Holiday parties don't have to be a lot of work. The new "Good Housekeeping Step By Step Cookbook," written by Susan Westmoreland, has tips and hints to get organized, choose your menu and have a successful, stress-free bash.

Rules for success

Keep it simple » A few well-planned dishes are far more appealing than loads of fussy or rich foods. Remember, the bigger the crowd, the simpler the food should be.

Do it ahead » The more you can do in advance, the more time you'll have to relax and enjoy your guests. Try not to have more than two dishes that need last-minute attention.

Be generous » You're safer having too much food than running out. Don't forget, you can usually freeze the extras.

Make lists » This is a superb way to get organized. Write a guest list, a menu list and two shopping lists (for nonperishables and perishables).

Keep a record » Write down everything served. It'll help you avoid repeating the same dishes for the same people. And the record will come in handy for your next party, reminding you which dishes or menus worked well.

Menu planning

Consider your guests » It's important to know of any food restrictions or preferences (e.g. vegetarian, low-cholesterol diet, no fish). Don't forget to ask about food allergies.

Harmony and order » The best menus feature foods that compliment each other in terms of flavors, colors, textures and richness. Follow a creamy soup with a simple roast; a light starter salad and then a hearty stew.

Room-temperature ready » It can be tricky to get all the hot foods on the table before something else cools down, so plan at least some dishes to serve at room temperature.

Bite-sized is best » Foods for the hors d'oeuvres tray should be small enough to be eaten in one bite (or easy to dip).

Easy strategies

Buffets are great for entertaining because once the food is out, all that's needed is to keep the serving bowls and platters full. Don't leave food at room temperature for more than two hours. Replenish the table with fresh platters rather than adding more to half-empty ones.

When inviting your guests, be specific about appropriate dress, the extent of the food and drink, and the expected duration of the party.

Decide on the music in advance. Soft jazz or classical competes less with conversation than other kinds.

Make sure your bar is stocked; include enough choices for nondrinkers.

Scent the house by simmering cinnamon sticks on the stove.

Decorate tables with votive candles and baskets of pine cones and holly sprigs.