Thanksgiving prep, cooking and hosting tips from a Philly expert

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Thanksgiving prep, cooking and hosting tips from a Philly expert
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Daily News | Thanksgiving prep, cooking and hosting tips from a Philly expert

Below, we’ve gathered and condensed Taichman’s expert advice on prepping, cooking and hosting for the holiday:If you have kids, put them to work the day before — let them set the table and clean the house. When you have little ones, I think it’s adorable to have their interpretations of what the table should look like. Guests like it too; it lends to a more relaxed gathering.Pull all your serving plates out before you start cooking and label them. Put serving utensils with them.

Buy pre-cut onions, peeled garlic or any other chopped vegetables you need and can find. If not, get those kiddos to work! If you have space problems with your fridge, think outside the ice box . If the temperature outside is right, consider your back patio, driveway, etc. for additional storage — especially with your drinks or sealed items you’re not too worried about animals getting into.Try to plan an easy charcuterie or cheese board ahead of time. It’s really all you need to keep people happy and away while you’re internally stressing about getting the meal ready. Do not overthink appetizers.

Always, always, always have your drinks ready at the get go! Set up a bar — who cares how it looks — just have it set up so you don’t have to run around every time someone new shows up. Have the wine out or a hot pot of apple cider with mulling spices thrown in — the smell will instantly impress your guests. Keep the brandy on the side. So that kids can enjoy it too, always have non-alcoholic options out: think sodas. Be sure to have ice and glassware too.

And I always remind myself that no one notices what I do. At the end of the day, everyone just wants to eat.

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