What Do You Bring To A Potluck? Ten Recipes for Gatherings, Tailgates, And Feeding A Crowd

What do you bring to a potluck that’s guaranteed to be a hit, is easy to prepare, and can travel well? Choosing what dish to bring to a potluck or tailgate can feel tricky, and that’s why this week we’re sharing our go-to dishes for feeding a crowd. These trusted recipes will allow you to show up to your next potluck with a dish that’s guaranteed to be one of the first things to disappear from the table. By the end of this episode, you’ll learn: Stress-free recipes, like an eye-catching twist on pigs in a blanket and a buttery take on sliders Two meatless mains that showcase seasonal produce Sweet, simple treats that can be baked days in advance and are easy to pack up and transport, anywhere you want to go Press play and get inspired with recipes that will make you the MVP of your next potluck or tailgate! *** This week’s episode is sponsored by La Baleine , makers of ancestral sea salts harvested from France. La Baleine’s Kosher Sea Salt is 100% natural. Unlike other kosher salts, it is uniquely harvested from the Mediterranean Sea, crystallized by the sun and sea breezes, and responsibly sourced. Additive-free, its small, flake-like crystals make it perfect for everyday cooking. It seasons evenly, is easy to pinch, and enhances everything from soups and pastas to vegetables and meat. 👉 Grab a box here on Amazon, or find it at your local Whole Foods Market, and make this sea-harvested kosher salt a staple in your kitchen. Use code LABALKOS for $1 off your order! *** Links: Ham & Swiss Sliders by Lisa T from Allrecipes Hasselback salami from Busy in Brooklyn blog Rotel Sausage Dip by Patricia S York from Southern Living Sonya’s Wedge Salad from Food Friends’ Substack Duff Goldman’s Purple Potato Salad for Food Network Vegetable pot pie by Heidi Swanson of 101 Cookbooks Pull-apart dogs in a blanket ring from the Food Network Kitchen (and the Tarte de Soleil from Smitten Kitchen) Swiss chard and sweet potato gratin from Smitten Kitchen Sally McKenney’s browned butter pecan pie bars Honey yogurt pound cake with berries from Alison Roman’s Dining In , adapted by Mary Welsh *** 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 . You can also now find us on YouTube. We love hearing from you — follow us on Instagram @ foodfriendspod , or drop us a line at foodfriendspod@gmail.com ! Looking for an in-person Food Friends experience? Book a farmers’ market tour with Sonya in Portland, OR!