It’s no surprise that I love a potluck—I am a food editor, after all. Potlucks mean the chance to get to try tons of different dishes. But there are always a couple that I wish I hadn’t tried. So what if I could orchestrate a dream potluck with a guest list of great chefs? Each chef would bring a dish. The spread would be fantastic! I can’t bring a bunch of chefs over to your house for dinner, but I can help make this fantasy a reality. And that’s just what I did for the May/June issue of EatingWell Magazine: a virtual celebrity-chef potluck, with a great take-along party recipe from each chef.
Here are three of my favorite recipes from the story. Make one of these recipes from Mario Batali, Tyler Florence or Bobby Flay and your dish is sure to be a standout on any potluck spread!
More Potluck-Ready Recipes:
Loaded Potato Salads and Pasta Salad Recipes
Potluck-Perfect Side Dish Recipes for Summer Salads, Dips and More
Peach-Blueberry Cobbler and More Summer Desserts to Share
Grilled Chicken and BBQ Chicken Recipes
After cooking in a tiny Northern Italian village for three years at the beginning of his career, Mario Batali is a master of simple Italian food like Penne alla Primavera. Fresh, spring morel mushrooms, shelled peas and fava beans in his recipe ensure it will stand out at any potluck.
Tyler Florence has been inspired by Northern California’s array of fresh produce and by visiting farms like Paradise Valley in Bolinas where farmer Dennis Dierks has been growing organic vegetables and fruit since 1972. Tyler’s easy roasted fennel recipe, Roasted California Fennel with Olive Tapenade, Feta & Mint, makes enough for 12 people to each have half a fennel bulb. If there are a lot more guests at your potluck, quarter the roasted bulbs.
With 11 restaurants, multiple TV shows, a line of sauces and cookbooks, Bobby Flay takes multitasking to a new level. But he still makes his restaurants the top priority. While Bobby’s first restaurant was Southwestern, his subsequent restaurants have covered new culinary territory from steakhouse to bistro. The common theme: bold and zesty food. Bobby Flay’s Honey-Rum Baked Black Beans, spiked with rum and chorizo, are a perfect example.
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