Ensure guests who prefer meat-free, dairy-free, or gluten-free dishes will find tasty nourishment at your party.
Plus, they’re a great way to ensure that guests with dietary restrictions have plenty to eat.
Keep an extra batch in the fridge to replenish your plate when they inevitably disappear.
Photo: GREG DUPREE
Be generous with the fresh herbs, and reserve a feta-free portion for vegan guests.
Served with chips or toothpicks, it offers a tingly acidity that feels oh-so-sophisticated.
Go for new or baby potatoes to add fun shapes and color to this side dish.
Philip Friedman; Styling by Colleen Riley
It’s healthy, crunchy, and goes with everything.
It’s great the next day, too, so make enough for leftovers.
For an elegant meal, plate roasted fish or meat right on top and let their juices soak in.
Greg DuPree
Serve them with grilled meat or even on meatloaf night.
Everyone will be asking for the recipe.
This can also be made on kebabs for a dramatic presentation and easy sharing.
David Prince
These crisp mushrooms are restaurant-worthy, shareable, and perfect for any food-centric function.
Take it easy on yourself by using store-bought or made-ahead meatballs.
Cornbread Panzanella
A classic Italian bread salad gets a fun twist with cornbread croutons!
Greg DuPree
Besides earning double host points, you’ll benefit from the recipe’s shortcut by using store-bought cheese tortellini.
But shrunken-down Hasselback potatoes add that crispy goodness plus adorableness to a party.
Fried Green Tomatoes
Wow everyone with this nostalgic recipe that’ll get party-goers' mouths watering.
Greg DuPree
Serve with adipping sauceof your choice.
Spinach-and-Artichoke Quinoa Casserole
Turn the classic dip into a creamy casserole that everyone can share.
The crushed potato chips on top add to the fun.
Greg DuPree
And surprise: This dish is vegan!
White Bean and Farro Salad
Thisfiber-packed dishtastes as good as it is nutritious.
It’s a refreshing, hearty salad that’s perfect for a luncheon, picnic, or vegetarian meal.
Greg DuPree
If you have an open kitchen, cook these tempura veggies a la minute for a truly impressive presentation.
To make it vegan, swap out the feta with plant-based sausage and you have a complete meal.
Green Bean and Celery Salad
Greg Dupree
Is it a salad or a side dish?
Ngoc Minh Ngo
Nevertheless, this baguette-based finger food is quick and easy to make, and it’s quite the crowd-pleaser.
This one-pot dish is easy to prep and makes cleanup a breeze.
Make-Ahead Holiday Salad
Did we have you at “make-ahead”?
Danny Kim
Make this Brussels sprouts-and-kale-based salad the day before and refrigerate it overnight to lighten your day-of-party duties.
While they’re delicate to make, you don’t need to be so delicate in downing them.
Paired with gochujang and chili garlic sauce mixed in with the mayonnaise, the Asian flavors truly shine.
Paul Sirisalee
The sauce can be made ahead of time and refrigerated for up to three days.
Pre-packaged broccoli slaw, made from the stems, is the main ingredient of the dish.
The flavor comes from the spicy scallions, salty sunflower seeds, and creamy-dreamy Ranch sauce.
Antonis Achilleos
Greg DuPree
Jennifer Causey
Melissa Kravitz Hoeffner
Lisa Hubbard
Antonis Achilleos
Caitlin Bensel
Jennifer Causey
Caitlin Bensel
Greg Dupree
Greg Dupree
Greg DuPree
Jennifer Causey
Greg DuPree
Greg DuPree
Greg DuPree
Greg DuPree; Food Stylist: Chelsea Zimmer; Prop Stylist: Carla Gonzalez Hart
Greg DuPree; Food Stylist: Chelsea Zimmer; Prop Stylist: Carla Gonzalez Hart
Greg DuPree; Food Stylist: Chelsea Zimmer; Prop Stylist: Carla Gonzalez Hart
Greg DuPree; Food Stylist: Chelsea Zimmer; Prop Stylist: Carla Gonzalez Hart
