Behold: A Foolproof Fall Dinner Party Menu for Six, Ranging from Drinks to Dessert
By Taryn Pire,
18 hours ago
I love feeding my loved ones year-round, but there’s something extra magical about hosting in the fall. The crisp weather, cozy attire and comforting seasonal produce simply beckon us to come together around a warm table, teeming with delicious food. In case you’re considering throwing a casual soirée this autumn, I’ve crafted a fall dinner party menu that cooks of all skill levels can master on their first try.
These ideas range from a soul-warming cocktail to a stick-to-your ribs main to a photogenic dessert , all firmly on theme. Fetch some cute bouquets at the farmers market (or grocery store), light a few candles to set the mood and boom: You’re the hostess with the mostest.
Produce 6 lemons 2 apples 1 small onion 4 garlic cloves 3 medium sweet potatoes 1 small rainbow radish Pomegranate arils, for serving One 2-pound delicata squash 2 bunches Lacinato kale 2 bunches rainbow carrots with leaves (about 2 pounds) 1 bunch parsley
Meat 4 ounces bacon 4 anchovies 6 chicken legs (about 5 pounds) 2 large eggs
Dairy 4 ounces half-and-half 3 ounces Parmesan cheese 16 ounces buttermilk 12 large egg whites 4 ounces cream cheese 3 tablespoons heavy cream or whole milk
Canned and Packaged Goods Apple cider Mezcal Club soda Cinnamon sticks, for serving 48 ounces chicken stock One 28-ounce can chickpeas 4 ounces pomegranate molasses 3 ounces panko breadcrumbs 10 ounces pumpkin purée
Why I Love It: beginner-friendly, <10 ingredients, no cook
Serves: 1 (easily multiplied)
Smoky, sweet-tart and oh-so seasonal, I can’t think of a more appropriate start to a fall dinner party menu. The recipe is for a single serving, but it’s a breeze to multiply. (Odds are you’ll want to buy a whole gallon of cider for spiking between courses anyway.) Even easier, you could set all the components out on a table and let your guests mix their own. I love that the cinnamon stick garnish doubles as a stirrer, too. As for the apple , do paper-thin slices for minimal fuss and maximum chicness, or go the extra mile by using a tiny star- or apple-shaped cookie cutter to slice them instead.
Why I Love It: <10 ingredients, kid-friendly, one pot
Serves: 4 to 6
Any chowder recipe that starts with rendered bacon fat is one after my own heart. This starter is only nine ingredients away, but most importantly, it’s painless to prepare ahead. I’d recommend cooking it the day before your dinner party, then popping it back on the stove during cocktail hour to reheat. Best of all, it cooks to savory perfection in one pot, so you won’t be left with a zillion dirty dishes to wash before the salad course even hits the table.
Why I Love It: beginner-friendly, crowd-pleaser, make ahead
Serves: 6
Fact: No one can resist a kale Caesar. This one is extra satisfying, thanks to the crunchy roasted chickpeas seasoned with smoked paprika. To make your to-do list as short as possible the day of your fall dinner party, roast the chickpeas and whip up the zingy, garlicky dressing the night before. That way, all you’ll need to do once your guests are there is toss everything together (and crown it with plenty of freshly shaved Parmesan cheese, of course).
Time Commitment: 1 hour and 20 minutes (plus marinating)
Why I Love It: sheet pan recipe, high protein, special occasion-worthy
Serves: 8
Buttermilk is the magic ingredient for this roast chicken, which is impossibly moist and juicy on the inside and crisp on the outside. Pomegranate molasses in the brine offers sweet-tart splendor to the poultry, while sumac turns the sourness up a few notches. The rainbow carrots cook on the same pan in the chicken’s juices, while the carrot greens are the crowning glory on the Insta-worthy dish. This one is meant to be partially made ahead, since the chicken marinates overnight—but I promise it’s well worth the wait.
Why I Love It: crowd-pleaser, vegetarian, beginner-friendly
Serves: 8
I’m calling it now: These irresistibly crunchy dippers are the new onion rings. You already have a typical veggie side built into the main, so I’d opt for a starchy, more indulgent accompaniment in the form of seasoned, panko-crusted squash . I love how low-lift the prep is here, since the delicata’s stripy skin is totally edible (no peeling!) and softens with ease in the oven. That’s right—they’re baked, not fried. You’re welcome.
Why I Love It: make ahead, crowd-pleaser, special occasion-worthy
Serves: 10
Ever wonder how light-as-air angel food cake gets its signature texture? The key is egg whites. They keep the dessert as cloud-like as the O.G., despite the addition of canned pumpkin . You’ll need to fold the batter into the purée as gently as possible, so you don’t accidentally remove all the air (that’s the *other* secret ingredient). As for the slightly tangy, gorgeous glaze on top…I think it speaks for itself. Make it a day ahead, reserving the glaze until just before serving. Might I suggest washing it down with chai hot toddies ?
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