Melissa you always hit it out of the park with your videos but you fouled on this one. My grandmother was a devout Quaker she and the other ladies from her church would always have a monthly potluck. I would watch her go to her kitchen and pull out what was left over and whip up a delicious dish. I always thought Potluck was about coming together and the food was an added delight. Your Potluck makes me think I need to take a cooking lesson find a very fancy jar and have it placed on the table exactly in the right position so the food photographer can photograph. I think I will stick to my memories of my grandmother.
2
Ms. Clark and contributors, thank you for the great collection of focused suggestions for picnics and outdoor potlucks. More often than not, potluck hostesses blow it off with comments like, ''bring anything your wish." For years I've attended a pasture potluck in Independence Day and did just that. This year she politely exerted herself and made specific suggestions. (She's known all of for years and knows what we can and cannot good, etc.) It will work well. She mentioned that the table was still light on fruit or fruit salad and I suggested a large bowl of chilled watermelon chunks. With wishing to push, that is what she wanted and that is what I'm doing, with a few smaller goodies. I absolutely agree with Ms. Clark that a modest degree or dish organization is helpful and can go a long was to improving the extreme variety of the festive holiday pot luck. Two of my quirks are monitoring temperature (chilled, room and fully warm) and keeping dishes covered when possible. What a wonderful holiday celebration.
1
Who knew that such a simple subject could get so many people up in arms? As a hostess, I have one useful tip to share: Please bring everything you need for your salad/casserole/dessert. A host can't drop everything to find salad tongs, or give you valuable counter space to chop things. So yes, bring garnishes and last-minute additions, but please don't take over the whole kitchen. Other than that, would everyone please relax? I know we're foodies, but I'd rather have peanut butter sandwiches with great friends than a stressful food competition!
1
The fun in a Potluck is that sometimes 4 cucumber salads show up. What is being talked about here is not a Potluck, it is a Potplanned.
9
Am I the only person who hates potlucks? I love to host and I love being a guest. I never want to bring a fully prepared dish to your house and wouldn't dream of letting anyone bring anything more than a bottle of wine and good stories to mine. Have a dinner party, not a potluck! I enjoy curating my dinners from hors d'oeuvres to dessert and liqueur. I am a control freak at home but can 100% relax as a guest. At my house, you do the same. Please, be my guest.
2
Hear,hear!
I host an annual post-Thanksgiving potluck that I started doing with friends when we were all in out middle 20's as a way to use up leftovers from family Thanksgiving dinners. It's heading toward its 14th year and has morphed a little-- now I provide a fried turkey, a few pounds of brisket (hey, I live in Texas), a mix of beverages, and ask friends to bring the rest. I stopped trying to curate the menu MANY years ago and instead ask people to bring either their favorite food or 'their thing'-- meaning, the thing like best like to cook/bake. Have we had dinners with three kinds of mashed potatoes AND macaroni and cheese? Yes, we have. Have we had a great time every year? Yes, we have. It also helps that I am armed with gladware and very few people leave out from dinner without a container of leftovers tucked under their arm-- that way I'm not left with three kinds of mashed potatoes AND macaroni and cheese in my fridge... I typically have 20-25 people sit and eat together and I love it more every year.
4
I host my book Discussion group for a group dinner once a year. We pick a book with a food theme, and choose recipes from the book. It started when we read Julia Child's "My Life In France", and it became a yearly tradition. One year we read "Heartburn", we also read "97 Orchard Street,N.Y, stories of immigrant life", and we each cooked something our immigrant foremothers would have cooked. Last week we read "Only in Naples" and had a wonderful Italian dinner. It is an evening we all look forward to.
4
I have never spent more time organizing a party than when I would agree to host a potluck. Guests would ask what to bring then would say they didn't know how to cook that/didn't like what they were assigned to bring/wouldn't show up/bring the wrong thing. If you are a reasonably competent host and chef, I feel it is less stressful to coordinate a simple meal and drinks rather than send out email after email to guests about what they can bring.
Plus I just feel weird asking guests to bring something. It seems to defeat the point of hospitality.
Plus I just feel weird asking guests to bring something. It seems to defeat the point of hospitality.
3
This isn't a potluck. This is a cooperative dinner.
"Potluck" means you are invited to someone's house to share whatever they happen to have cooking in the pot.
"Potluck" means you are invited to someone's house to share whatever they happen to have cooking in the pot.
5
In my condo, here in Florida, Tuesday night is potluck night downstairs in the community room. You bring your own protein and grill it yourself, plus a dish to share. Many of us have a crowd favorite that we usually bring and I also bring some cookies for dessert. Great way to meet, and stay in touch with your neighbors.
5
Many years ago I belonged to a very successful and fun "international dining" group. Each month a committee decided on a menu from a different ethnic type of cooking and each group member was assigned a recipe - appetizer one month, main dish another, etc. Since the group was quite large and several people were cooking each recipe, part of the fun was seeing how the same recipe could turn out differently depending on the cook.
5
I host gatherings with friends frequently, once a month - sometimes more. I agree with Melissa's thoughts for the most part. I learned my lesson years ago when hosting an open-ended 'potluck' Thanksgiving. One person volunteered to bring the beverages and showed up about 2 hours too late. Another offered to bring appetizers and didn't arrive until we were all seated for dinner. Since I wasn't prepared to offer beverages or appetizers, I was frantically searching for substitutes while preparing most of the rest of the meal. I was a nervous wreck. Now, I prepare most everything and if people offer to bring something I find out what they want to bring and let them know they can't be late. It works about 95% of the time. A pot luck isn't just about the gathering of friends, it's about the food, too. Otherwise, you could just have a cocktail party.
Another thought I have is that I'm a pretty picky eater, if it doesn't look good - I won't eat it.
This is an interesting column and Melissa Clark might want to visit this them often throughout the year.
Another thought I have is that I'm a pretty picky eater, if it doesn't look good - I won't eat it.
This is an interesting column and Melissa Clark might want to visit this them often throughout the year.
3
When my kids were little, I attended too many potlucks with big ground beef/pasta casseroles. They didn't appeal to me much, let alone the kids. I started bringing a big pot of boiled hotdogs (they do look a little weird), buns, catsup and mustard. There were never any leftovers and it was super easy.
3
Gee, I thought I might find some good suggestions for dishes to bring to a potluck in the comments section. Not to be, sadly.
This article is interesting, but it takes the "luck" out potluck and makes it just another overly organized event. So what if you have duplicate dishes. The main goal of a potluck is to have fun. If there are ten platters of eggs, then eat eggs!
This article is interesting, but it takes the "luck" out potluck and makes it just another overly organized event. So what if you have duplicate dishes. The main goal of a potluck is to have fun. If there are ten platters of eggs, then eat eggs!
8
My family frequently refers to the Deviled Egg Incident. My mother was going to a party with all the people going on a trip to Portugal, and made deviled eggs. On the way into the party, she tripped and fell, breaking the beautiful dish with the eggs and hitting her head. Fast forward a few days and she started acting odd. She had a slow brain bleed and was hospitalized for six weeks. She refuses to make or eat deviled eggs any more.
5
Did she get to Portugal?
1
I hosted a potluck last week with fellow students in my Dutch class, most of them 20 to 35 years younger than me and all from different countries: Mexico, Japan, India, Taiwan, Russia, France, US, Italy -- all of us bringing meals representing our homeland. As I expected would happen, no one thought to bring serving spoons or dishes and two asked to cook at my house (during a heatwave -- with no a/c). Some day, they'll perhaps be schooled on basic potluck etiquette, but no matter. We had a fantastic time, starting in our low-level Dutch, then moving into our common language of English (lucky for me!). Heel erg gezellig!
2
Rather than supplying the central "meat" dish, why not send a better message and supply the central "fish" dish or "bean" dish since these days we now know that meat production is one of the most polluting industries in the world. I love pot lucks, and how a small change can make a big difference.
2
It would appear the author has never been to a church pot lock. Google Docs? Invitations to bring particular dishes? Really? Church pot lucks (and as a pastor I have attended many from childhood to post-retirement) are not planned in such a way. The actual food is superfluous to the purpose. It is literally the appetizer to whatever follows. The food may be heavy on pasta and hamburger done a dozen different ways, but there will usually be home made baked beans, fresh breads, occasionally a store-bought salad; unfancy, unglamorous food that can stick to the ribs and be felt the next day. So what?
The desserts? Beyond compare. Incredible. Wonderful. Delicious.
The real purpose, though, is the people. After the food is eaten and the dishes done (doing dishes in a group makes things go remarkably fast), with all the serving dishes on a table by the door, the real business happens. It might be cards such as euchre. It might be a discussion of an important community concern or something regarding the church itself. Never politics. If you listen, you can learn a lot about your neighbours. Their trials and troubles. You discover what really makes the community tick.
Food at a pot luck is the lubricant which builds genuine community. And the sign of a good pot luck is not what was brought but the laughter and smiles and joy which follow. Plan? Google Docs? Not really.
The desserts? Beyond compare. Incredible. Wonderful. Delicious.
The real purpose, though, is the people. After the food is eaten and the dishes done (doing dishes in a group makes things go remarkably fast), with all the serving dishes on a table by the door, the real business happens. It might be cards such as euchre. It might be a discussion of an important community concern or something regarding the church itself. Never politics. If you listen, you can learn a lot about your neighbours. Their trials and troubles. You discover what really makes the community tick.
Food at a pot luck is the lubricant which builds genuine community. And the sign of a good pot luck is not what was brought but the laughter and smiles and joy which follow. Plan? Google Docs? Not really.
15
Concerned Citizen, you hit the nail on the head.
At potlucks there is a dearth of dishes containing meat, and a superfluity of desserts.
The etiology of this sad state of communal dining has two prongs:
1) Meat is expensive.
2) Substantive dishes are more difficult to plan for, cook, and transport. Many younger people of both sexes find it easier to generate a carbo-loaded dessert.
Marilyn says, "Many people do not eat meat." Yes, nowadays that is the case. However, I would love a substantive vegan dish; I'd like to try it. I would like to be sated by it. However, not many people can cook vegan and be good at it.
The only way for a potluck to come off well is by thorough planning by the host or hostess. A cheap palatable beef roast or ham does not hurt.
At potlucks there is a dearth of dishes containing meat, and a superfluity of desserts.
The etiology of this sad state of communal dining has two prongs:
1) Meat is expensive.
2) Substantive dishes are more difficult to plan for, cook, and transport. Many younger people of both sexes find it easier to generate a carbo-loaded dessert.
Marilyn says, "Many people do not eat meat." Yes, nowadays that is the case. However, I would love a substantive vegan dish; I'd like to try it. I would like to be sated by it. However, not many people can cook vegan and be good at it.
The only way for a potluck to come off well is by thorough planning by the host or hostess. A cheap palatable beef roast or ham does not hurt.
4
One of the best potlucks I ever went to was where every single guest, (about 20), brought chips and salsa and beer. It was hilarious and we danced late into the dark because many of us brought our musical instruments as well.
It's not all about the food, it's about the guests who come to share.
It's not all about the food, it's about the guests who come to share.
11
This comment column is a delightful jumble of opposing opinions about potlucks; a potluck argument, if you will. It makes me laugh. I also have to agree with those who say that Melissa (whom I adore) has presented us with photographs of two of the most unappetizing dishes I have ever seen. I would pass both of them by to get to the Costco potato salad lol.
13
"Both parties were total successes, with a perfect mix of dishes appropriate to the occasion. That’s because they had the most important potluck ingredient in common: a strong organizer."
Reading between the lines, I conclude that strong organizer was probably Melissa Clark herself. I have to say that a NY Times food writer and acclaimed cookbook author probably isn't going to have the kinds of problems us ordinary mortals would have with strongly organizing others' volunteer cooking efforts. Then again, my default potluck recipe has the disadvantages of being (a) calorie dense and (b) unsuitable for summer weather and (c) needing to be eaten hot, so I'd welcome her direction. :)
Reading between the lines, I conclude that strong organizer was probably Melissa Clark herself. I have to say that a NY Times food writer and acclaimed cookbook author probably isn't going to have the kinds of problems us ordinary mortals would have with strongly organizing others' volunteer cooking efforts. Then again, my default potluck recipe has the disadvantages of being (a) calorie dense and (b) unsuitable for summer weather and (c) needing to be eaten hot, so I'd welcome her direction. :)
5
Having grown up in Ohio farm country, potlucks meant boisterous get-togethers at the church or local Grange Hall, with the tables loaded down with meatloaf, macaroni and cheese, scalloped potatoes, cucumber and tomato salad (fresh from the garden), homemade creamed corn, potato salad, deviled eggs, sliced ham plates, home-baked rolls and sliced bread, and pies, cakes, brownies, cookies and someone's homemade ice cream. No one's contribution was ever critiqued or criticized, and the biggest problem was that the plates never seemed big enough. The happy chatter of adults over a bountiful meal while the kids ran around the tables to snitch another cookie or slice of pie is one of my favorite memories -- one that could never have been produced by dictating ahead what everyone was to bring.
11
Here's what I hate - a potluck where some of the people take the time to make something delicious and thoughtful (not necessarily expensive or complicated) and others bring a somewhat wilted and salty platter of prepared muck from the grocery store. In theory a potluck is wonderful but unless you are ruthless about who you include, which seems mean, I think I prefer to make everything myself. I don't like potbadluck. I want my friends to come over for something delicious. Also, the platter that gets ignored is so sad.
15
well, with the two recipes listed, Melissa, a simple green salad would be soooo much better. Not your best work.
3
If you have no information on what others are bringing, vegan salad works, at least here in Southern California. All gone by the end of the party.
4
We are involved in a semi regular social gathering where everyone brings something to eat. Huge difference in quality. Some folks just buy something on the way to the event. Always "too busy" to do anything else. Others make something average, quick and dirty, baked beans from a can with additions, coleslaw from a bag with bottled dressing, etc. A few try something special that is rarely appreciated. My wife made a great chicken dish that no one touched. The highlight was canned sloppy joe on stale buns. Never again will we extend ourselves for this group.
10
Wow. Lighten up guys. This is not Martha Stewart-ville here.
Let me take a 180 degree approach to potlucks.
There is a fairly fluid group of us who get together once a month or so for a potluck. We choose a spice or spice mixture and everyone makes something using that flavor. No coordination in advance. Lots of wine and occasional offbeat soft drinks like elderflower lemonade.
One guy always makes deviled eggs. We've had edamame and green pea hummus with cumin. Did you know you can make napoleon type sweets with lemon curd and szechuan peppercorns? How about tamarind flavored pho or tamarind black grape and vodka coolers? Harissa flavored potato salad?
You can do anything with baked chicken. One woman can bake bread with any flavor/spice/herb in the universe and it is superb.
Sometimes we get close dishes but never a duplicate.
Left overs are shared and phenomenal.
This is a disparate group of mostly city people with a few suburbanites thrown in and the fun is in the tasting and sampling . Organization ends when we know there will be enough plates and plastic flatware and cups.
Good fun, good people and very good food none of us would make on our own- but that's the point... not cutesy mason jars to ladle from.
Let me take a 180 degree approach to potlucks.
There is a fairly fluid group of us who get together once a month or so for a potluck. We choose a spice or spice mixture and everyone makes something using that flavor. No coordination in advance. Lots of wine and occasional offbeat soft drinks like elderflower lemonade.
One guy always makes deviled eggs. We've had edamame and green pea hummus with cumin. Did you know you can make napoleon type sweets with lemon curd and szechuan peppercorns? How about tamarind flavored pho or tamarind black grape and vodka coolers? Harissa flavored potato salad?
You can do anything with baked chicken. One woman can bake bread with any flavor/spice/herb in the universe and it is superb.
Sometimes we get close dishes but never a duplicate.
Left overs are shared and phenomenal.
This is a disparate group of mostly city people with a few suburbanites thrown in and the fun is in the tasting and sampling . Organization ends when we know there will be enough plates and plastic flatware and cups.
Good fun, good people and very good food none of us would make on our own- but that's the point... not cutesy mason jars to ladle from.
6
Nothing against choreographed shared food parties, but they ought to go by another name. Take the "luck" out of potluck and you lose half the fun. We had lots of laughs the time all the guests brought dessert. But the risk of three cucumber salads or the like is why we also have a big pot of chili ready, enough to feed everyone -- just in case. Times when the chili doesn't get eaten, we send guests home with doggy bags.
7
To be a "great organizer" all you need is a google docs sign up sheet.
2
I didnt know that anyone really ate deviled eggs. Ick.
2
"I didnt know that anyone really ate deviled eggs. Ick." You've never had good deviled eggs! Many people make deviled eggs which taste like the ones pictured look! (Really, white eggs, white garnish on a white plate?) Good deviled eggs have the filling on the dry side so you do not get a mouth full of mayo with a few clumps of yolk floating in it which is quite off putting. Good tasting deviled eggs are garnished with contrasting color and / or are served on a colored plate to make them appear as appetizing as they are instead of anemic. When I bring a platter of garnished (and tasty!) deviled eggs to a party, guests who arrived early escort me to the table saying, "I hoped you'd come with your deviled eggs." and then the group proceeds to clear the platter with obvious enjoyment. I wish I knew who you were so I could make good tasting and attractive deviled eggs for you to try. Maybe you would not like them because like Guy Fieri you are afraid of eggs, but I think you'd enjoy them!
3
No offense intended, but this is one of the WASPiest articles I can imagine.
As a scholarship student moving through the prep school / Ivy League world, I was always impressed -- if a little put off -- by the degree of planning and control that went into social occasions. Seating plans, RSVPs, heirloom family recipes that took _days_ to prepare correctly...it usually led to charming and very enjoyable experiences, but it was pretty clear that on many levels, the medium _is_ the message.
I had the great luck to move to Hawaii fresh out of college, and social culture there could not have been more completely opposed, and more liberating. Potlucks are the default mode for getting together with friends, and the only time anybody cares what you're bringing is if you've managed to establish a signature dish that everyone loves, and they beg you to bring it. (And key word..."bring". It's totally acceptable if you get known for always bringing some of that awesome poke from the little shop down your street, or the Costco potato salad everyone loves.)
Whatever you bring is fine, and bring whoever you want. If they're your friends, they're our friends, and if we've never met them before, then we've got new friends. We know you'll bring food for almost twice as many people as you show up with, or else show up with something basic, find out what's missing once you get here, and then run down to the store to get more of that.
_That's_ the "secret to a great potluck".
As a scholarship student moving through the prep school / Ivy League world, I was always impressed -- if a little put off -- by the degree of planning and control that went into social occasions. Seating plans, RSVPs, heirloom family recipes that took _days_ to prepare correctly...it usually led to charming and very enjoyable experiences, but it was pretty clear that on many levels, the medium _is_ the message.
I had the great luck to move to Hawaii fresh out of college, and social culture there could not have been more completely opposed, and more liberating. Potlucks are the default mode for getting together with friends, and the only time anybody cares what you're bringing is if you've managed to establish a signature dish that everyone loves, and they beg you to bring it. (And key word..."bring". It's totally acceptable if you get known for always bringing some of that awesome poke from the little shop down your street, or the Costco potato salad everyone loves.)
Whatever you bring is fine, and bring whoever you want. If they're your friends, they're our friends, and if we've never met them before, then we've got new friends. We know you'll bring food for almost twice as many people as you show up with, or else show up with something basic, find out what's missing once you get here, and then run down to the store to get more of that.
_That's_ the "secret to a great potluck".
23
"As a scholarship student moving through the prep school / Ivy League world, I was always impressed -- if a little put off -- by the degree of planning and control that went into social occasions." That degree of planning and control by the hosts and their social circle is what allowed them to get to a place in business and life where they could afford to give you such generous scholarships. I'm sure you enjoy the more "liberating" life in Hawaii and that's great for you, but you are denigrating the class of people and their skills which allowed you to enjoy those generous scholarships. You evidently showed up at the WASP pot lucks for the free food. Be a little grateful.
2
A key element to a potluck is that your dish is finished by the time you bring it to the door. Having even one person who needs to slice and dice or use the oven is a rude distraction for the hosts, who, instead of greeting guests, have to break away to show you where everything is and let you make a mess. The last time someone did this to me, rushing in with a whole roasted chicken and an, "I just need to find a cutting board and a good knife!" I told her no, that my prep time was over, my kitchen was clean, and we needed to get back out there and enjoy the party now. The chicken went in the fridge in the box she brought it in and she got to take it home.
9
Had I been the poor guest who arrived with a delicious chicken that simply needed to be cut up in order to be shared and appreciated by everyone, it would have been the first and last time I accepted an invitation from such a rude and controlling host. Also: a messy kitchen is one sure sign of a great party.
28
Good for you!
I don't know anyone who has done what you did, but I have been
shocked that regular attendees at a friend's house always
came without a finished dish. Also started from scratch on mediocre bruschetta on untoasted bread, etc. but always brought extra people and ate up a storm.
I don't know anyone who has done what you did, but I have been
shocked that regular attendees at a friend's house always
came without a finished dish. Also started from scratch on mediocre bruschetta on untoasted bread, etc. but always brought extra people and ate up a storm.
3
@Holly, the guest should have either asked the host in advance to reserve the board or knife, or brought those implements. Kitchen chaos ensues when multiple guests are clogging up the kitchen oven, refrigerator, appliances, tools and counters to do their last-minute prep. And the poor host has to instruct the guests on how to turn the oven/burner on or find pots/pans, clear space in the freezer or fridge, open drawers to find the knives, foil wrap or egg slicer, instruct on the trash/recycle cans, pile dirty prep tools in the kitchen sink. And how many guests offer to clean up the messy kitchen or the messy dining table or messy living room? I hope you spend more time hosting and less time being a guest so you can throw more of those great messy parties.
4
The real secret here, hidden in the middle of the article, is not planning - it is transparency. When you scribble down on a common document (Google spreadsheet or scrap of paper on the office bulletin board) what you're going to bring, then the self-organization takes over. No one worries about a potluck dictator; if you want to bring yet another hummus because your recipe just has to be shared then that's fine, too; and if you see no one's brought a salad yet (fluffy or otherwise) then you can offer up your best!
5
My favorite potluck was when a housemate and I won a 20-pound turkey in a college Turkey Trot. We invited over everyone we knew and everyone brought something besides turkey. Most memorable potluck ever. I like most potlucks - it's really about the people and sharing.
10
You're darn right that the secret to a great potluck is not the food -- it's the participants.
Who cares if there are 4 versions of the same dish? Getting together with friends and family, sharing a meal together, is what makes a potluck a success. People bring food they love, and it is shared with love.
If you want to dictate the menu, cook the meal yourself.
Who cares if there are 4 versions of the same dish? Getting together with friends and family, sharing a meal together, is what makes a potluck a success. People bring food they love, and it is shared with love.
If you want to dictate the menu, cook the meal yourself.
10
enough of this micro managing. Pot luck means bring it and it will be eaten. Telling people what to bring completely negates the whole surprise factor of a pot luck. So what if you have too many deviled eggs or tabouli salads. Fill your plate and enjoy!
11
I'll bet that of the six platters of deviled eggs brought to my potluck, those pickled ones will be the last ones left.
7
As Melissa mentioned, there is a potluck spectrum. There is also a diversity of traditions and cultures in different parts of the country. Also, depending on the location and intention of the potluck, (party, school, church, workplace, casual, serious cooks, community centers) food and commitment to delicious or healthy cooking can vary wildly according to the comments.
Interesting....forced workplace potlucks on weeknights are very different from voluntary, fun potlucks with friends and family or community.
Interesting....forced workplace potlucks on weeknights are very different from voluntary, fun potlucks with friends and family or community.
2
I love potlucks. Here on Cape Cod they are ubiquitous. People always bring food even if it is not a potluck and it always works out... that whatever is brought blends in. I just came from one this evening ...picnic by a lake. Huge wonderful salad, chicken, mini-frittatas w chile pepper flakes and chives from the garden (which I brought), a veggie medley w bbq sauce, coleslaw et al. No duplicates everything went together. The best was a "party" at my house. It was NOT a potluck, but I suggested to the 30 plus people if they wanted ..they could bring something. Well about 25 people brought food AND the only duplicate was 2 huge pots of veggie chili. It was an international feast: Korean noodles, Thai spring rolls, Italian anti pasta array, pasta primavera, middle eastern lentil salad, homemade pizza, chicken in wine and balsamic vinegar..quesedillas, shrimp salad ...homemade balava...to name a few. I think key to a great potluck is to let it be a potluck and not try to control it ...in essence to trust!
7
"I think key to a great potluck is to let it be a potluck and not try to control it ...in essence to trust!" Well... you've just been removed from running the annual Christmas cookie exchange as your technique results in eleven dozen batches of chocolate chip cookies and one of gingerbread cut out hearts frosted with white icing and sprinkled with coarse red sugar!
1
One of the best pot lucks I ever attended was given by a friend who usually entertained elaborately and beautifully and glamorously, with attention to every itty-bitty detail. Not for her pot luck. She simple announced in her invitation that each of us was to bring a dish...nothing specific at all.
I remember asking her what she would do if everyone brought a dessert. Her response 'so we will eat dessert'! I was wowed by her élan!
Her potluck was a great success with lots of different dishes, fun chaos in the kitchen and all and all, a very happy night.
I remember asking her what she would do if everyone brought a dessert. Her response 'so we will eat dessert'! I was wowed by her élan!
Her potluck was a great success with lots of different dishes, fun chaos in the kitchen and all and all, a very happy night.
21
If I brought the author's salad (three types of greens) I wouldn't be invited back.
3
HINT: place one of those sticky mailing labels with your name onto your serveware and utensils to assure their return to the rightful owner.
Recently a potluck was held as my moving from Connecticut to Virginia party. The 3 hostesses planned on a few entree's, salad and dessert and invited everyone to bring a dish and the recipe to give to me.
There were 4 different deviled egg recipes, each delicious and there was something for everyone from vegan to carnivore. And of course, the guests make the party.
Recently a potluck was held as my moving from Connecticut to Virginia party. The 3 hostesses planned on a few entree's, salad and dessert and invited everyone to bring a dish and the recipe to give to me.
There were 4 different deviled egg recipes, each delicious and there was something for everyone from vegan to carnivore. And of course, the guests make the party.
3
Here is what I have learned, Melissa, from many years of cooking for potluck dinners:
Everyone tries to get away with something either cheap (potato salad, baked beans, a vegetable dish) -- OR something very easy (if they are not good cooks (salad, commercial baked goods) -- but only real troopers show up with MEAT dishes that are real entrees. Why? because it costs the most and takes the most effort.
Also if you make something people love, they look forward to it, and are disappointed if you don't bring it -- or show up with something trendy or outre (like weird, pale hardboiled eggs).
Therefore, for over 40 years, I have showed up at every potluck with my mom's "famous meatballs" -- a 1950s era cocktail meatball, in a sauce made out of bottled chili sauce and currant jelly. The meatballs themselves are hamburger mixed with Lipton's Onion Soup mix (the kind you make the famous dip with). Enough time has passed by now, that they have gone from 50s trendy to unfashionable (yet delicious) to now, "retro".
I've never attended any potluck or event with these meatballs, and taken even one back home. They are devoured like manna from heaven, especially by men....who are, I assure you, not thrilled to find that dinner is yet another "zucchini or vegan casserole" or tofu/quinoa gratin or some other fashionable but meatless dish.
Tiny cocktail meatballs reign supreme. I give you my absolute guarantee on this.
Everyone tries to get away with something either cheap (potato salad, baked beans, a vegetable dish) -- OR something very easy (if they are not good cooks (salad, commercial baked goods) -- but only real troopers show up with MEAT dishes that are real entrees. Why? because it costs the most and takes the most effort.
Also if you make something people love, they look forward to it, and are disappointed if you don't bring it -- or show up with something trendy or outre (like weird, pale hardboiled eggs).
Therefore, for over 40 years, I have showed up at every potluck with my mom's "famous meatballs" -- a 1950s era cocktail meatball, in a sauce made out of bottled chili sauce and currant jelly. The meatballs themselves are hamburger mixed with Lipton's Onion Soup mix (the kind you make the famous dip with). Enough time has passed by now, that they have gone from 50s trendy to unfashionable (yet delicious) to now, "retro".
I've never attended any potluck or event with these meatballs, and taken even one back home. They are devoured like manna from heaven, especially by men....who are, I assure you, not thrilled to find that dinner is yet another "zucchini or vegan casserole" or tofu/quinoa gratin or some other fashionable but meatless dish.
Tiny cocktail meatballs reign supreme. I give you my absolute guarantee on this.
29
What is the cost of this dish?
I make these exact meatballs for an annual December party and they're the first things to go, no matter if I make 40 or 100. I switch off from currant to grape jelly or even blackberry jelly but they're completely eaten no matter what.
2
YUM! Can you share the recipe please?
One of my favorite memories is a "Junk Food Potluck" a group of my friends held when we were in our late twenties for a birthday party. I will always remember the Spam Snowman, the Tower of Twinkies, the Spaghetti-Oh's, the spray cheese, and the cake that was covered with every decoration possible (not just birthday decorations, but Easter bunnies, Christmas trimmings, and a miniature toy train). Some parties are about the food, some are about the fun!
7
I love pot lucks. That being said, the most important ingredient at a pot luck are the guests. If there are four cucumber salads, so what. Everyone gets to contribute and shine. The host/ess has to clean the house and dishes after. That's enough work! As a guest, I always take something substantial. Salads and desserts can be the most common. I do also love to go empty handed (bottle of wine always). Very relaxing. I also agree with the person who said if food is assigned it's not a pot LUCK.
7
Anne and Mary, I am definitely with you. Yes, having friends over is a lot of work, but I've been doing it for 45 years. I love the planning and the shopping and watching everyone enjoy the meal that I cooked. It does not have to be fancy, just fresh, good quality ingredients cooked simply. People love to come to my apartment because it's warm and inviting.
I do not like pot lucks. I want to be free of responsibility for the night if I go to someone's place. (And by the way, you can do the dishes.)
Also, I find pot luck food, even when coordinated and orchestrated by someone, just never blends together. A meal requires just one artist. Each dish really has to be made with love. It affects the taste.
No potlucks for this grouch!
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I do not like pot lucks. I want to be free of responsibility for the night if I go to someone's place. (And by the way, you can do the dishes.)
Also, I find pot luck food, even when coordinated and orchestrated by someone, just never blends together. A meal requires just one artist. Each dish really has to be made with love. It affects the taste.
No potlucks for this grouch!
.
13
A second pair of hands is also critical. When everyone arrives and needs to lay out the food, having two people is key. One in the kitchen to heat, refrigerate, unpack, etc. and another placing dishes and serving utensils on the table.
Also, some people do not have kitchens, cooking skills or time. I always made sure they were let off the hook by designating ice cream, drinks or pairing them with someone who made expensive dishes (shared the cost).
Also, some people do not have kitchens, cooking skills or time. I always made sure they were let off the hook by designating ice cream, drinks or pairing them with someone who made expensive dishes (shared the cost).
5
A must for every good pot luck is recipe cards next to the dish. I have gotten some of my best recipes this way. I grew up with parents from Italy. I never had a pot roast or sauerbraten, a cheese souffle, fried chicken until I was an adult. I learned these great american classics from pot lucks.
10
And if not a recipe, at least an ingredient list--Many people want/need to know what foods are contained: allergies, avoidance, and even...desires!
13
Years ago, I was a graduate student in Chicago and hosted a potluck on what turned out to be a very hot evening. Almost everyone brought hummus. Disaster? No way. There was a great variety(who knew?) and many wonderful and diverse accompaniments. I was happy that no one felt compelled to turn on oven that day! We all had a lot of fun and I learned a lesson: best not to dictate. As the host, I will, however, always cover a few basics which vary according to the season.
16
Love love love potlucks. The friends/family who cook (self included) organize casually amongst ourselves beforehand, to divvy protein, grain/veggie, and dessert duty. The non-cooks among us bring beverages, fresh fruit, cheese, etc. Everyone always leaves stuffed, happy and with leftovers for later. And it gives me the chance to try out new recipes for an appreciative (and non-judgmental) audience (Melissa, your recipes are always a big hit!)
8
I belong to an organization of food professionals that holds two potlucks a year, spring and fall. A committee decorates the venue, corrals beverage donations and donations for (and filling of) goodie bags, and does the setup and cleanup. The membership is told the theme (April in Paris; Spring Cleaning; Caribbean Vacation; The Recent Election) and to bring a dish serving 10. Usually we are told if there are facilities for reheating or not, which can make a difference. In the past, we might be divided up by letter (like soozzie's group) to bring dessert or savory; sometimes we had to respond with what we'd be bringing so the committee chair could monitor prevalence of dishes and request a change. But mostly we just bring whatever we want to that fits the theme--homemade if we can, store-bought if we want (not all food professionals cook, but most know how to shop well!). Who cares if there are a half-dozen versions of guacamole? Or of deviled eggs?* It's fun to taste them all and compare/contrast. No one expects a balanced meal--it's a party!
* I'd happily eat those pickled ones; no one anywhere has a lock on good ones. To paraphrase Duke Ellington: If it tastes good, it IS good.
* I'd happily eat those pickled ones; no one anywhere has a lock on good ones. To paraphrase Duke Ellington: If it tastes good, it IS good.
7
I love the New York Women's Culinary Alliance Potlucks. It prompts research on the selected theme and forces me out of my cooking comfort zone. I also enjoy the variety of fare presented and the party atmosphere of the Potlucks. They are a fantastic collaborative effort by some of the savviest women in the industry.
1
Lovely article, but I believe that the best potluck is with friends you know and can count on, with NO ONE IN CHARGE.
Whether we gather for full moonrise dinner on the beach, have a holiday luncheon at my school, or an impromptu gathering on someone's back porch, it is always a delightful and satisfying feast! If those attending are committed to the concept of "simple feast", we don't ever have to tell each other what we are doing ahead of time. We have never had a flop. We bring our best, which can be prepared and presented without too much stress. With our passion for sharing with those we love, voila! A guaranteed gathering that is unique, delicious and memorable. And surprising too!
Whether we gather for full moonrise dinner on the beach, have a holiday luncheon at my school, or an impromptu gathering on someone's back porch, it is always a delightful and satisfying feast! If those attending are committed to the concept of "simple feast", we don't ever have to tell each other what we are doing ahead of time. We have never had a flop. We bring our best, which can be prepared and presented without too much stress. With our passion for sharing with those we love, voila! A guaranteed gathering that is unique, delicious and memorable. And surprising too!
14
My husband and I are newer members of a neighborhood potluck that has been happening every Wednesday for the last 17 years. Not only does the (rotating) host not dictate what people bring, there is no telling how many people will show up on a given night. We've had nights with 10 people and 5 different tomato/mozzarella/basil dishes and nights with 40 people and no desserts. If no one offers to host one week, we pick a neighborhood restaurant and meet there. While there are many interesting dishes each week, the best part our potlucks is the community that's built around our weekly ritual—one where we celebrate, cheer each other on, even mourn together. We rarely miss a Wednesday.
31
Home and office potlucks can be different. I do think it's good idea at both to have people sign up for a type of food (main dish, sides, dessert) but not make contributors sign up for a specific item - so they have the right to change their minds on what they're making until they prepare that dish.
For an office potluck, we always have signup to bring plates, bottled/sparkling water, napkins, etc. for the people who want to contribute but have zero interest/skill in cooking. (Or they might be good cooks but might not have time for that particular potluck.) Or sometimes non-cooks chip in five bucks or so to buy a more expensive meat/seafood or more of it; someone will cook the meat and everyone can share it.
A good quick potluck recipe for non-cooks (who own/can borrow a punch bowl) to contribute is "wedding punch" (named because it's often served at no alcohol allowed weddings - but sparkling wine can be added):
*2 two-liter bottles of ginger ale (some people do one bottle of ginger ale and one of Sprite/7Up, but that makes it sweeter)
*2 quarts lime sherbet
*1 46-ounce can pineapple juice
Let the sherbet soften at room temperature for 15-30 minutes. Place in punch bowl and stir a bit. Pour ginger ale and pineapple juice into the bowl over the sherbet. Stir until you have a slightly creamy drink.
Serve over ice in cups or place an ice ring (preferably prepared with frozen pineapple juice in it, and maybe sliced limes) in the punch bowl. Double the recipe if desired.
For an office potluck, we always have signup to bring plates, bottled/sparkling water, napkins, etc. for the people who want to contribute but have zero interest/skill in cooking. (Or they might be good cooks but might not have time for that particular potluck.) Or sometimes non-cooks chip in five bucks or so to buy a more expensive meat/seafood or more of it; someone will cook the meat and everyone can share it.
A good quick potluck recipe for non-cooks (who own/can borrow a punch bowl) to contribute is "wedding punch" (named because it's often served at no alcohol allowed weddings - but sparkling wine can be added):
*2 two-liter bottles of ginger ale (some people do one bottle of ginger ale and one of Sprite/7Up, but that makes it sweeter)
*2 quarts lime sherbet
*1 46-ounce can pineapple juice
Let the sherbet soften at room temperature for 15-30 minutes. Place in punch bowl and stir a bit. Pour ginger ale and pineapple juice into the bowl over the sherbet. Stir until you have a slightly creamy drink.
Serve over ice in cups or place an ice ring (preferably prepared with frozen pineapple juice in it, and maybe sliced limes) in the punch bowl. Double the recipe if desired.
9
I have friends who threw the most amazing parties.
Sometimes there were themes, like tapas, or champagne and desert.
Everyone brought delicious, creative food and wine or champagne.
They also brought their very diverse personalities and stories.
They did ask what folks were bringing, but were NEVER dictatorial.
They concentrated on organizing amazing cooks with vibrant personalities and always invited new friends to stir up the mix.
Sometimes the parties were very large, other times smaller.
Everyone who loved to cook would make the best of the best.
Once I invented three savory Tarts in oblong narrow tart pans, because they asked for something to feast on when folks first entered.
If I remember correctly, one had tomatoes and basil, one had figs and thyme over a goat cheese base, and one had roasted, multicolored peppers.
Maybe not a typical potluck, but amazing!
People came and left as they pleased, and those who purchased food did a great job too!
Sometimes there were themes, like tapas, or champagne and desert.
Everyone brought delicious, creative food and wine or champagne.
They also brought their very diverse personalities and stories.
They did ask what folks were bringing, but were NEVER dictatorial.
They concentrated on organizing amazing cooks with vibrant personalities and always invited new friends to stir up the mix.
Sometimes the parties were very large, other times smaller.
Everyone who loved to cook would make the best of the best.
Once I invented three savory Tarts in oblong narrow tart pans, because they asked for something to feast on when folks first entered.
If I remember correctly, one had tomatoes and basil, one had figs and thyme over a goat cheese base, and one had roasted, multicolored peppers.
Maybe not a typical potluck, but amazing!
People came and left as they pleased, and those who purchased food did a great job too!
11
I prefer the "Reckless Potluck", where there are no guidelines for contributions, other than the amount of servings -- usually 6 or 8. Our rag-tag sailing club has done them for years, and somehow they always work perfectly. Occasionally we'll get a little more organized, with last names A-F bringing salads, G-L mains, and M-Z desserts. But they always work, and all is always well.
17
My wedding was a potluck also although, as the bride and groom, we provided a barbecued salmon. The only other planned contribution was the wedding cake, made by the groom's ex-partner. It had sugared flowers on top. Otherwise, planned potluck food sounds like an oxymoron! Having been involved in numerous groups that have regular potlucks, I find that we rarely end up with 3 cucumber salads (okay, one time we ended up with 3 lots of hummus). People generally just pick a category and we trust that it will all work out. Often the repast exceeds expectation! One of the worst potlucks I've been to was a New Year's Eve party for which I was not only told the dish I was to bring, but also given the exact recipe. Things just went downhill from there.
30
I love that the groom's ex-partner made the wedding cake. :)
5
Ways to torture me: invite me to a Potluck, a surprise potluck, a surprise potluck with a band. I'm still living in the 60s when my Mom cooked everything for her guests. I love doing this, plus supplying all the wine. Especially if it's a weekend - what a treat to go to someone's house empty-handed to just relax, drink good enough wine and sit down to a nice, simple meal. I recommend Ina Garten's Penne Alla Vecchio Bettola. And, I do the all the dishes, later....And then in six weeks I get invited to a similar party as a guest. (But I always take a bottle of wine.)
47
We had to cook everything too. A large group of us moved to Phoenix in 89' with the job. For about two years time, my roommate and I would throw a dinner party every pay week on Saturdays for 8-12+ people. Mostly rib-eye with pasta, salad and one to two luxurious desserts, mixed drinks and everything made fresh that day. Great fun.
We received very few reciprocating invites to dinner. I learned later that they were concerned about how their food would be received. I don't care who invites me - it's just great to have someone else cook.
We received very few reciprocating invites to dinner. I learned later that they were concerned about how their food would be received. I don't care who invites me - it's just great to have someone else cook.
42
Whoa - talk about potluck haters! Perhaps it's me, but the key to a *great* potluck is homemade food! I have fond memories of being a young corporate muck in the 80s up in the Midwest, and attending the "women's night" events. One gal would be the hostess and yes, we signed up for a category. I remember taking these nights for granted as the "mandatory girl thing". Oh, how I miss them now! It was special sharing recipes ("This soup is terrific!"), and learning the art of entertaining - things that weren't taught in business school. And you wouldn't *dare* bring something "store bought". If you were a weak cook, you chipped in with someone that was a better cook. Yes, there was wine, but we were typically home by 8:00. Some of those recipes continue to be my favorites and still get rave reviews 30 years later. My current firm holds potlucks at the holidays. I'm one of the few that takes the time to prepare a dish; it is always the first to go. Sadly no one cooks today. Everyone has beautiful kitchens but have no clue how to use the equipment, or how to host a good event. And people today tend to isolate themselves in their own "tribe"; it is sad. We've lost that connection and our ability to build relationships outside of our comfort zone. Potlucks were that connection and terrific learning opportunities.
64
There is a good rule of thumb that says "the fancier the kitchen, the less actual food that gets cooked there".
I often think about my Nana's kitchen -- which was very small, and had scaled down appliances -- and one narrow counter with sink -- the stove stood alone off to the side. She had a toaster, and that was about it -- no dishwasher or other appliances.
Yet she turned the most magnificent food out of that kitchen -- fit for a king -- huge pots of soup and goulash, all kinds of canned fruits & vegetables, roasts and casseroles and dumplings.
My brother, on the other hand, lives in a fancy McMansion with a gorgeous remodeled kitchen bigger than the entire downstairs of Nana's little house -- and he and his family live almost entirely on takeout and restaurant food.
Go figure.
I often think about my Nana's kitchen -- which was very small, and had scaled down appliances -- and one narrow counter with sink -- the stove stood alone off to the side. She had a toaster, and that was about it -- no dishwasher or other appliances.
Yet she turned the most magnificent food out of that kitchen -- fit for a king -- huge pots of soup and goulash, all kinds of canned fruits & vegetables, roasts and casseroles and dumplings.
My brother, on the other hand, lives in a fancy McMansion with a gorgeous remodeled kitchen bigger than the entire downstairs of Nana's little house -- and he and his family live almost entirely on takeout and restaurant food.
Go figure.
13
Many times people with large kitchens have caterers.
3
@Swest is right, those are some pallid and unappealing deviled eggs!
And as to the photo caption "Glass jars are also useful for transporting lemonade or iced tea," can we just admit that being cute and down home isn't worth the trouble if drinks for a crowd have to be decanted into twee little jars?
And as to the photo caption "Glass jars are also useful for transporting lemonade or iced tea," can we just admit that being cute and down home isn't worth the trouble if drinks for a crowd have to be decanted into twee little jars?
55
I am glad to have my very-slightly-dictatorial potluck planning technique validated. Every November, I host a well-loved potluck, Practice Thanksgiving. Like Ms. Donnelly, I do the main meat dish (a gigantic roast turkey) and then corral guests into choosing a category, keeping track of what each person plans to bring and steering the slower responders into the remaining empty spaces on the table. It takes a bit of doing, but I never end up with four bowls of mashed potatoes, and the party is such a hit that it routinely ends up with a waiting list!
These are parties, barbecues, get-togethers, whatever, but they are not potlucks if people are instructed what to bring.
51
Thank you! I thought nobody but me got that.
The whole point and definition of a POTLUCK dinner is that people bring whatever is handy or they are good at making -- and if they are not good cooks, whatever they can buy at a store.
See the point is...LUCK! you get whatever is on hand, or fresh, or easy to make or affordable!
If the whole thing is planned and micromanaged by control-freak hostess....it is still a party or get-together or "whatever"....but it is adamantly NOT a "pot luck".
The whole point and definition of a POTLUCK dinner is that people bring whatever is handy or they are good at making -- and if they are not good cooks, whatever they can buy at a store.
See the point is...LUCK! you get whatever is on hand, or fresh, or easy to make or affordable!
If the whole thing is planned and micromanaged by control-freak hostess....it is still a party or get-together or "whatever"....but it is adamantly NOT a "pot luck".
7
The title of this missive should be "Helicopter parents take control of the potluck meal." The idea of a potluck is to foster spontaneity and that involves risk...remove the risk and you destroy the charm. A sentence like Melissa's "I usually volunteer to bring a fluffy salad made with hardy greens (baby kale, mature spinach, radicchio) that can hold up well for a few hours, and I dress it right before serving." Heaven forbid that the salad shouldn't be fluffy. I'm all for Kristin Donnelly's approach of making available the intended dishes that others are planning but, beyond that, please but out. In a potluck, like so may of life's fulfilling activities, it's the intention that counts...not the planning.
35
" In a potluck, like so may of life's fulfilling activities, it's the intention that counts...not the planning." You must vote Democrat! The outcome is not important to Democrats. It is the "intent" which mesmerizes them and justifies their action, not the result.
Those are the worst-looking deviled eggs in history. North Carolina cooks know how to make them the right way!
40
Testify! I'd hate to see what they'd do with pimento cheese sandwiches.
5