Episode Details

What do you bring to a picnic or potluck that’s guaranteed to impress, and won’t wilt, melt, or fall apart before guests arrive?

Summer entertaining sounds fun — until you’re staring at a sign-up sheet, wondering what to make besides the same pasta salad.

In this episode, we share 10 crowd-friendly recipes that travel well and hold up in warm weather. By the end of this episode, you’ll:

1. Discover quick and easy appetizers, like a Los Angeles-inspired fruit cup, and a summer twist on cheesy artichoke dip
2. Learn how to stabilize deviled eggs, build sandwiches that improve over time, and choose desserts that are easy to transport and serve
3. Get inspired to try two no-bake desserts – a s’mores take on Rice Krispies treats, and a no-bake milk chocolate pie

Press play now and discover your next potluck dish – it’s the one everyone will be asking you to bring again next year!

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This episode is brought to you by: Little Sesame Hummus

We’ve both been longtime store-bought hummus skeptics… until Little Sesame. Their hummus is unbelievably smooth, bright, and it was created by passionate chefs, they use regeneratively farmed chickpeas, and it's clean label certified.

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Find Little Sesame at Targets nationwide or visit eatlittlesesame.com to find a store near you. Use code SNACKING10 for 10% off!

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Appetizers and Small Bites:

Mexican Fruit Cups by Isabel Eats

Million dollar deviled eggs by Sugar Spun Run or Parsi Deviled Eggs from Niloufer Ichaporia King’s cookbook, My Bombay Kitchen, via Sujata Massey

Spinach corn dip by Hetty Lui McKinnon for NYT Cooking

Salads and Veggies:

Vegetarian Dan Dan Noodle Salad by Hetty Lui McKinnon for NYT Cooking

Kasha Varnishkes salad by Adeena Sussman

Sandwiches:

Muffaletta Sandwich by Laura Fuentes

Hailey Catalano’s Mean Green Turkey Sandwich

Desserts

S’mores Bars from Sarah Carey via Martha Stewart

Cheesecake bar