Potluck season is back — here’s what to cook and how to make it all easier

Left: a round spanakopita; middle: a cake on a pedestal; right: a platter of chips with an orange dip in the middle. — (Irene Matys, Matt Russell, Ed Anderson)

People have strong feelings about potlucks. Personally, I hate them. Not only does the meal often lack culinary narrative, but I can’t stand the logistics of bringing a dish to a party. Nothing kills your vibe like schlepping across town with a plastic tote bag, praying your 14-ingredient salad doesn’t leak in the Uber.

And yet, I’ve heard myself say, “Why not make it a potluck?” countless times. It’s part people-pleasing, but also part belief in the idea of a potluck. The concept is so pure: everyone cooking and sharing a beautiful communal meal together. But my romantic vision rarely goes unpunished. So here we are: potluck season — and, like it or not, you’re invited.

This article isn’t about fixing my chronic overcommitting (that’s for therapy) but it is about making potlucks less chaotic, more elegant. If you’re hosting, the goal is to create a table that feels cohesive without asking too much of any of your friends. If you’re a guest, it’s about building a small repertoire of dishes that travel easily, get eaten and don’t cost you a fortune.

Here’s how to make it all a little easier if not — dare I say — enjoyable.

For hosts

Give clear details about the food in your invite: how many people are coming, when dishes should be on the table and whether it’s a casual drop-by, a sit-down dinner or a backyard hang.

Start with a theme — whether it’s something specific, like “Mediterranean,” or a looser direction, like “comfort food.” For big dinners like Thanksgiving, consider leaning into a “holiday favourites” theme that invites people to bring their family go-tos and classics from their culture.

Then, assign each guest a category like “sides” or “desserts,” or something even more specific, like “hearty vegan sides.” Let people know that they can check in with you if they need help deciding.

Don’t be shy about sending reminders, especially to the friends who always forget. Or assign them something low-lift, like drinks or pre-made dishes.

For guests

It’s OK to politely decline complicated or expensive requests and stick to dishes you know you can deliver within your budget and without too much stress.

I recommend having two or three go-to dishes bookmarked for potluck invites. The recipes in our list below are easy to make, transportable, don’t need much reheating or special plating — and they’re all crowd-pleasers.

For parties, I’m actually tempted to swap out my own family recipe for Irene Matys’s spanakopita, from her cookbook, My Cypriot Table. It’s made with frozen phyllo, can be prepared a day ahead and it’s a total showstopper.

It’s also fun to have a little line to say about your dish too — like, “These Parker House rolls are chef Dwight Smith’s recipe. I’ll send you the reel!’

I’ve lost enough dishware to strongly suggest using sturdy disposable containers — the kind restaurants use — so you don’t have to chase them down afterward. I’ve also started picking up cheap cookware at thrift shops, like pie plates or casserole dishes, that I can cook my contribution right into and leave behind. It might also be worth investing in a food transport bag designed to fit dishes and keep them at the right temperature.

And don’t forget to bring serving spoons or any finishing touches your dish needs. The host already has enough to handle, so anything you can bring to avoid adding to their workload will be much appreciated.

May you avoid overpromising and discover the perfect recipes to carry you through the season.

Parker House rolls