Dan Pelosi Wants to Help You Throw a Dinner Party

Summary

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All Of It – "Dan Pelosi Wants to Help You Throw a Dinner Party"

Host: Alison Stewart (WNYC)
Guest: Dan Pelosi, aka Grossy Pelosi (Cookbook Author, Instagram personality)
Air Date: September 2, 2025

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Episode Overview

This episode of All Of It, hosted by Alison Stewart, features Dan Pelosi, also known as Grossy Pelosi, celebrating the release of his new cookbook "Let's Party: Recipes and Menus for Celebrating Every Day." The conversation dives into the art of hosting accessible, joyful dinner parties for any space or occasion. Dan shares practical advice, memorable party anecdotes, and walks listeners through some of his favorite menus—covering everything from menu planning, prepping ahead, and making the most of small apartments to handling dietary restrictions and curating a warm atmosphere. The episode features lively listener participation, laughter, and down-to-earth entertaining wisdom.

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Key Discussion Points & Insights

Why Menus, Not Just Recipes

• Dan’s Approach: Dan structures his cookbook around menus rather than individual recipes, aiming to answer "what goes with what" and "how do you pull off a whole meal."

  "I really wanted to answer the question of, like, what does make a good menu...and how do you do it without it all being cold or burnt?" – Dan ([03:06])

• Menus include not just dishes, but also a cooking and prep order—what’s okay at room temperature, what’s best served hot, and what can be made ahead.

The Joy and Comfort in Planning

• Growing up Italian American, the presence—and knowledge—of a menu was always central to family gatherings:

  "A menu is kind of the thing that calms me. Right. So as a host, if I know what I'm making and how I'm gonna get there, that calms me." – Dan ([03:53])

• Encourages hosts to plan thoroughly so they can relax and enjoy their own party.

Practical Hosting Advice

The Golden Rule: Read the Recipe First

• Read every recipe from start to finish before beginning; avoid last-minute surprises.

  "It's like jumping into a pool and not knowing there's a shark in there." – Dan ([05:24])

How Much Food?

• Dan designs recipes for 6-8 people but insists on adaptability ("I need the bios of everyone coming!" – [06:11]). Err on the side of too much—leftovers are a bonus!

The "Grossy Pelosi" Attitude

• Nickname from Never Been Kissed—spirit of not taking yourself too seriously; enjoy cooking and hosting with humor and friendliness.

  "Don't take it too serious. Like, have fun. Laugh at yourself before you laugh at anyone else." – Dan ([07:07])

Pre-Party Preparation Essentials

• Deep clean your space (especially bathrooms and the refrigerator); it’s less about impressing guests and more about your peace of mind ([08:04], [16:22]).
• Restock pantry basics: Salt, pepper, olive oil, pasta—be ready for emergencies or spontaneous gatherings ([08:38]).

The Power of Make-Ahead Dishes

• Many menus and recipes are designed for prep-ahead, from lasagna to sauces; Dan is an unapologetic "make-ahead person" ([09:07]).

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Entertaining in Small Spaces

The "Mug Party" Philosophy

• If you don’t have a table, embrace it. Dan narrates how, in his tiny West Village apartment, he threw parties using only mugs—serving soups, salads, even sundae desserts—all eat-with-a-spoon fare ([10:27]).

  "My mug runneth over because you're so blessed to be able to throw a party anywhere." – Dan ([10:20]) "If you're gonna fill a mug with marinara, I do suggest you should drink it." – Dan ([11:25])

• Listeners are encouraged to make do with what they have—folding tables, floor seating, creative containers—and prioritize coziness and connection over formality ([18:43]).

Table Setting Pragmatism

• Use whatever works as servingware; no need for Pinterest perfection:

  "If you put the sheet pan down, who doesn't want to eat the food right out of the pan?... There's an honesty to that." – Dan ([13:38])

  • Scented candles, however, are a dealbreaker:

    "Don't put a scented candle on the table because we want to smell the food, not, you know, the like, Juniper Breeze Bath and Body Works candle." – Dan ([14:49])

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Listener Calls: Community Tips and Questions

Go-To Recipes From Listeners

• Chicken Provencal in a Dutch oven—impressive and hands-off ([15:28])
• Pineapple upside-down cake—“the trick is to melt the butter and brown sugar together first” ([16:51])
• Mussels for groups: quick, fancy, minimalist prep ([18:46])
• Cheese platters, pantry staples, and easy pot pies ([27:15])

Tips and Wisdom From Dan and Listeners

• Clean your fridge!—guests might peek in there ([16:23])
• Don’t wait for the “perfect” matching bowls or fancy dinnerware:

  "Don’t wait to have people over until you have matching bowls." – Caller Rachel ([26:30])

• Accommodate dietary restrictions by sharing your menu in advance, asking questions, and being flexible:

  "It’s a way to signal that you’re caring for them and you see them...and then the second thing is I think that...you really can do it all." – Dan ([25:28])

Pets at Parties

• Ideally, include pets as part of the warmth of the gathering—unless their food-begging skills are too distracting! ([12:38])

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Highlighted Menus & Recipes

Farmer’s Market Feast ([19:47])

• Embrace seasonal produce, from salads to roasted chicken and herb steak tips.
• Standout dessert: Roasted figs and goat cheese parfait

  "You roast your figs with honey and rosemary...then you whip some goat cheese into a mousse...I'm telling you, it is one of the best recipes in the book." – Dan ([20:31])

The Tomato Party ([21:50])

• It’s “Tomato Girl Summer” again. Why salt tomatoes?

  "The salt literally like makes your tomato juicier than it even already is. And it brings the flavor and the juice." – Dan ([22:05])

• Tomato Pie: Buttery, salty crust filled with layers of tomato, Dijon, mayo, cheese, then baked and cooled ([22:47])
• Tomato Granita:

  "It’s three ingredients in a blender...and then you put it in the freezer...you just scrape it and make it fluffier and fluffier. And it is so good." – Dan ([23:34])

Picnics in September ([24:07])

• Sandwiches, handhelds (lobster roll, turkey club, grilled veg), and make-ahead salads.

• "Handheld stuff for the picnic is a win...things that carry well, that can be served room temperature and easy to clean up." – Dan ([24:24])

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Notable Quotes & Memorable Moments

• On the power of a menu:

  "If I'm going to your house, like, honey, I'd love to know what we're gonna eat. So I know how to prepare." – Dan ([03:53])

• On last-minute recipe surprises:

  "It's like jumping into a pool and not knowing there's a shark in there." – Dan ([05:24])

• On authenticity:

  "It doesn’t need to look like Pinterest right now...there’s an honesty to that." – Dan ([13:38])

• On mismatched dishes:

  "Don’t wait to have people over until you have matching bowls." – Rachel, caller ([26:30])

• On family inspiration:

  "That's my mom, Jackie...My grandfather, who's 104, is in the book...These are the people who taught me how to entertain." – Dan ([28:22])

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Timestamps for Key Segments

| Timestamp | Segment | |-----------|---------| | 03:06 | Why structure a cookbook around menus? | | 05:19 | The vital rule: read any recipe start-to-finish | | 08:04 | Why to deep clean your space before a party | | 09:07 | Make-ahead dishes to reduce day-of stress | | 10:20 | The "mug party" origin and philosophy | | 13:38 | Pragmatism and honesty with tableware | | 14:49 | Setting the mood—candles and flowers | | 15:28 | Listener: one-pot chicken Provencal | | 16:22 | Listener: always clean the fridge! | | 18:43 | Caller: you don't need the "perfect" space | | 19:51 | Farmer’s Market Menu and roasted fig parfait | | 21:50 | The tomato party menu, including tomato pie and granita | | 24:07 | September picnic essentials | | 25:13 | Handling dietary restrictions with ease | | 26:30 | Don’t wait until everything's perfect to host | | 28:22 | Family stories and cookbook photography |

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Tone and Takeaway

Dan Pelosi brings a warm, exuberant, and honest approach to entertaining, encouraging everyone—with any space or skill level—to celebrate and connect, whether it’s with a mug of marinara or a perfectly set table. The episode is filled with joyful encouragement, practical wisdom, and the powerful message that hospitality is about people, not perfection.

"I want to share that with people...so they'll throw enough parties that they don't even know they're doing it. They're just—it's just part of their regular day." – Dan ([17:56])

Transcript

[A]

When you're in Navy medicine, you see more than numbers on a chart. Behind every checkup, every set of vitals is a service member who needs you, a pilot preparing for takeoff, a submariner diving beneath the waves. Here, medicine makes the mission. Navy medicine lets you focus on patients who protect us all while we focus on administrative hassles and even reimburse your medical school loans. Start your [e-mail] Medicine America's Navy forged by the sea.

[B]

This is all of it. I'm Alison Stewart live from the WNYC studios in soho. Thank you for sharing part of your day with us. We're really grateful you are here. Tomorrow on the show, Oscar winner Terrell Alvin McCraney and actor Andre Holland will join us to discuss the revival of Play about brotherhood and resilience. We'll talk about the Brother Size, which now at the Shed. And novelist Zoe Dubno will walk us through what it's like and what it takes to write a novel that satirizes the downtown creative scene. Her book is called Happiness and Love and was described as brutal and entertaining. And we'll be checking in with you and your summer reading challenge. That's in the future. But right now, let's get back into today's show with a little bit of partying.

[C]

Okay, all your people, they're back in town now maybe it's time to host a get together. But hosting a dinner party can be a little bit intimidating. But thanks to a new cookbook from Dan Pelosi, you now have access to a step by step guide for creating an evening of great food, ambiance and conversation. Don't let his Instagram handle fool you. It's Grossie Pelosi, by the way, and he has many tricks up his sleeve, as many as Drew Barrymore has needlepoint pillows and never been kissed. Dan's cookbook is titled let's Party Recipes and Menus for Celebrating Every Day. In it, Dan provides multiple course menus you can follow from a tomato party to a perfect Thanksgiving to a tiny apartment dinner party. Addition to great recipes, the cookbook also provides excellent advice for hosting. Plus, each menu tells you what to order, what order to cook things in, and what you can do the night before. Dan Pelosi is a cookbook author and runs the popular Instagram page Grill Pelosi. Let's Party is out today. Dan will be Speaking tonight at 7pm @ Books Are Magic. But first he joins me here in studio. It is really nice to see you.

[D]

It's so nice to be here. Thank you so Much.

[C]

Hey listeners, we're taking your calls. What questions do you have about hosting a dinner party or planning a menu? What are some tips you have for hosting a great dinner party? Or maybe you have a go to dinner party recipe. We want to hear it. 2, 1, 2. All of it.

[D]

All of it.

[C]

2124-3396-9221-2433. WNYC. So you structured this book around a series of menus. Why did you decide to go with that way?

[D]

Well, you know, I think as a, as a recipe developer and recipe writer, I often get asked, like, what should I serve with what? You know, I think it's not just about how to cook one recipe for people who even just if you want to on a Wednesday night, make dinner for your family, it often is challenging to understand how recipes go together and then also how to create a. That's doable. Right? Because not everything has to be served piping hot. Like, how do you have sort of the room temperature things? How do you have the warm things? Then you have, how do you have the one or two things that really need to be served straight from the oven? So I really wanted to answer the question of, like, what does make a good menu of more than just one recipe and how do you put those together and then how do you do it without it all being cold or burnt or.

[C]

Yeah, it's gotta be hard to figure.

[B]

Out, like a cookbook about menus.

[D]

Yeah, yeah. And I think for me, I realized my whole childhood, you know, I'm Italian American, we didn't go to anyone's house without knowing what we were gonna eat. So for me, as a host and also a guest, a menu is kind of the thing that calms me. Right. So as a host, if I know what I'm making and how I'm gonna get there, that calms me. But if I'm going to your house, like, honey, I'd love to know what we're gonna eat. So I know how to prepare.

[B]

Before we get into this cookbook, what did you learn from writing your last cookbook that was useful to you when you're writing this cookbook?

[D]

Well, I think that, you know, as a recipe developer and recipe writer, not only are the recipes important, but I think the place that they come from is really important. So we all have our own unique stories. So I was so surprised by people who tell me all the time that they my book is not only a great cookbook, but it's a good read book. They love to know and learn about my Family, my story, my friends, where the food comes from. And I think that makes a really great, honestly, conversation topic when you're serving the food, right? Food has a narrative across the world, so it's really a great way to be like, I made this recipe. This person wrote it. Did you know his grandfather used to make this when he was little? And, you know, it's just, like, such a fun way to, like, put food on the table.

[B]

All right, you write, I simply cannot say it enough. Before you do anything else, read from start to finish any recipe you plan to cook.

[D]

Yes.

[B]

What can happen when you don't fully read the recipe before you plan to make it?

[D]

I mean, you might find out that you have to make something ahead of time, hours before the night before. You might find out that it's cooking for four hours. You might find out that, you know, you need a specific tool. I was blown away that people don't read the entire recipe before they start cooking. It's like jumping into a pool and not knowing there's a shark in there. Like, how do you not survey the land before stepping forward? Right? And my boyfriend actually did this on Thanksgiving, and he was like, I'm gonna make a pie. And I was like, baby pie crust needs to rest for a bit. Like, you can't just whip a pie out, you know, so everyone does it. It's very common. It just is not something that I do. So I always tell people, read it, know what you're getting into.

[B]

How do you figure out how much food you actually need to make?

[D]

Well, I think for me, when I was developing these recipes, they're for about six to eight people. But I often think about, like, what do I really want people to eat? Like, one is like, do I want them to make? Cause a lot of people won't eat your dessert if you put too much food on the table for dinner. I also think, like, I always tell people, when they ask me how much this serves, I'm like, I need the bios of everyone coming to your party, right? So think about who's coming and are they. Like, if you invite me to a party, like, double up, right? Like, I'm eating. So it's a little bit of a science, but I think in this book there's flexibility, right? Also, the best thing in life is leftovers, right? Send people home with food, have it for lunch tomorrow. So I think I always err on the side of a little bit too much food.

[C]

My guest is Dan Pelosi, AKA Grossie Pelosi, on Instagram. We're talking about his new cookbook. Let's party. Recipes and Menus for Celebrating Every Day. Where did Grossie Pelosi come from?

[D]

It came from the incredible movie Never Been Kissed. Josie Grossi. I was in college when that movie came out. Yes. Older than I look. And all my friends were, like, drunk, and they started calling me Grossie Pelosi. And I was like, what a fun nickname, you know? And especially it's weird with, like, food. Cause it's like. But it's like, if there's one thing I could teach people is that, like, don't take it too serious. Like, have fun. Laugh at yourself before you laugh at anyone else. Right. And that's kind of what Grossy Pelosi energy is.

[C]

I do needlepoint, and every time I finish a pillow, I throw it on the bed. I think of that movie.

[D]

Absolutely. Someone just gifted me a needlepoint pillow that. Forget what it said. Something about being a perfectionist. But anyways, not me. But yeah, it's just. It's such a good movie. And I love just having a silly little nickname.

[C]

All right, let's get back to the book. You suggest that we sort of plan out this party. And the week of the party, you suggest doing a deep clean. It's got nothing to do with cooking. Do a deep clean of the house. Why?

[D]

Because I think when you have your guests over, you're showing them a little bit more of who you are and how you live. And I think that you want to have the peace of mind that you've sort of, like, done a once over on your whole apartment. Especially things like the bathroom. You might want to rearrange the furniture a little bit. So maybe if you move that table to make more seating, is there what's under the table? You know what I mean? Like, there's just little things like that. I think it's a nice. To me, it calms me as a host to know that I've done that work and I don't have to do it 10 minutes before they get there. I did it a few days ago.

[C]

And your other thing you should do beforehand is really, really do your grocery shopping.

[D]

Yes, absolutely. And through restocking your pantry. Do you have kosher salt? Do you have pepper? Do you have olive oil? The things that you should always have on hand that will get you through an emergency. Do you have an extra pound of pasta? You can always make pasta again. Italian American. Things that soothe me.

[C]

And the day before, you say you suggest cooking as much as you can the day before.

[B]

What kind of dishes can people cook the day before that'll go, that'll be great the next day?

[D]

I mean, I think like it's, it's, there's things you can assemble, you can assemble a lasagna, you can assemble a roast chicken to, to get ready to roast. As long as you take these things out of the fridge about an hour before you're going to cook them. You can cook them the day of, but assemble them the day before. Sauces, dressings, any of those things you can roast vegetables, things that are going to go into a salad, like pretty much everything. I'm a big make ahead person, you know, like my Tupperware collection is vast. My fridge is full of all kinds of prep. So I really think that, you know, this is the way to do it. And I, and I very much spent a lot of time walking you through that in the book.

[B]

Listeners, we want to get you in on this conversation. What questions do you have about hosting a dinner party? Planning a menu? What are some tips you have for hosting great dinner parties? Do you have a favorite go to dinner party recipe? We want to hear that as well. 212-433-96 to 212433, wnyc or you can reach out via social media. Llofitnyc. My guest is Dan Pelosi. We're talking about the book let's Party Recipes and Menus for Celebrating every day. I did want to get to one of your menus. It's about hosting in a small apartment. You said my, my mug runneth over.

[D]

My mug runneth over because you're so blessed to be able to throw a party anywhere. Right? And sorry, did I cut you off?

[B]

No, go ahead, please.

[D]

Actually, I have to tell you, two blocks from here is where I lived. Very tiny studio apartment in the West Village. And I didn't have a dining table. I didn't have and I had a couch and a coffee table and a few little cushions. And I was like, you know the worst part about serving people on a couch and on the floor is holding a plate in your lap, a fork and a knife. And I was like, told everyone to bring their favorite mug. And I made food that could just be eaten with a spoon out of a mug. So I would make like soups, I would make salads, I made an ice cream sundae. And so it inspired me to really think about parties that you can throw anywhere. So I did kind of throw back to the mug party in this because I think I want people to feel like you can take a picnic outside. You're still hosting that party, right? You can do a grill in your backyard if you don't have a great space indoors. So really, the mug party was a great way to remind people that there's all kinds of little dinner parties you can throw in this world.

[B]

So it's your mug party.

[D]

It's the mug party.

[B]

You made mozzarella sticks with drinkable marinara.

[D]

If you're gonna fill a mug with marinara, I do suggest you should drink it.

[B]

How does one make drinkable marinara?

[D]

I mean, it's marinara. It's nothing majorly different, but maybe a few less lumps. But a mug. Imagine a mug filled with marinara with mozzarella sticks in it. Like, what's better than that? And then once when you have, you know how you always have a little extra marinara? Just drink it.

[B]

You had one pot, broccoli shells and cheese. How does this come together quickly and.

[D]

Simply so, so good. I mean, it just like you, you blitz the broccoli super easy. You don't even have to cook it. It just cooks and steams with the pasta. You make a quick cheese sauce, you stir it all together, it's easy peasy and delicious.

[C]

What other tips do you have if you wanna have some sort of dinner party, eating party, whatever you wanna call it, in a small space?

[D]

I think just really play into your strengths, right? If you're worried about the ambiance, who has a great playlist, right. What kind of fun, other things can you do to your space to make it feel cozy? And again, this is where it's like prepping your house, getting like, thinking of other ways, you know, how do you make your kitchen a space where maybe when you're cooking, you can invite people into it. If that's like a way to extend your, your, your small space or your home.

[C]

We do have a question that says, what do I do with pets during a dinner party?

[D]

Ah, well, that's a really good question.

[C]

Think about that one.

[D]

I don't have pets, but I mean, I think, like, I've definitely gone to a lot of parties where people put their pets in the other room, then they bark the whole time, which is lovely. But I hope that your pets can be part of the party. Like, who doesn't want a little doggie at their foot the whole time? So sweet, right? I would love to know what their issue is, but I guess we can't ask them.

[C]

I guess if, like, the dogs are begging for food.

[D]

I guess. Yeah, but that's like what? That's dog's greatest strength, right? They compliment you by begging for the food you made. Who doesn't, like, come to my party and beg me for food that's too kinky for npr.

[C]

Made somebody's day. Let's talk about your space and your table setting. When you're creating a table setting, let's.

[B]

Say you can have a table in your space.

[C]

What's the most important thing to prioritize?

[D]

I mean, I think it's like, functionality, right? I think it's like, well, if you don't have trays, if you don't have the bowls, like, you have to remember that you can mix something in the same bowl that you serve it. You can bake something out of sheet pan and serve it on that tray. If you don't have a bread basket, maybe you have a colander, put a napkin in it. It is just needs to get the job done. It doesn't need to look like Pinterest right now. For me, I spend most of my money buying trays and plates and bowls and tablecloths. So, like, that's my personal interest. But I don't want that to stand in the way of people's entertaining. Right. There's an honesty to that. If you put the sheet pan down, who doesn't want to eat the food right out of the pan? I mean, that's like where you get all the crispy bits, right? So I just want. I just think that that is really important to not get too in your head. And I also think that you need to look. Look in other rooms, find other really interesting things that you could put on the table that are conversation pieces. Maybe you have like a sculpture of like a miniature horse, and you want to put that on the table because it makes people smile. And you can tell them all about the miniature horse sculpture, like, things like that, right? Like, how do you feel about candles? No, Candles cannot be scented.

[B]

Candles cannot be scented.

[D]

Don't put a scented candle on the table because we want to smell the food. Not, you know, the like, Juniper Breeze Bath and Body Works candle.

[B]

Oh, how about flowers? Do flowers have a smell or no?

[D]

Flowers are a different. I think flowers can smell nice. They're. They're a natural. They're beautiful. A candle. Different. Different kind of thing. Cause it's not gonna bring beauty to your table. But I mean, the light will. But I think that it's just really important not to have, like, a really strong candle scent.

[B]

Let's take a couple calls. This is Jody calling from Tompkins Cove, New York. Hi, Jody. Thanks for making the time to call all of it.

[E]

Hi, thank you. I have a go to dinner party dish that I use and it's a classic chicken provencal. And so once you've browned the chicken thighs, then you put everything into the pan into like a Dutch oven and stick it in the oven for an hour. And the house smells amazing and it's very impressive looking and all you just serve it with some crusty French bread.

[D]

Jodi, you're an entertaining queen. This is like absolutely my vibe. If you can let something bake for the hour before your guests arrive and then you can go and like do your hair and makeup, finish a couple other things, light the unscented candle. That is just such a pro move. To me it's like a lasagna, a one pot thing, some crusty bread, a little salad. Dream dinner party.

[B]

Let's talk to Greg from Stanford, Connecticut. Hey, Greg, thanks for calling, all of it. You're on the air.

[F]

Yeah, hi, it's Greg.

[G]

Clean your refrigerator. We had a time where a couple of our guests kept asking me to go asking us to go to their house. And we realized after I cleaned the refrigerator out, I realized that there were a couple of things stuck to the glass shelves and some liquid. And it's mortifying to find out you've had a guest go into the refrigerator and it looked like that. So clean the refrigerator out.

[D]

Yeah. This is the kind of piece of.

[G]

Mind I clean it.

[D]

Yep, exactly.

[B]

Clean the refrigerator, clean it out. Thanks so much.

[D]

Clean. Look around.

[B]

We got a great one here. My go to for home and potluck is a pineapple upside down cake. The trick is completely melting the butter and brown sugar together first so you don't end up with rock candy left over in the pan.

[D]

I want to come to your party.

[B]

Our phone number is 2124-3396-9221-2433. WNYC we're talking to Dan Pelosi. His book is Party Recipes and Menus for Celebrating every Day. After the break we'll take more of your calls. We'll hear about a farm it markers feast and a tomato party. That's next.

[C]

You are listening to all of it on wnyc. I'm Alison Stewart. My guest in studio is Dan Pelosi, AKA Grossi Pelosi on Instagram. We're talking about his brand new cookbook out today. It's called let's Party Recipes and Menus for Celebrating every day. Now, you almost didn't call this, let's party. Which is interesting.

[D]

Yeah. You know? Cause I think that parties are. It's a hard word. It sets a level of expectation. One, it's like, how many people are gonna be there? Is there gonna be 50? And then it's also kind of like, partying for some people means, like, a lot of other things besides food. But for me, I think a dinner party is really what we're focused about. I sort of talk about how my favor kind of parties are ones where I can sit down. And I think I realize after people leave my house, they say, that was such a great party. And for me, the power in that is like, I don't even know I'm throwing a party. And that comes from experience and from my knowledge. So I want to share that with people. So they'll throw enough parties that they don't even know they're doing it. They're just. It's just part of their regular day. And I think there's something really nice about that.

[C]

Let's talk to Megan in Bed Stuy. She seems like she throws a few parties now and again. Hey, Megan.

[D]

Hello. Hi, Megan.

[B]

Hey.

[H]

Yeah, I have two things. One is, I think a lot of people in New York probably think that they don't have the right setup for a dinner party, and I would make the case that that's not an issue. I have a folding table behind my couch and, like, five or six folding chairs, like, shoved, like, under the couch and, like, behind a bookshelf. So, yeah, I think you just don't need, like, the best space. You can really just make it work. And then I would also make the case for food that's, like, deceptively simple, that might seem fancier than it is. I've made mussels for a dinner party before, and it, like, seems so fancy and restauranty, but it's. They really cook very quickly, and it's not that hard.

[D]

Megan, you're a pro. I love it.

[C]

What's your most restaurantee dish, which is really quite simple?

[D]

Probably just, like, a roast chicken. Like, there's two different roast chicken recipes in the book. One of them is with melted leek and lemon, and it is so easy, and it is so good. Like, it just feels restauranty.

[B]

Yeah.

[C]

That was part of your farmer's market menu. Explain the farmer's market menu.

[D]

So I think, like, you know, one of the greatest joys of my life is going to the farmer's market and getting to know all the people there. I talk about it in the book. I have a Guide to how I personally shop the market. But I think it's like embracing seasonal produce, right? Like, this is why we go to the market. And I wanted to give people ways to do that. There's like a salad in there that you can kind of throw all different produce into. And it has a delicious dressing. There's a roasted chicken. There's steak tips with different herbs in there that I love. I think herbs are something that are great at the market. And then there's a dessert in there that was so good. It's roasted figs and goat cheese parfait. Oh, my gosh. It's fig season right now. Go get some figs.

[C]

I had to ask about this roasted fig and goat cheese parfait.

[D]

So you roast your figs with honey and rosemary. They're delicious. They get really, really soft and love caramelized. And then you whip some goat cheese into a mousse. So simple. And then you crush some shortbread cookies and you just layer them. I'm telling you, it is one of the best recipes in the book. And a parfait is really fun because you can make it in a big bowl. You can make it in little glasses. You could make it in mugs. You can also have people assemble their own. Like, there's so many fun ways to do it.

[B]

This is a text. We got a text says 100% crowd pleaser.

[C]

Buy cans of whole cranberry sauce and.

[B]

A bag of shelled walnuts. Put the nuts in a bag and roll a glass over over them to crush the walnuts and combine. That's it. A foolproof side dish.

[D]

Okay, let's go. Thanksgiving queen. I love it. I'm in.

[B]

We want to hear from you. What questions do you have about hosting a dinner party? Are you planning a menu? Do you have a go to party recipe? Give us a call at 212-433-921-2433. WNYC. My guest is Dan Pelosi. His new cookbook out today. It's called let's Party Recipes and menus for celebrating every day. Okay. This is a great menu. You have in the book a tomato menu.

[D]

Hell, yeah.

[B]

We are in tomato season.

[D]

It's Tomato Girl Summer yet again.

[B]

You say one of the keys for cooking with tomatoes is salting them properly. So why is that so important? What kind of salt do I use? Help.

[D]

Okay, so you just could use kosher salt, a little sea salt if you want. What happens is when you slice a tomato and you put salt on it is it brings the juices out like the salt literally like makes your tomato juicier than it even already is. And it brings the flavor and the juice. And in fact, there's a recipe in there that the tomato sauce for the pasta is just sliced in salted tomatoes and it makes so much juice that the juices become the sauce with a little bit of pasta water and Parmesan. It's so good.

[B]

The one I'm so interested in is the tomato pie. It looks stunning.

[D]

So I made this whole recipe for a bunch of women who work at my local library and they all said that the tomato pie was the best thing on the menu.

[B]

Okay, explain to me a tomato pie.

[D]

It's pretty easy. It's kind of like a quiche, but it's, it's a, you know, it's like sort of a southern classic. Italian American tomato pie is a totally different thing. But I wanted to make the true tomato pie. You make a delicious, buttery, salty crust, comes together in minutes, makes you refrigerate it, unless you're my boyfriend. And then you just make mix mayonnaise, some dijon, some cheese, some cheddar, mix it all up, slice your tomatoes layered into your pre baked crust and then you bake it again. And the tomatoes and the mayo and the mustard, the cheese get kind of fluffy and delicious. And then the, the tomatoes sort of melt a little bit into it and then you let it cool and you slice it. It's a great thing to make ahead because you can serve it room temperature, you can refrigerate it and then bring it to room temperature. And so it's just, it's just so good.

[B]

You have a tomato dessert, a sweet tomato granita.

[D]

This is probably the easiest recipe in the whole book. It's three ingredients in a blender. It's tomatoes, it's salt, it's sugar. And then you put it in your baking sheet and you put it in the freezer. And then with granita, which is like a Sicilian tradition, you just scrape it into ice, little ice particles. So you take a fork and it's kind of like every couple hours for like eight hours, you just scrape it and make it fluffier and fluffier. And it is so good, especially with like really good in season, like ripe tomatoes. I'm telling you, it's one of the best. It's so good.

[B]

I have to ask you about picnics. I think September is the perfect month for picnics.

[D]

I just bondi raid at Tanglewood two nights ago with a picnic. It was, it was close to God.

[B]

Yeah, September's a great month for it because it's not all hot, but it's kind of nice and put a little sweater on. What do I take to my picnic?

[D]

My picnic, I think that, you know, and I have a whole picnic menu and a guide to how to, how to pack a picnic. Sandwiches are such a win. Make a few different kinds, tell people what's on them, wrap them in parchment. I have a lobster roll. I have a turkey club. I have a delicious grilled vegetable sandwich. So those are things that I think are really easy because handheld stuff for the picnic is a win. And then also I always pack a couple salads. So I have a carrot and apple slaw, which is super easy. Then I have a potato salad, which is also really good. And so, yeah, just things that carry well, that can be served room temperature and easy to clean up, you know.

[B]

Do you have time for a couple more calls?

[D]

Yeah, I'm here. I can stay all day.

[B]

Jennifer from Hoboken is calling in on line six. Hey, Jennifer, thanks for taking the time to call, all of it.

[F]

Hi, happy to be here.

[H]

I was just calling, asking your opinion on when you're hosting everyone's dietary restrictions these days. Pescatarian, vegan, gluten free, lactose free. How do you accommodate when you've got different people coming with different requirements?

[D]

Absolutely. I think there's two things. I said this earlier, and I think it's really important to let people know what you're serving so that they can really talk to you and let, you know, like, kind of like, okay, like, I can eat that. You know, you can kind of have the conversation. It sort of breaks the ice before they get there. And it's a way to signal that you're caring for them and you see them by saying, here's what I'm making. How do you feel? Is there anything I could do to accommodate you? And then the second thing is I think that, like, you really can do it all. I think that you can make. Certain dishes are so easy to make. Gluten free. Gluten free flour is so good right now. Like, you won't even know the difference. So that's an easy. And then a lot of the menus that I made in this book have two different proteins. So, you know, there's like a chicken and a steak. If someone doesn't eat, you know, beef, but they eat, you know, chicken. So I think that, like, it is doable. It's not as hard as it looks. And I think also you're curating Your guest list. So if it stresses you out, segment your people differently and make it work, you know, in that way, I hope that was helpful. I don't know.

[B]

Let's talk to Rachel in rye. Hey, Rachel. Thanks for calling all of us.

[I]

It.

[F]

Hi. So I just have a little story with my own personal mantra for entertaining. Whenever I'm nervous about it, my mantra is don't wait to have people over until you have matching bowls. And the story behind it is that when I was newly divorced and I didn't have much stuff, I moved into my own apartment, and I didn't know my neighbors. I thought, okay, I'll have people over and I'll make soup, and it'll be easy. Oh, but my bowls look terrible.

[H]

I need new bowls.

[F]

And I thought, rachel, just have people over. Nobody cares about the bulls. And we had the best time, and I made great new friends, and we're still friends to this day.

[D]

Rachel, I love you so much. That is truly the energy. Thank you.

[C]

Let's talk to Jim from Massapequa. Hey, Jim, thanks for calling all of it. You're on the air with Dan Pelosi.

[I]

Hey, how are you? I'm glad you're taking a call. My main thing, I love to have appetizer stuff always in the house. I always have. Have red pepper, jars of red peppers, olives, artichoke hearts, things like that.

[D]

I think we're related.

[I]

And I get. And I get cheeses. I. I have. I just recently found a hot honey goat cheese, which is outrageous. And. But besides that, my main. My main dish when I'm actually cooking is I actually took a recipe. I don't know if you could say these things. From allrecipes.com. yeah, it was Mom's chicken pot pie. But I don't make the pie. I make it in a pit in a frying pan.

[D]

Absolutely.

[I]

And I double the recipe. I can take a Costco chicken and make it for 10 people.

[D]

You're a king.

[C]

Thank you so much for calling in.

[D]

I want that.

[C]

Jim, before we let you go, I did want to ask. There are some people in your book that. Who are they? This nice lady who's eating on page. Whatever this is.

[D]

That's my mom.

[C]

That's your mom?

[D]

Yeah, that's my mom, Jackie. She's the best. And that's her rice that I adapted into a one pot meal. My grandfather, who's 104, is in the book, and he's incredible bimpy. My boyfriend, my dad, my nieces. It's just a family affair. These are the people who taught me how to entertain.

[C]

So the name of the book is let's Party Recipes and Menus for Celebrating Every Day. Dan Pelosi is its author. Books are magic. Tonight at 7:00pm thank you for coming in.

[D]

Thank you. This was incredible.

[J]

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