how to host 7 people without breaking a sweat
Simple strategies, joyful flavors, and a reminder that you’re more capable than you think.
Dear Friend,
I recently hosted my extended family (all 7 of them!) for a dairy-free lunch, and if you'd told me a year ago that I'd be cooking for that many people, I would have laughed nervously and ordered takeout instead. But this time, I leaned in. Not because I had it all figured out, but because I saw it as a chance to try.
I learned how to grate ginger literally the day before (thank you, YouTube!), figured out harissa spice levels through trial and taste (some of the batches were really spicy), and created a menu of 7 dairy-free dishes that I’d never made before using Pinterest and ChatGPT. This weekend taught me that cooking for a crowd doesn't have to be intimidating when you approach it with the right strategy and creativity.
To me hospitality looks like seeing what people need and finding creative, generous ways to meet them there. It is about beauty within any constraint, and accommodating any dietary need by seeing it as an opportunity to explore flavors, colors, and textures that delight everyone at the table.
Here’s exactly what I made, how I planned it, and what I learned along the way.
Let’s dive in.
Feeding 9 Without the Fuss
When you're cooking for 9 people (7 guests and 2 hosts), simplicity and ease are your friends! It is all about smart shortcuts (store-bought hummus, pre-cooked rice), make-ahead prep for next-day assembly, and trusting that fresh, quality ingredients will shine with minimal fuss. Hosting doesn't have to mean exhausting yourself and the key to not feeling overwhelmed is to do everything possible the day before.
The Make-Ahead Strategy (Day Before):
Harissa Cauliflower with Chickpeas Prep
I roasted two bags of cauliflower and 1 can of chickpeas based on this recipe. I skipped the kale and planned to serve it on arugula the next day, as I was using arugula for the base of my citrus salad. The flavors actually improve overnight, making this perfect for entertaining!
Harissa Roasted Rainbow Carrots Prep
I followed this gorgeous recipe. It called for baby carrots but I couldn't find any at the store, so I cut regular carrots at angles. When you roast it you can’t tell the difference!
Red Curry Salmon Prep
While the veggies were roasting in the oven, I patted the salmon fillets dry and air-fried them at 390°F for 10 minutes with salt, pepper, and lemon. Letting them cool completely before refrigerating meant they'd be ready for their flavor-packed sauce the next day.
Lemon Ginger Mango Chicken Prep
I used this bright recipe but swapped chicken breasts for tenders. They look more elegant on a platter and cook more evenly. Let the chicken cool completely before store it away for tomorrow's assembly.
Day Of Magic:
Red Curry Salmon Assembly
For the sauce:
1 tablespoon grated ginger
4 cloves garlic, minced
3 tablespoons Thai red curry paste
1 large lime (4 thin slices for the garnish, juice the rest)
Salt and black pepper to taste
2 green Thai chilies or 2 dried red chilies
1 teaspoon coconut sugar
1/2 can (14 oz) full-fat coconut cream
1/2 chicken stock
3 Thai basil leaves
Simmer everything together until fragrant, then pour over the pre-cooked salmon in your serving dish. Garnish with slivered limes.
Fresh & Vibrant Dip Station
Sometimes store-bought is the smartest choice! I picked up beet hummus, green hummus (parsley and cilantro), and Muhammara from Whole Foods and served them in hollowed-out bell pepper cups. The veggie selection was comprised of tri-color peppers, quarters of red onion, radishes, and 3-4 sliced cucumbers for dipping.
Harissa Roasted Rainbow Carrots Assembly
Instead of whipped feta, I whipped two tubs of cashew cream cheese and created a stunning two-tone drizzle effect with honey-lemon tahini and honey-harissa tahini. I garnished it with pomegranate seeds and fresh mint leaves.
Here are both tahini drizzle recipes:
Lemon Honey Tahini Drizzle:
3 tablespoons tahini
2 teaspoons fresh lemon juice (to thin)
1/2 tablespoon lemon zest
2 tablespoons honey
Pinch of salt
Harissa Honey Tahini Drizzle:
3 tablespoons tahini
1-2 teaspoons harissa paste (start with 1 to taste!)
2 tablespoons honey
1/2 teaspoon fresh lemon juice
Pinch of salt
Whisk everything together until smooth. Add 1/2 teaspoon of warm water if needed for drizzling consistency!
Harissa Cauliflower with Chickpeas Assembly
Served over fresh arugula and drizzled with the lemon tahini honey sauce, these veggies are topped with sumac and a handful of mint.
Lemon Ginger Mango Chicken Assembly
Store-bought mango salsa from Whole Foods mixed with diced red onions is the perfect fresh topping, garnished with cilantro and sliced Fresno peppers.
Saffron Rice with Sweet Peppers
I used Whole Foods frozen basmati rice microwaved for 5 minutes, then elevated it with saffron soaked in 1/4 cup hot water and drizzled it over the warm rice. Meanwhile, I air-fried chopped red bell peppers and sweet onions until caramelized and stirred them through. Then I topped it with pine nuts. I also love raisins in this dish!
Citrus Salad
Slice 1 navel orange and 2 blood oranges and place them over arugula, topping it with mint leaves, pomegranate seeds, and pistachios.
Plating Cheat-Sheet for Crowd-Pleasing Presentation:
Cauliflower and chickpeas served over fresh arugula with lemon tahini honey drizzle, sumac, and mint leaves
Rainbow carrots arranged by color with the dual tahini drizzles, pomegranate seeds, and mint leaves
Dip station with pepper cups as natural bowls, topped with pomegranate seeds, pine nuts, mint and cilantro
Chicken topped with mango salsa, cilantro and Fresno peppers
Salmon with its fragrant curry sauce, fresh Thai basil and Fresno peppers
Golden saffron rice with red peppers and sweet onions (and golden raisins if you have them!)
Until Next Time...
As I watched my family reach for seconds and thirds, mixing the harissa carrots with saffron rice and dragging vegetables through multiple hummus varieties, I was reminded that we're all more capable than we think. Sometimes we just need to give ourselves the opportunity to stretch into something new.
The dishes I'd never made before became conversation starters. The ginger I learned to grate the day before added the perfect zing to the mango chicken (and was a crowd-favorite!). The harissa I was nervous about using was creamy and delicious.
Most importantly, I realized that hosting a large group doesn't require you to transform into a different person or become a master chef overnight. You just need curiosity instead of fear, a solid plan, and a few strategic shortcuts.
Your next dinner party is waiting for you to say yes (even if you have to YouTube how to do half of it!).
Love,
Rikhi 💌
P.S. What challenge have you been avoiding? What if you approached it as a creative prompt rather than an obstacle? I'd love to hear about your experiments in the comments below!