Bring It! Tried and True Recipes for Potlucks and Casual Entertaining

Rosen expands her Emmy-nominated Potluck with Ali TV show and website with a debut cookbook designed to deliver casual, group-effort dinner parties that are “practical, fun, and foolproof.” With more than 100 unfussy recipes, Rosen has realistic advice for both hosts and guests seeking a time-saving, uncomplicated approach to the potluck. Recipes for make-ahead, easy-to-transport dishes are divided into six courses: hors d’oeuvres and dips; salads; casseroles, pasta, and tarts; meats and fish; veggies and grains; desserts. Strategies for “How to Bring it” suggest dishes that travel well, can sit out, and lend themselves to reheating or easy assembling. There are tips for proper cooling and storage, as well as how to avoid overcooking or wilted salads upon arrival. Rosen’s Southern roots shine (she’s from Charleston, S.C.) with grits casserole, roasted watermelon pork ribs, and okra in tomato sauce. Pasta, casseroles, quiches, and elegant tarts such as spicy brussels sprouts, and asparagus goat cheese, are showcased, as are vegetarian pleasers such as caramelized acorn squash with parmesan and hazelnuts or veggie-laced grain bowls. With this impressive range of dishes, Rosen shows home cooks how to bring everything to the table for a successful potluck. (Mar.)