My favorite fall or winter lunch is big steaming bowls of soup. I usually invite people for around 12:30 and have two hearty soups like shrimp corn chowder and lentil sausage soup, which can be made a day or two ahead.

Grilled cheese and tomato soup is the ultimate comfort meal.

If it's a cocktail party, I generally make five or six different things, and I try to choose recipes that feel like a meal: a chicken thing, a fish or shrimp thing, maybe two vegetable things, and I think it's fun to end the cocktail party with a sweet thing.

I like almonds as a snack - keeps your energy up but doesn't fill you up.

If you think about a Thanksgiving dinner, it's really like making a large chicken.

Never let 'em see you sweat. Guests feel guilty if they think you've worked too hard to make dinner for them - which of course you have!