Dishes to Share in the Busiest Season: A Fall Potluck

Photos by Michael Piazza / Styled by Catrine Kelty

Say the word “potluck” to my son and a look of disappointment washes over his face, as if he’s just pulled a deflated soufflé from the oven. “I’ll just eat afterwards,” he might say. The 16-year-old would rather fast than subject himself to anonymous slow-cookers full of murky broth and mystery meat that can often grace the tables of communal gatherings. He’s a bit dramatic—but to be fair, crowdsourced meals can sometimes be a downer. Who gets excited about a hodgepodge of soggy salads, congealed casseroles and three different versions of a three-bean salad?

This fall, when the school get-togethers, sporting events and book clubs swing back into action, let’s change people’s expectations of what a potluck can be. My strategy is to prepare dishes that are best served at room temperature, and will still be appetizing after sitting on a buffet table for a few hours. It’s not unlike the way I tackle my own casual dinner parties—get it all prepped ahead of time so I can hang out with my guests. Everything sits on the counter during cocktail hour and when people get hungry all I have to do is serve.

The five recipes that follow are designed to celebrate seasonal autumn produce like squash, cabbage, kale and sweet potatoes. And since I know that schedules get hectic once September rolls around, they won’t take loads of time or special techniques to prepare, yet your fellow potluck participants will be wowed.

Remember, it wasn’t long ago when we couldn’t share meals. We sat six feet apart from our friends and loved ones and wouldn’t dream of setting up a buffet! And regardless of what’s on the table, communal dining and swapping home-cooked food is a tradition, a cultural necessity that I’m grateful for. Maybe I should tell that to my son next time we’re invited to a potluck.