Food Tips ·

Be generous. There are rarely any leftovers, and abundance adds to that celebratory feeling.
• People eat more in cold weather and drink more in hot weather.
• For more guests one makes more food, of course. Guests at larger parties, however, generally consume fewer hors d'oeuvres per person.
• Dips and spreads are convenient, but finger food is more festive. You can transform a dip into canapés by spreading it on bread or vegetable slices (precut plenty in advance).
• Hors d'oeuvres must be manageable with one hand (no pits, please).
• Have nuts, pitted olives, and good cheese stocked in case you run low on other foods.
• Pass a platter or two yourself to circulate among your guests and encourage eating.
• Have a quiet code to signal vegetarian friends which hors d'oeuvres they can eat (garnish those platters with watercress, for instance).
• If you expect more than ten guests, ask a friend to assist with refills.
• Gradually increase the supply of food as the party grows during the evening.
• For long parties or large buffets, offer a small sweet (try Lemon Meringue Bites or Chocolate Caramel Diamonds).
• If you tolerate smokers, provide ashtrays and matches.