FOOD & WINE Best Potluck Recipes

By The Editors of Food & Wine

In this special collector's edition from Food & Wine, Best Potluck Recipes, get over 100 recipes to share with friends and family along with make-ahead and transport tips, and even a potluck wine guide.

• Language: English
• Publisher: Food & Wine
• Release date: Aug 3, 2018
• ISBN: 9780848759834

Book preview

INDEX

Starters

Beet Hummus

Curried Onion and Cauliflower Hummus

Classic Hummus

Pimento Cheese

White Bean Dip with Herbs

Herbed Salmon Tartare with Chips

Deviled Crab Dip

Crudités with Ranch Dressing

Pickled Shrimp with Red Remoulade

Deviled Eggs with Crab and Caviar

Lima Bean and Ricotta Crostini

Goat Cheese, Bacon and Olive Quick Bread

Miso Banana Bread

Fig-and-Rosemary Focaccia with Pecorino

Halvah-Stuffed Challah

Extra-Rich Brioche

Parker House Rolls

Persian Flatbread

Beet Hummus

Total 2 hr 30 min plus overnight soaking

Makes 6 cups

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 dried chickpeas with 2 inches of water and stir in 1 teaspoon of baking soda. Refrigerate 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 beets are 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

Total 1 hr 30 min plus overnight soaking

Makes 5 cups

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 chickpeas, garlic and baking soda with 2 inches of water; bring to a boil. Cover and simmer over low heat, stirring every 15 minutes, until tender, 50 minutes; if necessary, add water to keep them covered.

2. Drain chickpeas and garlic and transfer to a food processor; puree until very smooth. With machine on, gradually add tahini, lemon juice, ⅓ cup olive oil and cumin; season 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 oil from skillet. Add onion and a pinch of salt. Cook over moderately high heat, stirring, until just starting to soften and brown in spots, about 5 minutes. Add peppercorns and remaining 1 teaspoon 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

Classic Hummus

Total 1 hr 30 min plus overnight soaking

Makes 6 cups

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 purple cauliflower, for serving

1. In a medium bowl, cover the dried chickpeas with 2 inches of water and stir in 1 teaspoon baking soda. Refrigerate 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 chickpeas with ½ cup reserved cooking water. Add tahini, lemon juice, garlic and 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, chickpeas, sliced radishes and mint. Serve with pita chips, radishes, fennel and cauliflower. —Susan Spungen

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

Pimento Cheese

Total 20 min

Makes 1 quart

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

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.

POTLUCK STRATEGY

For potluck-friendly starters, bring appetizers that need minimal preparation or reheating since the kitchen and oven space will likely be limited.

White Bean Dip with Herbs

Total 10 min

Makes 3 cups

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 olive oil until shimmering. Add garlic, sage and rosemary and cook over moderately high heat, stirring, until fragrant and garlic is just beginning to brown, about 1 minute. Add beans; 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.

Herbed Salmon Tartare with Chips

Active 15 min

Total 45 min

Makes 8 servings

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

Active 20 min

Total 40 min

Makes 8 to 10 servings

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

Preheat oven to 350°. In a stand mixer fitted with paddle, beat cream cheese and next 8 ingredients 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

Crudités with Ranch Dressing

Total 25 min

Makes 12 servings

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)

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.

Pickled Shrimp with Red Remoulade

Active 25 min

Total 1 hr

Makes 12 servings

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