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When it comes to hosting sans hassle, Canadian culinary expert is a master. The  instructor and author of national bestsellers ”” and “Uncomplicated: Taking the Stress Out of Home Cooking,” and the new “An Uncomplicated Holiday” is all about inspiring home cooks with tasty recipes that won’t break their brains. Here, Tansey shares her top five hosting tips.

1. Don’t fret too much about cleaning

Many hosts get anxious about having a super-clean house. “Good enough” is just fine. No one — truly no one — will notice. Don’t stress about scrubbing the baseboards. Just hide the clutter, clean the bathroom, dim the lights and serve great food!

2. If it can be done ahead of time, do it

For any dinner party, I attempt to make as much in advance as humanly possible (without compromising flavour and texture, of course). This way you can actually enjoy your own party instead of scrambling to get the food organized. Lean on specific make-ahead recipes from trusted cookbooks, like my own Creamy, Make-Ahead Mashed Potatoes, which you can make up to two days before the big day and let chill in your fridge, then reheat in the microwave or on your stovetop when it’s time to eat. 

3. Don’t overdo it on the snacks

Appetizers before a big feast should be light, crunchy, tangy or salty — not rich. You don’t want people stuffed before they sit down to the main feast! Think pickles, olives, marcona almonds; not creamy hot dip, elaborate cheese boards, baked brie (sorry), devilled eggs (really sorry), or puff pastry anything.

4. Don’t forget the bread

Do have lots of yummy bread on hand. In my family, my child is usually too excited and too fussy to eat much of anything at a big party, but he’ll always eat bread (and that’s 100% OK!). My favourite bread in Toronto comes from  in Scarborough. 

5. Have fun!

Study after study has proven that social interactions and connections boost happiness, lower stress and lead to longer lives. So the more parties we host and attend, the better we feel. And if for some reason disaster strikes (think: the oven conks out or the dishwasher overflows just before guests arrive), order a bunch of pizzas — it will make the best story for decades to come.

6. Mix up a perfect cocktail … 

Toronto-based mixologist Aaron Hatchell is known for his innovative cocktail creations which he currently dreams up as the bar manager at the Ace Hotel, overseeing beverage programs at the property’s Alder, Evangeline and The Lobby Bar. Here, he shares two libations that will surely make it a spirited holiday, indeed.

The Cocktail

“Smoking Sunda” (Cocktail created by Aaron Hatchell & Avery Rose Bean, available in Alder at Ace Hotel Toronto)

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1.5 oz Bourbon

0.5 oz Nutty Sherry

0.5 oz Averna Amaro

0.25 oz Demerara Syrup

Optional: 6 Dashes Roasted Black Sesame Tincture

Glassware: Rocks glass

Ice: King Cube

Optional garnish: Smoked with Rooibos tea leaves and a lemon zest square

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In a mixing glass filled with ice, add 1.5oz Bourbon, 0.5oz Nutty Sherry, 0.5oz Averna Amaro,

0.25oz Demerara Syrup and 6 dashes Roasted Black Sesame Tincture. Stir until properly diluted and chilled (about 25 revolutions). Strain into a tumbler with a king cube.

Optional: Place a lemon zest square on top of the king cube and place under a smoking dome. Using rooibos tea leaves, smoke the cocktail under the dome for about 20 seconds. Release the cocktail from the dome and enjoy.

Recipes:

For the demerara syrup (which Hatchell cleverly suggests to make ahead of time): In a saucepan on medium heat, add 1 cup (250 mL) water and 1 cup (250 mL) demerara sugar. Let simmer until dissolved. Strain and let cool.

For the optional roasted black sesame tincture: In a vacuum-seal bag, add 1 cup (250 mL) vodka and 1⁄4 cup toasted black sesame seeds. Vacuum seal the bag and place in a sous vide 4 hours at 165 degrees Fahrenheit. Strain and let cool.

7. … or mocktail

“Smooth O-pear-ator” (Created by Aaron Hatchell & Robin Akitt, available in Evangeline at Ace Hotel Toronto)

Ingredients:

1.5 oz Seedlip Non-Alcoholic Agave

1 oz Pear Puree

1 oz Lemon Juice

0.5 oz Spice Syrup

0.5 oz Ginger juice

Glassware: Collins

Ice: collins cocktail spear

Garnish: grated nutmeg

�ѱ�ٳ�ǻ�:��In a cocktail shaker filled with ice, add 1.5oz Seedlip Non-Alcoholic Agave, 1oz Pear

Puree, 1oz lemon juice, 0.5oz spice syrup and 0.5oz ginger juice. Shake for 10 seconds. Strain over a collins ice spear and garnish with freshly grated nutmeg. Serve and enjoy.

Recipes:

For the spice syrup: in a pan on med-high heat add 4 star anise, 6 cloves, 2 cinnamon sticks

(broken), 2 green cardamom pods. Lightly toast for about 1 minute. Next add 1 cup (250 mL) of water and let simmer with 1 cup (250 mL) of sugar for about 5 minutes. Strain and let cool.

— Jennifer Berry

8. Choose a comfy “occasion” shoe

With teacher gifts to buy, shelf-hopping elves to manoeuvre and countless cocktail parties to pop into, not one person has time for torturous footwear. The festive flat, whether iterated in Christmas-y metallic or decorated with a bow (or both!), will carry you through all your holiday gatherings, nary a foot cramp in sight.

Chinese Laundry shoes, $118,

9. Master an exceedingly easy chic hairstyle

The French twist is back. Here’s how to pull it off:

1. Blow-dry your hair smooth and spritz with texture spray for some grip.

2. Gather your hair near the nape of your neck then twist it in on itself with one hand, wrapping hair upwards to create a roll shape. Insert a U pin horizontally across the top of your twist, then flip the pin back, flat to the head, and push it in the rest of the way, or use trusty bobby pins to secure the roll as you twist.

3. Set with hairspray. (Hot tip: A toothbrush with hairspray is great for flyaways.)

4. Try a dramatic side or trendy centre part, or leave a few hair tendrils out in the front to frame your face. 

—Emily MacCulloch

10. Stock your pantry with these essentials

The cocktail garnish: Preserved cherries

Manhattans and Old Fashioneds get a luxe upgrade with Italian preserved cherries as a garnish. These also make a great hosting gift.

Fabbri Amarena Wild Cherries Jar, $14.49, 

The last-minute hosting gift: Fractals Buttercrunch

Keep a bag in the pantry so you can grab it on the way out the door to a party. Who am I kidding? It’s for you. And you deserve it. 

Large 70% Belgian Dark Chocolate Cashew Buttercrunch Bag 375g, $20, 

The pre-dinner party snack: Popcorn 

Plain popcorn: It’s inexpensive, goes with every kind of wine, beer and cocktail, and the homemade stuff that you pop yourself on the stovetop is so remarkably superior to store-bought, your guests (adults and children!) will be just delighted.

The zero-effort dessert: English Stilton

My British in-laws always have a giant wodge of Stilton on the go over the holidays. Serve it with juicy dried prunes and plain digestive cookies for a luxurious dessert.

The emergency dinner: Pasta and Parmesan

There’s always one pre-holiday weeknight that gets away from me, whether I’m out late shopping or rushing to get gifts wrapped. My family’s back pocket dinner is pasta tossed with garlicky olive oil and a mountain of freshly-grated Parm. 

— Claire Tansey