Planning a dinner party can be overwhelming, particularly when determining how much food to prepare. Kitchen expert Ina Garten suggests a simple formula: a half pound of the main course and a quarter pound of each side dish per person. This approach, honed over years of catering experience, helps hosts avoid running out of food or wasting ingredients. Garten's emphasis on simplicity and careful preparation ensures that gatherings can be enjoyable without the stress of over or under-catering.
Garten advises preparing about a half pound of main course and a quarter pound of each side dish per person to avoid running out of food.
While cooking for crowds was once daunting, Garten's simple calculations and her caterer background help ensure guests aren't left hungry.
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