For Abi Balingit, It’s Not a Party Without Dessert

Abi Balingit may be short on space in the Brooklyn apartment she shares with roommates, but she doesn't let that stop her from hosting a great get-together, whether it's a big dinner party or a never-fussy gathering of friends over snacks. The James Beard Award-winning author of Mayumu: Filipino American Desserts says it all comes down to knowing your guests, setting yourself up for success, and creating a chill and cozy setting that emphasizes relaxation and fun.

I caught up with Abi ahead of the busy holidays. She shared her tips for easy entertaining and three simple but stunning dessert recipes to end the night right.

This interview has been edited for length and clarity.

What's your approach to hosting a get-together, especially when you don't have a lot of advance notice? Focusing on one aspect instead of having to make everything from scratch is my go-to strategy. Sometimes, just having a plethora of snacks is totally fine. You could order pizza and then spend a little more time on the charcuterie or vice versa. It's about taking aspects of the meal, making some things on my own, and getting assistance from a store-bought element elsewhere.

Any ingredients you keep on hand that make feeding last-minute guests easier? I have salsa and tortilla chips on hand at any given point. I also have microwave popcorn because it's a nice intro to any meal—a couple of bites to satiate your guests, but they don't become too full. Boursin with the shallots and herbs is also perfect. I have it around for breakfast, and it helps for entertaining, too.

What can you whip up for dinner with almost no notice? My go-to is Filipino spaghetti. It's a little different from the traditional Italian or American spaghetti. It's sweet because there's banana ketchup in the tomato sauce, and there are hot dogs in the spaghetti, which sounds a little wild, but it's delicious. Pastas are the easiest to scale for a party. You can add ground beef to the sauce or use Beyond beef, changing the dish for whoever is coming over. It's versatile, and I always have the ingredients on hand.

What's one thing you want every guest that comes to your house to know? I want my guests to know when the party's over for them—to be mindful if they're tired, have to work the next day, or catch the train. They should go home at the right hour for their safety. Never feel pressured to stay longer to clean up. You can leave when you need to, and that's OK.

Do you have a favorite dinner party playlist? I love Nancy Myers and Nora Ephron movies, and there's a really good playlist called " You Had Me At Hello ." It's so cute—that's the vibe I want—chill with a little romance. The music makes things feel a little extra special for everyone.

The editors at Simply Recipes can't stop raving about your Ube Skillet Crinkle Cookie , Adobo Chocolate Chip Cookies , and Toasted Pinipig Marshmallow Treats . They are perfect for having people over. Tell me about these recipes! The Ube Skillet Crinkle Cookie was heavily inspired by the Pizookie at BJ's. It's a good dessert for sharing and a big, wow-sized dessert. You can serve it in bowls if you want, but it is also an intimate treat to share with a bunch of spoons. I recommend serving it with ube ice cream for double the purple. It's beautiful and delicious, warm and cold, where the different temperatures and textures bounce off each other.

The flavors of the Adobo Chocolate Chip Cookies are exciting. It's an easy by-hand recipe; no need for a stand mixer. You get intense flavors with the spiciness from the pink peppercorn and the notes of dark chocolate and bay leaf. It's fun and very adult.

The Toasted Pinipig Marshmallow Treats are probably the easiest dessert to make because you don't have to bake anything. There's no need for an oven. You melt butter and marshmallows and then combine the Rice Krispies and the pinipig, which is toasted glutinous rice. There's a crunchy element and chewiness. Plus, it's sweet and salty. It's easy to share—you just split it up into bars.