Fall gatherings, holiday office parties and big (or small) family get-togethers. It’s cold-weather potluck season, and with this roundup of ideas you are sure to show up prepared every time.
From appetizing starters to warm-you-right-up chilis and seafood chowders; to slow-cooker pot roast, comforting casseroles, savory autumn galettes and fall salads; to seasonal desserts and batch drinks—we’ve gathered our best crowd-pleasing fall and winter potluck dishes that everyone will want to gather around.
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These deliciously sweet and savory little meat pies with Indian roots are from the French town of Pézenas. Stuffed with lamb, lemon, raisins and warm spices, frozen puff pastry makes these flavorful bites easy to make.
Recipe from Edible Berkshires
All you need are crackers or slices of toasted baguette to serve with these meat and seafood spreads. Got a whole calendar of potlucks to attend? Make these in advance and make them your signature contribution to every potluck you attend! Edible Santa Barbara’s Salmon Rillettes combine wild salmon, Greek yogurt, capers and fresh herbs. Edible Asheville’s Smoked Trout Rillettes with Rye Crisps and Pickled Green Tomato is a rustic yet sophisticated canapé highlighting Appalachian classics. Edible Boston’s Potted Pork with Mace and Mustard is all pork belly and absolutely delicious. It will need a good number of hours at the stove but can be kept in the refrigerator for up to 6 months so make a lot and spread the love.
Image: Salmon Rillettes, Edible Santa Barbara
Chestnuts are a versatile nut, as wonderful in savory dishes as sweet ones. The addition of fresh raw chestnuts to the usual tahini gives the hummus a sweet and nutty flavor that’s simply addictive.
Recipe from Edible Sacramento
This mild and creamy Herb-Crusted Cashew Cheese Log from The Complete Guide to Even More Vegan Food Substitutions, is so good everyone will want a taste. The recipe makes a lot and it also freezes well so you can make it in advance for a party or two. Or try Edible Northeast Florida’s Spicy Herbed Labneh, for a creamy homemade yogurt-cheese dip with a homemade dagga that will have everyone asking for the recipe (that you can share next season).
Image: Spicy Herbed Labneh, Edible Northeast Florida
Potlucks tend to result in a grand spread of rich foods and these refreshingly crunchy bites will provide a nice break and stand out with their jeweled tones. We suggest transporting the apple-beet mixture and the toppings separately for a quick assembly onsite, but preparing them fully in advance will not impact their taste at all.
Recipe from Edible Charleston
As a starter or main (or both), these meatballs should be at every potluck table. Edible Boston’s Lamb Meatballs with Cilantro Chutney and Lime Yogurt calls for high-fat ground lamb shoulder, resulting in moist and full-flavored meatballs. Edible Minnesota’s Spanish Meatballs with Spicy Red Sauce is made with ground beef and pork. And these Mushroom Meatballs from The Mushroom Hunter’s Kitchen, shared by Edible Monterey Bay, call for a mix of fresh mushrooms, hard aged cheese and raisins.
Image: Lamb Meatballs, Edible Boston
Thinner and crispier than your typical egg rolls, these Filipino spring rolls are an essential party staple. Super (and we mean super) addictive, we love these for potlucks because they travel well and while they’re crispiest hot, they do not get overly soggy over time. They also freeze exceptionally well so you can make a few batches if you’ve got some back-to-back potlucks to attend.
Recipe from Edible Alaska
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Deliciously creamy, nutty and versatile, you can substitute a number of ingredients to fit most dietary needs but keep the star—the nutty and highly nutritious wild rice that grows wild in many parts of the U.S. and Canada.
Recipe from Edible Madison
A hearty stew filled with chicken, andouille sausage, vegetables and Creole flavors, you’ll want to make extra of the Creole spice mix. This gumbo will be on many a menu and potluck rotation.
Recipe from Edible Sacramento
Edible Bozeman’s Bison Chili with Chocolate, adapted from Rancho Gordo’s Steve Sando’s recipe, is a mole-style chili that is delicious served with cornbread. Or if you prefer something with a bit of a kick, try Edible New Mexico’s Chile Rojo Con Carne, a deeply flavorful traditional Mexican stew made with red chile and pork; just don’t forget the tortillas.
Image: Chile Rojo con Carne, Edible New Mexico
Super hearty with cubes of beef, root vegetables and Guinness beer, what really sets this stew apart is that it’s served with a scoop of champ (aka creamy mashed potatoes). It’s Irish comfort food at its finest.
Recipe from Edible San Luis Obispo
Make local seafood the star of your chowders and stews. Edible Sarasota’s Crab and Corn Chowder is savory but also sweet from the addition of sweet crab meat and corn cut fresh from the cob. Edible Alaska’s Maura’s Kachemak Bay Seafood Chowder calls for razor clams, rockfish filets and sockeye, but it’s a flexible dish and you can use different bivalves and fish, though oily blue-backed fishes such as mackerel wouldn’t work particularly well in this recipe. And if you have access to oysters, Edible Rhody’s Matunuck Oyster Bar Stew tastes luxurious with their briny flavor and luscious texture.
Image: Crab and Corn Chowder, Edible Sarasota
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The beloved national dish of the Philippines, adobo is packed with umami flavors and is a ubiquitous dish at any Filipino gathering. We especially love it for potlucks because scaling up is easy to do.
Recipe from Edible Sea to Sky
With the advent of crisp weather we’re gifted with hearty (and hardy) winter vegetables and one of our favorite ways to showcase any season’s bounty is a galette. And as long as you avoid vegetables that produce a lot of liquid when cooking, tarts are surprisingly portable. Try this Autumn Squash Galette with any squash you have on hand such as butternut, delicata or honeynut—or go with kabocha if you like your squash on the sweeter side. Or this Winter Vegetable Crostata, which also includes winter squash, as well as black Tuscan kale, wild mushrooms and herbs for a savory tart with layers of flavor.
Recipes from Edible Boston
This classic Thai comfort food bursts with complex flavors from the homemade green curry paste, coconut milk, vegetables, herbs and chiles. It’s vegan as is and you can add tofu to keep it that way or use any type of protein you like—aside from tofu, chicken (and even hard-boiled eggs) goes particularly well with this curry. Just don’t forget to bring a pot of steamed rice along with you.
Recipe from Rosa’s Thai Café
Edible Madison’s Chorizo and Sweet Potato Enchiladas are a crowd favorite; the salty, spicy and savory notes of the chorizo and green chile sauce get a sweet and starchy balance from the sweet potatoes and corn tortillas. For seafood lovers, try Edible Alaska’s Stacked Coho Salmon Enchiladas which is stacked like a casserole with an abundance of sauce, keeping it moist so that all the flavors meld together as they travel. For vegetable lovers, our favorite is Edible Silicon Valley’s Cauliflower Enchiladas which is heaped with cauliflower, beans, curly kale and tortillas in a pumpkin-chipotle sauce.
Image: Chorizo and Sweet Potato Enchiladas, Edible Madison
Of the gazillion ways we like to enjoy butternut squash season, Edible Minnesota’s Butternut Squash Lasagna is one of our favorites—it’s the kind of dish that can convert a butternut squash ambivalent to a butternut squash lover. Or if you prefer something closer to the classic, try Edible Sarasota’s Lasagna Bolognese for layers of deeply rich bolognese sauce, creamy bechamel sauce, gooey cheese and lasagna noodles.
Image: Butternut Squash Lasagna, Edible Minnesota
A dish made to impress, this recipe pays homage to two traditional festive favorites: asada de puerco and the porchetta. Make the travel time your dish’s resting time and wait to slice for the crowd.
Recipe from Edible Rio Grande Valley
Let the slow cooker do the cooking! Edible Bozeman’s Slow Cooked Pulled Pork offers a few braise options: beer, cider or BBQ. And you can even make the pulled pork in advance. Or go for beef with this no-fuss, fall-apart tender Super Easy and Super Tender 10-hour Pot Roast from One to Five.
Image: Slow Cooked Pulled Pork, Edible Bozeman
With heaps of fragrant leeks and shredded carrots bound together by eggs and creme fraîche then baked with nutty Gruyère, this dish makes a hearty vegetarian main or indulgent side.
Recipe from Edible Boston
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Our fall favorite winter squash bumps up the flavor and nutrition in Edible East Bay’s Butternut Squash Mac & Cheese. If you like things with a bit of a kick, Edible Nashville’s Hattie B’s Pimento Macaroni and Cheese, which can be made with fresh red peppers or pimentos from a jar (like the restaurant). Or try Edible Delmarva’s Crab Mac and Cheese for a leveled-up version with sweet local crab meat and a rich cracker topping.
Image: Butternut Squash Mac & Cheese, Edible East Bay
Seasoned with a homemade Egyptian-style dukkah nut and spice blend, meet your new go-to roast potato dish.
Recipe from Edible Madison
Potato salads tend to bring warm weather potlucks and picnics to mind but with potatoes hitting peak season in fall, we think potato salads should be a cold-weather tradition. For a mayo-based version, try Edible Santa Barbara’s Craig’s Famous Potato Salad with sweet gherkins, fresh dill and no hard-boiled eggs. Edible Atlanta’s Tangy Tasty Potato Salad combines reduced-fat mayo and Greek yogurt for a lighter, livened-up salad. And if you’re looking for a no-mayo recipe, our Herb-Laden Potato Salad with a German-style vinegar and mustard dressing and tons of herbs is superb.
Image: Herb-Laden Potato Salad, Edible Communities
Sweet, sour, just a bit boozy and full of fall flavors, you’ll need to plan ahead to prepare the prunes stewed in Calvados, an apple-flavored liqueur.
Recipe from Edible San Diego
Fresh fall flavors abound with over three pounds of harvest fruits and root vegetables in this dish. Super easy to make, most of the work is in scrubbing, trimming and drying the vegetables before chopping.
Recipe from Edible Monterey Bay
The humble and comforting hashbrown casserole gets a few upgrades that turn it into an upscale salad with bite and crunch.
Recipe from Edible Sacramento
The sweet potatoes and cranberries balance the bitterness of the kale, while the mushrooms add a subtle hint of earthy nuttiness in Edible Madison’s Sautéed Kale and Sweet Potato Salad. With chayote and delicata squashes and a variety of beans, Edible Monterey Bay’s Fall Bean Salad combines all the goodness of the fall harvest. And cooking over blistering coals lends the beets a lovely earthy, mildly smoky flavor in Edible Boston’s Ember-Roasted Beet Salad with Yogurt.
Image: Sautéed Kale and Sweet Potato Salad, Edible Madison
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A winter twist on a classic French dessert traditionally made with cherries, this dessert is super simple to make and can be served warm, cold or at room temperature.
Recipe from Edible Communities
Let the cake pan do the decorating. Edible Rhody’s Ginger-Cardamom and Cranberry Applesauce Cake is ripe for the season with fresh homemade chunky applesauce. Red velvet cake is one thing, but this Red Velvet Marble Cake from A Farmgirl’s Table swirls the red velvet with a vanilla cake to a stunning visual effect that’s as tasty as it looks.
Image: Applesauce Cake, Edible Rhody
A crunchy-topped tender cake that’s perfect for dessert, snacks or breakfast and brings all the fall feels.
Recipe from Edible Nashville
There are several steps to making this beautiful baklava, making the homemade syrup, lavender butter and assembling the baklava. None of them are difficult and most of the time is spent in assembly and inactive cooling, but you will need to plan to make this a day in advance of the potluck.
Recipe from Edible Nutmeg
Skip the need for additional plates and flatware with these fun riffs on cookies. Edible Delmarva’s Brown Butter Apple Pie Cookies taste just like apple pie in a handheld pastry-like cookie. And Edible Michiana’s Tiramisu Cookies embody the original flavors of coffee, mascarpone and cocoa in a fun(ner) form.
Image: Tiramisu Cookies, Edible Michiana
Sweet marshmallows, sweet tart cranberries, bittersweet chocolate and sea salt all come together for a treat that’s fun and super easy to make.
Recipe from Edible Sarasota
Edible Lehigh Valley’s Gingerbread Whoopie Pies with Apples and Walnuts is a winter twist on a classic Pennsylvania dessert. Or try Edible Philly’s Sourdough Oatmeal Whoopie Pies for a soft and chewy oatmeal cookie sandwiched with fluffy vanilla icing.
Image: Gingerbread Whoopie Pies, Edible Lehigh Valley
Put a mix of fall favorite apples on gorgeous display in this gorgeously imperfect tart.
Recipe from Edible Berkshires
There’s a lot the South does right in the culinary world—and pie is at top of that list. Edible Delmarva’s Sedon Southern Style Pecan Pie is surprisingly easy to make and wonderfully nutty classic. And Edible East Bay’s Aunt Rose’s Sweet Potato Pie is another classic with just a touch of love (aka a tablespoon of cognac, and more to drink).
Image: Aunt Rose’s Sweet Potato Pie, Edible East Bay
Want more pie? Check out these 63 Sweet Pies to Cure Your Cold-Weather Blues
Edible Minnesota’s Apple Squares are like apple pie but these handheld bars will easily feed a crowd, making them perfect for a potluck. Edible Phoenix’s Apple & Vanilla Cream Pastry requires several steps for making the brioche, the sautéed apples, vanilla pastry cream, crumble and assembly but some of the components can be prepared in advance and assembled for baking and making double the batch doesn’t take double the effort.
Image: Apple & Vanilla Cream Pastry, Edible Phoenix
Made with pumpkin purée, vanilla yogurt, flour, maple syrup and warm spices, once baked the pumpkin custard lies beneath the tender baked topping for a delicious cobbler-like result.
Recipe from Edible Madison
Rice puddings are the perfect dessert to feed a crowd and easy to transport. Edible Northeast Florida’s Adela’s Arroz con Leche is a Cuban classic passed down through generations, while Edible Monterey Bay’s Saffron Rice Pudding with Kumquats in Syrup leans into South Asian and Mediterranean flavors with a mix of sweet and savory notes that make a beautiful vegan dessert.
Image: Adela’s Arroz con Leche, Edible Northeast Florida
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While there are many commercially available Mexican-style hot chocolates—at the grocery store as well as artisanal options—coming up with your own mix allows you to adjust the flavors to make it your own. For a potluck, just batch the recipe and grab a crock pot to keep the chocolate hot.
Recipe from Edible Monterey Bay
A bottle of full-bodied red wine, warm spices and chocolate make this the perfect adult hot chocolate to warm up with at a potluck.
Recipe from At Home with Umami
Batch cocktails make entertaining so easy and this version of the New Orleans classic is sinfully creamy but refreshing.
Recipe from Edible New Mexico
When is it too early for eggnog? Never. And you’ll need to start now to prepare Edible OKC’s Two Month Aged Eggnog in time for your holiday potlucks. Or go for Edible South Florida’s Creamy Coquito (aka Puerto Rican Eggnog) if instant gratification is more your jam.
Image: Two Month Aged Eggnog, Edible OKC
Delicious and refreshing served hot or over ice, you can easily double or triple (or more) the recipe to make enough for your next potluck. The best part about this addition to a potluck? Your hosts will thank you for the aroma you bring to the party.
Recipe from Edible Delmarva
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