Our Community’s Best Fall Entertaining Tips

Turn Your Driveway into a Dining Room

All you need is a patch of asphalt, says Community Cook Darla Andrews. Roll out an area rug, add a table and chairs, and your driveway is ready for Neighbor Night. “We set up the driveway like a dining room,” she says. Everyone brings a potluck recipe (or orders in) and the kids run wild. Neighbor Nights are proof that off-the-cuff block parties have just as much staying power—six years and counting!—as ones that require permits and paperwork.

Make It a Tailgate

Football season offers four whole months of potluck potential, and Community Cook Theresa Ravencraft has hers down to a science. Her biggest tip: Everything should be handheld. Think premade, pre-wrapped Italian subs, brats made on a portable grill and grab-and-go sliders. Round out the menu with make-ahead recipes for apps and treats, and coolers full of condiments and drinks. For decor, Theresa decks out tables with team T-shirts, pennants and pompoms.

Stock Up for a Grazing Board

Fall get-togethers are often more “hey, want to come over?” than “save the date,” which is why Community Cook Stacy Corday keeps her shelves stocked for drop-in company. “I always keep homemade pickles, jams and a few special cheeses on hand,” she says. “That way, whether a gathering is planned or completely unexpected, I can quickly put together a delicious, beautiful charcuterie board.”

For a fun, fall-specific twist, Community Cook Kim Spaccarotella suggests keeping seasonal cookie cutters on hand, not just for cookies, but for cutting deli meat, cheese, bread and fruit into cute autumn shapes for a seasonal appetizer.

Several community members lean on caramel apple boards. “If people dip the apples themselves, this can be made to suit practically every diet and allergy,” says Bakeable member Irene Ragan. Her tips: Buy a couple of different apple varieties beyond Granny Smith, and give the slices a light spritz of lemon juice so they stay picture-perfect instead of browning before your guests get to them.

Prep It Ahead, Then Keep It Warm

The best type of party is one that the host actually gets to enjoy—and our community members have that on lock. “Make dishes you can prep ahead, then keep warm so you can have fun at the gathering too!” says Community Cook Holly Balzer. Indoors, that might mean a slow cooker, a fondue pot or a Dutch oven of soup on low. Outside, think salt potatoes simmering in a pot over the fire or smoked pork butt staying warm in a foil roaster. “People seem to love serving themselves,” Holly says, “and it’s easier on you!”

For dips and baked goods, Community Cook Courtney Stultz swears by a warming mat, no stove or oven required.

 

Let Pumpkins Pull Double Duty

We’re talking decor and dip bowl, all in one. Bakeable member Beth Plautz fills small hollow pumpkins with dips for an instant party centerpiece with no extra dishes to wash. (This pumpkin hummus would look right at home in one.)

For the tablescape itself, fellow Bakeable member Jenny Dawson loves keeping it simple with a hollowed-out pumpkin holding a vase of fall flowers. Both items are affordable, compostable and about as “fall” as it gets.

Pick a Theme

Sometimes the best party is the one with a built-in excuse. Emily Parulski, our managing editor of newsletters and community, hosts an Oktoberfest every year, mostly so she has a reason to make chewy soft pretzels right before guests arrive. Everything else is done ahead of time: She cleans and decorates the day before and starts the slow-cooker beef stroganoff that morning, and guests bring the rest. “It helps the day run smoothly!” she says.

Food writer Valerie Goodrich does an annual craft night, with past projects including felt Halloween garlands, homemade candles and greeting cards. She kicks things off with homemade chili and cornbread, then pops an already-assembled apple galette into the oven right as the craft starts. “It takes an hour to bake and 15 minutes to cool, so that’s the perfect time to start the craft,” she says. Val sets a vibe with autumnal music, fall episodes of Bob’s Burgers, or a Halloween movie nobody’s really watching. At the end of the night, she snaps a group photo with everyone’s finished project.

Community Cook Cindy Nerat loves a chili bar because it’s built-in entertainment for all kinds of occasions. Load a buffet with all the add-ins and let people build their own bowl.

Set Up a Drink Station That Basically Runs Itself

Don’t get stuck bartending all night. Taste of Home editor Lesley Balla makes at least one batched cocktail she can prep ahead of time so guests can just help themselves. Her fall favorites lean smoky: a harvest mezcalita made with apple cider and maple syrup or a mezcal old-fashioned. For a more crowd-friendly (and kid-friendly!) option, Community Cook Jolene Martinelli keeps apple cider warm in the slow cooker all party long. “Kids drink it as-is,” she says. “The grown-ups can add a splash of Fireball or caramel vodka to theirs.”

Sneak Fall Flavor into Everything

You don’t need pumpkin pie spice to make something taste like autumn. Community Cook Marina Castle Kelley adds apple pie spice or Chinese five spice to drinks and baked goods—”anything you want to give that fall feeling,” she says. For an easy finishing touch on any dessert table, Bakeable member Sue Gronholz decorates her cakes, cupcakes and bars with seasonal sprinkles.

End the Night by the Fire

If you’ve got a backyard fire pit like I do, your backyard is probably a party destination. When people stop by on fall nights, we set up a build-your-own s’mores station including the usual suspects plus a few upgrades like peanut butter, Oreos and, my personal favorite, banana slices, which caramelize beautifully over the flames. Just spear them like you would a marshmallow.

Spread the Love

Community Cook Carmen Edwards takes the party to the people. She bakes three kinds of fall cookies, packages them up in fall-themed bags, and drops them off to neighbors. “Just a quick hello with a smile can make someone’s day,” she says.