You're Invited. Now What Should You Bring?

You get the invitation, put it in your calendar, and start looking forward to the gathering. Then comes the inevitable question: “What can I bring?” It’s something most of us ask whenever we’re invited to someone’s home. We want to help, contribute, and show our appreciation for the host. But once the answer comes back. “An appetizer would be great,” “Just bring a side,” or perhaps the dreaded “Oh, anything is fine!” - the real challenge begins.

What actually travels well? What will look beautiful on the table? What feels thoughtful without creating extra work for the host? And what can you bring that your host will genuinely be excited to serve?

Over the years, I’ve collected a handful of recipes that answer those questions every single time. These are the dishes I rely on when I’m heading to a backyard barbecue, bringing an appetizer to a dinner party, arriving for a weekend visit with friends, or looking for a thoughtful gift for a host who insists they don’t need a thing.

That’s exactly why I put together this month’s What’s on the Menu? Inside you’ll find the appetizer I bring when I want something easy but elegant, the BLT potato salad that has earned a permanent place at summer cookouts, and a beautiful strawberry trifle that looks far more complicated than it actually is. I’m also sharing the breakfast treats I love bringing as a weekend guest, a fun party-ready recipe for those hosts who say, “Bring whatever you’d like,” and a few homemade gifts that are always appreciated long after the party ends.

These are recipes that travel well, can be made ahead, and never fail to make a good impression. More importantly, they’re recipes that help you arrive feeling prepared, thoughtful, and ready to enjoy the celebration.

When it comes to bringing an appetizer, I like to keep it simple yet elegant, and my Tabbouleh fits the bill perfectly. It’s fresh, can be made ahead of time, and most importantly, will not take up oven space at the host’s home.

I love serving it on a beautiful platter alongside pita and fresh vegetables. At home, I’ll arrange everything on the platter before I leave, so it’s ready to serve the moment I arrive. At the end of the evening, I simply take my platter back home with me. That’s one less dish for the host to worry about, and I’m always happy to make entertaining a little easier.

If you’re bringing an appetizer, it’s important to arrive on time and have it ready to serve as soon as the party begins.

For a large outdoor gathering, my Crab and Corn Grilled Dip is a true showstopper. I honestly can’t stop eating it whenever it’s around. Bringing it to a summer party? Just check with the host ahead of time to make sure they’ll have about 30 minutes of grill space available. Mix everything together in a disposable aluminum pan before you go, then place it on the grill to heat through while the party gets underway. The result is a warm, creamy dip that always draws a crowd. Serve with grilled ciabatta and tortilla chips for the ultimate summer appetizer.

This recipe makes a generous amount, so feel free to scale it down depending on the size of your gathering.

TABOULI

INGREDIENTS:

2 cups chopped parsley

1/2 cup chopped mint

1/2 cup bulgar wheat soaked in 1/2 cup hot water for 30 minutes

1 bunch scallions

2/3 cup olive oil

Juice of one large lemon about 8 tbsp

1 Large chopped tomato, seeded and peeled

salt and pepper to taste

INSTRUCTIONS:

Clean parsley and mint ahead of time to make sure thoroughly dry Soak 1/2 cup bulgur wheat in 1/2 cup hot water for 30 minutes Combine olive oil, lemon, salt and pepper and whisk. After bulgar is soft then combine with dressing Chop parsley, mint, and scallions very fine. Chop tomato and combine all Toss with dressing. Refrigerate for 30 min or longer. Serve with pita and fresh vegetables.

CRAB AND CORN GRILLED DIP

INGREDIENTS:

16 oz can crab meat

12 oz cream cheese

8 oz sour cream

12 oz shredded sharp cheddar (plus more to melt on top of finished dip)

12 oz jar pimentos, chopped

4 ears fresh corn, cut off the cob

1 bunch scallions, thinly chopped

2 tbsp old bay

1 ½ tsp paprika

¼ cup pickled jalapenos or more, depending on your taste (optional but recommended)

INSTRUCTIONS:

Fire up your grill and heat it to high. Place all ingredients into a disposable aluminum pan. Put the cream cheese and sour cream down first, then the vegetables, crab, and seasonings, with the shredded cheddar on top (you can get messy with this recipe and put everything in without mixing). Place the uncovered tray directly on the grill and close the top. Bake for 7 minutes. After 7 minutes, stir and continue baking for an additional 7 minutes. After the last 7 minutes, top the dip with ¼ cup or more of shredded cheddar cheese and bake for another few minutes until cheese is melted on top. Remove from the grill and top with pickled jalapenos. Serve with grilled, thick slices of a nice crusty sourdough bread, chips, or crackers.

This time of year, I feel like I’m often asked to “just bring a side,” and honestly, it makes perfect sense. Barbecues are such a fun way to gather, but there are often plenty of side dishes needed to round out the menu. Asking guests to bring one not only makes entertaining easier for the host but also gives everyone a chance to contribute.

When I’m asked to bring a side, I love making my BLT Potato Salad. It’s hearty, full of flavor, travels, and keeps very well.

BLT POTATO SALAD

INGREDIENTS:

2 lbs tri-colored baby potatoes

2 tbsp sour cream

2 tbsp mayonnaise

1 1/2 tbsp white wine vinegar

3/4 tsp salt

1/4 tsp pepper

1 1/2 cups baby arugula

12 ounces assorted cherry or grape tomatoes (multi-colored) - if large, cut in half pole to pole

8 slices bacon, cooked and broken into pieces. To cook bacon perfectly on the stove, just add a bit of water to the skillet with bacon, just enough to cover the bottom of the pan. As the bacon cooks, the water will help to render the fat and the bacon will be crisp and tender.

Chopped chives for serving

INSTRUCTIONS:

Place potatoes in a large pot of salted water. Bring to a boil. Cover and reduce to a simmer. Cook until fork tender, about 7-12 minutes, depending on the size of the potatoes. Drain potatoes and run under cold water to cool. Once cool enough to handle, halve or quarter potatoes based on size. Whisk together sour cream, mayonnaise, vinegar, salt and pepper in a bowl. Add dressing to potatoes and fold gently to coat. Gently fold in tomatoes, bacon, and arugula. Top with chives. Chill and serve.

For me, nothing beats a trifle. Whether it’s inspired by pavlova, tiramisu, or layered with fresh seasonal fruit, a trifle is effortlessly elegant and always a showstopper when you need to impress.

My favorite this time of year is Strawberry Shortcake Trifle. It looks beautiful, and it’s so easy to put together. You can bake the pound cake yourself or pick up a good one from your favorite bakery or grocery store. I always make my own whipped cream - it takes just a few minutes and makes all the difference. Beautiful, delicious, and guaranteed to make your host proud to serve it.

STRAWBERRY SHORTCAKE TRIFLE

INGREDIENTS:

1 pound cake

16 oz Cool Whip or heavy cream whipped

2 boxes vanilla pudding and pie mix

1 lb fresh strawberries

1/4 cup sugar

1/4 cup water

INSTRUCTIONS:

Prepare vanilla pudding for pie filling recipe. Let cool 5 minutes and then refrigerate for 15 minutes. When pudding is cooled, gently fold whipped cream and pudding together.

Slice strawberries and mix with water and sugar. Set aside.

Slice pound cake and cut slices in half.

When ready to layer, start with pound cake and place first layer in trifle bowl or clear glass deep bowl. Next cover with layer of strawberries.

Cover strawberries with a layer of the pudding. Layer Cool Whip/whipped heavy cream next. Repeat one or two more times depending on your bowl. Refrigerate one hour before serving.

Top with sliced strawberries.

Hosting weekend guests is truly a labor of love. It’s one of the best ways to spend quality time with the people you care about, and I always like to arrive with something homemade that takes a little pressure off the host.

Something easy for breakfast. A treat to enjoy with an afternoon cup of coffee. A little something that says, “Thank you for having us.”

My go-to breakfast treat is Peach Buckle. And if you’re looking for an easy make-ahead treat that works year-round, I love Rocky Road Fudge. It’s just as perfect in the middle of winter as it is during the summer, when it brings back memories of boardwalks and county fairs. Your host can either serve it while you’re visiting or tuck it away to enjoy on a rainy day.

PEACH BUCKLE

INGREDIENTS:

Cake:

½ cup butter

¾ cup granulated sugar

1 large egg

½ cup milk

2 tsp baking powder

½ tsp kosher salt

2 cups flour

2 ½ cups fresh sliced peaches (peaches will brown, so slice at the last minute or toss in a little lemon juice)

Topping:

1 cup packed dark brown sugar

½ cup butter

⅔ cup all-purpose flour

1 tsp cinnamon

INGREDIENTS

Preheat your oven to 350 degrees, and grease a 9-inch square pan.

For the cake batter: In the bowl of a stand mixer fitted with the paddle attachment, cream butter and granulated sugar. Add egg, milk, baking powder and salt. Mix. Stir in 2 cups of all-purpose flour (one cup at a time). Remove bowl from mixer and then fold in peaches with a spatula. Pour batter into your prepared pan.

For the topping: In a medium-sized bowl, combine dark-brown sugar, butter, all-purpose flour, and cinnamon. Mix it all with your hands until it’s nice and crumbly. Sprinkle on top of the cake batter.

Bake for 45-50 minutes.

ROCKY ROAD FUDGE

INGREDIENTS:

16 ounces semisweet chocolate, chopped fine

2 ounces unsweetened chocolate, chopped fine

½ teaspoon baking soda

⅛ teaspoon table salt

1 (14-ounce) can sweetened condensed milk

1 tablespoon vanilla extract

1 cup mini-marshmallows

1 cup chopped salted peanuts

½ cup semisweet chocolate chips

INSTRUCTIONS:

Double line a 8 x 8 pan with aluminum foil. Make sure to leave a lip of foil for easy fudge removal from pan. Spray foil with nonstick cooking spray.

Combine chopped chocolates (not chips), baking soda, and salt in medium heatproof bowl until baking soda is evenly distributed. Stir in sweetened condensed milk and vanilla. Set bowl over saucepan containing 2 cups simmering water. Stir with rubber spatula until chocolate is almost fully melted and few small pieces remain, 2 to 4 minutes.

Remove bowl from heat and continue to stir until chocolate is fully melted and mixture is smooth, about 2 minutes. Stir in marshmallows, peanuts, and chocolate chips. Transfer fudge to prepared pan and spread in even layer with spatula. Refrigerate until set, 30 minutes to one hour. Remove fudge from pan using foil and cut into squares. Will last in airtight container 6-8 weeks. Do not refrigerate - store. Also freezes well.

Bring Prosecco Vodka Soaked Grapes. They are fun and festive and really get a party going. They are quite the conversation piece and really refreshing for a hot summer day.