It's the fear we don't have the time or skill to pull off a dinner that'll be good enough. That's why I wrote Perfect Recipes for Having People Over (Houghton Mifflin, $35), which features recipes for main courses, shortcuts and side dishes.
One big centerpiece dish that is perfect for a fall or winter buffet is cassoulet, a hearty French stew of beans, lamb or pork, sausages and roast duck breast (rather than the traditional labor-intensive duck confit). You can even substitute boneless chicken thighs or pre-roasted duck (check Asian markets or restaurants and food warehouses, and remove the skin and bones). All the meats are in bite-sized chunks--ideal when you're balancing a plate on your lap. On the side, all this substantial dish needs is a green salad and bread.
While classic cassoulet is an investment of two to three days of labor, my version offers wonderful variety without the extreme time commitment. The recipe may look long, but I've made it--from start to finish, and in double this quantity--the very afternoon of a dinner party.
Copyright 2005 USA Weekend and columnist Pam Anderson. All rights reserved.
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