I’m a stubbornly bad cook, so no one comes over to my house for gourmet meals. (That’s my sparkling personality!!) But there’s one thing I always do that’s a crowd pleaser…
My kitchen is stocked with many things. loose leaf lemon verbena tea. In my opinion, this is perfect for an after-dinner drink, but more importantly, it’s an easy way to keep people going a little longer when you don’t want the night to end.
One of my friends always has a cold can of soda waiting in the fridge. another friend holds out his hand these fancy sodas. The first one often cooks, and the second one often orders take-out Ethiopian food. Needless to say, I love visiting both. Dad is giving it Boursin cheese and pretzel chips It’s the perfect combination for Costco.
Author Lily Sullivan love and other rugscompleted what she calls the Big Spread. That way, she can complete all the work before anyone arrives and enjoy her party without worrying about anything being in the oven, just restocking things as needed. “I’ve always been inspired by my favorite restaurant dishes, like potato chips with prosciutto. Ernesto’s or a fennel and olive dish altro paradise” she said. “I want to feel rich”
Jenny Rosenstrach (No need to explain) She prefers what she calls store-bought starter plates. She loves to cook, so she makes sure her guests don’t get too full before dinner. “I’d rather offer snacks that ‘wake up the palette,'” she told me. “Salty potato chips (cape cod kettle cooked), bright gherkins (Trader Joe’s), and pistachios are the holy trinity for me. ”
Next on her menu is one of two recipes. Jenny says: “When I invite someone over for dinner, my brain immediately thinks of our family’s signature dish. Both are pasta. Diane Kore’s dish.” Pasta with yogurt and caramelized onions and my Pappardelle with pork ragu (This was named a “Genius Recipe” by Food52, in part because it’s so easy to make). I can’t tell you how many times I’ve served them, but surprisingly, I never get tired of either of them. ”
I was talking to Joanna about specialty snacks and she said we had to talk. Leah Wiseman Finkwhich serves chips and onion dip year-round.
Curious, I asked Leah where she got the idea. “When I was going to college in Ann Arbor, I loved the feeling of walking down the street and seeing my friends sitting on their porches and just hanging out for a while,” she said. “Chips and dip were an easy thing for my roommates and I to have on hand for visitors, and we’ve been serving them ever since.” For chips, she goes along north fork Or frills. For dips, lipton.
“What I love most about the house with chips and dip is that it shows our door is open. No invitation or occasion needed. You’re always welcome, eat. I’ll let you do it.” Isn’t that the best thing?
Do you have a specialty at home? Do you have a crowd-pleasing snack or drink that you must stock, or a recipe that people think is yours? I love that even if you’re not an expert in the kitchen, you might have one without even realizing it.
PS The most fun host gift and how Joanna taught kids how to chat over dinner.
(Top photo credit: Maria Manco/Stocksy. Big Spread photo credit: lily sullivan. )
Source: Cup of Jo – cupofjo.com
