FoodHosting
Small kitchens, big dinners
PPriya Anand · May 11, 2026 · 5 min read
My kitchen is four feet wide. I have hosted dinner parties for ten people in it. The secret is not skill. The secret is sequencing.
Cook one thing in the oven, one thing on the stove, and serve one thing cold. Make the cold thing first and forget about it. Make the oven thing second and ignore it. That leaves you one pan and one problem.
Guests do not remember what they ate. They remember whether you sat down with them.
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