The Make-Ahead Holiday Menu That Never Lets Me Down

And what happened last year when I didn't follow my own advice.

I started my career in catering, and I’m eternally grateful for the lessons it taught me about hosting. These include (1) Use an all-purpose glass that works for water, wine, and cocktails, (2) Candlelight is the cheapest way to create a vibe, and (3) Accept the fact that you will always run out of shrimp. I could go on, but my greatest education was on how to plan and execute a menu for a crowd. It’s a topic that tests even the most experienced hosts, which explains why at 9 out of 10 parties, the host is frantically running around the kitchen for the majority of the night while her guests are enjoying themselves.

Last year, I was that person. Against my better judgment, Adam convinced me we should do a traditional English roast dinner for our annual holiday dinner party. Adam’s mom is from the UK, and the Brits take this menu seriously. Certain rules must be followed, including roast potatoes served piping hot, and Yorkshire puddings that must be eaten straight out of the oven before they deflate.

The night of the party began smoothly. We’d decided to include everyone’s kids for the first time, which meant our usual party of 12 guests had turned into almost 30. After the initial drinks and snacks, it was go-time. Adam and I (yes, we were both tipsy) went into the kitchen to sear the massive amounts of beef tenderloin, setting off the smoke alarm for the first (but not the last) time that evening. I burned myself on the pan of potatoes, and I ended up serving the popovers pre-meal so they wouldn’t deflate. Phoebe described them as “like a pancake.”

It was still a great party—but let’s just say it was more about the great conversation than the food. It was the reminder I needed to never, ever stray from my first rule of cooking for a crowd: do not plan a menu that requires last-minute cooking.

So what makes the perfect party menu?

In the ideal party menu, almost everything is prepped in advance. One or two items are easily assembled from store-bought ingredients (like a cheeseboard or dessert.) This rule of thumb allows the host to relax and have a good time right along with her guests—which also puts her guests at ease since the host’s energy sets the tone for the entire gathering.

So, what am I making for this year’s dinner party? Thought you’d never ask—it’s a dialed-in, very delicious menu of favorites that never let me down. The main course can be made entirely the day before, and everything else is prepped early in the day and can hang out on the stove or in the oven when guests arrive. I plan to be ready to hang with my friends and drink champagne until dinner goes on the table. Before we dive in—