That being said, I used to hate throwing dinner parties. Not because I didn’t like the cooking, but because I was SO OVERWHELMED by timing things out appropriately. When I started hosting people, I spent many dinner parties hovered over the stove and not even enjoying myself. And that’s why I wanted to launch this series. There’s plenty of recipes online, but there are few guides that outline how to put together an entire menu and prepare elements ahead of time so you can have a seamless, stress-free party. Of course, this doesn’t mean your dinner party will be completely free of cooking or being in the kitchen, but it does mean you’ll have a plan outlined and as much preparation done so that you actually know what to expect and how to time things out so you can enjoy yourself.

I hope you’re as excited about this as I am! Each month I will post 3 recipes using seasonal ingredients and compile them in a PDF booklet. You will also get a printable menu for your party if you so wish to have a menu copy for everyone! In addition to that, I will outline what you can make ahead and the best timeline to prepare certain elements ahead of time. I am a very visual learner. I overthink written instructions all the time because I need to see how things are done. So, that’s why with every monthly booklet, you’ll also get a free YouTube episode where I show you how to make all recipes and show you how to time them out! Gosh, I am so pumped about this lol. AND if you don’t feel like making the entire menu and would rather dabble and try one recipe at a time, do not fret! You can still use individual recipes from the booklet and click the appropriate time stamp in the video for the recipe tutorial.

Some logistical notes: when I host dinner parties, it’s usually for anywhere from 4-8 people, so I’ve designed each recipe in this series to serve 6-8 people. You can adjust accordingly if you are serving more people. I always like to have 1-2 extra portions just incase people want leftovers. Each dinner party booklet has an appetizer/side recipe (depends on the menu if its an appetizer or side,) an entrée and a dessert. Another thing I didn’t include in this series is the snack stations that I always have at my dinner parties to kick things off. I usually go with cheese plates and put some notes in my PDF guide so you can make the best one for your party!

YAY!! Ok, now that all being said, I hope you know how much this series and new menu guide project means to me. This does take lots of time and effort on my part and I’m giving all of this for free, so that being said, I’d really really appreciate it if you could subscribe to my YouTube Channel and also share this fun new series with your friends if you find it useful. I hope you find a need for it as much as I have and that it helps you feel less intimidated when hosting parties.

Now here is the booklet that I worked my little tushy off on! It’s most helpful when paired with the video tutorial. I am SO CONFIDENT in you with all these resources that you’ll slaaaaaayyy the day with your dinner party! HAPPY COOKING

The post The September Dinner Party Menu appeared first on Dining with Skyler.

Another reason this is a hit is because this recipe gives restaurant quality flare. I’ve been to several restaurants where they have a burrata appetizer with an assortment of veggies or fruits. This one is different and something guests probably aren’t expecting at a home cookout! The fennel and onion because sweet, charred and tender on the grill and it’s truly the most delicious combination with the creamy, tangy burrata. Pair it with sweet cherry tomatoes, balsamic glaze and salty capers and you have a flavorful masterpiece.

The post Easy Grilled Vegetable Burrata Salad appeared first on Dining with Skyler.

Just like croutons and French fries, these potatoes can get soggy if they sit in a liquid for a long time. So my recommendation is to keep the potatoes and salad separate until it’s time to eat.

Also, can we have a moment to just celebrate that this is gluten-free friendly?!?!

The post Caesar Salad with Parmesan Potato Croutons appeared first on Dining with Skyler.

This recipe is gluten-free because I used cassava flour as my binder, but if you are not gluten intolerant and don’t want to buy cassava flour, feel free to use all purpose flour!

Not into traditional frying? You can spritz these with nonstick spray and air fry them for 15-20 minutes at 375 F.

The post Gluten-Free Buffalo Cheddar Tater Tots appeared first on Dining with Skyler.

The post Philly Cheesesteak Potato Skins appeared first on Dining with Skyler.

This is a great meal to make ahead. Make the quinoa ahead of time, steam the veggies ahead of time and make the dressing ahead of time. All you have to do at lunch is assemble and enjoy. Huge fan of that! I also love the veggies with the dressing (sans quinoa) for a fun family style salad at a dinner party. However you want to serve this, I hope you love it.

The post Tarragon Caesar Veggie Bowl appeared first on Dining with Skyler.

The gnudi is so delicate, I highly recommend just pouring whatever sauce you decide to make right on top. This creamy shallot and artichoke sauce is my pride and joy, but if you want something simple, go with brown butter sage. You can’t go wrong with that! Enjoy this delicious recipe!

The post Ricotta Gnudi with Creamy Shallots and Artichokes appeared first on Dining with Skyler.

I know there’s currently a cream cheese shortage, and when I was shopping for this recipe I definitely saw empty shelves at the stores (truly devastating.) The only store that I found cream cheese at was actually Trader Joe’s! So definitely go there if you are having trouble finding cream cheese.

Can’t find lump crab meat (or just wanna explore some other options?) For something more affordable, go with canned crab meat or even cooked shrimp that’s finely chopped. For something more *bougie,* go for jumbo lump crab meat.

The post Cheesy Crab Dip with Smoky Paprika Crinkle Fries appeared first on Dining with Skyler.

When I was developing this recipe, I could never put my finger on *why* I love this focaccia. It’s one of those things that I can’t stop eating whenever it’s in front of me, but I can’t figure out which part of it is my favorite. Is it the nutty, spongy dough that’s soaked in floral olive oil? Is it that combination of pumpkin seeds, shallots and herbs WITH the dough? Is it the sea salt on top? WHY do I love this so much?!?! I still don’t know the answer, but maybe you can figure it out for me.

View this post on Instagram

A post shared by Skyler Bouchard Oppenheim (@diningwithskyler)

Before I get to the steps so you can make this yourself, I want to highlight that this pumpkin focaccia would be a very impressive and seasonal side dish at a dinner party, Friendsgiving or Thanksgiving. It’s a BREAD for god’s sake…so making that from scratch and making something no one has ever had before  is impressive x 92103802384 (as long as your friends are the type to appreciate a fun dining experience.) Along with being an impressive side, it’s also a great bread to make for the week. I prep this on Sunday night, and then I eat a piece with some fried eggs for lunch. Or I have a slice with olive oil as a snack.

What type of olive oil did you use?

When making focaccia, it’s important to use a flavorful extra virgin olive oil. When I say flavorful, I really mean great quality cold pressed olive oil that naturally has flavor. I’m not talking about infused olive oil or anything of that nature. The brand of olive oil I used is California Extra Virgin Olive Oil.

Can I make this on a thin sheet pan instead of a casserole dish?

Yes, you can but I don’t think you should. In my opinion, a thicker pan is best for the texture/flavor of this particular focaccia. I tried a thin, crunchy version and it didn’t hit the same. I’m not sure why, but that’s my personal opinion.

The post Savory Pumpkin Focaccia appeared first on Dining with Skyler.

What should I do if I can’t find pimentos ?

You can 100% substitute the jarred roasted bell peppers that you find at the super market. In my opinion, the brand Cento is great. If you like heat, add 2 tablespoons of finely chopped Calabrian chilis (without seeds if possible, that just makes it insanely spicy) and add some of the chili oil as well.

The post Cheddar, Pimento and Scallion Skillet Cornbread appeared first on Dining with Skyler.