One way to hold a potluck is to give no rules, and just see what turns up. There have been stories of twelve bowls of green salads lined up, with nothing else. Or the transformative Thanksgiving dinner we held at a shared house; we offered to do turkey as the hosts, and left the rest up to the ten or so guests to do the rest. We had a great dinner of turkey, stuffing, gravy and 6 different versions of pumpkin pies.
What I recommend doing, is to look after the meat & dessert. Let everyone else bring side dishes or appetizers. At least this way the meal will have a bit of structure.
There are times that I pull out all the stops and work to create something memorable. However if time is limited, there’s nothing wrong with doing a simple dish, as long as it is presented well, is yummy, and interesting! This is easy to make, and can be served cold or at room temperature. As you can see, I served it in my bamboo steamer, but here’s a tip if you don’t want to worry about dishes. Line a foil pan with an oversized sheet of parchment, tuck in some herbs or flowers at one side, and you can just walk away from it at the end of the meal. Continue reading