Episode Details

What’s the secret to hosting a dinner party without spending the whole night stressed in the kitchen?

In this bite-sized episode, we share the best things we ate this week to inspire each other—and you.

By the end of this episode, you’ll have two go-to entertaining menus: one for a smaller dinner party and one for feeding a bigger group. We’re sharing the dishes, strategies, and make-ahead elements that help hosting feel more relaxed and enjoyable.

You’ll also discover prep-friendly mains and salads, a summery dip that disappears quickly, and two desserts built around sweet, jammy strawberries and tart rhubarb.

Tune in for a quick dose of home cooking inspiration!

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Links:

Sonya’s Hosting at Home Menu

Chicken schnitzel, like this one from Smitten Kitchen

Crispy Tofu Schnitzel from Live Eat Learn

Charred asparagus and snap peas

Marinated beets, dilly cucumber salad (both can be found in her cookbook Braids )

Samin Nosrat’s labneh dip

Michael Solomonov’s 5-minute hummus recipe

Nicole Rucker’s Strawberry Rhubarb Pie Recipe from Amateur Gourmet

Kari’s Picnic- Style Menu

Spinach corn dip by Hetty Lui McKinnon for NYT Cooking from Episode 282 Picnics + Potlucks

Crudites

Chevre swirled with Calabrian chili sauce and topped with honeycomb (or drizzled with honey)

Hailee Catalano’s Mean Green Turkey Sandwich on pretzel rolls + vegetarian version on ciabatta rolls

Big green salad with tons of dill and avocado with lemony orange-marmalade vinaigrette

Strawberry rhubarb bars from Food Friends’ Substack

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For more recipes and cooking inspiration, sign up for our Substack here.

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