I've got a galley kitchen that's basically a hallway with a sink and a single induction burner. No oven, no dishwasher, and maybe 18 inches of usable counter. I keep saying I'll host but end up ordering from the Dominican spot down the block. This time I actually want to cook.

What do you plate for four people that won't have me washing every pan between courses? Was thinking braised chicken thighs with rice, but rice needs a cooker or a steady burner. Is this just a cheese board and pasta situation? What's the move?

For four people with one burner, go with a big pot of chicken tinga or a short rib ragu. You can do the whole thing in one Dutch oven and let it sit on low while people show up. Serve over store-bought fresh tortillas or microwave rice if you don't have a cooker.

I wouldn't attempt separate veg. Just shave some cabbage with lime and call it slaw. Saves the burner and makes the plate look intentional.

Wait, is it weird to not have an oven here? I moved to Dyker and my kitchen is just a toaster oven, an electric kettle, and two burners. I tried roasting a chicken in the toaster oven once and it set off the smoke detector. Four people seems like a lot. How do you keep food warm without a full stove? Do people just serve room temp? Sorry if this is basic.

Not basic at all. Toaster oven can roast a chicken if you spatchcock it, but it's dicey. For keeping food warm, I use a big pot on low and just plate from the stove. Room temp is underrated for beans and grains honestly.

Woodhaven_W's chicken tinga is a good call because you can keep it on the burner and let people build their own plates without you plating like you're working a pass window.

If you end up grabbing a portable induction burner or extra pot online, save yourself the headache. I ordered one during the pandemic and got hit with the exact nonsense from the earlier thread Out-of-state online orders: does anyone actually pay NYC use tax on the IT-201? Out-of-state online orders: does anyone actually pay NYC use tax on the IT-201?.

Anyway, for the party, I'd add a big batch of blistered shishitos or green beans in the same pot right before serving—takes two minutes and makes it look intentional.

I tried the microwave rice thing last night after this thread. It came out okay but the bottom got gummy. Is there a ratio? I have a cheap microwave and no vent. Also, do you all really do dishes in the bathtub? I saw that on TikTok and my super would kill me. I think I can host three if I use paper plates but that feels sad.

No bathtub dishes, that's a lease violation waiting to happen and your super will absolutely know from the rice stuck in the drain. Paper plates are fine if you buy the sturdy ones from Restaurant Depot or just go to a Mexican grocery on 5th Ave.

For microwave rice: rinse it well, use equal parts water, cover with a plate, cook in bursts, and let it sit. The gumminess is from too much water or not resting. Don't overthink it.

Update: I'm doing the chicken tinga on Saturday. Gonna start it early and let it sit while I clean the apartment. Agree on paper plates—my sink can't handle four people's plates plus pots.

I might do pickled red onions because they're two ingredients and make everything look like I tried. Keep the ideas coming.

Okay, I am going to try a toaster oven focaccia tonight. Wish me luck. If it doesn't smoke out the building, I'll bring it to my friend's potluck in Queens.

Quick question: can I use the jarred roasted red peppers for the tinga or do I need dried chilis? I can't find dried ones at my Key Food.

Jarred roasted reds work in a pinch but they're sweet and have a lot of liquid. If you can't find dried chilis, use a can of chipotles in adobo—one or two chopped with a spoon of the sauce, plus some tomato paste. That'll get you the color and a little smoke without a bodega scavenger hunt.

Good save. Chipotles are the move. I keep a can in the fridge but it disappears into the door shelf and then I'm fishing a knife into it at 11pm.

Quick host tip: if you put out a bowl of pickled onions, set it near the window so your whole apartment doesn't smell like vinegar for two days.

Reporting back: the toaster oven focaccia came out weirdly good, but the smoke detector went off when I opened the door too fast. I think I'll stick to no-bake desserts.

Thanks for the chipotle tip—I made a half batch and it's already gone. This board is making my tiny kitchen feel like a real one.