Greens are also flattering, especially for vegetables. Tip #158: Solid White or cream-colored platters go well with everything and flatter any food. Also, for your own sake, plan to make only one labor-intensive dish (if any!), and balance that one with easy side-dish preparations to play the supporting role. Think of something cooling to counter something hot (fluffy jasmine rice with a spicy shrimp stir-fry) or something crunchy alongside something comfortingly soft ( a green bean vinaigrette with a braised brisket). Aim for providing contrasting flavors and textures, and color as well. Tip #182: Sides can be incredibly simple and straightforward and still complement the star player perfectly. "I like to use a compote, bowl, or platter filled with the first fruit of the season," says Susan, "try a bowl of apricots or cherries guests can eat them for dessert, too!" This is a good rule of thumb for salami, too, or anything whole that's meant for self-service and not display.ĭIY flower arrangements-even casual ones!-can be expensive and time consuming, so try a non-floral centerpiece instead. Guests are often too timid to be the first, and the cheese may go uneaten. Tip #95: When serving a whole cheese on a platter, make the first cut.
Tip #46: People tend to hang around the snack table, chatting and noshing, Even if you have one main buffet set up with food, place little dishes with nuts or any not-too-messy finger food around the room or rooms where you want your guests to linger. Pick up a bottle of the French aperitif wine at your local liquor store-all you have to do is chill it and pour it, no mixing or shaking involved! Serve cold Lillet Blanc in small wine glasses, plain or over ice. "I love Lillet Blanc as an aperitif," says Susan. Play icon The triangle icon that indicates to play "One of the easiest things to set out is a chunk of really fresh Parmigiano-Reggiano cheese and some nice crisp fennel wedges with extra-virgin olive oil for dipping," Susan says. Have a little something for guests to nosh on while you're preparing the main event it keeps them content and out of your hair for a bit.
#SUSAN SPUNGEN PLUS#
I pulled some of my favorites for the book, plus asked Susan to share some of her spring-specific tips.
As the weather warms up and friends are coming over more often for casual Sunday dinner or cocktails on the porch, Susan has some fabulous nuggets of entertaining wisdom to keep in mind.
My copy is already a mess from excessive dog-earing and note-taking. This month her new book, What's A Hostess To Do? 313 Ideas and Inspiration For Effortless Entertaining, hit shelves and obviously I'm obsessed! It reminds me of the vintage hostess/homekeeping handbooks I inherited from my great aunts (you know, the ones girls received as wedding presents in the 1950's) but with a refreshing modern perspective and sensibility. She is a brilliant cook, food stylist, recipe developer, editor, author and culinary trailblazer in many ways. One person I've always looked up to, though, is Susan Spungen. I couldn't choose one divine source of hostess-wisdom among my favorite editors, bloggers, magazines, etc. The truth: I'm an entertaining-tip-junkie. People stop by the Good Housekeeping Test Kitchen to ask us for entertaining advice all of the time but recently someone asked me whom I turn to when I need cooking or hosting inspiration.
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