Let's Party: Recipes and Menus for Celebrating Every Day by Dan Pelosi

  • Farmers' market salad with avocado ranch (page 29)

    from Let's Party: Recipes and Menus for Celebrating Every Day Let's Party by Dan Pelosi

    • Categories: Dressings & marinades; Salads; Side dish; Entertaining & parties; Vegetarian
    • Ingredients: mayonnaise; buttermilk; white wine vinegar; onion powder; garlic powder; avocados; parsley; dill; chives; lacinato kale; purple cabbage; corn on the cob; red peppers; carrots
    • Accompaniments: Melted leek & lemon roast chicken; Marinated steak tips over herby rice
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Notes about this book

Notes about Recipes in this book

  • Grossy P's Arnie P

    • averythingcooks on June 03, 2026

      I made a 1/2 batch using his exact ratios of fresh lemon juice, black tea, sugar & water and refrigerated it overnight. After some long hours in the hot sun/garden today, I poured a big glass over ice and wow...this is SOOOO good with a perfect tart/tannin hit & not too sweet. I can imagine it with bubbles (hard or dry) but honestly...I'll probably just drink the whole jar straight over ice today. A new summer favourite!

  • Labneh tzatziki

    • averythingcooks on May 14, 2026

      An unexpected labneh find in my store & a souvlaki style chicken/veg traybake on the menu brought me here. I used a fresh/frozen Greek herb blend which includes the dill & mint called for + others, stirring it in rather than just garnishing. Full disclosure = 1 of us is not so fond of the cucumbers, so I split the sauce in 1/2 with cucumber in 1 bowl & feta in the other. We both liked it but note that the cucumber lover tasted mine & asked for some feta as well :)

  • Roasted squash with crispy chickpeas & feta

  • Warm farro salad with dried fruit

    • vglong29 on March 19, 2026

      This is great for a light lunch. Made way more than I expected. Will cut recipe in half next time.

  • Garlicky cauliflower mash

    • JDeMarois on February 15, 2026

      Don’t underestimate how much raw cauliflower you need to make this, it’s a lot!

    • Carriejean76 on March 02, 2026

      Loved it! Used 2 large heads of cauliflower and good quality olive oil. Very close to mashed potatoes- served with meatballs. Will be making again!

  • Chicken cordon Bimpy

    • averythingcooks on April 29, 2026

      This was a fun way to deconstruct chicken cordon bleu. I chopped my rst'd peppers, adding them to the hot pan with the onions & ham. Two things: I should have upped the amt of peppers (my bad) & we thought that the finished chicken needed something "extra" so I drizzled the melty cheese topping with a balsamic glaze. We ate this beside an "assertively" dressed green salad & I will repeat this idea.

  • A shareable wedge salad

    • mcdonaldda on January 31, 2026

      Perfect ratio of lettuce to dressing

  • Pineapple fennel pulled pork sliders

    • Alliehipp on May 28, 2026

      Pork fennel and pineapple was delicious! Next time, I would use potato rolls instead of king’s Hawaiian, and dill pickles instead of bread and butter. Every component has sweetness if you follow the recipe as written. We did also use leftover meat to make quesadillas with cheddar and hot sauce which was delish! Would make again!

  • Roasted asparagus with Parmesan sauce

    • KCKB on April 27, 2026

      Heard the author mention this recipe on The Splendid Table and thought it sounded like something worth giving a try. It was easy to prepare and very tasty!

  • Spinach & artichoke dip pasta bake

  • Mozzarella sticks with (drinkable) marinara

    • Jviney on January 01, 2026

      I took the idea of a mug party, part of this run of recipes, and adapted it for a New Year’s Eve party. Everyone loved it. I fried 30 mozzarella sticks and tripled the marinara, and ran out of everything, marinara before mozzarella sticks. I needed more than three eggs for a dozen sticks, probably not the full half cup of flour, would add more salt to the panko next time. Fuss with it - it’s worth it!

  • One-pot broccoli, shells & cheese

    • Jviney on January 01, 2026

      Really good as is, I wouldn’t change anything. A friend said it was reminiscent of broccoli cheddar soup and that’s true. Delicious.

    • averythingcooks on April 16, 2026

      I like the idea of finely chopping the broccoli, garlic & parm in a food processor but I never achieved a creamy, unified sauce (even with the reserved pasta water). Next time I'll gradually add the cheddar 1st for an even melt (perhaps not using it all?) & only then add the broccoli mix. We added chopped ham & sprinkled our bowls with some crispy, garlicky bread crumbs and while we agreed that it tasted good, I'm not sure it is "party worthy".

  • Grilled vegetable sandwiches

    • averythingcooks on February 23, 2026

      I grilled sweet red & yellow peppers + red onion and replaced the eggplant (NOT a house favourite) & squash with slices of oven roasted chicken breast. With the goat cheese & shredded romaine dressed with his creamy balsamic dressing (+ a smear of tomato/red onion relish on the bottom bun), we really enjoyed these hearty sandwiches. As I commented under the dressing recipe, we thought it was much better here than as a dressing for an actual green salad. Also, any flavour of Boursin would likely be a great fill in for goat cheese.

  • Creamy balsamic dressing

    • averythingcooks on February 23, 2026

      This dressing is a part of his grilled vegetable sandwich (recipe on same page). My 1st use was as a dressing for a simple side salad & for us, it needed more...punch? BUT we thought it worked well to lightly dress the chopped lettuce on the loaded sandwich.

  • Lasagnetta

    • angela_gnbj4y on May 18, 2026

      This is a lot of effort and we didn’t really care for it. I did use homemade pesto in place of the fresh basil but that is not relevant to what we disliked. It’s a cute idea but in the future I would just make a regular lasagna- the texture is not pleasing.

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  • ISBN 10 1454956798
  • ISBN 13 9781454956792
  • Published Sep 02 2025
  • Format eBook
  • Page Count 288
  • Language English
  • Countries United States
  • Publisher Union Square & Co.

Publishers Text

Dan Pelosi believes every day can be a celebration—and wherever there’s a celebration, there’s a menu waiting to be planned. In his second cookbook, the New York Times bestselling author dishes out more than 100 of his larger-than-life recipes, organized into sixteen distinct dinner parties designed to take the guesswork out of what to serve when and what goes with what. Some celebrations are familiar, like Giving Thanks (but—surprise!— we’re having roast chicken), and others prove any time calls for entertaining: Breakfast for Dinner makes your pajamas party-worthy with RAISIN WALNUT BAKED FRENCH TOAST (which you can assemble ahead of time). The menus and recipes will carry you through every season of life, and of the year, too: When the sun comes out, lay out by the pool with BEANY BIKINI DIP or cool off with no-cook-tomato sauce SUNSHINE PASTA. After the showers bring forth flowers, carve out a night for LAMB CHOPS WITH TANGY APRICOT SAUCE, one of Bimpy’s forever favorites. Bet you never thought of PUMPKIN CIDER BRAISED PORK SHOULDER as a way to get your seasonal spice fix! And, of course, you’ll know when it’s time to preheat your oven to replicate Dan’s iconic Holiday Cookie Party.

Whether you follow a menu as is or mix and match recipes, Dan helps you find the joy in every part of hosting, from setting the guest list to politely letting your company know when it’s time to go home, sharing his favorite family tidbits along the way (including his dad’s guide for Italian American slang—capisce?). For seasoned hosts and first-timers alike, this book is your manual. Save the date, dress up the table, and choose your outfit . . . now LET’S PARTY!

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