Cooking for a Crowd
Fool-proof recipes to make for a summer party, lake vacation, and anything in between.
Every year my husband and I host friends at a cabin on Upper Saranac Lake in the Adirondacks - it’s a week of pure summer fun that involves a multitude of lake activities, debauchery, and eating and drinking like we’re preparing for a winter hibernation. It’s not necessarily easy to feed ten or so people for a week, but here are some recipes that I find myself coming back to each year.
A summer kitchen never has any of the right cooking vessels, tools, or ingredients… and yet it’s perfect
Drinks for a group:
Rebekah Peppler’s recipe for a Sweet Vermouth Slush now has a cult following among our friends. Historically it goes all too quick, so I like to make a habit of prepping another batch before bedtime… so it’s ready for more day-drinking the following day. It’s a very easy combination of vermouth, orange juice, and orange liqueur that freezes into an incredibly fluffy slush. It’s delicious as is as a low-ABV summer treat OR you can serve it as a base for bourbon to make the perfect Manhattan-style slushie. This slush is also very low lift as a host (always a bonus). Once it’s made, it’s on the guests to create their own drinks. If you find yourself low on vermouth, substitute Campari for a sunset orange alternative (also serve with bourbon).
Slush, glorious slush
Lunch for a group:
I’m obsessed with Italian sandwiches and any sort of bruschetta-adjacent foods, so of course I’m drawn to Ali Slagle’s brilliant recipe for a Sheet-Pan Italian Sub. If you have any vegetarians in the group, these would work just as well with the salami omitted. Combine ricotta with basil and lemon zest while everything is baking, then assemble atop French bread when the gang gets back from pickle ball.
This dish is affectionately known among our friends as Gabagool, despite not actually containing any Gabagool whatsoever
Hors d’oeuvres to buy you time:
The only tension I feel when entertaining is between having fun with friends and prepping meals. I’ve figured out that dinner is allowed to be slower and later IF you have a hearty hors d’oeuvre. This past trip, the crowd favorites were this recipe for Buffalo Cauliflower Dip and nachos using the leftover base from my tried and true Enchiladas Verdes recipe.
Dinner for a group:
Not every dinner can scale relatively easily. For a week-long vacation, I love to sprinkle in a few grill nights (great for guest delegation / distraction purposes). For a vaguely Greek-inspired theme, I recommend chicken, lamb burgers (combine ground lamb, dill, feta, mint, garlic, and harissa and form into patties), eggplant, zucchini, and onions on the grill. Serve with pita, Lemon Potatoes, a simple Greek salad, and tzatziki.
For pasta options, you can easily super-size Ina Garten’s Baked Rigatoni with Lamb Ragu, and I’ve been absolutely vibing with Alison Roman’s new Roasted Eggplant Pasta (I add anchovies!).
I’ve made this eggplant pasta 3 times in the past 2 weeks
Dessert for a group:
I’m not a big fan of desserts, but my guests sure are. Luckily on this past trip, our friend Bryce stepped into the pastry chef role to elevate the options for guests. If I’m the one tasked with desserts, expect either a Blueberry Cornmeal Tart or Brown Butter Rice Krispies Treats.
This is all so fun. And genius tbh. Need that slush in my life!
Mentally preparing for my first slush cocktail next year