Hi! I'm Chef Meg With a degree from the Cambridge School of Culinary Arts and experience in professional kitchens, from an upscale resort to a Neapolitan pizzeria and a French bistro, I know a few things about making food that people will love and cooking for a crowd. Here's my advice for what to bring to your next cookout/barbecue, a mix of updated classics and fresh takes. My only party rule: never to show up to the function empty-handed.
What I'm bringing to the party: Always about minimal effort, maximal impact. 1. Ice If there's one thing I have learned in restaurants, it's this: more ice is always a good idea.
Pulling up with ice in hand means starting the party off right. It's a simple way to make the party run smoother. 2.
Brisket Briskets and other braising meats are ideal for a potluck because the cooking can happen a day ahead and is mostly hands-off. I'll pour some Guinness into the pan with the meat before covering it in foil just to add that extra something (as you will learn from this list, my culinary tastes can be..
. extra). Brisket is delicious served solo with a smokey barbecue sauce or on a roll.
3. Succotash The North American corn stew, Succotash (as I grew up calling it) or "Msickquatash" (the Narragansett word for broken bits/corn), showcases native corn at its peak (where I am in the world) in the late summer months. Though the dish can include dried fish or salt pork, Succotash can be made vegan for a lovely plant-based cookout side dish.
4. Potato S.