Valentine’s Day is approaching, which is a great excuse to cook for a special someone. Or perhaps you’d like to throw a small dinner party to celebrate Galentine’s Day with your girlfriends. But what if you can’t tell a saucepan from a stockpot or a zester from a grater? The good news is that you don’t have to be a Michelin-starred chef to create an enticing meal.
Chef John Marshall has been the owner of John Marshall Catering for 25 years and has been in the food service industry for 50 years. Chef Marshall’s primary advice for aspiring home cooks is to thoroughly research the dish you plan to prepare. “Preparation is everything,” he said. “Make sure you understand the recipe before you start. Organize your ingredients and tools so that everything is ready at the same time. It’s easy to overlook timing, but getting everything ready and served together makes a huge difference.” A little foresight and planning can make even complex dishes come together smoothly.
A common mistake in home kitchens is relying on low-quality equipment. Chef Marshall emphasizes the importance of investing in high-quality cookware. “Don’t use flimsy aluminum; opt for good steel or cast iron,” he advised. “I prefer using a heavy pan because it disperses heat more evenly than thin materials, leading to better cooking results.”
This advice extends beyond just pots and pans. Marshall also suggested that home cooks should prioritize investing in quality knives and cutting boards. “A good, solid wooden butcher block cutting board is fantastic for prep work,” he added. A sharp knife and sturdy board can make slicing, dicing, and chopping much easier and safer, improving both the efficiency and results of your cooking.
When planning a menu, it’s best to stick to what’s in your wheelhouse, but remember that simple dishes can be elevated, such as making a nice sauce for a basic pasta. “I tend to think of pasta as a carrier for vegetables. Another thing I think about is picking a region, like the Mediterranean, and making a bowl. Think of all the components that can be added, starting with a rice or quinoa base or fresh vegetables, a grilled protein, or sauce options,” said Quelcy Kogel, a food stylist, creator of the food blog With the Grains, and author of The Gluten-Free Grains Cookbook.
It’s these small, thoughtful additions that turn a basic meal into something special. Adding fresh herbs or quality cheese, for instance, can completely transform a simple dish into a memorable one. “Sauté spinach and vegetables in olive oil, then add sun-dried tomatoes or cherry tomatoes. Let them cook in the oil, then toss in the pasta. Finish with fresh grated Parmesan or Romano, and you’ve created a dish that’s as elegant as something you’d get at a fine restaurant,” said Marshall.
Or, if you want to explore your creativity, buy a prepared dish from the grocery store and doctor it up, such as what Sarah Tuthill calls a “Prepared-Food-Counter Salmon Nicoise Salad.” “It’s simple to make from scratch, but it’s even easier if you head to your market’s prepared-food counter and pick up a couple of slices of baked salmon, cooked green beans, and fingerling or new potatoes. Put them on a beautiful platter and add halved hard-boiled eggs, black Greek olives—the classic Nicoise ingredients. The dressing is just lemon juice, vinegar, olive oil, mustard, and some fresh or dried herbs,” said Tuthill, owner of EZPZ Gatherings in Aspinwall and author of Gathering Boards: Seasonal Cheese and Charcuterie Spreads.
Kogel agrees with this concept. “I think a great place to start is by picking something that is premade but with good ingredients. Shop at a place you trust, but try to embellish it. Think about what flavors go with it and make it your own,” she said. One example she cited is the butternut squash gnocchi carried by Trader Joe’s. “You could ‘zhuzh’ it by adding crispy sage on top, blackened chicken, or cranberries. Think about flavors and dishes you’ve had in restaurants that have really struck a chord,” she said.
Menu aside, much of the experience will come down to atmosphere. “Making a meal feel special isn’t just about what’s on the plate. You can make mac and cheese feel special if you set the mood. Pick a spot where you don’t eat everyday meals—like the dining room, or even around a coffee table by the fire. Throw some pillows on the floor, set the table with fancy dishes and cloth napkins, add candles and music, and suddenly even mac and cheese feels romantic,” said Tuthill.
Tuthill believes presentation also counts. “By presenting simple food in an inventive, beautiful, or whimsical way, you can turn the ordinary into the extraordinary. It could be as simple as finding a unique bowl, plate, or platter. Or try using items in unexpected ways, like serving mashed potatoes in a beautiful martini glass and having guests add toppings,” said Tuthill.
So, where should you search for entertainment-worthy recipes? Of course, you can find many in recipe books, on cooking blogs, or via social media. Kogel specifically recommends cookbooks by America’s Test Kitchen, as they do a great job of explaining why a recipe works, as well as Salt, Fat, Acid, Heat by Samin Nosrat, a good book for people starting out. “I always think, ‘If you can read, you can cook,’ and your creativity will grow and flourish the more you try,” said Kogel.
If you’re unsure how to execute a particular technique or dish, Chef Marshall recommends using YouTube as a helpful resource. “There are tons of step-by-step videos that can guide you through even the most complicated recipes,” he said. These videos can help you master skills such as knife techniques, the perfect sear, or assembling dishes with finesse. Learning from expert chefs online can be a great way to pick up new tricks and refine your cooking.
Perhaps one of the most important tips is to stay calm and not stress about it. If you make a mistake or something doesn’t turn out perfectly, the whole meal is not necessarily ruined—you may just have a funny story to retell later. It’s also important to be a guest at your own dinner party and try to enjoy it as it happens.
“What I’ve learned personally is to remember that my friends value my company more than my perfection,” said Kogel.
“Whether it’s dinner for two or a party for 50, if you aren’t having fun, your guests probably aren’t either. By being prepared and choosing a simple menu that doesn’t tie you to the kitchen all night, you can sit back and enjoy the fruits of your own labor,” said Tuthill.
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