Hosting a Weekend Shindig? Here’s How to Do It — Without the Stress

In my new GiadaWeekly column, you ask — I answer! Up first: everything entertaining.

A couple weeks ago, I posted on Facebook, asking for your entertaining questions, big and small—and I was thrilled to see how many of you wrote in! Of course I couldn’t answer all of them, but I did my best—and I hope to address even more of them going forward (I’m looking at you, Darlene! Stay tuned for a story all about oils and when to use coconut vs. olive oil). Think of this new column as your direct line to me. I can’t wait to hear from you. ​

Q: I love entertaining, but spend most of my time being the “server,” “food replenisher,” “housekeeper,” etc. I want to enjoy my guests, but I also want to be a good hostess. How do I host in a relaxed way to have fun?

A: The key is to plan the menu so that you can prep ahead as much as possible. When I throw a party, I try to make most everything ahead of time, then only leave one dish to finish while my friends are there. That leaves a little bit of time to chat with your friends about the food, and the rest of the time to enjoy.

Q: What are some cookout ideas that are economical but better than hot dogs and hamburgers?

A: Any large cut of meat that you can cut up and serve over pasta! For example, you could make lemon spaghetti with sliced chicken or shrimp on top; that way, you make your protein stretch, but it still feels substantial.

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Make my lemon spaghetti the focus of the dish and sliced chicken or shrimp the garnish. Get the recipe here.

Q: How can we keep salads crisp when out on the table in the summer heat?

A: Put a damp, cold towel over the bowl. Also, serve it over ice: Fill a larger bowl with ice then set the salad bowl inside so it stays chilled.

Q: What is the easiest summer cocktail to make in a big batch and please adults and kids?

A: We’ve got a bunch of fun tiki cocktails in this issue, but if you’re looking for something that’s great for both kids and adults, try my Italian lemonade. For the adults, spike it with vodka.

My Italian lemonade is great with or without vodka. Get the recipe here.

Q: What are quick food and drink ideas for those impromptu get-togethers?

A: In the summer, I always have avocados, and I love to make guacamole. The best thing about summer is produce, so a caprese is great too: tomatoes, basil, mozzarella, a little olive oil, and salt and pepper. My campanelle pasta salad, with tuna, cherry tomatoes, and artichoke hearts, is also nice.

Guacamole is always a crowd-pleaser! Get the recipe here.

Q: What are some breakfast food ideas that do not require stove-top cooking and can be kept safely outdoors in the sun and heat?

A: I love overnight oatmeal—and muffins are great too. Make my orange-scented olive oil muffins the day before and then serve them in the morning.

Make these muffins the night before and you’ve got your breakfast get-together in the bag. Get the recipe here.

Q: I never serve fish because I don’t know how to cook it and it always stinks up the house. Any suggestions for an easy fish dish that won’t linger in the kitchen?

A: I do fish outside on the grill or in parchment in the oven (try my fennel snapper). No smell!!

Snapper in parchment paper is easy and odor-free. Get the recipe here.

Q: My table seats 4, but I want to have 2 couples over (that’s a total of 6 adults and 4 kids!). How do I fit them in my small house?

A: Adults eat on pillows at the coffee table, and kids at the dining-room table. I used to do it all the time and Jade thought is was hilarious! Or do a picnic outside on the grass for everyone (and check out our story on how to throw the best backyard bash ever!).

GiadaWeekly is the digital food and lifestyle magazine from cookbook author and Food Network star Giada De Laurentiis. To get a new issue each Thursday, download the app or subscribe at www.giadaweekly.com. And follow GiadaWeekly on Instagram and Facebook.