It always feels like once the autumn equinox has passed, we slide directly into cozy season. Suddenly, instead of summer picnics and barbecues, we’re being invited to Friendsgiving potlucks and soup swaps (IYKYK).
We all have our favorite recipes for this season but in case you’re seeing to try something new, here are a few of our crowd pleasers along with some holiday story time because every recipe blog requires long, personal monologuing.
For the potato lovers
Sandy’s buttery mashed potatoes and boozy apple juice
Teresa’s loyalty to Martha Stewart’s baked potatoes
Many years ago when I was a wee lass in my early 20’s, I wanted to throw a dinner party for my birthday. My plan was to invite 30-40 of my closest friends to my tiny apartment, provide them with no seating options, and to blast early 2000’s indie hits in the hopes that it would start a dance party.
Besides the space constraints, I was also ill-equipped financially to make this party happen. But I was determined and that’s how I landed on the idea of the baked potato party. Baked potatoes are delicious. Everyone loves them. They’re cheap as hell to make, and are made infinitely better by an assortment of toppings.
To this day, I still love a good baked potato and I specifically love this Martha Stewart recipe that calls for using Yukon gold baked potatoes and a longer baking time at a lower temperature. When you try it, you’ll never go back to boring old russet potatoes again. Something about the Yukon potatoes makes it so that the interior of the baked potato is super creamy and fluffy.
As for toppings, you can just let your guests dress up their own potatoes! At the very least, I like to provide: good butter (like Sandy, I’m a Kerrygold fan), sour cream, diced chives, shredded cheddar cheese, cracked pepper, and a nice finishing salt if you’re feeling fancy (I love Maldon).
For the veggie enthusiasts
Sue’s crunchy, delectable salads and spiced dressing
Angie’s spectacular sides for any time of day
Kristin, the wine goddess and bearer of sauces and gravies
Bring wine, always wine. For holiday meals I used to bring vegetarian stuffing made with fresh toasted bakery ciabatta — both because the host’s stuffing was often not vegetarian and therefore I couldn’t eat it — and because I’ve seen one too many boxes of boxed stuffing in my day(s). I’d sub half the bread for butternut squash and throw in some other grains, which made it less one dimensional. But I got older and gluten started making my joints ache.
So now, as someone who has evolved into a more thoughtful guest, I bring a LOT of wine, and ask my host what else would be helpful. I’m partial to a savory carrot pudding, mushroom gravy, and home made cranberry sauce, all of which can be nice complements that might not otherwise be included.
Go forth and be merry!
Well, there you have it — a cornucopia of spinster-approved recipes and potluck ideas. Whether you’re celebrating Festivus, Krampusnacht, or the season premiere of Stranger Things, we hope you stay warm, cozy, and well-fed.
If it’s dinner I bring a chickpea pasta with kale and tomatoes. It’s delicious hot, tepid or cold and navigates an array of dietary needs.
And for brunch or breakfast gatherings, I air fry a veggie and cheese frittata. It’s warm and hearty and a great vehicle for sneaking vegetables into your loved ones.