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Southern cooks share their secrets

Let these great tips help you breeze through the season.

Because this is a busy time for many, we've asked our editors and faithful readers, chefs and home cooks alike to share their tips for making the holidays enjoyable.

The Home Cook

Several weeks in advance, Marie Davis of Charlotte prepares two grocery lists-one of nonperishables items to purchase ahead of time and another of perishables to buy just a few days before the holiday.

Marie also spends some time shopping for unique things to include in personalized gift baskets. "Gift baskets are inexpensive, thoughtful, and full of fresh ingredients." Her favorite baskets to assemble are a bread lover's basket (bread, starter, jams, flavored butters) and a spaghetti dinner basket (dried pasta, homemade sauce, a large wedge of Parmesan, and a cheese grater). For teachers' gifts, Marie suggests giving gift baskets of homemade apple jelly. The possibilities are endless- just tailor the gifts to the recipient's taste.

For tree-decorating parties, Marie makes easy homemade soups such as oyster stew or hearty winter vegetable soup, fresh bread, and fruit salad. Marie also likes to make iced coffee in advance, freeze it, and then serve coffee slushes to drop-in guests. "Serve with some cheese mousse, crackers, dips, and baked Brie all set in front of the fire," she suggests.

The Caterer

Kelven Book, a high-profile caterer in Washington, D.C., offers a myriad of creative and practical ideas for successful entertaining.

He suggests buying or making holiday decorations in neutral, festive tones such as silver, white, and gold. These colors can be reused for special occasions such as graduations, weddings, showers, and anniversaries.

"Lighting," Kelven states, "is probably the most important aspect of decorating. If you're on a budget, put out a few decorations, dim your lights, and place candles of all sizes around the house. It's festive, cozy, elegant, and romantic all at once."

He also recommends setting up a cookie-decorating table for kids and adults. be sure to have small boxes with tissue paper available for guests to take home their cookie favors.

The Chef

Chef Adolfo Garcia of RioMar restaurant in New Orleans always carefully plans his menu before starting home entertaining. "If I really want brussels sprouts, let's say, I'll start from there. Then I think about what would go well...pork, duck, goose, maybe. And then I think about the cooking method.

"If I'm going to pan roast the sprouts on the cooktop, I look for a dish that will be baked in the oven: goose, perhaps, slow-cooked with apples and hard cider. To round out the menu, I try to come up with something cold that can be made one or two days ahead of time. Then I make a sweet potato casserole the day before, and I've got a whole meal."

Adolfo's most important advice, though, is take time to relax. We often get so overwhelmed that we forget what this time of year is really all about. So, whether hosting an intimate dinner, a kids' party, or a fabulous extravaganza, remember the holidays are a time to treasure family and friends. KIM SUNEE