Perfect Potluck Recipes
Polenta Gratin with Spinach and Wild Mushrooms
Commercial wild mushroom mixes (usually a combination of shiitake, cremini and oyster mushrooms) are a godsend: The mushrooms are already cleaned, stemmed and sliced for you. In this recipe, they are mixed with spinach and cream, then baked in a luscious gratin under smooth rounds of precooked polenta until bubbling hot. The unbaked gratin can be refrigerated overnight, and easily reheated later.
This hearty cumin-scented casserole has an irresistible cheesy-crisp topping.
Steven Satterfield is a huge fan of kale—especially when it's combined with sweet roasted squash. Look for Tuscan kale (also called Lacinato or Dinosaur kale) when possible; it's tender and tasty.
Southern Baked Chicken Casserole
This is a slightly modernized take on the very traditional Southern chicken casserole Jennifer Nettles's mother likes to make. The recipe swaps out the usual canned cream of chicken soup in favor of a quick white sauce. A dash of hot sauce is the perfect finish.
Cabot Clothbound Cheddar gougères are perfect for a dinner party with cava.
Joël Robuchon ingeniously softens spongy eggplant by steaming it instead of sautßing it in oil. "Usually, cooked eggplant absorbs so much oil and becomes full of fat," he says.
Chopped Salad with Blue Cheese Dressing
This is the perfect salad for people who love blue cheese: Laura Werlin whisks some cheese into the vinaigrette, then sprinkles more on top of the salad before serving.
Cook Here and Now founder Marco Flavio Marinucci splurges on a light brushing of California truffle oil, but this savory focaccia is just as delicious without it.
Rustic Vegetable Tart
Kenny Rochford loves to pair this tart with citrusy Medlock Ames Sauvignon Blanc. "This area is so hot, I'd have bet money on that grape not succeeding here," he says, "but I had to eat my hat."
Apple Pie Bars
These portable bars have a nutty, streusel-like topping and a crisp shortbread crust. The bars can be stored in an airtight container at room temperature for 4 days or frozen for up to a month.
Tres Leches Cake with Strawberries
Many versions of this dessert, made by soaking sponge cake in condensed milk, evaporated milk and cream, are too sweet and wet. This one from chef Soledad Correa of Casa Silva is perfect, with just a hint of cinnamon.