Go-to Recipes to be the Favorite Potluck Guest
Written by Lindsey Chronert
One of the absolute best parts of moving into my new house has been hosting. I love to cook, and now that I finally have the space for it, gathering people in our home has brought so much joy, connection, and that deep sense of community we all crave. Also, I have a dishwasher for the first time in 15 years. A dishwasher! Total game changer.
A few days before Christmas, we had a tamale-making party. Everyone brought their own filling, and we packed vegan masa with green chiles, squash, queso, and corn. Even the kids got into it. We steamed them, devoured them, and everyone left with a freezer bag of tamales and a full belly.
We did something similar for Lunar New Year with dumplings and hand-pulled noodles. Everyone helped fold dumplings, and then we cooked noodles in batches as guests pulled their own dough into long, wobbly strands. It was interactive, a little chaotic, and so much fun. Our friends really showed up with the goods: shrimp and pork dumplings, crispy spring rolls, eggplant stir-fry, a salad that sparked a group chat for the recipe, and homemade carrot cake cupcakes for dessert. We all just mmm-ed and ahh-ed over each other’s cooking. People were peacocking and loving it.
It reminded me that potlucks are just as much about sharing as they are about showing off (in the best way). Bringing something that makes people light up is its own kind of joy. So when someone asks, “What can I bring?”, a themed menu or a little guidance makes it easy to shine. Something simple like Italian or brunch gives people just enough direction to get creative, while keeping the meal balanced and exciting.
Now that spring is here and the weather keeps getting better, we’ve got more gatherings on the horizon. And since I know you all love a good recipe, I asked some folks at MIHO—and a few of our industry pals—what they love to bring to a potluck.
The most popular answer? Queso. So if you're looking for praise (and possibly a cheese-induced nap), that’s your golden ticket. A lot of people submitted dips, but I narrowed it down to two of the very best. We’ve got a whole lineup of incredible dishes coming your way. Scroll through, pick your favorite, and go be the guest everyone raves about in the group chat.
Leetsy’s Chile Queso
Officially, it’s queso. Unofficially, Leetsy calls it “fridge dump dip”. But you’d never know from the taste. It’s spicy, silky, and full of personality. She riffs off whatever she’s got on hand, which is usually some chopped garlic, banana peppers, those tiny tri-color bells, and a jalapeño or two (fresh or pickled, depending on the mood). Instead of American cheese, she goes for the jack or Havarti. And honestly, it’s better for it. This is the kind of dip that makes people hover around the bowl and “just one more chip” themselves into oblivion.
Molly’s Spinach Artichoke Dip
Molly brings the classics, but makes them feel cool again. Her spinach artichoke dip is hot, melty, garlicky, and rich, but not in a gut-bomb kind of way. She somehow manages to keep it balanced, with just enough tang, creaminess, and a golden bubbly top that makes everyone sneak back for seconds. It’s the dish that shows up to the potluck and makes people go, “Ooooh yes. That.” Serve it with toasted bread, crackers, or even endive if you’re feeling fancy.
https://www.bonappetit.com/recipe/stovetop-spinach-artichoke-dip
Amy’s Green Goddess Dip
Creamy, herby, and endlessly dippable. This one’s loaded with Greek yogurt, mayo, lemon, garlic, and a garden’s worth of fresh herbs like parsley, tarragon, and chives. It’s bright, cool, and the kind of green thing everyone actually wants to eat. Serve it with crunchy crudités or salty chips and watch it disappear.
https://cooking.nytimes.com/recipes/1013024-greek-goddess-dip
Taylor’s Fresh Oysters
Want to be the queen of the party? They’re a little fancy, a little primal, and always a conversation starter. And they’re way easier than you’d think. Buy them fresh at Pac Shell, Point Loma Seafood or Seaside Market. Serve them chilled on a bed of crushed ice with lemon wedges, mignonette sauce, horseradish or a dash of hot sauce. Bring all the tools and teach your friends how to shuck!
Eric’s Deviled Eggs
A forever favorite. Classic deviled eggs are creamy, tangy, and impossible to stop at just one. Everyone’s grandma has a version, but a little Dijon, a dash of paprika, or something crunchy on top (hi, fried shallots/caviar/pickled jalapeno) makes them feel fresh again. Chill them well and prepare for fast fingers.
https://inagartencooks.com/ina-garten-deviled-eggs-recipe/
Ella’s Corn + Veggie Fritters
Ella’s corn fritters check all the potluck boxes: easy to grab, packed with flavor, and friendly to pretty much everyone’s dietary needs. No eggs? No problem. These beauties are held together with rice flour and a little cornstarch, then loaded with zucchini, carrots, green onions, and of course—corn. She seasons the batter with garlic powder, sliced shallots, salt, and pepper until it smells so good, you’re tempted to fry them up right then and there.They’re crispy on the outside, tender on the inside, and somehow manage to feel both light and comforting.
https://cooking.nytimes.com/recipes/1022643-delicata-squash-and-corn-fritters
Heather’s Jalapeno Poppers
A beloved classic that never fails to please. Heather’s version features halved jalapeños, carefully deseeded to keep the heat approachable, then filled with a rich mixture of cream cheese, sharp cheddar, and garlic. She tops them with buttery breadcrumbs for a golden crunch and bakes until the cheese is bubbling and the peppers are just tender. For an upgrade, try folding in finely chopped scallions or wrapping them in prosciutto before baking. Serve warm, with a drizzle of hot honey if you want to balance the richness with a little sweet heat.
https://cooking.nytimes.com/recipes/1020843-jalapeno-poppers
Todd’s Squash Blossom Quesadillas
These feel a little fancy, but they couldn’t be easier or more satisfying. Squash blossoms have a short seasonal window, so when they show up, you know it’s the moment. Stuffed into warm tortillas with gooey cheese (Oaxacan or whatever melty magic you’ve got), these quesadillas are delicate, floral, buttery, and just the right amount of impressive. Serve them quartered on a platter with a little hot sauce or crema on the side and watch people quietly lose their minds.
https://www.bonappetit.com/recipe/quesadillas-with-squash-blossoms
Rocío’s Tomato + Stone Fruit Panzanella with Curry Vinaigrette
This is summer in a bowl. Rocío brings together juicy heirloom tomatoes, peak-season stone fruit, toasty torn bread, and a curry vinaigrette that surprises you in the best way. It’s bright, bold, and a little unexpected—just like her. The fruit brings sweetness, the tomatoes bring tang, the vinaigrette ties it all together, and the bread soaks up every drop. It’s the kind of dish that disappears quickly and makes people talk about it later, like, “Remember that salad Rocío made?” Yeah. That one.
https://www.amihoexperience.com/journal/tomato-corn-stonefruit-panzanella-salad-recipe
Heidi’s Shaved Fennel Salad
This could very well be my favorite salad. It’s light, fresh, and packed with flavor, thanks to Super Natural Every Day. Thinly shaved fennel, peppery arugula, crisp zucchini coins, creamy feta, and crunchy toasted almonds come together in a way that feels like summer on a plate. It’s the kind of salad that makes everyone ask for the recipe, even though it’s just a simple combination of perfect ingredients done right.
https://www.101cookbooks.com/shaved-fennel-salad/
Misty’s Orzo Salad
Misty’s orzo salad is a vibrant, Mediterranean-inspired dish that balances sweet and savory elements beautifully. Combines whole wheat orzo with fresh parsley, toasted almonds, crumbled feta, green onions, Kalamata olives, and golden raisins. The salad is dressed with a zesty blend of fresh orange juice, orange zest, white wine vinegar, garlic, and olive oil, enhanced by a splash of reserved pasta water to help the flavors meld. Allowing the salad to rest for about 10 minutes before serving lets the ingredients absorb the dressing fully. This dish is not only refreshing and satisfying but also holds up well for picnics or potlucks, and can easily be made vegan by omitting the feta.
https://cookieandkate.com/orange-orzo-salad-recipe/
Erica’s Smashed Potatoes
Erica’s smashed potatoes are crispy, savory, salty, and hands-down everyone’s favorite. Boiled and smashed Yukon Golds get roasted until golden and crackly, then topped with fried onions and chopped parsley. She serves them on a bed of arugula tossed with champagne vinaigrette for a fresh, peppery contrast that makes the whole dish sing.
https://cooking.nytimes.com/recipes/1018971-crisp-smashed-potatoes-with-fried-onions-and-parsley
Jacob’s Cardiff Crack
There’s always that one dish that gets inhaled before it even hits the table. Enter: Cardiff Crack. The men swarm around this one. This Burgundy pepper tri-tip from Seaside Market has earned cult status for good reason: rich, marbled, deeply marinated, and totally unforgettable. You throw it on the grill, nail that perfect sear, slice it paper-thin, and just like that, you’re everyone's favorite guest. Easy, store bought, and no one cares. They’re too busy looking for more.
Matt’s Pulled Pork Sliders
Matt slow-roasts his pork shoulder low and slow with garlic, onion, smoked paprika, and a splash of apple cider vinegar until it practically falls apart with a fork. Once shredded, it’s tossed with a tangy, house-made BBQ sauce and piled onto soft Kings Hawaiian rolls or brioche slider buns. A spoonful of crunchy coleslaw adds brightness and texture. These sliders are great served warm from a slow cooker or held in foil trays in a low oven. Pro tip: brush the tops of the buns with butter and toast briefly for extra flavor and structure.
https://cooking.nytimes.com/recipes/1014733-pulled-pork-sandwiches
Alex’s Wings
Wings are always a crowd favorite, and they’re endlessly versatile. Whether oven-roasted, grilled, air-fryed or deep-fried, the key is a dry brine—usually salt, baking powder, and spices—to ensure crispy skin. Popular sauces include classic buffalo (Frank’s RedHot + melted butter), honey garlic (soy sauce, honey, garlic, ginger), or Korean-style gochujang glaze (gochujang, soy, sesame oil, rice vinegar). Serve with pickled vegetables, carrot sticks, and a cooling yogurt or blue cheese dip. If you’re feeding a big group, bake them on racks over parchment for even crisping and easier cleanup.
https://www.bonappetit.com/recipe/air-fryer-chicken-wings-recipe
