28 Spring Dinner Party Recipes That Demand a Patio Gathering (2024)

RELATED

Amanda Frederickson/Simple Beautiful Food

1. Seared Scallops with Green Peas, Mint and Shallots

• Time Commitment: 20 minutes
• Why We Love It: ready in <30 minutes, <10 ingredients, special occasion–worthy, gluten free

Not only is it totally gorgeous, it’s also ready to eat in 20 minutes. We love a secretly easy entrée.

© Joann Pai/À Table

2. Roasted Radishes with Butter

• Time Commitment: 25 minutes
• Why We Love It: <10 ingredients, ready in <30 minutes, vegetarian, gluten free

There’s something about radishes that’s just très chic (not to mention, way more interesting than a kale Caesar).

Matt Armendariz/Eat What You Love

3. Double Pea, Prosciutto and Burrata Platter

• Time Commitment: 10 minutes
• Why We Love It: no cook, ready in <15 minutes, crowd-pleaser, low carb

When fresh peas hit the farmers market, we’re putting them on everything. There’s burrata involved? Even better.

Photo: Jon Cospito/Styling: Heath Goldman

4. Big-Batch Pink Negronis

• Time Commitment: 10 minutes
• Why We Love It: no cook, crowd-pleaser, low sugar, beginner-friendly

We’re not about to stir up individual co*cktails for a crowd, so a pitcher of negronis is in order. Our version is lightened up with Lillet Blanc instead of vermouth, because spring.

Photo: Liz Andrew/Styling: Erin McDowell

5. One-Pot, 15-Minute Pasta Limone

• Time Commitment: 15 minutes
• Why We Love It: one pot, ready in <30 minutes, <10 ingredients, vegetarian

The easiest way to win over your guests is to set out a skillet of pasta and pretend you spent all day preparing it.

Kirsten Buck/Buck Naked Kitchen

6. Shaved Spring Vegetable and Apple Salad with Ginger-Dijon Dressing

• Time Commitment: 15 minutes
• Why We Love It: ready in <30 minutes, no cook, under 500 calories

This is a delicious way to wave goodbye to stew season.

Photo: Nico Schinco/Styling: Sarah Copeland

7. Spring Crudités with Romesco Sauce

• Time Commitment: 45 minutes
• Why We Love It: vegan, dairy free, crowd-pleaser, special occasion–worthy

Fun fact: This easy appetizer can do double duty as a stunning centerpiece.

Amy Neunsinger/Magnolia Table, Volume 2

8. Spring Vegetable Risotto

• Time Commitment: 1 hour, 40 minutes
• Why We Love It: low sugar, crowd-pleaser, special occasion–worthy

While not too complicated, risotto does require a bit of stirring (OK, a lot). Make this one for a smaller gathering to keep your night stress-free.

Photo: Liz Andrew/Styling: Erin McDowell

9. Asparagus, Pea and Ricotta Tarts

• Time Commitment: 1 hour, 10 minutes
• Why We Love It: crowd-pleaser, special occasion–worthy, vegetarian, <10 ingredients

The party begins with store-bought puff pastry and ends with you enjoying every bite.

A New Way to Food

10. Salmon and Fennel Dinner Salad

• Time Commitment: 55 minutes
• Why We Love It: dairy free, gluten free, high protein

Psst: There are tiny strawberries tucked between the salmon and fennel to add a sweet, tangy pop of flavor.

Photo: Liz Andrew/Styling: Erin McDowell

11. Skillet Steak with Asparagus and Potatoes

• Time Commitment: 1 hour
• Why We Love It: one pan, dairy free, high protein

You love to order steak in a restaurant, but you’re too nervous to cook it at home. Allow us to change your mind?

Katherine Gillen

12. Strawberry Upside-Down Cake

• Time Commitment: 1 hour, 30 minutes
• Why We Love It: beginner-friendly, special occasion–worthy, crowd-pleaser

Catch you on the flip side, frosting.

© Joann Pai/À Table

13. Strawberries and Crème

• Time Commitment: 16 minutes
• Why We Love It: no cook, beginner-friendly, <10 ingredients, under 500 calories

Fresh fruit for dessert sounds boring on paper, but when you add freshly whipped cream and cookies, it’ll become your new favorite party trick.

Photo: Liz Andrew/Styling: Erin McDowell

14. Pasta Florentine with Grilled Chicken

• Time Commitment: 40 minutes
• Why We Love It: <10 ingredients, high protein

Grilling season starts early this year.

Katherine Gillen

15. Hummingbird Cupcakes with Pineapple ‘Flowers’

• Time Commitment: 4 hours
• Why We Love It: special occasion–worthy, under 500 calories

A bouquet of flowers is great, but you know what’s even better? A batch of cupcakes.

Photo: Mark Weinberg/Styling: Erin McDowell

16. Mini Strawberry Ice-Cream Pies

• Time Commitment: 40 minutes
• Why We Love It: <10 ingredients, beginner-friendly, kid-friendly

If your strawberries aren’t quite ripe, no worries. Roasting them in the oven brings out their juicy sweetness.

Katherine Gillen

17. Skillet Roast Chicken with Schmaltzy Potatoes

• Time Commitment: 5 hours, 45 minutes
• Why We Love It: one pan, beginner-friendly, special occasion–worthy

This bird looks impressive but is foolproof for all skill levels, promise.

Kelly Marshall/Sunday Best

18. No-Churn Strawberry Shortcake Ice Cream

• Time Commitment: 12 hours (includes freezing time)
• Why We Love It: no cook, beginner-friendly

Did you know making homemade ice cream is as easy as whipping cream? We’re not kidding.

Photo: Liz Andrew/Styling: Erin McDowell

19. Cheater’s Mini Rhubarb Galettes

• Time Commitment: 45 minutes
• Why We Love It: beginner-friendly, crowd-pleaser, <10 ingredients

Oh hi, five-ingredient dessert.

Simon Pask/The Happy Balance

20. Zesty Chargrilled Broccolini

• Time Commitment: 10 minutes
• Why We Love It: ready in <15 minutes, <10 ingredients, vegan, gluten free

We’re firm believers that just a few fresh ingredients can take a dish from boring to brilliant. Enter lemon zest.

Katherine Gillen

21. Charcuterie-Board Flatbread

• Time Commitment: 5 minutes
• Why We Love It: ready in <15 minutes, no cook, crowd-pleaser, <10 ingredients

Forgo the tiny crackers for a large-scale version that guarantees salty, savory, creamy, crunchy and sweet in every bite.

Tyler Kenny/On the Line

22. Pork Milanese with Cucumber Yogurt

• Time Commitment: 1 hour
• Why We Love It: special occasion–worthy, high protein, low sugar

It sounds fancy, but it’s just as easy to make as a chicken cutlet.

Coconuts and Kettlebells

23. Strawberry Cobb Salad

• Time Commitment: 25 minutes
• Why We Love It: ready in <30 minutes, <10 ingredients, dairy free

Pass the dairy-free ranch, please and thank you.

BEN DEARNLEY/IN PRAISE OF VEG

24. Herb-Butter Glazed Radishes

• Time Commitment: 35 minutes
• Why We Love It: <10 ingredients, gluten free, beginner-friendly

Peppery radishes turn surprisingly sweet when roasted in the oven, and an herb butter has never made anything worse. (This dish will work with baby turnips or carrots, too.)

SUECH AND BECK/A GENEROUS MEAL

25. Lamb Loin Chops Over Minty Pistachio Butter

• Time Commitment: 30 minutes
• Why We Love It: <30 minutes, gluten free, special occasion–worthy

Lamb loin chops are similar to rib chops, but they’re leaner and lack the long, attached rib bone. They’re also slightly larger, which means more surface area to catch that creamy, nutty sauce.

Katherine Gillen

26. Strawberry Half-Moon Cookies

• Time Commitment: 50 minutes
• Why We Love It: crowd-pleaser, beginner-friendly

These cuties arefruitytake on the classic chocolate-vanilla black and white cookie, and they get their dreamy blush color from powdered freeze-dried berries instead of dye. (You can buy a bagonlineand at grocery stores like Trader Joe’s.)

Deb Perelman/Smitten Kitchen Keepers

27. Deb Perelman’s Carrot Tarte Tatin

• Time Commitment: 1 hour, 5 minutes
• Why We Love It: special occasion–worthy, crowd-pleaser, vegetarian

This savory pie—a twist on the traditional French apple tart—is as impressive as it is easy to pull off, thanks to store-bought puff pastry.

NICOLE FRANZEN/TO THE LAST BITE

28. White Wine Braised Leeks

• Time Commitment: 50 minutes
• Why We Love It: gluten free, beginner-friendly, special occasion–worthy

Leeks usually take a supporting role as a substitute for onions, but when given a little TLC, they shine on their own. Braised in butter and white wine and steeped in aromatics, these leeks are so tender they almost melt in your mouth.

RELATED

Senior Food Editor

Katherine Gillenis PureWow’s senior food editor. She’s a writer, recipe developer and food stylist with a degree in culinary arts and professional experience in New York City...