Serves: 5

With six guests, the dynamic quickly changes. There's more talk and a bit more noise, and through the dinner remains intimate, the conversations are more varied. People have a tendency to break into smaller groups and chat. When it comes to food, six is probably the easiest number to cook for: you can choose to serve several courses or a one-pot meat, or a roast and either one large or individual desserts. That's why I've included an array of dishes, from Sicilian pasta to beef stew to lamb chops. For desserts, there's a delectable Raspberry Tart, individual old-fashioned buttery shortcakes with fresh strawberries and whipped cream, and a Key Lime Pie.

From Dinner Parties. Text copyright © 2004 by Jessica Strand. Photographs copyright © 2004 by Victoria Pearson. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

More Recipes from the Dinner Parties Cookbook:
*Dinners for Six
Arugula And Endive Salad
Boiled New Potatoes Tossed In Parsley And Butter
Brussels Sprouts Hash
Citron Vodka Martinis
Grilled Lamb Chops With Roasted Grape, Olive, And Walnut Relish
Key Lime Pie
Manchego Cheese, Dates, And Pistachios
Provençal Beef Stew
Raspberry Tart
Roasted Grape, Olive, And Walnut Relish
Roasted Sweet-and-Sour Orange Chicken
Sicilian Sardine Pasta
Smoked Trout Canapés With Sour Cream And Chives
Strawberry Shortcakes