EXCLUSIVE: Food Network Star Alex Guarnaschelli Reveals Her Secrets To Turning Any Home Into a Holiday Entertaining Hub

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? What can stay in the refrigerator until the last minute? You don't want three dishes competing for the same burner when everyone's ready to eat.”

She also recommends deciding how food will be presented before it is ready to leave the kitchen.

“I also pull out the serving dishes ahead of time and decide what goes where. Sometimes I'll even put a little note in each platter so I don't have to think about it later. And clear your counters!” she added.

Choosing equipment that handles several tasks can also help keep the cooking area manageable.

Guarnaschelli points to a piece from her new HSN collection as an example.

“That's also why I love versatile tools, like the sauté pan from my new HSN collection. You can use it for everything from searing chicken to sautéing vegetables or making a quick sauce, without having to pull out a different pan for every dish,” she says. “A little organization and the right tools can make the whole evening feel easier.”

For those entertaining in an apartment or smaller home, Guarnaschelli suggests spreading refreshments across different areas to prevent guests from gathering around the stove.

“The trick to entertaining in a small space is to give people a reason to spread out. If you put the drinks, appetizers, and main course all next to the stove, you're going to end up with a crowd exactly where you’re cooking!”

A side table can become a drink station, while appetizers can encourage guests to mingle elsewhere.

“I would put drinks in the living room, maybe on a bar cart or even a cleared-off side table, and keep a few appetizers somewhere else. A cheese board is great because people can help themselves without needing you to do anything,” she explained.

Guarnaschelli also recommends making use of vertical space when arranging the food.

“I also love using different heights when setting out food. A cake stand or a raised platter can give you more room without taking over the entire table," she added.

And hosts needn’t feel pressured to create a traditional seated dinner.

“Don't feel like everyone needs a formal seat at the same time. Sometimes a more relaxed, casual setup makes for the best party," the chef noted.

Preparing ahead can further reduce the number of tasks competing for a host’s attention. For Guarnaschelli, the day before a gathering is an opportunity to work through smaller jobs.

“The day before a party is when I like to tackle all the little jobs that have a way of piling up. Wash your herbs, measure out ingredients, make your salad dressing, and get your serving dishes ready.”

She also uses equipment from her collection to help with ingredient preparation.

“This is also where a tool like the cordless chopper from my new HSN collection really comes in handy," she added. "You can get through chopping onions, herbs, and other ingredients for your recipes without spending the entire afternoon doing prep work.”

Depending on the menu, some cooking can be completed ahead of time, too.

“You can even prepare things like a soup or a braised dish that will taste better the next day because the flavors have had time to come together," the food guru revealed.

Before filling the kitchen with prepared dishes, however, Guarnaschelli recommended checking that there is somewhere to store them.

“I also like to make sure the refrigerator has enough room for everything before I start cooking. That's one of those things nobody thinks about until they're trying to squeeze a giant platter onto a shelf that's already full.”

On the day of the gathering, she focuses on dishes that need to be finished close to serving.

“For the day of, save the things that really need your attention, like roasting meat, crisping up potatoes, or finishing vegetables. Anything that needs to be hot and fresh should get that last bit of care," the chef said.

Her final suggestion is to leave enough time to welcome guests without simultaneously scrambling to finish the meal.

“Give yourself a little buffer before guests arrive," she said. "You don't want to be pulling something out of the oven with one hand while answering the door with the other.”