Hosting This Spring? Four Seasonal Menus for Cooking + Entertaining for Passover, Easter, and Casual Dinners

What if it could be easier to host and plan your next spring dinner party? Whether you're preparing a Passover Seder, an Easter dinner, or a casual spring gathering with friends, this episode delivers four complete seasonal menus with appetizers, mains, sides, and showstopping desserts. Every menu relies on the best ingredients of the season, includes make-ahead options, and works around common dietary restrictions and holiday traditions. In this episode, you'll discover: Dishes you can prep days in advance (both vegetarian and meat options) Simple, high-impact recipes like slow-cooked salmon, an herb-packed salad, and a cozy soup-and-grilled-cheese dinner menu that guests will rave about Grain-free and gluten-free desserts starring seasonal fruit like tangy rhubarb and sweet strawberries Hit play and walk away with the recipes and hosting confidence to pull off beautiful, relaxed spring gatherings all season long! *** For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid! *** Links: Previous Spring Hosting episodes with menus: Last year’s and our very first episode on spring hosting from season one Sonya’s Passover Menu: Sicilian tuna crudo by Coley Cooks Sonya’s golden chicken and veggie soup with matzo balls and dill pistou Slow cooked lamb with white wine and potatoes by Alison Roman Roasted fennel onion and orange by Molly Stevens Sephardic leek patties from Fashion Tales Blog Simplest almond torte by Chaya Rappoport of Retro Lillies Grain free carrot cake from Smitten Kitchen Grain free dairy free chocolate chip pecan blondies from Ambitious Kitchen Kari’s Seasonal Dinner Party: Spinach and artichoke dip by Tastes Better From Scratch, served with baguette or chips Steak + spring veg with spicy mustard by Claire Saffitz for Bon Appetit Malted Strawberry Cream Puffs from Midwest Living Strawberry-Rhubarb Compote with Ginger and Lime via Live Earth Farm and based on a Bon Appetit article, served over Sonya’s rice pudding Sonya’s Spring Entertaining Menu: Oma’s green mountain salad by Sara Grueneberg for Food & Wine Slow salmon with citrus and herb salad by Alison Roman Green rice pilaf by Mark Bittman for NYT Cooking (unlocked) Strawberry cheesecake ice cream pie by Smitten Kitchen Kari’s Casual Grilled Cheese and Soup Night: Bagna Cauda Dip with Assorted Vegetables from Epicurious Creamy asparagus soup from Dishing Up The Dirt, paired with white cheddar grilled cheese from Love & Lemons No-bake lemon mousse by Kristina Razon for The Kitchn Episode 263: BB French Yogurt Cake from Substack + Roasted Cabbage Salad with Kimchi Ground Turkey A “No-Measure” French Cake and Combining Two Dinner Recipes into One! Our Best Home Cooking Bites of the Week A “No-Measure” French Cake and Roasted Cabbage Salad! Our Best Home Cooking Bites of the Week *** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!