Gail Simmons: Author and Host of "Top Chef: Just Desserts"Gail Simmons: Author and Host of "Top Chef: Just Desserts"
First of all, there are no disasters. Everything can be fixed. I like to cook things that I've cooked before. You know that age old saying. That said, I don't wanna keep it boring and always be cooking the same five things. So make variations, use a different spice, a different meat. Do as much as you can in advance. That's always my tip. And I'm sure that's what a lot of chefs are You're gonna say, the more you can spend out of the kitchen and with a glass of wine in your hand, the more fun you're gonna have at your dinner party. And remember that it is supposed to be fun for you too. When you're going to my house for dinner, it depends obviously on the season. One thing that comes to mind that I love to cook with because it's something you can really do in advance, and it only gets better is Braises, a lamb stew for example, with a big salad and some crusty bread. Something that you know you can get a lot of flavor out of but that you don't have to be slaving over the stove making when your guests arrive. So something that is even better if you make it the day before and then just reheat it slowly while you do all the finishing touches while the braise is coming to a simmer.