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 *** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here . Order Sonya's cookbook Braids for more Food Friends recipes! We love hearing from you — follow us on Instagram @ foodfriendspod , or drop us a line at foodfriendspod@gmail.com!