Start by making a schedule. When to clean the house, shop, prep and cook. Because almost all of your actual cooking will be done in advance. Then the day of will be more about food assembly, reheating and final stage preparation.

Remember that lists are your friends. Make a list for everything: The guest list, tasks to complete, items to buy and cross off as each item or task is complete. Don’t think for a moment that you’ll remember everything. You won’t.

When planning your menu, choose items that can be served at room temperature. This is a big one. The last thing you want to worry about is keeping food for 19 people piping hot! Poach or bake a salmon the day before or morning of. Greek, kale, pasta and bean salads all taste better when made in advance.

I save one item, like a roast, to be cooking as people are arriving so there is aroma in the house and something coming hot off the grill (or oven). A mixed grill is also a good option here; sausages (cut in half), ribs and marinated chicken pieces all work well. People love having cocktails around the barbecue before dinner. Or dishes that were made in advance and can be reheated, like chilli or lasagna are also excellent options.

Serve everything buffet style. Less stress for you and people get exactly what they want.

Fill in the edges of your menu by ordering fresh rolls from your favourite bakery and having bowls of nuts, olives and perhaps a store bought spread to serve with cocktails. There are so many delicious options in the prepared foods section at the grocery store – why make everything from scratch?

If you’re serving desert, of course you will have made it in advance. Or if you’re like me you serve a cheese board with chocolates, which took five minutes to prepare.

Take the time to plan through every single step, right down to cutting the rolls in half and stacking plates and cutlery on the counter the night before, to identify absolutely everything that can be done in advance. Because even a seemingly quick and easy task like roll cutting can cause stress when there’s a lot going on (and a lot of rolls to cut.)

As always, I recommend setting up the bar so that guests can help themselves. Put cold drinks in ice buckets on the counter and have wine bottles open along with lemons, limes, mix and ice easily accessible. And some of the smartest party throwing money I ever spent has been on a subscription to a streaming music service. Playlists are not my thing. Apple music is my thing.

And as for that 12-year-old? She (or he) is your secret weapon. If she likes cooking, she will happily become your slave. If she doesn’t, tell her she has to help anyway because you said so. Either way it’s a great opportunity for a young person to learn a bit about cooking. (Something too many kids today have no clue about.)

I often hear people say one should never try a recipe for the first time when guests are coming (and I may have said it myself). But in truth this is one rule I believe in breaking. As long as there are enough tried and true dishes, having one ringer that might steal the show or lead to a good disaster story is all part of the fun.

I was recently in Israel, where we ate hummus everyday, and I noted a big difference from the thing called hummus I get at home. The Israeli version was gentler, creamier and better balanced. So I was curious when I came across this recipe from one of my favourite culinary sites, Food52.

The trick is to use whole, unpeeled cloves of garlic. Pulse them roughly in a food processor with lemon juice and then let the garlic sit in the juice for awhile, before discarding the garlic and keeping the juice. Brilliant. The result is a much subtler garlic effect. Most recipes call for so much garlic, it’s all I taste.

I’m slightly ashamed to admit that I’ve been using canned chickpeas my whole life. Wrong! Use dried as the recipe recommends and spend the extra money on the best quality tahini you can find, because this recipe rightly calls for a lot of it and I realize now the strong tahini flavour is reminiscent of what I had in Israel.

One note, I used quite a bit more salt, cumin and lemon juice then the recipe suggested. Use your best quality olive oil for drizzling on afterwards.

And hummus isn’t just for dipping. Use it as a spread instead of mayonnaise in a veggie sandwich or mixed into a kale salad. (Trust me on that one, it’s delicious.)

This hummus will keep in the fridge for several days. But it’s so good, it probably won’t.

But making a perfectly cooked, succulent bird is so easy even the novice can pull it off. You’ll almost feel guilty for how little effort you put in for your guests. Unless you’re cooking it just for yourself, in which case you’ll pat yourself on the back while eating it standing up at the kitchen counter, juice dribbling down your chin, because you just couldn’t wait to sit down. (Hello, that’s my Friday night!)

Here’s all you need to make it happen: One chicken, (about 3 pounds), one lemon and Kosher salt.

Now here’s what you do: Preheat oven to 450 degrees F. Rinse and pat chicken dry. Be sure to wipe inside and out, because it’ll brown better and the meat will be juicier if you do. Now salt inside the cavity and all over the outside. Roll the lemon on the counter to release juices, then poke a few holes all over it with a knife. Insert into cavity of chicken. Tie legs together with kitchen twine. Bake on a rack in your roasting pan for about 50 minutes or until a thermometer reads 165 F. (Make this dish enough and soon you won’t need a thermometer. You’ll be able to eyeball it from the way the skin is pulling back from the ends of the leg bones and you’ll feel it when you wiggle a drumstick. Feels loose.)

Let rest for 15 minutes and carve.

Serve it with a leafy green salad and maybe some pan seared brussels sprouts and you’re good to go. And of course chicken is so versatile this dish goes equally well with red or white wine. (A white Burgundy or a Syrah, to be precise.)

And if you make me a chocolate cake as well? Well then you’ve got a friend for life. What time should I be over?

Happy weekend everyone!

Of course when it comes to what is socially acceptable versus what is technically allowed, the wheels of change move at different speeds. Especially when drugs, safety and criminality come into play. But the times, they are a ‘changin. Earlier this week it was reported that Shoppers Drug Mart is investigating selling prescription marijuana through its pharmacies, which would make sense since most other prescription medications are sold that way.

And on Wednesday a federal court judge struck down a law that prohibits those who need medical marijuana from growing their own. In recent years these people had rely on the limited number of licensed growers who only deliver by mail or the illegally operating dispensaries. The dispensaries may offer convenience, but since they aren’t technically allowed to do business it’s tough to know what you’re really buying or where it came from. People who need marijuana for medicinal purposes should be allowed to grow their own.

For those who argue against legalizing pot for recreational use, I say this: Since a large and growing part of the populace supports the idea, and many are doing it anyway, doesn’t it make more sense to regulate it, control it and tax it then to further criminalize it? Legalizing pot will mean more laws, not fewer.

Obviously there is a lot to figure out. Like how to test for drivers under the influence. And if pharmacies are selling prescription marijuana, who should be allowed to sell bud for recreational use? I for one support a combined public-private model. It is the one that best serves the consumer (competitive prices), the government (a source of tax revenue and regulated quality) and the community at large (the two groups will have a shared interest in education and social support).

Liquor has been banned at various times in both Canadian and American history, but never did the lifting of those bans cause society to descend into unrest and the same will be true of pot legalization. Those who support the recreational industry will by and large continue to act as responsible citizens, the government will regulate, the black market will dwindle and people who don’t buy the product won’t be affected.

A article in this week’s Globe & Mail by a former Google executive who quit his dream job to start a chain of pot centred coffee shops, “Tokyo Smoke“, says marijuana is the next internet. A bold statement. One hundred per cent of people I know rely on the internet. My grandma uses the internet and somehow I can’t see her rolling a fatty. But then again I never worked for Google and Google seems to know everything.

There is no doubt, with legalization will come a broader multi-billion dollar industry. Because it’s not just the growers and sellers, but also a slew of related products and services that will set the stage for innovation and opportunity. The edibles industry alone will explode.

Many chefs I know are working on their own recipes right now. (The secret’s in the clarified butter.) There will be marijuana food brands, pot themed cookbooks, cannabis kitchen gadgets and how-to-cook-with-it television shows. Personally, I’m confident my own Sativa Chocolate Chunk Dream Cookies will be in high demand. But one thing’s for sure, the competition will be fierce.

I love soup served in shot glasses at a cocktail party. It looks pretty, it’s easy to eat, it’s just the right amount and there’s no mess. The format also lends itself well to game watching.  This recipe from Epicurious is fantastic. But really any soup that’s smooth will work. Leak and potato is also a great choice.

Mini Meatballs

Meatballs are one of my favourite dishes and I’m always on the hunt for a new recipe. But it’s hard to beat this one from Frankie’s Spuntino in New York City. Personally, I omit the raisins. But that’s just me. Making them smaller makes them easier to pop in your mouth as you pass by the tray.

Slow Cooked Pork Sliders

I have made this Jamie Oliver recipe literally dozens of times and it always draws rave reviews. Make the pork according to the recipe (omitting the cranberry beans and braised greens), then after the meat has rested tear it apart into bite sized shreds and pour the gravy over top. Serve on a platter alongside a creamy coleslaw and squishy slider buns so your guests can build their own.

Note: This recipe was originally published in the book “Cook With Jamie; My Guide To Making You A Better Cook”, however the recipe currently available on Oliver’s website has been updated and I have not tried that version. I found the original posted on the Marksbury Farm website, which is where the above link takes you.

Marinated Vegetable Kebabs

This version from Food Network, takes things up a notch with a delicious marinade. Cut vegetables on the smaller side so your guests won’t even need a knife.

And of course you will need to have lots of “junk” food around. I guess you could make your own potato chips and caramel corn, but why would you after all the work you’re doing with the above menu?  Skip the big name brands whose potato chips don’t actually contain potatoes. There are now smaller batch, fresher options that are made with higher quality ingredients and taste better than ever before.

Rocky Mountain Chocolate Factory’s Rocky Pop (caramel popcorn) is downright addictive. And if you can find Honey Butter Chips from Haetae Confectionary and Foods Co, you will be very popular (but good luck with that. I had to order them on Amazon.) Tyrrell’s potato chips are also an excellent choice and are now widely available. Black pepper and sea salt flavour is a crowd pleaser.

Make sure the beer is cold. Go Broncos!

For those who don’t know, National Cupcake Day™ is a fundraiser for SPCAs and Humane Societies across Canada, with funds going to help care for abused, abandoned and neglected animals. (I’m the spokesperson for the event.)

You can register for free at www.nationalcupcakeday.ca. Then, the idea is to bake cupcakes and hand them out to family, friends and co-workers any time between now and February 29^th, in exchange for a donation. I like to think of it this way: instead of walking or running to raise money, you’ll be baking a difference.

Most bakers who take part whip up traditional cupcakes. Makes sense, since we humans tend to have deeper pockets than our canine companions. But as I like to ensure that my furry friends are included in the festivities, I rustle up some pupcakes as well.

This recipe is foolproof and uses healthy, human grade ingredients.  I’ve had one.  I’m not going to lie.  Not awesome.  As per the top photo, Ruby seems to like them. But don’t take her word for it: check out what Denzel thought of them when I served them on Breakfast TV yesterday!

Apple Pupcakes

As with any treat – for people or for pups – serve in moderation.

Ingredients:

2 ¾ cups water

¼ cup unsweetened applesauce

¼ teaspoon vanilla

4 cups whole wheat flour

1 cup dried apple pieces (you can also use fresh fruit)

1 tablespoon baking powder

1 egg, beaten

4 tablespoons honey

Frosting:

Cream cheese or peanut butter

Doggy treats or dry dog food (optional)

Method:

Preheat your oven to 350°

Spray cupcake tin with cooking spray.

Mix wet ingredients thoroughly. Combine dry ingredients in a separate bowl.  (Are apples wet or dry? I went with dry… That’s the beauty of cooking for dogs. IT DOESN’T MATTER!)

Add wet ingredients to dry ingredients slowly, scraping well to make sure no dry mixture is left. Pour into cupcake tins.

Bake for 30 minutes.* Insert a toothpick into the centre and if it comes out dry, they are done. Cool completely.

Use a knife to top with cream cheese, peanut butter or leave plain. Top with doggy treats or a piece of dry dog food, if desired.

Store in a sealed container.

Makes 12-14 large cupcakes or approximately 36 mini-pupcakes

*If making mini pupcakes, bake 15-18 minutes

Vegetables are trendy in foodie circles these days, having shifted from mousy wallflower to centre stage vixen. When planning my dinner party menus, I’m finding myself thinking first about the eggplant or the yams and secondly about the chicken, pig or cow.

I’m not sure why I’ve always built a meal around the meat – maybe because it costs the most? Vegetables are so versatile. And when you forget about the health benefits and focus on enhancing and heightening flavour, the results are amazing. This is not about being healthy, cutting out meat or fat or counting calories. The following recipes and ideas are simply about making vegetables taste amazing. The health benefits are a bonus.

Tomato, Quinoa and Basil Salad

I know tomatoes are technically a fruit, but just work with me here! Make a pesto by pulsing 2 cups fresh basil leaves, 1/3 cup cashews or pine nuts, 2 garlic cloves, a squeeze of lemon and 1/4 cup grated parmesan in a food processor. Slowly drizzle in good quality olive oil. Taste and adjust for seasoning. Meanwhile, make quinoa according to instructions on the package.

Mix together quinoa with about 2 tablespoons pesto. Fold in a cup of strawberry tomatoes, cut in half. Drizzle with olive oil and sprinkle a little sea salt on top. (If you want to add protein, add half a chicken breast cut into cubes.)

Parsley Smoothie

Parsley is the forgotten superfood. Once you work this smoothie into your morning routine you’ll wonder how you ever started the day without it. Blend together until smooth: 1 cup curley parsley, 1 large kale leaf (rib removed), 1/2 frozen banana, a few slices frozen peaches, large dollop plain, 2% yogurt (preferably balkan or greek style), squeeze of lemon juice, 3/4 cup cold water (or a little more if you like it thinner.)

Beet and Fennel Medley

Beet and fennel is a lovely combination. Soft and crunchy and sweet and sharp. Opposites really do attract. Start by roasting 4 peeled  and sliced (in wedges) beets in a 400 degree oven, covered, with a splash of water, some olive oil and salt until tender, about 45 minutes. While the beets are cooling roast one head of fennel (cut the same way) for 10-15 minutes covered, then uncovered until tender and starting to brown. Drain beet juices into salad bowl, whisk in a tablespoon of balsamic vinegar, sea salt, a teaspoon of dried thyme and olive oil.  Adjust seasoning and toss with beets and fennel.

Kale Caesar Salad with Bacon and Radishes

The key to a kale salad is to make it several hours in advance as the tough leaves will soften when they sit in the dressing. There are different varieties of kale and you can use any of them. My personal preference is black kale. In a large wooden salad bowl whisk together one egg yolk, a teaspoon of dry mustard, one crushed garlic clove, fresh lemon juice, sea salt and pepper. Continue whisking and drizzle in olive oil. Taste and adjust seasoning. Toss with julienned kale leaves (ribs removed).

Fry up half a dozen strips of smokey bacon and cut into small pieces. Thinly slice a handful of radishes. Add radishes and bacon pieces to the kale leaves and sprinkle with parmesan.  Toss again and enjoy.

Roasted Peppers

I started making roasted peppers on my charcoal grill last summer and it changed everything. So much better than store bought. Same goes for making them in the oven. Just set the temperature to 450 degrees, drizzle olive oil on peppers and roast on a cookie sheet until the skin begins to blister and turn black (I let them get quite dark all over.) Be sure to turn them as they roast. Transfer peppers to a bowl and cover with plastic wrap.

When they’re cool enough to handle, slip off the outer skin. Cut into strips, removing stems and inside seeds. Put peppers in a mason jar and add a garlic clove. Pour olive oil over top until the peppers are covered and close with a tight-fitting lid. Roasted peppers will keep for about a week in the fridge. Add them to a charcuterie board or turn them into a sandwich or salad. I like them on toast!

While I have no intention of ever going vegetarian – I love my ribeyes and my burgers, my chicken wings and my sockeye salmon far too much – I’m having a lot of fun playing in the vegetable patch these days. And I can’t deny that eating more of them makes me eat less meat and generally makes me feel better. Now, if only I could learn to love vegetables more than candy.

If you have a cookie lover in your life who likes to bake, buy this book and cross them off your Christmas list. From drop cookies, to sandwich cookies and everything from the simple to the slightly complex, this has it all. I may never bake another cake again.

9. Bitter: A Taste of The World’s Most Dangerous Flavour with recipes, by Jennifer McLagan,

Given the number of other recent cookbooks which have been wholly dedicated to how to cook with bitter ingredients – which is precisely zero – I was happy to receive this collection of recipes that brings flavours from the likes of dandelion greens, dark chocolate, Campari and coffee to the forefront. Here you will enjoy experimenting with ingredients that aren’t generally given centre stage.

8. The Nordic Cookbook, by Magnus Nilssen

Internationally acclaimed chef Magnus Nilssen invites us into his mysterious world of Nordic recipes and traditions. At first I thought this would be more of a showy coffee table type addition to my collection and the photographs are indeed stunning, but the recipes are also surprisingly approachable making this a suitable gift for any home cook who wants to explore a part of the culinary world that hasn’t been done to death.

7. Simply Nigella, by Nigella Lawson

Truth be told I am not always the biggest fan of Lawson’s cookbooks. But this time I think she nails it as she provides a fantastic collection of simple, straightforward recipes that don’t take themselves too seriously. Don’t miss the Toasty Olive Oil Granola.

6. A Bird In The Hand, by Diana Henry

Who says chicken has to be boring? This book is all about elevating it to a new level and introducing delicious flavour combinations to any recipe repertoire. From lemongrass chicken to smoky chicken to chilli and even pomegranate chicken, herein lies your path beyond the average roast.

5. What Katie Ate on the Weekend, by Katie Quinn Davies

What Katie Ate is one of my favourite food blogs (www.whatkatieate.com), and not only for the stunning photographs that make me want to run out and eat a basket of muffins. Her recipes deliver too. Now fans of this James Beard Award winning Aussie foodie’s first book can add this one to their collection.

4. Kitchen Hacks, How Clever Cooks Get Things Done, America’s Test Kitchen

I really wish I’d thought of this idea for a culinary book. Those folks at America’s Test Kitchen sure are good at delivering practical tips and tricks to making your life in the kitchen easier and more successful. This is the perfect gift for any aspiring home cook.

3. Nopi, by Yotam Ottolenghi and Ramael Scully

Given that one of Ottlenghi’s other books is one of my other current favourites, I knew this one would not disappoint. The unique combinations of ingredients like miso and molasses reminds me of how much I don’t know about cooking.

2. This is Camino, by Russell Moore, Allison Hopelain and Chris Colin

The authors here refer to their cooking as “grandmotherly”. And by that they mean a paired-down approach, innovative and totally lacking in machismo. Just like their restaurant by the same name. This is the perfect gift for the purist cook in your life who favours a rustic, earthy approach.

1. Gjelina, by Travis Lett

I never go to the LA area without making a stop at Gjelina’s restaurant in Venice Beach. It’s crazy good. Simple, straightforward dishes with a heavy emphasis on vegetables (but it’s not vegetarian). Gjelina’s has one of those menus where I want to order absolutely everything. And now the recipes are available in book form? Hello. This is my top pick for 2015.

• Vodka (my picks: Kettle One or Hangar One if you can find it)
• Gin (my pick: Tanqueray)
• Tequila (my pick: Don Julio Reposado)
• Bourbon (my pick: Knob Creek)
• Scotch (my picks: Cragganmore or Balvenie)
• Vermouth (my pick: Noilly Prat)

Wine:

You should have two bottles each of red and white on hand. If you’re not sure what to buy, the most versatile grapes are pinot noir for reds and riesling for whites. That said, I am never without chianti and chardonnay.

And here’s a fun money saving idea: why not custom make your own wine? I did it this year and it’s super easy. Just drop into a local wine making store, choose your grape from just about any country in the world, then all you have to do is sprinkle some yeast over the juice and come back several weeks later to pick up your wine.  Simple and affordable. Plus you can make your own cute labels.

Keep one bottle of sparkling wine chilling, for last minute celebrations. Italian Preseco is refreshing on it’s own or in an aperitif (like an Aperol Spritz or a Mimosa) you can find good ones for under $30 or if you want the real thing, Moet & Chandon never disappoints!

Mix:

• Tonic and Soda (always go for brand name. The bubbles last longer and there’s less of an artificial taste)
• Lemons, limes, oranges and grapefruits (for both garnishing and making your own fresh juice – which makes a world of difference.)

Essential Extras:

• Green olives
• cocktail onions
• Simple syrup

Glassware: (6 each of the following)

• Highball
• Old fashioned
• Martini (if you get the “coupe” style these can double as champagne glasses)
• All purpose wine

Hardware:

• Glass vessel (no need for a shaker)
• Jigger (for measuring)
• Stirring rod/spoon
• Strainer
• Muddler
• Hand juicer
• Wooden mallet (for smashing ice)
• Spritzer
• Vegetable peeler (for making a twist)
• Square ice cube tray (for the perfect cubes)
• Cocktail napkins (cloth or linen will add a level of sophistication)

Nasty bits:

• Cigarettes (not my thing, so I can’t recommend a brand)
• Matches (which you picked up from some excellent restaurant)
• Cool ashtray
• A place outside where the “social smokers” can fill their lungs

Truthfully, this is just the start. I haven’t even gotten into trays, carafes, cocktail picks or bar carts! Having a well-stocked bar and the know-how to mix a drink or two will impress your friends. (I am the master of the martini and you will not soon forget my margarita) But be warned, If you keep your bar stocked as I’ve suggested here people will come over a lot.

I think I just heard the door bell!

This Starbucks is all about master roasters and small-batches with options from Colombia to Hawaii and beyond. There are printed menus with tasting options that range from lemony to chocolatey and is that brown sugar I detect? Is there such a thing as a coffee sommelier?

Around the time I was new to the west coast, back in 1987, Starbucks opened it’s first Canadian location in Vancouver. Back then it was a unique and oddly fascinating consumer experience. I couldn’t put my finger on why I loved it; but experience was the key word. It appeared to be coffee focused, but it was about more than that. With its funny way of ordering – will that be a tall or a grande? – to-go cups and inviting furniture, it felt like a club. And we all signed up for a membership.

And then of course, as with any outrageously successful brand that decides to engage in global domination, being on every street corner in every corner of the world, it became a whole lot less special. The more Starbucks expanded, the more pedestrian it was. The $5 coffee became ordinary.

Somewhere along the way Starbucks became the brand to hate as we all sought out independent cafes in our home town, which were authentic, community focused and of course served better coffee.

But Starbucks is all about re-invention. They may have started out selling coffee beans, but they quickly expanded to offer every coffee drink imaginable along with coffee mugs and makers. From Starbucks to McDonalds, every big brand knows you’ve got to stay fresh if you’re going to stay relevant. They don’t always get it right, of course. Remember last year’s La Boulange? Starbucks’ partnership with the Parisian style brand to expand its offerings of pastries seemed to miss the mark.

With the Reserve Roastery & Tasting Room, Starbucks hits the bullseye. Located on the same block as the city’s latest food hall it represents one of today’s hottest retail food trends: The market. Think Harrod’s food floor. Think farmers’ market. The Starbucks Roastery is to coffee what Eataly is to Italian food.

The underlining key to success wasn’t the theatrics of the room (fantastic) or the latte (good) or the fennel sausage sandwich on a soft pretzel (very good). It was the service. Sitting at the bar, I was hooked when I met Kristie from Texas, pictured above, who served me breakfast. Her middle name is Brittanica when it comes to the facts surrounding her job and the products she sells. She knows about the mechanics of the coffee roasters, the flavour nuances of the various beans and what you can read in the Starbucks library. Because she’s read it. She proudly reported that Starbucks CEO Howard Schultz visits “on most days”.

Starbucks appears to be returning to its roots. It is once again about serving high quality coffee, etcetera, in a re-invented, modern environment. Just as it did back in 1971 when it opened its first location at Pike Place Market, just nine blocks from the new Roastery, it’s in touch with what a lot of people want. People want the best quality, to be part of a community and great service. People want an experience.

If you can’t get to Seattle, don’t fret, in the days to come you can expect to see similar versions of The New Starbucks in a big city near you.