Large batch recipes for feeding a crowd by Stephanie Longstreth
I Am Not a Delicate Southern Lady — But I Can Make This Cake This Southern butter pecan pound cake might just be my favorite dessert I make — because I am butter pecan everything. The coffee creamer, the ice cream, pecan pie, pecan bars: if it’s butter pecan, I’m in. So I took all…
The Prettiest, Most Refreshing Pitcher on the Porch Lavender lime tea is the prettiest pitcher I set out all summer — a floral, citrusy twist on homemade limeade that tastes like a slow afternoon on the back porch. You steep a spoonful of culinary lavender in hot water until it cools, stir together fresh lime…
The Crispy Cutlet I Make for My Husband — No Flour, No Breadcrumbs Mediterranean chicken cutlets are how I make a crispy, golden cutlet without a speck of wheat flour — almond flour and Parmesan stand in for the usual breadcrumbs, and nobody at my table can tell the difference. My husband Jason has been…
These Disappear Off the Plate Faster Than I Can Fry Them Fried chicken cutlets are the one dinner my whole crowd agrees on — crispy, golden, and gone before I’ve even sat down. I take thin-sliced chicken breast, run it through a seasoned flour-egg-flour dredge, and fry it until the coating shatters when you bite…
Everyone Wanted Dinner a Different Way — So I Cooked Once and Served It Their Way A chicken Caesar wrap is the dinner that finally let me feed my whole crowd without cooking five separate meals — I make one batch of crispy chicken, set out the romaine, shaved Parmesan, and Caesar dressing, and everybody…
The Dessert I Make So Often I Thought It Was Already Here This easy peach cobbler is the dessert I have made so many times that I genuinely assumed it was already here on the site — turns out it wasn’t, and that needed fixing today. It is melted butter in the bottom of a…
A Half Gallon of Summer for $2.56 This mixed berry lemonade is the drink I make all summer long when I want something that feels like a treat without the fancy-drink price tag — a whole half gallon for about $2.56, no cooking required, just a blender. I make the simple syrup with warm water…
Homemade Cane’s Sauce Might Beat the Drive-Thru — The Chicken? Let’s Talk. I set out to make copycat Raising Cane’s chicken tenders for my crowd, and I’m going to be straight with you — my first batch was not my finest hour. The buttermilk-marinated tenders had a genuinely good, crispy coating, but I went heavy…
If a Salad Has Chow Mein Noodles in It, I’m In This Asian chicken salad is what I make on a warm Florida day when I am not turning on my oven for anybody. Crisp romaine, sliced almonds, shredded carrots, mandarin oranges, green onions, sliced chicken, and a generous handful of chow mein noodles —…
Four Ingredients, Free Willy 2, and a Loaf Jason Looks Forward To Every Week This whole wheat sourdough bread is the loaf I bake about once a week so Jason has a wholesome whole grain option for his Mediterranean diet — and somehow, in the process, I ended up with a sourdough starter named Free…
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