New Year’s Eve is one of those holidays where you want to go all out. But you don’t want to spend the night in the kitchen while the party carries on in another room. That’s where simple yet indulgent appetizers and make-ahead entrées come into play.

“You need something solid to keep everyone going through all those toasts,” says chef Ayesha Nurdjaja of Shukette in New York City. She proposes a menu of labneh with caviar and potato chips, a radicchio salad, lamb tagine, and a kataifi sundae. “This menu is loaded with a fantastic mix of flavors and textures, and best of all, it comes together easily, which means you can actually enjoy the party,” says Nurdjaja.

To reap the benefits of this simple yet delicious menu, Nurdjaja recommends preparing the lamb tagine early in the day, then reheating it just before dinner is served. “The lamb will actually taste even better,” she promises. “Add a colorful salad and a dessert with just enough magic to dazzle, and you end up with an impressive spread that looks totally effortless to your guests.”

The labneh and caviar starter is another way to “wow” guests, as it’s “decadent but doesn’t take itself too seriously.” It doesn’t even need to be a starter. It can work as a side or a snack throughout the night, especially since so many New Year’s Eve parties focus on small plates. Think of it as an elevated, and addictive, version of chips and dip, so having an extra bag of potato chips on hand is not a bad idea.

For her sweet treat, Nurdjaja wraps things up with a kataifi sundae, “because ice cream is always the right finale,” she says. She uses kataifi, the shredded phyllo dough beloved in Middle Eastern and Greek cuisines, layered with vanilla ice cream and orange blossom honey for a tangy, floral sundae that will surprise and delight your guests.

Finally, don’t forget the celebratory bubbly. “The absolute best pairing for this, or any great night, is Champagne. So, grab a couple of excellent bottles to pour with each course,” says Nurdjaja.