Potluck: Food and Drink to Share with Friends and Family
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About this ebook
Featuring more than 150 contemporary dishes for your next potluck--all easy to transport and serve, and guaranteed to please--this cookbook delivers inspired and innovative recipes for the way we cook and entertain today. These elegant recipes, shared by a selection of celebrated chefs including David Lebovitz, Ina Garten, Molly Yeh, Hugh Acheson, Julia Turshen, Carla Hall, and Donald Link or created by the FW Test Kitchen, feature fresh ingredients and bold flavors like Rosemary Chicken with Corn and Sausage Fricassee, Jalapeno-Pickled Shrimp and Vegetables, and Harissa-Spiced Cassoulet. You'll also find plenty of upgrades to potluck classics and recipes that are gluten-free and vegetarian to help you set an inclusive spread. This book also includes FOOD WINE's gorgeous photography, make-ahead tips, potluck party strategies, and a potluck-friendly wine parings guide.
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Potluck - The Editors of Food & Wine
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Starters
CLASSIC HUMMUS
MAKES About 6 cups
TIME 1 hr 30 min plus overnight soaking
2 cups dried chickpeas
2 tsp. baking soda
1 cup tahini
¼ cup plus 2 Tbsp. fresh lemon juice
3 large garlic cloves, minced
1 tsp. ground cumin
Kosher salt
Extra-virgin olive oil, sumac, pomegranate seeds, roasted chickpeas, thinly sliced radishes and fresh mint, for garnish
Pita chips, radishes, baby fennel and carrots, for serving
1. In a medium bowl, cover the dried chickpeas with 2 inches of water and stir in 1 teaspoon of the baking soda. Refrigerate the chickpeas overnight. Drain the chickpeas, then rinse them under cold water.
2. In a medium saucepan, cover the chickpeas with 2 inches of fresh water. Add the remaining 1 teaspoon of baking soda and bring to a boil. Simmer over moderate heat for about 1 hour, until the chickpeas are very tender. Drain, reserving ¾ cup of the cooking water. Rinse under cold water.
3. In a food processor, combine the chickpeas with ½ cup of the reserved cooking water. Add the tahini, lemon juice, garlic and ground cumin; season with salt and puree until creamy (add more cooking water if necessary). Transfer to a serving bowl. Garnish with olive oil, sumac, pomegranate seeds, roasted chickpeas, thinly sliced radishes and mint. Serve with pita chips, whole radishes, fennel and carrots. —Susan Spungen
MAKE AHEAD
The hummus can be refrigerated overnight.
VARIATION
Spinach-and-Herb Hummus Blanch 6 ounces of curly spinach in boiling salted water until wilted, about 10 seconds. Drain well and cool under running water. Squeeze the spinach dry and coarsely chop. Using a blender and working in batches, if necessary, add the spinach and 1½ cups mixed fresh herbs (parsley, cilantro or dill) to the other ingredients in Step 3 above. Garnish with olive oil, toasted pine nuts, chopped herbs and kale chips. Serve with harissa. —SS
BEET HUMMUS
MAKES 6 cups
TIME 2 hr 30 min plus overnight soaking
2 cups dried chickpeas
2 tsp. baking soda
3 medium beets
1 cup tahini
¼ cup plus 2 Tbsp. fresh lemon juice
3 large garlic cloves, minced
1 tsp. ground cumin
Kosher salt
Toasted sliced almonds, crumbled feta, dukka, thinly sliced scallions and sliced watermelon radishes, for garnish
Pita chips, radishes, baby fennel and carrots, for serving
1. In a medium bowl, cover the dried chickpeas with 2 inches of water and stir in 1 teaspoon of the baking soda. Refrigerate the chickpeas overnight. Drain the chickpeas, then rinse them under cold water.
2. Preheat the oven to 425°. Wrap the 3 medium beets loosely in foil and set them on a baking sheet. Roast at 425° for 1 hour, or until tender. Let cool, then peel and chop.
3. In a medium saucepan, cover the chickpeas with 2 inches of fresh water. Add the remaining 1 teaspoon of baking soda and bring to a boil. Simmer over moderate heat for about 1 hour, until the chickpeas are very tender. Drain, reserving ¾ cup of the cooking water. Rinse under cold water.
4. In a food processor, combine the chickpeas with ½ cup of the reserved cooking water. Add beets, tahini, lemon juice, garlic and ground cumin; season with salt and puree until creamy (add more cooking water if necessary). Transfer to a serving bowl. Garnish with toasted almonds, crumbled feta, dukka, thinly sliced scallions and sliced watermelon radishes. Serve with pita chips, whole radishes, fennel and carrots. —Susan Spungen
MAKE AHEAD
The hummus can be refrigerated overnight.
CURRIED ONION AND CAULIFLOWER HUMMUS
MAKES About 5 cups
TIME 1 hr 30 min plus overnight soaking
2½ cups dried chickpeas, soaked overnight and drained
8 garlic cloves, peeled
1 tsp. baking soda
½ cup tahini
½ cup fresh lemon juice
⅓ cup extra-virgin olive oil plus more for drizzling
½ tsp. ground cumin
Salt
Canola oil, for frying
½ lb. cauliflower, cut into ½-inch florets
2 tsp. curry powder
1 large onion, halved and thinly sliced
1½ tsp. finely crushed pink peppercorns
Chopped parsley, for garnish
Pita or naan, for serving
1. In a saucepan, cover the chickpeas, garlic and baking soda with 2 inches of water and bring to a boil. Cover and simmer over moderately low heat, stirring every 15 minutes, until the chickpeas are tender, 50 minutes; if necessary, add water to keep them covered.
2. Drain the chickpeas and garlic and transfer to a food processor; puree until very smooth. With the machine on, gradually add the tahini, lemon juice, ⅓ cup of olive oil and the cumin; season the hummus with salt.
3. In a skillet, heat ¼ inch of canola oil. Add the cauliflower and fry over moderately high heat, stirring, until tender and deeply browned, 8 to 10 minutes. Transfer to a paper towel-lined bowl to drain. Add 1 teaspoon of the curry powder and toss well. Season with salt and toss again.
4. Pour off all but ¼ cup of the oil from the skillet. Add the onion and a big pinch of salt and cook over moderately high heat, stirring, until just starting to soften and brown in spots, about 5 minutes. Add the pink peppercorns and the remaining 1 teaspoon of curry powder and cook, stirring, until fragrant, about 3 minutes. Season with salt.
5. Spoon the hummus into a bowl and top with the onion and cauliflower. Drizzle with olive oil, garnish with parsley and serve with warm pita or naan. —Alon Shaya
MAKE AHEAD
The hummus can be refrigerated overnight. Top with onion, cauliflower and olive oil just before serving.
WHITE BEAN DIP WITH HERBS
MAKES 3 cups
TIME 10 min
¼ cup plus 2 Tbsp. extra-virgin olive oil
3 garlic cloves, very finely chopped
1 tsp. finely chopped sage
½ tsp. finely chopped rosemary
Two 19-oz. cans cannellini beans, drained
2 Tbsp. water
Salt
Cayenne
Pita chips, for serving
1. In a medium skillet, heat ¼ cup of the olive oil until shimmering. Add the garlic, sage and rosemary and cook over moderately high heat, stirring, until fragrant and the garlic is just beginning to brown, about 1 minute. Add the beans and toss to coat.
2. Transfer the cannellini beans to a food processor. Add the water, season with salt and cayenne and process to a fairly smooth puree. Transfer the dip to a small serving bowl, drizzle the remaining 2 tablespoons of olive oil on top and serve with pita chips. —Grace Parisi
MAKE AHEAD
The dip can be refrigerated overnight. Drizzle with olive oil just before serving.
PIMENTO CHEESE
MAKES 1 quart
TIME 20 min
4 oz. cream cheese, at room temperature
2 oz. mayonnaise
1 roasted red pepper, peeled, seeded and chopped (about ¾ cup)
2 garlic cloves, minced
1 tsp. cayenne
1 tsp. salt
8 oz. sharp cheddar cheese, shredded
8 oz. Monterey Jack cheese, shredded
Crackers, for serving
1. In a stand mixer fitted with the paddle (or in a medium bowl), beat the cream cheese and mayonnaise until smooth. Add red peppers, garlic, cayenne and salt. Mix just until combined, then stir in the cheeses. Chill. Serve with crackers. —Angie Mosier
MAKE AHEAD
The pimento cheese can be made ahead and refrigerated for up to one week.
CRUDITÉS WITH RANCH DRESSING
MAKES 12 servings
TIME 25 min
2 Tbsp. extra-virgin olive oil
1 cup finely chopped yellow onion
½ cup unseasoned rice vinegar
2 cups mayonnaise
½ cup sour cream
1 Tbsp. garlic powder
1 Tbsp. onion powder
1 Tbsp. agave
Kosher salt
Freshly ground pepper
Crudités, for dipping (radicchio leaves, sliced radishes, multicolored carrots, blanched green beans, snap beans, cherry tomatoes)
1. In a small nonstick skillet, heat the olive oil. Add the onion and cook over moderate heat, stirring occasionally, until golden brown, about 10 minutes. Scrape the onion into a blender, add the rice vinegar and puree until smooth. Transfer the puree to a medium bowl and stir in mayonnaise, sour cream, garlic powder, onion powder and agave. Season with salt and pepper and serve with crudités. —John Besh; Chris Lusk
CRUDITÉS UPGRADE
Best New Chef alum Grant Achatz shares his secrets to making a majestic crudités platter.
Season the vegetables like meat Achatz dresses carrots and blanched green beans in a basic vinaigrette to add dimension.
Break out your mandoline Vary the chopping style—wedges, matchsticks, slices—to add visual and textural interest.
Embrace the fruidité There’s only so much raw broccoli you can eat,
says the chef, who advocates for fruit on every crudité platter.
Turn up the plumage It’s cliché, but you eat with your eyes first,
says Achatz. Garnish your platter with bushy bouquets of herbs like tarragon, chive and chervil bundled up with lettuce.
"This classic ranch is the perfect creamy dip for crisp vegetables but is also light enough to use as a salad dressing. Serve crudités and dressing along with pickled shrimp and deviled eggs for a gorgeous appetizer platter. —ANNE CAIN, BOOKS EDITOR
DEVILED EGGS WITH CRAB AND CAVIAR
MAKES 24 servings
TIME Active 35 min; Total 1 hr
1 dozen large eggs
¾ cup mayonnaise
2 Tbsp. Dijon mustard
2 Tbsp. minced shallot
2 Tbsp. thinly sliced chives plus more for garnish
1 Tbsp. finely chopped parsley
1 Tbsp. capers, rinsed and finely chopped
1 tsp. finely chopped thyme
1 tsp. sherry vinegar
¼ tsp. Tabasco
Kosher salt
3 oz. crabmeat, picked over
Caviar, for garnish
1. Fill a large bowl with ice water. In a large saucepan, cover eggs with water by 1 inch and bring to a boil. Cover and remove pan from the heat. Let stand for 10 minutes. Drain eggs and transfer to ice water bath to cool completely.
2. Peel and halve the eggs lengthwise. Transfer the yolks to a medium bowl and mash with the back of a spoon. Arrange the egg whites on a platter. Add the mayonnaise, mustard, shallot, 2 tablespoons of chives, the parsley, capers, thyme, vinegar and Tabasco to the bowl with the egg yolks and whisk until smooth. Season with salt. Transfer the mixture to a piping bag and fill the egg whites (or use a small spoon). Top each deviled egg with some of the crabmeat and garnish with caviar and chives. —John Besh; Chris Lusk
MAKE AHEAD
The deviled eggs can be assembled and refrigerated overnight. Top with crabmeat and garnish just before serving.
Deviled eggs can go high or low. Here, we opt for the former and add a touch of elegance with fresh crabmeat and caviar. Serve them with Champagne. Heaven!
—HUNTER LEWIS, EDITOR IN CHIEF
PICKLED SHRIMP WITH RED REMOULADE
MAKES 12 servings
TIME Active 25 min; Total 1 hr
PICKLED SHRIMP
1 small onion, quartered
1 qt. distilled white vinegar
1 cup sugar
¼ cup kosher salt
3 thyme sprigs
2 garlic cloves, crushed
1 Tbsp. crushed red pepper
2 tsp. mustard seeds
2 tsp. fennel seeds
2 whole cloves
24 jumbo shell-on shrimp (2¼ lbs.)
REMOULADE
1 celery rib, finely chopped
1 cup mayonnaise
½ cup Creole or stone-ground mustard
¼ cup ketchup
2 Tbsp. jarred horseradish
2 Tbsp. hot sauce
2 tsp. celery salt
1 tsp. finely grated garlic
Kosher salt
Lemon wedges, for serving
1. MAKE THE PICKLED SHRIMP Fill a large pot with ice water. In a large saucepan, combine onion, vinegar, sugar, salt, thyme, garlic, red pepper, mustard seeds, fennel seeds and cloves with 2 cups of water and simmer for 10 minutes. Add the shrimp, remove from the heat and let stand for 5 minutes. Transfer the shrimp and the cooking liquid to a large bowl. Set the bowl in the ice water bath and let cool completely.
2. MAKE THE REMOULADE In a medium bowl, whisk all of the ingredients and season with salt.
3. Drain, peel and devein the shrimp and arrange on a platter. Serve with the remoulade and lemon wedges. —John Besh; Chris Lusk
MAKE AHEAD
The shrimp and the remoulade can both be prepared ahead and refrigerated overnight. Arrange on the platter just before serving.
LIMA BEAN AND RICOTTA CROSTINI
MAKES 16 servings
TIME 30 min
1 cup fresh ricotta cheese
½ tsp. finely grated lemon zest plus 2 Tbsp. fresh lemon juice
¼ cup extra-virgin olive oil
Kosher salt
Freshly ground black pepper
One 10-oz. package frozen lima beans
2 Tbsp. each finely chopped parsley and chives
1 Tbsp. finely chopped tarragon
1 dried chile de árbol, finely chopped with seeds, or ½ tsp. crushed red pepper
Sixteen ½-inch-thick slices of baguette, toasted
1. In a medium bowl, mix the ricotta with the lemon zest, 1 tablespoon of the lemon juice and 2 tablespoons of the olive oil. Season with salt and pepper.
2. In a medium saucepan of salted boiling water, blanch the lima beans until tender, 2 to 3 minutes. Drain and cool under running water, then slip off the skins and transfer to a medium bowl. Add the parsley, chives, tarragon, chile and the remaining 2 tablespoons of olive oil and 1 tablespoon of lemon juice. Season with salt and pepper.
3. Spread the ricotta mixture on the crostini, spoon the lima bean salad on top and serve. —Justin Chapple
MAKE AHEAD
You can make the ricotta mixture and the lima bean salad ahead and assemble the crostini just before serving.
COUNTRY HAM AND PICKLE CROSTINI
MAKES 8 servings
TIME 15 min
Eight ¾-inch-thick, diagonally cut baguette slices
Extra-virgin olive oil, for brushing
Kosher salt
8 oz. thinly sliced country ham, preferably Edwards
Sliced pickled vegetables, such as cauliflower, carrots and cucumbers, for garnish
1. Preheat the oven to 350°. Arrange the baguette slices on a baking sheet. Brush the tops with oil and season with salt. Toast until golden and crisp, about 8 minutes. Transfer to a serving platter and let cool slightly.
2. Top the toasts with the ham, then garnish with pickled vegetables. —Justin Croxall
MAKE AHEAD
You can assemble the crostini 1 to 2 hours ahead, cover and let sit at room temperature until you are ready to serve.
HERBED SALMON TARTARE WITH CHIPS
MAKES 8 servings
TIME Active 15 min; Total 45 min
1 English cucumber—peeled, seeded and cut into ¼-inch pieces
Fine sea salt
8 oz. skinless salmon fillet, finely chopped
8 oz. skinless hot-smoked salmon fillet, finely chopped
½ cup finely chopped chives
½ cup finely chopped dill sprigs
12 cornichons, finely chopped
1 small shallot, finely chopped
1 Tbsp. fresh lemon juice
¾ cup crème fraîche
Freshly ground pepper
Potato chips or crostini, for serving
1. In a colander set over a bowl, toss the cucumber with 2 teaspoons of sea salt and let stand for 30 minutes. Rinse the cucumber well and pat dry with paper towels.
2. Transfer the cucumber to a medium bowl and stir in the fresh salmon, hot-smoked salmon, chives, dill, cornichons, shallot and lemon juice. Gently fold in the crème fraîche until just incorporated. Season with salt and pepper and serve with potato chips or crostini. —Nadine Levy Redzepi
MAKE AHEAD
You can make the salmon tartare ahead and refrigerate 2 to 3 hours.
DEVILED CRAB DIP
MAKES 8 to 10 servings
TIME Active 20 min; Total 40 min
8 oz. cream cheese, softened
⅓ cup crème fraîche
¼ cup packed tarragon leaves, chopped
½ cup packed parsley leaves, chopped
1 Tbsp. toasted benne or sesame seeds plus more for garnish
2 tsp. finely grated lemon zest plus 4 tsp. fresh lemon juice
2 tsp. kosher salt
½ tsp. smoked paprika
¼ tsp. freshly ground pepper
1 lb. lump crabmeat, picked over
Saltine crackers and crudités, for serving
1. Preheat the oven to 350°. In a stand mixer fitted with the paddle, beat cream cheese, crème fraîche, tarragon, parsley, benne seeds, lemon zest, salt, paprika and pepper on low speed until smooth. Using a spatula, gently fold in crab. Transfer to a 1-quart baking dish and bake until heated through and the edges are bubbling, 20 minutes. Garnish with more benne seeds and serve with crackers and crudités. —Joe Kindred
MAKE AHEAD
The unbaked crab dip can be refrigerated overnight. Take the unbaked dip to your gathering and bake for 20 minutes after you arrive.
VEGETABLE-CHICKEN SUMMER ROLLS
MAKES 8 rolls
TIME 40 min