Entertaining

20 Recipes to Double & Triple for Large Scale Entertaining

May 27, 2016

​One of the easiest tips for entertaining—and maybe this holiday weekend, you'll be doing just that (or participating in a get-together hosted by someone else)—is to do a lot of a few things rather than a little of a lot of things. In other words, make a load of pasta salad and put it in 3 bowls; don't make 3 different types of pasta salads that each only serve 4. It's easier for you, and it's an equalizer amongst your guests: Everyone will get to have everything (there'll be no elbowing for the good side dishes).

Ideally, recipes you want to scale up should be almost as easy to make in a times-2 or times-3 batch as in the original quantity—the hardest part should be doing the elementary math (not trying to shove four baking sheets into a teeny oven).

Here's what I ask of my big-ole batch recipes:

  • Do not require hours of chopping
  • Do not require hours of standing in front of the stove, stirring, flipping, or baby-talking (hi, fried tofu)
  • Do not take a toll on kitchen equipment (e.g. does not ask for 16 cups of greens to be liquefied in a food processor​)
  • Do not involve folding, assembling, futzing (sorry, dumplings; sorry, knishes)
  • No rolled-out pie crusts
  • No hand-shaped cookies
  • No egregious use of freezer or refrigerator space (no must-be-chilled cheesecakes)
  • No macarons—never any macarons!

So here's where that leaves us!

With 20 recipes that will feed all of your guests, no matter how many:

​The sauce for this noodle salad doesn't have a small number of ingredients—mirin, bonito flakes, soy sauce, lemon and lime juice, kombu, rice wine vinegar—but once you've gathered them all, it's incredibly easy to stir together (and keep in a jar in the fridge).

Use your food processor to shred the carrots (or enlist helpers!). Also makes a happy home for your spring produce.

This recipe calls for 2 cups of chopped vegetables per 2-person serving, but they can be whatever vegetables you want (so think of it as a way to clean out the crisper).

Buy small potatoes and you won't even have to cut them up.

Buy pre-pitted olives (just this one time?) and then cut them using Joanne Chang's trick (which also works for cherry tomatoes):

Your food processor—or a sturdy box grater—will come in handy for the slaw.

More good contenders:

Double up on desserts, too:

Yes, doubling this one will require getting two spring-form pans (or unmolding the first cake when it's cool, then starting the second.

What's your best tip for doubling, tripling, quadrupling, heck—quintupling!, a recipe? Tell us in the comments!

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Sarah Jampel

Written by: Sarah Jampel

A (former) student of English, a lover of raisins, a user of comma splices. My spirit animal is an eggplant. I'm probably the person who picked all of the cookie dough out of the cookie dough ice cream. For that, I'm sorry.

1 Comment

mouveMarie May 29, 2016
This is a gorgeous list!