There’s something so ethereal about a dinner party. Choosing the perfect recipes, setting a beautifully themed table, and gathering your closest friends and family…what could be better?
Lately, I’ve been seeing posts about “bringing back the dinner party”, and although it never left in my eyes, I agree! For anyone who hasn’t thrown a dinner party in recent history (or ever!), now’s the time to dust off your apron, pull out your most delicate glasses, and prepare for an evening that will be sure to bite you with the entertaining bug.
It’s addicting!
What’s lovely about a dinner party, too, is that every detail is entirely up to you. And that’s not meant to be said in a way that seems overwhelming – because if that’s not what you want, it’s your party! If you’re the type of hostess who wants to make custom menus, concoct a flawless three-course meal, and decorate the space as though Pinterest itself had come and stamped it’s approval on the decor – then go for it!
But if you’re the type of hostess that is looking for a more simple avenue, there’s nothing wrong with a BYOD (bring your own dish) vibe with a comfortable atmosphere and lively conversation. More often than not, those are the types of nights I like to frequent!
No matter what, let’s vow as a group to bring back the dinner party! Because, why not?!
Here are our suggestions for hosting the perfect dinner party…
Decor! You don’t need much, you just need a theme.
Having a theme is key to a great dinner party. For one thing, it really sets the tone and does a lot of the work for you! Some of my favorite themes for the months to come are:
- Garden Party (edison bulbs/fairy lights, sundress attire, cake & cookies for dessert, sparkling wine)
- Rosé All Day (elevated plates/glasses, plenty of rosé, simple light meal, cheese board with seasonal fruit)
- Italian Countryside (small plates, warm summer evening, pasta/pizza to serve, casual clothing – i.e. Under the Tuscan Sun)
Music, music, music!
I’m sure you saw this one coming, but we’ve got some thoughts when it comes to music. It sets the mood! Transports you to new places! Makes you feel like you *might* be walking barefoot on the Italian Countryside…who knows!
In saying that, here are some of our favorites:
The right recipe is the pièce de résistance!
Dinner parties = crowd pleasing meals…so why not choose between these recipes that are SURE to wow even the pickiest of eaters (and pair perfectly with array of different themes).
Garden Party Suggestion:
Sicilian Citrus Salad with Pistachios and Mint
Ingredients
- ½ cup shelled, unsalted pistachios
- 6 oranges of different varieties (i.e. blood, Cara Cara, and naval) preferably chilled
- 2 tbsp red wine vinegar
- kosher salt and freshly ground black pepper
- ¼ cup extra-virgin olive oil, plus more for drizzling
- 3 small cooked beets, cut into thick rounds *we used canned
- 1 medium fennel bulb, preferably with fronds, stalks removed and fronds reserved, halved, cored, and very thinly sliced
- ½ small red onion, very thinly sliced
- 15-15 oz jarred or canned oil-packed tuna, drained
- 1 cup green olives, preferably Cerignola or Catstelvetrano, pitted and coarsely chopped
- 1/3 cup loosely packed fresh mint leaves
- flaky sea salt, such as Maldon (optional)
Instructions
- Toast the pistachios in a medium skillet over medium-low heat, shaking the pan occasionally, until they are fragrant and lightly toasted, 5-7 minutes. Transfer to a cutting board and let cool, then coarsely chop.
- Halve one orange and squeeze enough juice to yield 1/4 cup; set aside. Using a sharp paring knife, cut the peel and pith from the remaining oranges, then slice the fruit into thick rounds.
- Whisk together the orange juice, vinegar, 1/4 teaspoon salt, and a generous grinding of pepper in a bowl. Whisk in th oil.
- Arranges the oranges, beets, fennel, and onion on plates. Season with salt and pepper, then top with the tuna and olives.
- Whisk the dressing again to blend and spoon it over the salads. Top with the pistachios, mint, if using, and fennel fronds, if you have them. Season with flaky sea salt and more pepper. if desired, and serve.
Rosé All Day Suggestion:
Pesto Zucchini and Peach Pizza with Burrata
Ingredients
- your homemade pizza dough
- 1 cup basil pesto, homemade or store-bought
- 6 fresh sage leaves, roughly chopped
- 1/2 tsp crushed red pepper flakes
- 1 tbsp raw sesame seeds
- 1 cup shredded fontina cheese
- 1/2 cup shaved manchego cheese
- 1 medium-sized zucchini cut into ribbons
- 1 peach, thinly sliced
- extra virgin oil, for drizzling
- 8 oz fresh burrata or mozzarella cheese, torn
- honey, for drizzling
Instructions
- Preheat the oven to 450 degrees F. Grease a large baking sheet with olive oil, swirling it around so it evenly coats the surface. Place your dough on the baking sheet and roll out with a small rolling pin or, my personal favorite, a glass. The dough may test your patience, but keep rolling it out until it's even on all sides and reaches all of the edges.
- Spread the dough with pesto, sage, sesame seeds and crushed red pepper flakes. Layer on the fontina, manchego, zucchini and peaches.
- Drizzle the zucchini and peaches lightly with olive oil. Sprinkle with salt and pepper. Break the burrata over the pizza.
- Transfer the pizza to the oven and bake for 10-15 minutes or until the crust is golden and the cheese has melted. Sprinkle on the basil, and drizzle with honey. Slice and enjoy!
Italian Countryside Suggestion:
Gigi Hadid’s Spicy Alla Vodka Pasta
Ingredients
- 1/2 cup olive oil
- 2 small cloves of garlic, diced
- 2 green onions, sliced
- 1/2 cup tomato paste
- 1 cup heavy cream
- 2 tbsp vodka
- 2 tsp red pepper flakes
- 2 lb shells pasta
- 2 tbsp butter, plus more if needed
- 1/2 cup parmesan cheese
- basil, chopped to serve
- salt and pepper to taste
Instructions
- In a large saucepan, heat the olive oil, garlic and onion over medium-high heat and cook until soft. Add tomato paste and cook until it appears caramelized and darker in color.
- Add in the heavy cream. Add in the vodka and cook through until incorporated and the sauce seems less liquid-y.
- Add in the red pepper flakes. If you like things spicy, add more!
- Keep stirring until combined. Season with salt and pepper. Remove sauce from the heat.
- Cook the pasta separately, and reserve 1/4 cup pasta water before draining. We make our pasta homemade, but Gigi uses shells or Orecchiette in her original recipe. It's up to you!
- Add in the butter. Stir over a medium heat til the butter has melted and the sauce is “sauccyyyy”, Gigi notes.
- Add pasta – and the pasta water – to the sauce. Add parmesan cheese and stir. Add more salt and pepper to taste.
- Top with a sprinkling of parmesan cheese and basil to serve.
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