Our Food Editor Created The Ultimate Dinner Party Menu: 4 Ideas That’ll Impress Without The Stress

Try as I might, entertaining is usually a hustle for me. No matter how much I plan, the final 30 minutes before a dinner party is pure mayhem. I’m usually barefoot, covered in flour, still in need of a shower, sprinting around the house stashing domestic detritus in drawers, and praying that all 8 recipes I whipped up turn out edible.

But last week something amazing happened. Everything—and I mean EVERYTHING—was completely finished 45 minutes before guests were scheduled to arrive! Supper was ready and warming in the oven; the glassware and bar accoutrements were handsomely set out on my vintage silver tray, the table was set and ready for seating, and I was showered and fully dressed—socks and shoes, too!

No joke—I literally had time to calmly and carefully paint my nails (and even let them dehydrated!) before the first guest knocked on the door. It was a party miracle.

So how did I transform my characteristic chaos into the best (and most relaxing) dinner party I’ve ever had? Easy—I cherry-picked a menu that had been created and tested by the Southern Living Test Kitchen, and I delegated a few tasks to make my life easier. Here’s what I served and how it all worked out super smoothly.

What’s the Secret to Hosting Without the Stress?

Start with a shrewd menu.

I’m guilty of this, and you might be, too—I often choose an elaborate recipe to prepare for company. And in the past, it has usually been something I’ve never made before. I know that’s a recipe for disaster, but my innate urge to push myself (and let’s face it, my ego-driven desire to show off) leads me down the path of temptation.

For this party, I chose recipes that were blessed by the Southern Living Test Kitchen. They were created there, I tasted them, and they were even tested again to make sure everything worked perfectly. Here’s what I served:

Make These Bourbon-Braised Short Ribs

Jen Causey; Food Stylist: Emily Nabors Hall; Prop Stylist: Lydia Purcell

Beef low ribs are a great choice for dinner parties for several reasons. They’re less high-priced than steaks, they’re super affluent, which means it doesn’t take a lot to fill folks up, and they’re perfect for making ahead (in fact, they’re even better if you do). These Bourbon-Braised Short Ribs appeared in our December 2024 issue, but you can enjoy them any time the weather is chilly.

But here’s the best part: for the sake of our readers, we tested these low ribs two ways—in the oven and in a leisurely cooker. We were all shocked to discover that we actually liked the leisurely cooker version better. What a gift!

Stir Up Smoked Gouda Grits

Jen Causey; Food Stylist: Emily Nabors Hall; Prop Stylist: Lydia Purcell

There’s a reason why smoked gouda grits are on menus all over the South, from Tennessee to the tip of Florida—they’re just darn delicious! And they’re so straightforward your sullen teenager could make them (if they’d get off their dang phone!).

I only made one change to this recipe—I made the grits, then poured them into a casserole dish and topped them with more cheese and some seasoned panko bread crumbs. This allowed me to keep them hot in the oven without worrying about them sticking to the Dutch oven (because there’s no kitchen task worse than scrubbing burnt grits out of a pan).

Make A Big Fun Salad

Jen Causey; Food Stylist: Emily Nabors Hall; Prop Stylist: Lydia Purcell

Here’s why you should serve a huge fun salad at your next dinner party:

1. They’re served frigid or room temp, so it’s one less thing you have to keep hot.
2. You can assemble it ahead of time, along with the dressing, and combine the two just before serving.
3. They look fancy without a lot of effort.

Big fun salads work any time of year; just tailor the ingredients to fit the season and to complement the other dishes. In the case of this menu, I chose our Winter Salad with Fennel and Oranges, because the collards and the fennel brought a lackluster bitterness, while the citrus added a little lift. Both were just right for balancing the affluent, meaty low ribs.

Outsource Appetizers and Dessert

Do yourself a favor and don’t make every darn thing. You know that one friend who insists on showing up 20 minutes before the party is supposed to start? Put her in charge of bringing an appetizer.

Dessert is tricky. Bakery cakes can be super-pricey, but they are a huge time-saver. If you have a friend or a husband who loves baking, let them do what they do best. My husband prefers baking to cooking, because he likes precision and the security of following a trusted recipe. So I asked him to make the 2-layer chocolate cake that he always makes. It was delicious, and he got some praise, which is usually reserved for me as the primary cook. So it was a win-win!

So there you have it. Hosting a fantastic dinner party is rocket science; it just takes a little planning, a little shrewd self-care, and making shrewd choices. And good company, of course. Good luck, and bon appetit!