Food Friends: Home Cooking Made Easy Hosting this spring? Four vibrant menus for cooking at home with ease
What’s the secret to hosting an effortless yet impressive spring gathering?
Whether you're planning a Passover Seder, an Easter dinner, or a casual dinner party, having a well-thought-out menu makes all the difference.
Welcome your guests with a springtime feast, and this week we’ve taken the guesswork out of hosting with four beautifully curated menus that will make your next dinner party a breeze.
By the end of this episode, you’ll:
- Get inspired by four unique, balanced menus that include a starter, salad, main dish, side... plus dessert - everything you need for an unforgettable meal!
- Discover flavorful recipes (that work!) like a modern twists on deviled eggs, and an upgrade for scalloped potatoes
- Learn smart hosting tips, from what to make ahead to plating
Tune in now and get inspired to create a spring meal that’s unforgettable!
LINKS:
1) Sonya’s Passover Menu
- Starter: Vegan chopped liver from Aly Miller for The Nosher, and vegetarian chopped liver from Busy in Brooklyn
- Salad: Asparagus, sugar snap, radish salad with dill and parsley by Kaleb Wyse (alongside smoked fish)
- Main: Charred chicken with blood oranges and sweet potatoes by Nate Appleman from Bon Appetit, and/or Alison Roman’s braised brisket with horseradish and shallots
- Side: Fall apart caramelized cabbage by Andy Barghani
- Dessert: Almond cake with strawberry rhubarb compote, and a completely flourless Passover almond cake with strawberry compote by Chaya Rappoport
2) Kari’s Midwestern Easter Menu with modern twists:
- Starter: Parsi deviled eggs by Niloufer Ichaporia King from Samin Nostrat
- Bone-in ham from Alexandra Cooks (and here’s an excellent carving video for that ham!), and soft rolls from Mel’s Kitchen Cafe
- Scalloped potatoes from Love and Lemons
- Spinach, strawberry salad with poppy seed dressing from The Kitchen, add arugula for a bite
- Hummingbird Cake from Sally’s Baking Addiction, and Kari’s mother-in-law was known for her carrot dump cake
3) Sonya’s PNW-inspired Menu
- Starter: Classic stuffed mushrooms from All Recipes, and Boursin stuffed mushrooms from Little Ferraro Kitchen
- Salad: Beet slaw with loads of herbs and pistachio butter from the Six Seasons Cookbook
- Main: Pomegranate lacquered salmon by Adeena Sussman from Food And Wine
- Side: Roasted asparagus with buttered almonds, capers and dill by Yotam Ottolenghi for NYT Cooking (unlocked)
- Dessert: one-layer cake with fresh strawberry (and a grain-free version )
4) Kari’s California-inspired Menu
- Smoked salmon rolls with arugula and mascarpone from Food Network
- Easy roasted lemony chicken thighs from Martha Stewart, and video that talks through each step
- Baby roasted potatoes, use whatever beautiful baby potatoes you find, roast them with both butter and olive oil, and finish with a flurry of chives and tarragon
- Fennel, almond, pecorino salad by Elias Cairo from Sunset Magazine
- Zoe Francois’ grapefruit posset
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