Thursday, May 22, 2008

30 ways to be a good guest

classic coleslawblue cheese coleslawspicy radicchio slaw with pecansnapa cabbage and sesame seed slawpickled coleslawgreen onion slawroseanne cash's potato saladdilled potato and pickled cucumber potato saladblack bean confetti saladsalsa frescagreen bean and tomato saladspring panzanellaviennese cucumber saladgazpacho saladpasta primavera saladeasiest mac-and-cheesecreamiest mac-and-cheesefried chickenhot and smoky baked beanscheddar, chili and green onion corn breadhomemade bbq saucehoisin bbq saucetequila lime chickenpork ribletscherry cornmeal upside-down cakepineapple upside-down cakecaramel walnut upside down banana cakestrawberry-rhubarb crumblefresh strawberry tartmargarita cookies

As Alex and I go into yet another summer without a patio to house an outdoor grill and a dozen of our nearest and dearest, this means but one thing: doing our best to get ourselves invited to as many barbecues, pot-lucks and patio parties as we can. Nobody can say that we don’t have goals.

Of course, when trying to convince people that you’d be a welcome guest at their party and not, say, the type of person who will drink all of their sangria, teach their children off-color jokes and ultimately pass out in a chaise lounge in the shade, not to be found until long after the shindig has wound down, it helps to have a cooking blog–the kind you’d like to bring samples from.

In fact, I find that the number of invitations we receive correlates closely with the number of times I promise to arrive bearing slaw, sides or cake. Especially the cake. (And to think people said you couldn’t buy friends!)

As we gear up for a barbecue a day this holiday weekend, I have rounded up some of the things I’m considering bringing along, but I think we all know that what I’m really going to do is make all new things because I am allergic to cooking anything twice. But don’t let that stop you from considering one of the things below (and then drinking all of the sangria, because they’ll be so in love with your cooking, they’ll forgive you.)

Slaws (because I’m just a little obsessed with them)




Portable Sweets


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