For the hot side i will be serving BBQ ribs, baked beans, and corn on the cob with a fresh herb butter. For the cold side I am making chicken salad (with grapes and nuts), pasta salad, and a fruit/cheese/cracker tray. I honestly have not figured out the desserts yet (any ideas would be very much appreciated) ALSO (the hardest part) I will have to transport this meal about 20-25 minuets away. PLEASE if anyone has any tips, pointers, suggestions or anything else, please don't hesitate to comment. THANK YOU!
Meet poulet au *sherry* vinaigre—or any vinegar, because this is customizable.
A Classic One-Pot French Dish Gets a Spanish Zing
Freezer-Friendly Thanksgiving Dishes
Why We Should Be Cooking Like Our Grandmas
All Hail Halloumi: The Salty Cheese You Should Be Eating More Of
Six Cookie Recipes Because It's Monday
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)