It's hard to pinpoint the exact moment when an evening of gracious entertaining becomes a sentence of dinner with no parole, but there are a few simple ways to make sure that the cook enjoys the party too.

When planning the menu, include a variety of different types of foods. Be sure to include different textures (crispy, creamy, crunchy, tender) and flavors (sweet, sour, salty, bitter, astringent, pungent, cooling). Serve some cold items (crudites, chilled soups, ice cream or sorbet), some at room temperature (antipasto or other appetizers, cookies or cakes), and some hot (stew, hot entrees, warm brownies or pies). Variety is key, but above all, rely mostly on tried-and-true dishes that are quick and easy. If you want to make a grand impression, go for it once in the meal, rather than trying for a climax at every course.

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