What a host keeps in the cupboard

Every regular host ends up with a cupboard, a shelf in the basement or a corner of the garage that holds the party things. Ours have grown over many church suppers and backyard weddings. Here is what earns its space.

Serving

• Two or three large platters in plain white. Food looks generous on white, and a platter can carry cheese, sliced meat or a whole salmon.
• A set of matching bowls in three sizes, so a buffet looks planned even when the dishes are not.
• Risers: sturdy boxes or cake stands that lift a few dishes and make a short table look full. See setting up a buffet table.
• Serving utensils, one per dish plus spares. Guests will walk off with the salad tongs.

Holding food safely

• An instant-read thermometer. It settles every argument about whether the chicken is done.
• Chafing frames or an electric roaster for hot food on a buffet, and a deep tray for ice under cold dishes. The numbers to aim for are in keeping party food safe.
• Plenty of shallow containers for cooling and packing leftovers.

Baking and prep

• Half-sheet pans, at least four. Roasting, cooling cookies, carrying trays to the car.
• A heavy stand mixer if you bake for crowds. Doubling a cake batter or a batch of pie dough is much easier.
• Big mixing bowls and a scale. Weighing is faster than measuring when a recipe is multiplied.

Rent rather than buy

Tables, chairs, linens for more than twenty, glassware by the case and large coffee urns are cheaper to rent for a big event. Count plates and glasses at one and a half per guest for a long party.

Pantry staples for last-minute guests

Good crackers, a wedge of aged cheddar, nuts to toast with a little maple syrup, a jar of chutney, olives, lemons, and the makings of a curry dip cover most surprises.

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