The Mediterranean host is never chained to the stove. A few principles for feeding a big table without losing the evening.
The great trick of Mediterranean entertaining is that the host actually sits down. This is not an accident of temperament but a result of how the food is built: big, forgiving dishes that hold their heat, spreads that are meant to be grazed, and a deliberate absence of anything that has to be plated to order. If you find yourself trapped at the stove while your guests eat, the menu is wrong, not you.
Choose dishes that improve with a little rest. A tray of roasted vegetables, a braise, a big grain salad, a pot of beans -- all of these are as good warm as hot, which means you can finish them before anyone arrives and stop watching the clock. Round the table out with things that need no cooking at all: olives, cheese, good bread, cut vegetables, a bowl of fruit.
Then build in abundance and let people serve themselves. Put everything on the table at once, family style, and the meal takes care of itself while you pour the wine and join in. The goal is not a procession of perfect courses but a table full of generous food and a host who is part of the party. Cook a little more than you think you need, keep it simple, and sit down.
