Here’s What to Cook Every Night This Week (April 29 – May 5)
Have you ever improvised a dinner party and realized too late that you didn’t make enough for everyone at the table? Instead of shrinking down the portions so everyone can get some, next time, lean on the following seven crowd-pleasing dishes that serve five to eight people. Whether you have a big family, unexpected guests or a penchant for leftovers, these big-batch ideas are sure to please.
68 Big-Batch Dishes & Recipes to Feed a Crowd
Shopping List
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Produce
1 pint cherry tomatoes
17 garlic cloves
1½ pounds Yukon gold or red potatoes
5 ounces shelled peas (or 1 pound in the pod)
7 lemons
1 pineapple
1 or 2 jalapeños
2 poblano chiles
6 serrano chiles
3 white onions
6 limes
4 tomatillos (about 8 ounces)
1 chayote
2 avocados
1 small head red cabbage
1 watermelon radish
1 bunch basil
1 bunch chives
1 bunch dill
3 bunches cilantro
2 sprigs rosemary
1 bunch spinach or kale
12 large sage leaves
Meat
12 large eggs
2 pounds center-cut, skinless salmon fillet
2 pounds jumbo shrimp
6 bone-in, skin-on chicken thighs
4 slices unsmoked bacon
Dairy
8 ounces mini mozzarella balls
6 ounces heavy cream
3 ounces goat cheese
3 sticks unsalted butter
One 5.2-ounce container Boursin cheese
8 ounces fresh mozzarella
2 ounces shredded white cheddar cheese
Grains
1 pound orecchiette
16 slices sourdough bread
16 corn tortillas
White rice, for serving
Dinner rolls, for serving
Canned and Packaged Goods
One 14-ounce can tomato sauce
3 ounces tomato paste
5 ounces raw cashews
4 ounces white wine
6 ounces chicken stock
3 ounces raw pumpkin seeds
32 ounces vegetable stock
One 29-ounce can white hominy
One 15-ounce can pinto beans
18 ounces corn kernels (fresh, frozen or canned)
Tortilla chips, for serving
Pantry Ingredients: kosher salt, freshly ground black pepper, balsamic vinegar, Dijon mustard, honey, extra-virgin olive oil, flaky sea salt, dried thyme, canola oil, chipotle powder, ground cumin, dried Mexican oregano
Monday: Caprese Pasta Salad
Mini mozzarella balls, juicy tomatoes, fresh basil and tender orecchiette, doused in balsamic-mustard dressing—that’s amore. This make-ahead delight is not only easy to transport and delicious both hot or cold, but it also feeds eight people and takes 30 minutes to put together.
Tuesday: Potato and Spring Pea Frittata
Take advantage of spring’s bounty by putting fresh peas front and center. (Frozen peas, while convenient, will add too much water to the frittata, so skip ’em this time.) Serve this elegant vegetarian gem alfresco—and with a bottle of white.
Wednesday: Grilled Cheese and Tomato Soup Casserole
Hello, comfort food. The picky eaters at your table just might ask for a second helping of this nostalgic mashup. It stars not one, but *three* types of cheese: mild fresh mozzarella, savory Boursin and gooey white cheddar.
Thursday: Roasted Salmon Tacos
Because the lemon-garlic-olive oil treatment is feeling a bit played out. Make the cashew-lime crema and grilled pineapple salsa ahead to save time before dinner, and pile the tacos high with pickled onions, cabbage and avocado slices for good measure.
Friday: Camarones al Mojo de Ajo (Shrimp in Garlic Sauce)
Dinner is 15 minutes away. It starts with a simple, citrusy lemon butter infused with a generous dose of fresh garlic. Once it’s fragrant, the shrimp are quickly sautéed, then served with rice, bread and lemon wedges for spritzing. (Dressed greens or grilled veggies would pair nicely, too.)
Saturday: One-Pan Creamy Chicken Fricassee with Sage
You won’t be cooking it over a fiery cauldron the way generations of nonnas did before, but this simplified, protein-packed version will be just as tasty. Don’t let the sauce’s rich texture fool you: Egg yolks are the key to its thickness, not heavy cream.
Sunday: Pozole Verde
If you haven’t had the pleasure of dining on the iconic hominy soup before, you’re in for a treat this Cinco de Mayo. In Mexico, many people consider it to have hangover- and cold-fighting powers, and between the tangy tomatillos, pinto beans and chiles, we’re inclined to believe it, too.
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