What's yours?
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Who does potlucks anymore? Have you not heard or experienced the phrase "You can't eat at everybody's house?"
Before COVID my potluck dish was something like a variety box of lunch chips. Individually packaged and shelf stable to avoid other people's dirty hands or food being left out too long.
You were one of the ones that thrived during COVID weren't you
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How is the crust? I make mine with ~50% courser cornmeal in preheated cast iron because its supposed to hurt your mouth as you eat it.
it gets a nice thick crust, not as cronchy as you're describing though.
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Spicy red lentil dip. I just make a dal with less water lol.
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I was Broccoli Salad.
My sister was deviled eggs.
Ey drop that broccoli salad, are we talking savoury, sweet--what flavour profile??
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LPT: you can avoid this simply by making something different every time.
Where do you buy the ingredients for something different? Is it vegan? I couldn't find it in my cookbook, but it sounds good.
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Mine is Chili. I have a recipe that I've been refining for decades, and it's pretty close to perfect.
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Cups and plates
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Add some balsamic glaze on top when you serve it, maybe a little fresh parm. Amazing.
I completely forgot the crucial finishing steps of lemon juice and parm. My family would be devastated. Fixed!
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NYTimes chocochip cookie recipe.
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Depending on where I'm going either Mac & Cheese or Chili.
My Chili recipe is a vegan recipe that's been informed by Texas Chili recipes.
The Mac is just good fuckin Mac. I add half a caramelized half pound of onions and I like to add green chilies too
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Thanks! Though I worry this is immediately out of my wheelhouse haha. I may stick to the can, for simplicity sake. We'll see
It sounds harder than it is, with a bit of practice it’s quick and easy. It is also a good intro to other layered pastry that is more difficult like pie crusts.
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The people demand your recipe!
wrote last edited by [email protected]Oh no problem, it's super simple (as long as you can find the seasoning mix)
- 1 packet Good Season Garlic & Herb Dressing Mix
- 16oz Sour Cream
- 16oz Mayonnaise (I usually use one of the ~15oz jars)
- 2 cups shredded mild cheddar
- 2 cups shredded sharp cheddar
Mix the dressing-mix into the mayo and sour cream. Fold in the cheese. Let sit in fridge at least 12 hours, preferably 24.
The types of cheddar is flexible too, this is how I make it for other people but I usually use all extra-sharp in my personal batch.
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Pube chili. Although my neighbours know it as chili.
This is why I don’t potluck. I’ll eat alone thanks.
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Cups and plates
The unsung hero of potluck.
"You shouldn't have," says the host who no longer has to do dishes. "It's so wasteful," says the guest who no longer has to help with dishes.
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Buffalo Chicken crunch wraps. Homemade tzatziki with blue cheese, Cilantro lime rice, shredded chicken breast, and some very spicy buffalo sauce.
Try it with Carolina Reaper...
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I've got tuna noodle casserole with it's multitude of variations
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Mine is Chili. I have a recipe that I've been refining for decades, and it's pretty close to perfect.
The trick is to undercook the onions.
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What is it with all the dips in USA cuisine? And what are you dipping that need such heavy dipping sauces?
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Quiche. I challenge you to find a vegetarian dish with a higher taste/effort ratio.
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Quiche. I challenge you to find a vegetarian dish with a higher taste/effort ratio.
I'm passionate about good quiche. What's your go to filling?
