Are you hosting for fall holidays, gatherings, or dinner parties but have no idea what to make? And more importantly, are you wishing it could be easier and smoother? 

Autumn is packed with reasons to celebrate — holiday feasts, game-day spreads, or casual weeknight dinners — but hosting can feel overwhelming when you’re juggling dietary needs, timing, and presentation. 

This episode is your shortcut to planning beautiful, seasonal menus that impress without keeping you in the kitchen all night. By the end, you’ll discover:

1. Four ready-to-roll menus with mains, sides, and desserts that will have guests asking you for the recipe
2. Dietary-restriction-friendly swaps to keep your hosting vegetarian-friendly, kosher, or grain-free without sacrificing flavor
3. Tips for make-ahead dishes so that hosting can feel calmer

Press play now to plan fall gatherings that buzz with energy, taste incredible, and keep you at the heart of the party!

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This week’s episode is sponsored by La Baleine, makers of ancestral sea salts harvested from France.

La Baleine’s Kosher Sea Salt is uniquely naturally harvested from the Mediterranean Sea, crystallized by the sun and sea breezes, and responsibly sourced.

Additive free and 100% pure, its small, flake-like crystals make it perfect for everyday cooking. It seasons evenly, is easy to pinch, and enhances everything from soups and pastas to vegetables and meat.

👉 Grab a box here, or find it at your local Whole Foods Market, and make this sea-harvested kosher salt a staple in your kitchen. Use code BALKOS10 for $1 off your order!

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Links:

Sonya’s Menu 1: Rosh Hashanah or Fall Festive Gathering 

Salad: Crunchy cabbage slaw with farro and pecorino (swap mayo for pecorino in the dressing to keep it non-dairy) from The Kitchen

Main: Sonya & Kari’s port and wine braised short ribs from the pop-up they cooked together

Side: Fried eggplant and honey “Berenjenas con Miel” by José Andrés for Food & Wine

Dessert: Pistachio cake with pomegranate glaze by Tannaz Sassooni for King Arthur Baking, or for a similar cake with plums try Andy Baraghani’s pistachio plum cake

Kari Menu 1: “Take it Outside” Picnic, Potluck, Camping, or Tailgate-worthy

Main: Swiss Chard Slab Pie by Kristin Donnelly for NYT Cooking (unlocked) 

Side: Oven-roasted parsnips with hazelnut picada from the Gjelina Cookbook, via Stacey Snacks

Dessert: Pumpkin oatmeal cookies from Sally’s Baking Addiction, inspired by the Brown Butter Oatmeal Cookies served at All Time 

Sonya Menu 2: High Holidays or Weekend Supper

Salad:  Viral carrot ribbon salad by Kale Junkie

Main: Pomegranate molasses glazed salmon by Samuel Goldsmith for BBC Good Food

Side: Jeweled rice with lots of dill by Adeena Sussman

Dessert: Chez Panisse cobbler from NYT Cooking (unlocked) – Sonya swaps the blueberries for blackberries

Kari Menu 2: “Join us at Home” for a Casual Fall Dinner 

Main: Sweet and spicy roast chicken by Melissa Clark from NYT Cooking (unlocked) 

Side: Ina Garten’s Couscous, but Kari will omit the currants and pine nuts and keep it simple

Salad: Crisp green salad with Ina Garten’s garlic vinaigrette, or try Kari’s champagne vinaigrette from our Cali Niçoise Salad 

Dessert: Maple apple tartlets from Recipe Girl, with extra maple syrup for drizzling and served with vanilla ice cream 

For more fall hosting inspiration, check out last year’s episode! 

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