What do you serve when you want to host, but don’t want to spend the entire day in the kitchen?
Fall is one of our favorite seasons for gathering, from back-to-school dinners and Jewish High Holidays to casual meals with family and friends. But putting together a menu — and getting everything on the table at the same time — can feel like a lot of work.
This week, we’re sharing four complete fall menus designed to help you plan ahead, cook strategically, and actually enjoy your own gathering. By the end of this episode, you’ll:
- Learn how to build a fall menu around dishes that can be prepped, cooked, frozen, or reheated ahead of time
- Discover a fully vegetarian menu that is casual and can feed a big crowd
- Find out the secrets to achieving tender brisket and flavorful roast chicken
Press play for practical hosting strategies and fall recipes that make it easier to get dinner on the table… and enjoy it once you do!
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We also highly recommend The Dinner Plan podcast and Substack for more recipe inspiration!
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Links:
Back to the Classics Rosh Hashanah Dinner:
Plum challah by Sonya and Shannon Sarna for The Nosher
Smoked fish platter
Ottolenghi fig hazelnut salad with radicchio and basil
Eggplant Caponata from The Gjelina Cookbook, the exact recipe can be found in the book, or try this slightly adapted version from The Brick Kitchen
Beer and onion braised brisket from Epicurious
Cast iron skillet potato kugel from Smitten Kitchen
Farro topped with roasted peppers and eggplants and spicy tahini dressing (recipe coming!)
Glazed apple cider doughnut cake from Smitten Kitchen
Vegetarian pizza party in Southern California Hot September
Street corn dip with tortilla chips
Mushroom pizza with kale and red onions
Potato rosemary pizza
Roasted vegetable salad with farro and goat cheese by Walder Wellness
Arugula fennel apple salad (no cheese) by The First Mess
Ice cream
Fall bounty dinner:
Harissa apricot braised chicken by Samin Nosrat from Good Things
Charred green beans and lemony yogurt by Yossy Arefi for NYT Cooking
Ottolenghi pomegranate tomato salad
David Leibovitz' oven-roasted plums over pound cake, angel food cake or with vanilla ice cream
Roast Chicken Dinner at Kari’s
Portuguese chicken and potatoes from Feasting at Home
Alison Roman’sBitter, Leafy Salad
German chocolate cake by Tastes Better From Scratch
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For more recipes and cooking inspiration, sign up for our Substack here.
Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!
