Last Minute Dinner Party

Description

Love to host but short on time? So many of us enjoy having friends over for dinner, but too often social occasions turn into fussy affairs, leaving you frazzled even before the first guest arrives. This book offers a hassle-free approach to entertaining, championing simplicity over showiness. From quick post-work dinners all cooked in one pan to deceptively simple, but nonetheless showstopping, suppers for a Friday night with friends, along with tips for get-ahead hacks, simplified shopping lists, and freezer shortcuts, this book is here to remove all the stress of cooking for a crowd.

Learn how to pull off the perfect carefree dinner party with a few simple get-ahead hacks. Weekend prepping, shorter shopping lists, and freezer shortcuts all set you up for easy impromptu gathering, while versatile pantry staples will help you elevate your dishes and expand your repertoire.

Once you have perfected the get ahead larder, there’s no need to plan on a daily basis to have a delicious meal at the ready, whether it’s a bloody mary station for a brunch get-together, a classic wedge salad with blue cheese dressing to serve alongside a quick-cooking skirt steak, or, skillet fried gnocchi with wild mushrooms for a cozy fall dinner. Finish it all off with no-churn lemon meringue ice cream or a fudgy chocolate skillet cake.

Last Minute Dinner Party offers everything you need to make your next best-ever dinner party, well within reach.Frankie Unsworth is a London-based stylist and cookbook author. Her book The New Art of Cooking came out in 2018. "Even if you never invite guests over spur of the moment, the recipes in this book will lower your stress whenever you’re hosting. The book begins with a collection of five minute appetizers. Dinner can mean 10-minute store-bought tortellini tossed with wine, mascarpone, frozen peas, and basil. Or it can mean looking to your pantry and grabbing jars of roasted peppers and olives, along with cans of cannellini beans and cherry tomatoes, and making them into a flavorful chicken dish."—Maggie Hoffman, Epicurious,

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