How Much to Make? Don't Trust Recipes

BY STEPHANIE WITT SEDGWICK
THE WASHINGTON POST

The recipe says it yields 8 servings, but when you're planning a holiday meal, especially a family meal, think twice.

First, consider the assumptions the recipe developer has made.

• For a roast, serving sizes are usually 8 ounces of raw meat per person. That 8 ounces will be 6 ounces or less after cooking. -- Vegetables are usually calculated at 4 ounces per serving. For snow peas that's a lot, but 4 ounces of asparagus doesn't look like much.
• Starches are often figured at 1/2 cup person. Half a cup of potato salad looks skimpy.

OK, now ask yourself:

• Does your family go for seconds? You may need to double.
• Will the food be a buffet? There's no portion control.
• How long will it be since they will have eaten? Holiday meals often come after church. Breakfast was a long time ago.
• Are you serving special family favorites that your kids or relatives get only at the holidays?
• Will what you're making be good as a leftover?
• Are you serving many different dishes? Then maybe it's OK to make less . . . maybe.

Now do your own math.