Choose four courses that belong together
A starter or soup, a main, a side that suits the main, and a dessert. Pick a main first, then choose the rest from the same kitchen or a close one: pepper soup before jollof, not before a curry. WeekTable pairs them for you this way.
Do the slow jobs before anyone arrives
Restaurants call this the prep. Chop, marinate, make the sauce, set the dessert. Most desserts and soups keep well in the fridge for a day, so the evening is only cooking the main.
Work back from the time you eat
Write the time you want to sit down. Take away each dish's cooking time to know when to start it. The day plan on WeekTable gives you these start times.
Serve small, serve warm
Use smaller plates than usual and warm them in a low oven. A spoonful of soup in a cup and a neat slice of dessert look like a restaurant without any extra work.