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Best Recipes for a Potluck Party

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Summer and fall are prime season for block parties and potlucks, which have their own special set of requirements for food: it must travel well, please a crowd, and feed a crowd (or be easily scaled up). It must be either delicious at room temperature (and stay that way happily for a few hours) or be easily kept warm in a slow cooker. These recipes tick all the boxes.

  • Recipe

    Pale Ale Pulled-Chicken Sliders

    The bitter, herbaceous, hoppy flavor of pale ale adds depth to both the chicken and a quick-pickled red onion topping.

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  • Recipe

    Beef and Three-Bean Chili

    One thing I always add to chili is beans. I know that’s anathema in some parts of the country (I’m looking at you, Texas), but I like the texture and flavor that beans provide and how, when mashed up a bit, they help to thicken the chili.

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  • Recipe

    Grilled Mustard-Rosemary Chicken

    This quick and delicious chicken is a great ingredient base for salads (simply scale the recipe up or down as needed) and is just as tasty cold. You can add other chopped fresh herbs or a little pesto or hot sauce to the mustard-mayonnaise mixture.

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  • S'mores Icebox Cake
    Recipe

    S’mores Icebox Cake for a Crowd

    The campfire classic is transformed into a cool, creamy party dessert with layers of graham-cracker crust, chocolate pudding and toasted seven-minute “marshmallow” topping.

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  • Broccoli Slaw
    Recipe

    Broccoli Slaw

    Packed with broccoli, almonds, dried cranberries, and a tangy buttermilk dressing, this dish comes together almost instantly, requires no cooking, and would be welcome at any barbecue or potluck.

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  • Recipe

    Raspberry-Buttermilk Snacking Cake

    This cake has the most plush, tender crumbs and is a tad tangy from the buttermilk. The raspberries dotted across its top are not only gorgeous post-bake but also the perfect fruity accompaniments to the vanilla-infused cake. The turbinado sugar adds sparkle and crunch—and we love it for that.

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  • Recipe

    Southwestern Quinoa Salad with Black Beans and Farm Stand Veggies

    The brick-adobe red color of red quinoa was the inspiration for this Southwestern-style salad, with spices, black beans, and farm stand veggies like corn and zucchini (perfect for potlucks and picnics). Since it takes a while to cool down, get the quinoa cooking before prepping the rest of your ingredients.

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  • Recipe

    Pork and Poblano Chili with Tomatillos and Chorizo

    This dish proves a hearty chili can give off a fresh vibe too. It’s the perfect choice for pork fans (it uses country ribs and chorizo), and the amount of heat is lovely. Serrano chiles are hotter than jalapeños, so keep that in mind when deciding which to use.

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  • Recipe

    Sweet Cherry Sheet Pan Pie

    Summer means fresh cherries are in season, so a juicy, sweet cherry pie is in order. Here, a lattice top gives this pie a classic look.

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  • Recipe

    Wheat Berry Salad with Green Beans and Corn

    This hearty salad is perfect summer-picnic fare: chewy wheat berries, crisp-tender corn and green beans, sweet golden beets and pungent blue cheese crumbles.

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  • Recipe

    Slow Cooker Pulled-Pork Sandwiches

    Everybody loves a sandwich for dinner, especially if it's one with saucy pulled pork spilling out the sides. You'll need two hands for this easy version of the classic, along with lots of napkins.

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  • Recipe

    Cider & Bacon Baked Beans

    Beans are like sponges, ready to soak up lots of good flavor if you give them enough time. After baking them, let the beans sit overnight to absorb the flavors and to let their natural starches begin to thicken the sauce.

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  • Elotes corn casserole
    Recipe

    Creamy Elote-Style Corn Casserole

    Inspired by the Mexican street-food favorite, this casserole brings all the zesty flavor of corn spiked with cheese, chile, and lime into a comforting, creamy casserole. Serve it with grilled flank steak or shrimp tostadas.

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  • Recipe

    Corn Muffins with Roasted Red Peppers, Scallions & Cheddar

    Like corn bread? Then you’ll love these savory, two-bite muffins, which get subtle sweetness and a hearty texture from polenta, or corn grits, a medium-grind cornmeal. Packed with aged Cheddar, rich roasted red peppers, and nutty brown butter, they’re perfect as a nibble on their own or with a bowl of spicy chili.

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