Back to basics: Food planning for Parties

Ah, Thanksgiving. The time when we all gather around the dining table with a group of friends or family for some food, fun and time to catch up. Then you realize that you have a million and one things to cook for the party. Whether if it’s for Thanksgiving, Christmas or any other big event, I’ll give you my top tips about food planning. Some are a no brainer and some you may not know!

  1. Prep ahead- this is the one that everyone knows but not everyone really follows properly. AND IT’S SO DAMN EASY! Anything that can be done now, do it. If you’re making a turkey or any kind of protein, mix it with the marinade and store it in the fridge for a day or two in advance for all the flavors to develop. Hate peeling and cutting potatoes? Do it before hand and let it stay under cold water in the fridge. All these little things will add up and will make a huge difference in the end product. Doing these will save you time and sanity.
  2. Less is more- you shouldn’t feel overwhelmed about cooking for a large group of people. Keep it simple. It’s better to have a set amount of dishes to taste incredible rather than a ton that tastes average.
  3. Buy all the stuff needed a few weeks ahead- I’m the type of person that likes to plan ahead as much as possible so that I don’t stress out gathering my supplies. All non-perishable items can be bought weeks in advance. All fresh products can be done 3-4 days.
  4. Get a friend or two to help- It’s not a sign of weakness, but a sign of courage. Asking a friend for help will be useful because you can get the job done half the time (just make sure you don’t ask a monkey for help).

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