Food Network star Alex Guarnaschelli shares secrets to holiday entertaining

Turning your home into a welcoming holiday gathering spot doesn’t have to mean buying new decorations or finding room for a formal dining setup.For Alex Guarnaschelli, a few thoughtful touches—and some planning before the doorbell rings—can help hosts make the most of their space and enjoy the celebration themselves.In an exclusive interview with Realtor.com, the celebrity chef shared her advice for entertaining on a budget, organizing a busy kitchen, and keeping guests comfortable in smaller homes.“I always think a welcoming home is about the little details, not how much money you spend,” she said.Her first suggestion is to adjust the lighting before guests arrive.“A few candles or lamps instead of bright overhead lighting can completely change the feeling of a room,” she explained.When it comes to decorations, Guarnaschelli recommends looking for items that can serve another purpose once the party ends.“Second, bring something natural into the space,” she said.“I love the idea of filling a bowl with beautiful oranges, pomegranates, or even fresh herbs from the grocery store.

They’re inexpensive, they look festive, and you can actually use them afterward.”Making guests comfortable from the moment they enter is another priority.“And third, think about what your guests experience when they arrive.Have a place for coats and bags, put on some music, and make sure there’s something to eat or drink right away,” she advised.“You don’t need a house that looks like a magazine.

You just want people to walk in and feel like they’re in the right place.”That thoughtful approach extends to the kitchen, where Guarnaschelli starts by considering how each dish fits into the cooking schedule.“I like to think of my kitchen almost like a restaurant kitchen before service.Everything should have a purpose and a place,” she explained.

“I start by looking at what I’m making and working backward.What needs the oven? What needs the stove? Wh...

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Publisher: New York Post

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