake dessert. Stews, casseroles, soups, and vegetable purées can also be prepared in advance. If you’re really organized, make them a week before and freeze them.

EMBRACE YOUR OVEN. Braised meats like lamb shanks cook for several hours so you can start them early in the day. When they’re done, all you have to do is remove the meat from the liquid, reduce the liquid into a flavorful sauce, and serve. Roast chicken and beef can “rest” for half an hour or more so you can time them correctly before things get last-minute crazy in the kitchen.

SAVE SIMPLE TASKS FOR LAST. It’s unrealistic to think that you can have every detail in place when the doorbell rings. Certain steps, like dressing and tossing the salad, warming bread in the oven, slicing meat, and transferring food to serving platters, are perfectly appropriate once guests have arrived because they’re contained, tidy, and easy to do while gabbing with friends. They may even want to help!

KITCHEN GEAR

If you already have a well-stocked kitchen, turn the page. If you don’t have two pot lids to rub together, this checklist of essential equipment will get you cooking.

POTS AND PANS

8- and 10-inch high-quality nonstick skillets

3-cup saucepan with lid

2- and 3-quart saucepans with lids

3-quart sauté pan with lid

6- or 8-quart stockpot (shorter and squatter are more versatile)

7-quart Dutch oven that can go from the oven to the table

Roasting pan

KNIVES AND CHOPPING BOARDS

All-purpose 6-inch chef’s knife

4-inch paring knife

Serrated bread knife

Kitchen scissors

Small, medium, and large plastic cutting boards

SPOONS, SPATULAS, AND MORE

2 long-handle wooden spoons, 1 solid and 1 slotted

Nonmetal spatula (for nonstick pans)

Long cooking fork

2 pairs of tongs, in varying lengths, with spring locks

2 whisks: a small flat whisk for emulsifying sauces and dressings and a medium-size balloon whisk for whipping cream and beating eggs

BAKING EQUIPMENT

Set of mixing bowls

Rolling pin

Extra-large nonstick mat for rolling pastry

2 metal baking pans: an 8- x 10-inch or 13- x 9-inch rectangle and an 8-inch or 9-inch square

1 or 2 metal muffin/cupcake pans

1 or 2 metal or glass pie pans

8-inch or 9-inch square or round cake pans

Set of rectangular glass baking dishes in different sizes

Cookie sheet (those with small edges are more versatile): 14- x 12-inch or 16- x 14-inch rectangle

Cooling rack

MISCELLANEOUS

Large measuring cup for liquids and a set of flat-bottom measuring cups for dry ingredients

A set of measuring spoons on a ring

Large colander

Can opener

Vegetable peeler

Salad spinner

Cheese grater/fruit zester

Instant-read meat thermometer

Ice-cream scoop

Timer

APPLIANCES

Food processor

Handheld or stand mixer

Immersion blender

THE CHEESE PLATE

A light spread can feel incomplete without cheese. It’s perishable, of course, so you can’t buy it in bulk and put it in a cupboard. But when stored properly—in the vegetable bin in the refrigerator, individually wrapped in wax paper or foil—cheese continues to age naturally and stays good for a few days (soft varieties) to a few weeks (hard ones). Buy it periodically; if you don’t eat it with crackers, you can always grate it for omelets or macaroni and cheese. When entertaining, serve three to five cheeses. When cheese isn’t the main food being served, plan for 2 or 3 ounces per guest. The following descriptions will help you narrow your selection. And if you go to a gourmet or cheese shop, ask a salesperson for guidance—and samples. Take cheese out of the refrigerator half an hour before serving, to let its flavors unfold.

FRESH AND FRESH-RIPENED

WHAT THEY ARE: Mild, slightly tart fresh cheeses are uncooked and unripened, and range in texture from thick and creamy to moist and curdy. Fresh-ripened cheeses are slightly pungent, white in color, and have no rinds.

EXAMPLES: A few fresh cheeses are Italian mascarpone, ricotta, and mozzarella. Fresh-ripened cheeses include Bucheron and Montrachet.

SOFT-RIPENED; AKA BLOOMY RIND

WHAT IT IS: These rich, creamy cheeses have a high butterfat content and semisoft consistency. Molds are applied to their surfaces, causing them to ripen from the outside (Note: The moldy exteriors are edible).

EXAMPLES: Brie, Camembert, and double and triple creams such as Saint André

WASHED RIND

WHAT IT IS: These are the “stinky” cheeses. During the ripening process, they’re brushed, rubbed, or submerged in a brine of salt water and wine, beer, or brandy, which promotes a moldy exterior and a pungent scent and flavor.

EXAMPLES: Pont l’Eveque, Munster, Livarot

SEMIHARD

WHAT IT IS: These mild cheeses, which are made from uncooked curds (milk solids), are ideal for snacking or dessert. Some of them, like Havarti, provolone, and Gouda, melt smoothly, which makes them great for cooking.

EXAMPLES: Asiago, Edam, Tomme de Savoie

HARD

WHAT IT IS: The curds that make up these hard, tangy cheeses are heated until they solidify and then pressed with weights into a firm consistency. Hard cheeses grow more pungent and crumbly with age.

EXAMPLES: Gruyère, Appenzeller, English-style Cheddar, Emmenthal, Jarlsberg, Manchego

BLUE-VEINED

WHAT IT IS: After being sprayed or injected with mold spores and aged in caves or cellars —under safe watch—bluish-green veins marble the interiors of these intensely flavored and pungent cheeses.

EXAMPLES: Gorgonzola, Roquefort, Stilton

THE PARTY-READY PANTRY

When friends drop by unexpectedly, it’s important (and gracious) to offer them a drink and something to eat, regardless of what time they show up. The key to mastering such moments is to stock your pantry with a variety of high-quality dried, canned, and jarred goods that can be combined in many delicious ways or, if you have a bit of notice and can dash to the store, easily enhanced with fresh produce or meat to make a quick supper. The following items are available at most high- end grocery stores and gourmet shops, or from specialty food Web sites. (see The Resources.) Keep them on your shelves and restock when necessary, and you can invite people over at the drop of a hat.

SNACKS

Beautiful presentation makes all the difference. Arrange snacks on an attractive cutting board, in a tapas tray with separate compartments, and in a few small, pretty bowls. Include any fresh veggies you may have like radishes, cherry tomatoes, or baby carrots. Buy a long, narrow dish to hold olives, and a beautiful cheese knife. Here’s what to keep in the kitchen:

SMOKED OR SPICED NUTS

OIL-CURED BLACK AND GREEN OLIVES: To eat as is or as tapenade to spread on crackers or sliced French bread. (It’s nice to keep jarred olives in the fridge too.) An opened jar lasts six months.

CRACKERS: Plain and flavored with herbs or pepper to SERVE WITH cheese, tapenade, pâté, salami, or other spreads. Crackers stay crisp and fresh for three to five days once the vacuum-packed seal is opened; toss any leftovers after that.

SLICED BAGUETTES: Freeze them in resealable freezer bags. To serve, defrost and toast.

CHEESE STRAWS: They stay fresh as long as crackers do.

DRIED FRUITS: SERVE WITH cheese and nuts.

CHARCUTERIE: Cured salami can be stored in the refrigerator for up to three months.

CHEESES: See opposite page.

MUSTARDS: A strong, grainy one; a smooth Dijon; and something seasoned with jalapeño or honey to SERVE WITH salami or sliced ham on crackers or bread

DESSERTS

Around teatime and after dinner, people tend to crave something sweet. Keep a few of these goodies on hand, and be prepared to offer guests coffee and tea or an after-dinner drink too.

BISCOTTI

SCOTTISH SHORTBREAD

COOKIES

POUND CAKE: Keep in the freezer.

CHOCOLATE HAZELNUT SPREAD: Spread on pound cake.

BRANDIED CHERRIES: Serve on pound cake or with ice cream.

ICE CREAM, GELATO

CHOCOLATES AND CHOCOLATE-COVERED PRESERVED FRUIT

TOFFEE OR BRITTLE

HONEY-ROASTED NUTS

MEMBRILLO: A sweet quince paste that works well served on a cheese plate

GOURMET MARSHMALLOWS: For spontaneous s’mores

ARTISANAL HOT COCOA MIX

SWEET POPCORN

GOURMET DARK CHOCOLATE: Look for varieties packaged in pretty patterned paper for a special touch.

THE TABLE

At a luncheon or dinner party, the dining table is the center of the action, the place where guests and hosts convene for the main event. In other words, it better look good. That’s not to say your table should be swathed in taffeta or anchored with an ice sculpture. It just needs to be pretty, inviting, not too busy, and a clear reflection of your personal style. The goal is to express your taste and the mood of the occasion. A general hint: Don’t strive for perfection. Mix styles, colors, and materials until you strike the right balance between festive and functional.

TABLEWARE

Stock up on these multipurpose basics and, if you have room to store them, aim to have 12 to 16 place settings in your possession, which will accommodate most dinner parties.

DISHES

PLATES: A dinner plate measures nine to 10½ inches in diameter and works well as a main plate. A salad plate is eight inches in diameter and is suitable for salad, dessert, or cheese. A bread-and-butter plate is six inches or smaller in diameter.

BOWLS: Shallow soup bowls, which measure six to ten inches in diameter, are ideal for soup, pasta, stew, and chili.

FLATWARE

A BASIC PLACE SETTING: This consists of a dinner knife (you can substitute a steak knife if necessary), an all-purpose “place” spoon (smaller than a tablespoon and larger than a teaspoon), and a standard dinner fork, which is seven inches long.

OTHER KEY PIECES: These include salad forks, dessert utensils—forks and spoons (or dessert knives)—and bread-and-butter knives. If you serve fish often, you may want to invest in fish forks and knives too.

SERVING PIECES

DISHES: You’ll probably need one large oval platter to serve a roast; one or two small oval platters to serve chops or other pieces of meat; one or two deep bowls to serve soft foods, such as mashed potatoes or creamed spinach; one or two shallow bowls to hold firm vegetables, fruit, or rolls; and one salad bowl. A very big, shallow bowl is also nice for serving unstructured entrées such as pasta, paella, or pot roast.

BOARDS: Modern entertaining, which strikes a balance between chic and casual, relies heavily on serving boards, both rustic and refined. Throughout these pages you’ll see many innovative ways to use everything from simple wooden planks to polished slabs of marble to serve up sliders or an elegant cheese plate. Serving boards are easy to store, so stock up on interesting variations, maybe a color-dipped wooden board, a slate slab, and a rough-hewn antique cutting board.

UTENSILS: Essentially, you need spoons with both shallow and deep “bowls,” slotted spoons to serve foods with juices that you want to drain, flat pieces (including pie servers for dessert) to pick up solid items, and a large fork to pierce dense foods. One or two of each is all you need.

OTHER SERVING ITEMS: Round out your tableware with pitchers for water, decanters for wine, salt and pepper shakers, sauce and gravy boats, and trays for carrying multiple dishes to the table.

GLASSWARE

WHAT YOU NEED: Each place setting requires at least two glasses: one water goblet, which holds at least six ounces of liquid when mostly filled, and one red or white wineglass, depending on what you’re serving with the meal. (If you plan to serve both red and white, place both kinds of glasses on the table.)

GLASS SHAPES: White wineglasses are slightly narrower and straighter than red wineglasses in order to concentrate the flavor of white wine and slowly release its delicate bouquet. Red wineglasses are bigger and rounder to accommodate the more robust aroma and flavors of reds. To simplify matters, you can buy a large quantity of all-purpose, or Paris glasses, which work for both reds and whites.

LINENS

When choosing tablecloths, runners, place mats, and napkins, it’s important to factor in the look of your dishes, glasses, and flatware, plus the décor (especially the color scheme) of your dining area. Start with a neutral tablecloth (white, ecru, or biscuit), then branch out with more vivid or patterned ones; the same applies to runners. Similarly, buy several sets of place mats and napkins in different hues and patterns, then combine sets in different ways to create different moods. Think about textures too: Smooth weaves go well with porcelain and china; coarser cloths better suit pottery and stoneware.

SETTING THE TABLE

Setting the table for a party shouldn’t be intimidating. Though etiquette books offer a variety of ways to do it properly, depending on the level of formality of the meal and the food being served, there’s one foolproof technique: Put down a plate. To the left of the plate, place forks (typically just salad and entrée forks) in the order in which guests will use them, with the first one farthest out. To the right, place knives and spoons, with knives closest to the plate and blades facing in. Again, order them so that you work your way inward as the meal progresses. Lay dessert utensils (fork and spoon, or fork and knife) horizontally across the top of the plate, spoon on top with its handle to the right. For fork and knife, the fork is on top, handle to the left. You can also bring these out when you serve dessert. Arrange glasses on the upper right side of the place setting at a diagonal angle. Napkins go either on the plate or to the left of the forks.

FOR PEACE OF MIND: Set the table in the morning or even the night before a party. No one wants to deal with so many small components at the last minute. If you’re serving a buffet, arrange the chafing dishes or platters and serving utensils early too, and for large buffets with many dishes, label each, using a Post-it, with the food you plan to put in it.

FOLDING NAPKINS

Keep things clean and modern by folding napkins into one of the following simple shapes. If you want to add a subtle adornment, tie a length of ribbon or colored twine around a folded or rolled napkin; you can slip a single flower or sprig of herbs underneath it.

CYLINDER: Start with a small rectangle or square. Fold it lengthwise into thirds and place it folded-side down on the center of the plate.

RECTANGLE: Fold the napkin into a small rectangle and place it to the left of the forks.

TRIANGLE: Start with a rectangle. Fold it over once or twice to make a square. Fold the square in half diagonally to form a triangle. Place it next to the forks, with the folded side closer to the plate.

SQUARE: Start with a rectangle. Fold the napkin over once or twice, depending on how big it is, then make a square that fits well on the center of the plate. Put it on the plate with the open side facing right.

SERVING STYLES

Once you’ve cooked and laid out your finest china, it’s time to get the food from the kitchen to the table. Here are the four most standard serving methods:

FAMILY-STYLE

WHAT IT IS: Food is brought out in large serving dishes and placed on the table. Guests pass them around and serve themselves.

WHEN IT WORKS: At a casual or semiformal dinner, or when you have enough room on the table for the large bowls and platters

GETTING SECONDS: Food is passed around again as needed.

HELPFUL TIPS: To save yourself from last-minute scrambling, fill water glasses, set out plates of salad (or any other first course), and light candles before guests sit down.

PLATED

WHAT IT IS: Food is arranged on individual plates in the kitchen and brought out to guests.

WHEN IT WORKS: At a slightly formal dinner or when there’s not enough room on your dining table for serving dishes

GETTING SECONDS: The host refills plates, or passes around serving platters, then returns them to the kitchen.

HELPFUL TIPS: Put bread, condiments, and beverages on the table. Guests can help themselves to those things.

SEATED BUFFET

WHAT IT IS: Food is laid out on a large table. Guests serve themselves and sit down to eat at a fully set table.

WHEN IT WORKS: When you have a large number of guests and enough tables and chairs to accommodate them. Seated buffets often take place at weddings and other large, formal parties, but are nice for smaller casual gatherings too.

GETTING SECONDS: Guests help themselves.

HELPFUL TIPS: Set up a buffet table near the kitchen and place it a few feet away from the wall if possible so guests can walk all the way around it. Use medium-size serving dishes and replenish food often—it will be fresher and look more attractive—and leave enough space between dishes for people to put down their plates if necessary. Stack plates on one or two ends of the table.

STANDING BUFFET

WHAT IT IS: Guests serve themselves from a buffet—place sets of silverware folded or rolled into napkins next to the stacks of plates—then stand or sit wherever they want, including sofas, stairs, and cushions on the floor.

WHEN IT WORKS: When you invite a big group of people for an informal meal. This works well at open house gatherings too.

GETTING SECONDS: Guests help themselves.

SEATING

There are all kinds of rules and regulations floating around about how to seat guests at a dinner party. Never put couples together! Boy, girl, boy, girl! While those do make sense in certain instances, they’re really more of a starting point. The overall idea when seating people is to ensure fun, spirited conversation that engages all your guests throughout the meal.

EVENLY DISTRIBUTE YOUR LIVELIEST, most outgoing guests and mix old friends with new ones (don’t group your closest chums together at one end of the table—they’re likely to ignore everyone else). Alternating genders and dividing couples can lend an innocently flirty energy to a party, but neither is mandatory.

ONCE YOU DECIDE WHERE YOU WANT GUESTS TO SIT, put out place cards so you don’t have to act like an air traffic controller at mealtime. Place cards make a party—and your guests—feel extra special. Formal, calligraphed cards are fine for black-tie dinners, but when entertaining in your home, take a lighter approach. Write names on colorful card stock, or stencil initials on strips of paper and wrap them around napkins. Use a gold or silver paint pen to write names on large leaves or baby pumpkins.

EXTRA HELP

When a guest list exceeds 15 or 20, depending on your space situation and anxiety level, it could be time to seek professional help. Renting equipment and hiring a bartender and a waiter (or two) may cost money, but it’s guaranteed to save time, energy, and your sanity.

RENTALS: Renting plates, glassware, and flatware makes sense when entertaining a crowd, especially if guests will be spread out among several rooms; they’re more likely to abandon several wineglasses in one night and to drop and break things. Party rental companies (that’s how they’re listed in the phone book) can determine the quantities you need based on your head count; be sure to arrange the details a few weeks in advance. They deliver everything the day of the party, and all you have to do is return things to their original crates for pickup the next morning. You can also rent larger items such as coatracks, tubs for wine and beer, and industrial-size trash cans for the kitchen. Prices vary across the country, but full supplies for a party of 25, including delivery and pickup, typically cost several hundred dollars.

HIRED HELP: A small hired staff will also ease your load considerably. A bartender keeps the drinks flowing during cocktail hour and can help serve food and clear plates at dinner. A waiter can set up the bar, heat and pass hors d’oeuvres, serve a meal, man a buffet, and clear and clean dishes. If you’re unsure of how many waiters you’ll need, call a catering company and describe your party. If you end up with more than one, assign them specific jobs. For example, one takes coats while the other heats the spinach pastry puffs; or one washes dishes while the other serves coffee and dessert. You can hire professionals from a catering company or enlist a few trustworthy college kids. Either way, plan to pay $20 to $30 per person per hour, for four to five hours, and don’t forget to tip 15 to 20 percent in cash at the end of the night.

THE VIBE

Depending on the size and mood of your gathering and the amount of effort you’re willing to put in, embellishments can range from understated to over-the-top. Regardless of your event, there are four elements you’ll need to think about: furniture placement, lighting, music, and flowers.

PREPARATION

This begins long before the guests arrive. No wonder professional party planners think of each occasion as a theatrical event.

BEAUTIFY THE BATHROOM. Cleanliness is important, but so is easy access. Remove all personal belongings from the sink and counters (toothbrushes, contact lens cases, and shaving cream) and store them in the linen closet. Place an elegant bottle of liquid soap near the sink and a basket filled with dense, high-quality paper or cloth napkins nearby for drying hands. Place an extra roll of toilet paper in a visible spot, and light a candle or two so guests don’t have to turn on a glaring, mood-killing overhead light.

PROTECT FURNITURE AND RUGS. For big parties, spray Scotchgard onto fabric upholstery and roll up valuable rugs. Always place coasters on surfaces that stain easily, such as wooden coffee tables and end tables.

DESIGNATE A CONVENIENT PLACE FOR COATS. If you’re inviting more than 10 guests, it may be easiest to rent a coatrack and place it in your foyer. Otherwise, you can make room in a coat closet near the front door (be sure you have enough hangers) or pile coats on a bed. Just make sure to take everyone’s coats—and offer to take purses too— the second guests walk in the door.

MAKE PLANS FOR PETS AND CHILDREN. Unless the event is very casual, keep pets away from the party area, and hire a babysitter to feed and entertain young children in a separate room. Many of the children’s parents won’t truly enjoy themselves unless they know their kids are well looked after and are having a good time. As a rule, it’s nice to stock up on a few kid basics in advance, and just in case—a gallon of whole milk, some board games, a few balloons, crayons and drawing paper, or Frisbees and a soccer ball if the party is outdoors.

CLEAR THE WAY. The day before, remove all clutter from your party space and stash it in a designated room. That means stacks of magazines and mail, remote controls, laptops, big plants, kids toys, video games with long, tangled cords—anything that can get in the way of guests.

FLOWERS

There’s no need to spend hundreds of dollars or fuss over the shade of every single petal. Simply go to a flower shop or market and pick out the prettiest, freshest-looking blooms. Then arrange them using these basic tips:

KEEP THINGS STREAMLINED. A dizzying combination of shapes and colors is inelegant. Stick with monochromatic flowers or a few shades in a similar palette. Shapes and textures should complement each other, never fight for attention.

USE CHIC VASES. The vessel should never upstage the flowers. Plain glass cylinders and bowls and silver mint julep cups are timeless, but other materials, like ceramic, wood, and tinted glass, can be just as sleek if they suit your party setting.

SPEND LESS WITHOUT SACRIFICING STYLE. If your budget is limited, buy a few large blooms and float them in low, clear bowls of water. If you’re limited to grocery store bouquets, give them a quick makeover: Buy a few bunches and remove all greenery and baby’s breath. Trim stems down to five or six inches. Group similar colors together in small vessels.

DON’T LIMIT YOURSELF TO FLOWERS. Fresh herbs, tropical greenery, branches of berries, boughs of holly, pinecones, and fruit all make lovely centerpieces.

PLACE FLOWERS IN ALL THE RIGHT SPOTS. Put arrangements where people will see them: in the entryway and on the bar, coffee table and buffet, and anywhere else guests will congregate. It’s also nice to place a small arrangement, or even a few buds in a small glass, in the bathroom. Centerpieces belong, obviously, in the center of the dining table. You can place a large arrangement in the middle of the table or put several small ones in a line down the center. Make sure they don’t block people’s vision or take up too much surface area.

FURNITURE

When setting up a room for a cocktail party or open house, imagine a chic hotel lounge. Comfortable sofas and chairs are grouped in clusters to facilitate conversation.

REARRANGE FURNITURE. Create a few areas for people to gather, and make sure there’s plenty of space for others to walk between them without tripping over a handbag or an extended leg.

SPREAD OUT SURFACE AREAS. Evenly distribute coffee and side tables so that everyone can grab food and set down a drink easily. Scatter large throw pillows for additional comfortable seating.

USE COMMON SENSE. The location of bars and buffets should encourage smooth traffic flow and discourage congestion. If you need more chairs and tables than you own, borrow them from a friend or rent them from a party supply company. If you entertain often, consider puchasing folding chairs and tables to store in a garage or attic until needed.

MUSIC

If you’ve ever seen a crowd evacuate a dance floor when “The Chicken Dance” starts playing, you understand the power of music at a party. It can truly make or break the mood, so spend some time planning what to play. The simplest approach is to let a streaming service do it all. But there are lots of other options. Here are some pointers:

START THE PROCESS A FEW WEEKS IN ADVANCE. Whenever you send out invitations is a good beginning point. Jot down artists or songs as you think of them. A few days before the event, make a party playlist for your digital music player. Once you have several hours’ worth, you’re set for the evening.

CUSTOMIZE THE SOUNDTRACK. A dinner might begin with light jazz and segue into Latin music. Brunch goes down smoothly with classical, folk, and bluegrass. A cocktail party could evolve from reggae and light funk to hip-hop and, if guests start dancing, disco. Getting together with a bunch of old friends? Bust out the greatest hits of the ’70s, ’80s, or ’90s—whichever decade applies. And a luau wouldn’t be complete without some tunes from Don Ho and the Beach Boys.

MIX IT UP. Rock, rap, jazz, country, soul, and even Broadway show tunes can coexist, as long as the songs flow smoothly into one another. Keep the vibe consistent so nothing sounds jarring. For ideas, check out the soundtrack, international music, and compilation sections on Spotify, or Surf Soundcloud for playlists and other eclectic mixes.

LIGHTING

Lighting is a crucial aspect in creating a sexy, inviting atmosphere, but it’s easy to err on the side of cheesiness. Here’s how to achieve the look you want:

REARRANGE LAMPS. You want your party space to be enveloped in an even glow. Make sure that bar and buffet areas have a little extra light so guests can serve themselves without spilling or breaking things.

BUY INEXPENSIVE DIMMERS. Found at hardware stores, dimmers attach to your lamps and light fixtures. Your space should be dark enough to feel special and intimate but light enough to see other people’s faces—and the food.

INSTALL YELLOW OR PINK LIGHT BULBS. These colors cast warm, flattering light. Invest in a couple of uplights, which are shaped like canisters and sit on the floor. The best spots for them are behind the bar or buffet.

PLACE UNSCENTED VOTIVE CANDLES IN LOOSE CLUSTERS on all surface areas: tables, buffets, mantels, and windowsills. A few subtly scented candles keyed to the party’s theme or season can be lovely—just place them away from food, fabric, plants, and books. White votives are classic and versatile, so buy them in bulk. Candles of varying heights can also create a warm, romantic ambiance.

KEEP SURROUNDING ROOMS DARK. This will enhance the jewel-box feel of the party area. If you don’t want the other rooms to be pitch-dark, use low-wattage bulbs.

THE HOSTESS

You’ve cooked, decorated, and dimmed the lights. The Champagne’s chilled, the stereo’s cued, and guests are due in less than an hour. There’s only one more detail to take care of—you! Leave yourself enough time and relish this opportunity to shine, slipping into a festive outfit and a celebratory mood. Take a deep breath! Here’s how to make the most of playing host.

DRESS THE PART

After all the time and effort you’ve put into your party, you deserve to be the bright, shiny center of attention. Revel in the spotlight. Wear an outfit that’s striking and glamorous, something with a wash of sparkle, an eye-popping color, or a dramatically dipping back. Make sure it’s comfortable and flattering, and not too structured or confining. Have fun with accessories. Tuck a flower into your hair or slip on a pair of bejeweled Moroccan slippers. Bring out your most ornate chandelier earrings or a stack of gold bangles. Most important, give yourself time to get dressed, put on makeup, and do your hair. Do your hair and makeup earlier in the day, but save slipping into your dress until after you’ve done the heavy lifting, right before the party begins, to keep it looking fresh and to allow you more mobility as you prep. You can touch up hair and makeup then as well. If you can squeeze in a manicure and pedicure a day or two before, go for it. The less rushed you are, the more pulled together you will feel for the rest of the evening.

TAKE CARE OF YOUR GUESTS

This almost goes without saying, but there are a few key things a gracious hostess can do to put her guests at ease. The first is to stay near the front door while people are arriving, so nobody walks in and feels stranded. Recruit a friend to help and free yourself up to move about and tend to other party matters as needed. For large parties, hiring professional help to take control of the food, drink, and party logistics can also give you flexibility to focus on welcoming partygoers. Next, get a drink into guests’ hands pronto by leading them straight to the bar or handing them a premade signature cocktail. Introduce disparate guests by mentioning a person, place, or interest they have in common so that they can continue conversation on their own. Rescue wallflowers by drawing them into a lively group. If there’s a particularly shy or new guest who you worry might have difficulty conversing, consider asking another friendly guest ahead of time to keep an eye out for him or her. Try to spend the majority of a meal at the table, with friends. You’ll be poised to restart stilted conversations, help guests get better acquainted, and, of course, bask in the fruits of your labor and the bliss of being surrounded by people you truly enjoy.