Even if you planned out the menu and got all the ingredients from the store ahead of time, cooking a heap of food on the afternoon of a big dinner party can be stressful. Instead, try to lighten the load by preparing certain dishes a few days ahead of time.
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Emma Christensen at The Kitchn likes to divide the work over several days:
When I throw parties … I aim for a balance of three types of dishes: dishes that can be made 1 to 3 days ahead, quick-cooking or quick-to-assemble dishes to make the day of the party, and prepared foods that I will pick up locally, like the pie and pretzels for my party. This way, the work is spread out and I never feel overwhelmed at any one time.
It seems obvious in hindsight, but hindsight doesn’t do you any good on the day of the party, so it helps to plan out a schedule as your finalise the menu. After you prepare your first few courses though, be sure that you’re storing them properly so they make it to the big night. For more dinner party tips, be sure to check out the source link.