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"When people come into your home, they want to spend time with you," he says. "So make something quick. As long as you have a jar of sauce, pasta, cheese and a bottle of wine, you've got a last-minute dinner party." If your kitchen is slightly better stocked, you can get creative.
First, find something to nibble on – sausage and cheese, for example. Then take a quick kitchen inventory. Try a Google search for recipes with your ingredients. Or improvise. "If you have chicken breasts," says Irvine, "slit them and stuff them with chopped onions, olives and cream cheese. Your guests will say, 'Wow, you just did that!'"
Then, he says, look for a side dish – rice, potatoes or pasta. For an impressive presentation, center the starch on the bottom of the plate, topped with the main course. For dessert, crumble cookies over ice cream and add chocolate sauce.
Irvine offers one last bit of advice. "You don't want to stress," he says. "Food is supposed to be fun."
Welsh Rarebit
Serves 8
1 loaf French bread (or any white bread, cut into points and toasted)
4 oz. (1 stick) butter, approximately
½ cup Parmesan cheese
1 pint (2 cups) heavy cream (You can substitute 2 cups of 2% milk)
3 tbsp. dry mustard
½ tsp. Worcestershire sauce
1 tsp. cayenne pepper
1½ lbs. sharp cheddar cheese, grated
1. Preheat oven to 325ºF.
2. Slice bread into ½-in. thick slices, butter each slice, sprinkle with Parmesan cheese and place on a baking sheet. Bake until golden brown, about 10 minutes.
3. Whisk cream, dry mustard, Worcestershire sauce and cayenne pepper together in a saucepan. Heat over medium-low heat, stirring constantly. Gradually add cheddar cheese. Warm until flavors are integrated, cheese is melted, and mixture is thickened.
4. Serve as a fondue in which to dip bread crisps.
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