What to Bring to a Party When You Have No Idea What to Make, According to a Cookbook Expert

“What can I bring?” is one of those questions that sounds chill but will absolutely ruin your entire afternoon. One minute you’re fine, the next you’re stress-Googling “easy appetizer ideas” at 4 p.m. with nothing defrosted.

On All on the Table, host Katie Lee Biegel talks with foodie Casey Elsass, who has ghostwritten or co-authored over 25 cookbooks for chefs and celebrities all over the world. Somewhere in the conversation, he casually lays out a full cheat sheet on how to show up to any party like you didn’t just spiral an hour ago.

☐ Pick one signature dish and just commit to it

Elsass started making a flourless chocolate cake for a Friendsgiving years ago because a guest had dietary restrictions. It was a hit, so he kept making it—and now it’s his thing. “It became a situation where people would invite me over and say, ‘Oh, can you bring the cake?'” He says having one go-to thing you’ve made enough times that you don’t even need the recipe anymore is “the best way to become a really good cook.”

☐ When in doubt, bring a dip

“A reliable thing to always have in your back pocket is a good dip,” Elsass says. “They’re easy to make ahead. You don’t need to stress right before you’re leaving. Make it the day before. They usually taste better when they’ve sat for a while, and it’s a really easy thing to pack up and transport.” No oven needed, no last-minute assembly, no pre-party panic. Just show up and set it down.

☐ Do not expect space

“Do not expect oven space, fridge space, stove space,” Elsass says. “Room temp food is great. I think we should all embrace it.” This also takes pressure off the host, who is already juggling enough without you asking if you can pop something in for 20 minutes.

☐ A signature cocktail instantly upgrades the entire vibe

“Bringing a signature cocktail to a party is the best move because it just immediately ups the level of the party,” Elsass says. “As a good guest, you want to boost whatever your host is trying to do.” You don’t have to be a mixologist. Just batch something in a pitcher and walk in like you own the place.

☐ Bring everything you need to serve your dish

“Don’t expect your host to have the big bowl, the tongs, whatever you’re going to need,” Elsass says. “That’s your responsibility to bring.” Serving spoon, napkins, whatever your dish requires to function. The host is not your sous chef.

☐ Skip the $12 wine and bring something people will actually talk about

Elsass says the thing that makes you the MVP of a party is bringing something guests are still talking about when they leave. The mosaic jello in his book is apparently everyone’s favorite. “Bringing something to a party is not a competition,” he says, “but it also kind of is.”

☐ Stock gochujang, mayo, and oyster sauce at all times

His three non-negotiable kitchen staples: 

• Gochujang: “Not super spicy. It has so much umami. I put it in dressings, soups, anywhere I just want a flavor boost.”
• MSG: “I think there’s a lot of misinformation, misunderstanding. I think we all need to evolve past that xenophobic past and just accept that it is a naturally occurring compound and it makes everything so good.” He also points out that if you eat Doritos, you’re already eating it
• Mayo: “If you’re worried about emulsifying a dressing, just put a little bit of mayonnaise in it and you’ll have the most perfect creamy dressing.”
• And oyster sauce for when you want something deeply savory without just adding more salt. “It’s such a booster of everything.”

☐ Let your guests bring stuff

“What I love about a potluck or even a dinner where other people are contributing is that everybody gets to share in the praise,” Elsass says. “I think that’s really fun and joyful.” He says some of his type A friends are horrified at the idea of guests bringing food into the house, but the best parties he’s been to are the ones where everyone has something to be proud of on the table.

☐ Give people a category so you don’t end up with six sides and no main

Biegel adds that if you’re asking people to bring something, give them a lane. Appetizer, side, dessert, drinks. Otherwise you’re going to end up with a table full of pasta salads and nothing else, which honestly sounds fine but still.

☐ Turn your recipe testing into a dinner party

Elsass tests four or five recipes in a day and then has friends over that night to eat everything. “The one rule is they have to bring something to drink and they have to bring Tupperware because it’s not going back in my fridge.” He says it doubles as motivation to actually finish his work because “they’re coming through the door whether dinner’s ready or not.”

Listen to the full episode on All on the Table with Katie Lee Biegel, available wherever you listen to podcasts.

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