There are recipes I make once and think, “That was good!”

And then there are recipes that quietly become part of our regular dinner rotation. This is one of those recipes. My Sweet & Savory Old Bay Salmon with Roasted Asparagus is on repeat in our house because it checks all my weeknight-dinner boxes:

✅ It’s fast.
✅ It’s easy.
✅ It uses very few ingredients.
✅ It’s always delicious.

The combination of Old Bay and just a little brown sugar creates this wonderful sweet-savory coating on the salmon. Add asparagus to the same sheet pan, put the whole thing in the oven, and dinner is essentially done. One pan. About 20 minutes. Real food. Hard to argue with that.

The Dinner Doesn’t Have to Be Exactly the Same Every Time

One of the reasons I make this so often is because it’s incredibly easy to change. Serve it with roasted potatoes one night and rice another. Open a package of rice pilaf or risotto when you need dinner to be REALLY easy.

Have another seasoning blend in your cabinet that sounds good? Use it!

The salmon-and-asparagus combination gives you a great starting point. From there, dinner can change depending on what you have, what you’re craving and—perhaps most importantly—how much energy you have at 5:30. That’s real-life cooking.

A Lot of Good Stuff on One Sheet Pan

Salmon is one of my favorite proteins to put into regular rotation because it’s packed with nutrition.

It’s an excellent source of high-quality protein and is especially well known for its omega-3 fatty acids, which support heart and brain health. Salmon also provides nutrients including vitamin B12, selenium and vitamin D.

And don’t overlook the asparagus. Asparagus provides fiber, folate and vitamins A, C and K, along with a variety of beneficial plant compounds.

Put the two together and you’ve got a nutrient-dense dinner made primarily from whole foods—and it doesn’t require an hour in the kitchen.

That’s another reminder that eating REAL food doesn’t have to be complicated. Sometimes it’s salmon, asparagus, olive oil and a few seasonings tossed onto a sheet pan. Dinner can really be that simple.

Sweet & Savory Old Bay Salmon with Roasted Asparagus

Makes 4 servings

• 1 bunch asparagus, about 1 pound, woody ends trimmed
• 1½ tablespoons olive oil, divided
• Salt and freshly ground black pepper
• 16 ounces salmon, cut into 4 (4-ounce) fillets if needed
• 2 teaspoons Old Bay seasoning
• 2 teaspoons brown sugar

1. Preheat the oven to 400°F.
2. Place the asparagus on a sheet pan. Drizzle with ½ tablespoon olive oil, season with salt and pepper, and toss to coat.
3. Arrange the salmon fillets on the same sheet pan. Drizzle the salmon with the remaining 1 tablespoon olive oil and use a basting brush to spread it evenly. Season lightly with salt and pepper.
4. In a small bowl, combine the Old Bay seasoning and brown sugar. Sprinkle the mixture evenly over the salmon.
5. Roast the salmon and asparagus for 15–20 minutes.
6. Check the asparagus at 15 minutes. If it’s roasted to your liking, remove it from the sheet pan and keep warm while the salmon finishes cooking.
7. Continue roasting the salmon as needed until it reaches 145°F in the thickest part.
8. Remove from the oven and serve immediately with your favorite side.

Easy. Easier. Easiest.

You know I am a BIG believer that there is more than one way to get dinner on the table. The goal isn’t to prove how much work you can do. The goal is to eat well and enjoy the meal.

✳️ EASY: Make the salmon and asparagus as written and add homemade roasted potatoes, rice or another favorite side.

✳️ EASIER: Prep and trim the asparagus earlier in the day and mix the Old Bay and brown sugar ahead of time. When dinner rolls around, everything goes straight onto the sheet pan.

✳️ EASIEST: Buy pre-trimmed asparagus and individually portioned salmon fillets, then serve them with a package of rice pilaf or prepared risotto. Dinner is practically done for you.

And yes, Easiest still counts as cooking dinner.

This Is How I Really Cook

I love a beautiful dinner party. I love setting the table, making a special cocktail and creating an entire evening around a meal. But that’s not how we eat every night.

Most nights, I want exactly what you probably want: good food that doesn’t make dinner feel like a project.

And here’s what I’ve learned after years and years in the kitchen: When everyday cooking feels manageable, entertaining starts to feel more manageable, too.

You become comfortable with a handful of reliable recipes. You learn where shortcuts actually help. You stop believing everything has to be homemade or complicated to be good. And suddenly inviting people to your table doesn’t seem quite so intimidating. That’s exactly what I want to help you do.

✨ If easier cooking and easier entertaining sound good to you, subscribe to Slice, Dice & Dish so you don’t miss my weekly recipes, practical kitchen shortcuts and entertaining ideas.

✨ And when you’re ready to invite people over, shop my Complete Dinner Party Plans. I’ve already figured out the menu, recipes, prep timeline, shopping list, styling, welcome cocktail, take-home gift—and those all-important Easy, Easier & Easiest shortcuts.

You don’t have to make entertaining complicated to make it special.

Because great food brings people to the table.
Meaningful moments keep them there.

Save me a bite!
Colleen🥂

There are certain desserts that you put on the table and everyone immediately thinks: Oh, you went to a LOT of trouble. This is one of them.

My Upside-Down Caramel Apple Cake has a layer of beautiful caramelized apples sitting on top of a tender cinnamon cake, with that rich, buttery caramel soaking into everything underneath.

It looks impressive. It tastes like fall. And here’s the little secret I want you to remember: It doesn’t have to be difficult.

That’s actually one of the things I want you to take away from all of my Complete Dinner Party Plans—and from the way I cook in general. Homemade doesn’t have to mean complicated.

Let’s Talk About the Apples

Yes, this is dessert. There’s butter. There’s caramel. There’s cake. And I am perfectly happy calling dessert dessert.

But one of the reasons I love baking with apples is that you’re also using a beautiful whole-food ingredient. Apples provide fiber, vitamin C and naturally occurring plant compounds, and leaving some of that wonderful fruit front and center makes this cake feel especially appropriate for this time of year.

Cinnamon brings more than that unmistakable fall flavor, too. It’s rich in plant compounds with antioxidant properties.

And here’s something else I think is important: A healthy way of eating has room for cake. I would much rather enjoy a wonderful homemade dessert made with recognizable ingredients and truly savor it than spend my life trying to make every single thing I eat fit into some imaginary category of “perfect.”

Real food. Good ingredients. Reasonable portions. And sometimes caramel. I think there’s room at the table for all of it!

Easy. Easier. Easiest.

If you’ve seen my Complete Dinner Party Plans, you know I include Easy, Easier and Easiest options with my recipes.

Why? Because your available time on a Saturday afternoon isn’t always the same. Sometimes you want to make the whole thing from scratch. Sometimes you need a shortcut. And sometimes people are arriving in two hours and we need to get moving!

For this cake, you have choices:

✳️ EASY: Make the caramel and slice your apples earlier in the day. When you’re ready, assemble the cake and bake it shortly before dinner.

✳️ EASIER: Grab your apple slicer. It’ll quickly core the apples and give you those nice, even wedges. Measure your dry ingredients and make the caramel ahead, too.

✳️ EASIEST: Use a good-quality yellow cake mix for the batter. Make the caramel and apple layer as directed and let the cake mix do the rest.

Same idea. Same beautiful presentation. You simply choose how much work you want to do. That’s the point.

Upside-Down Caramel Apple Cake

• 1¼ cups butter, divided
• 1 cup packed brown sugar
• ½ cup heavy whipping cream
• ⅓ cup light corn syrup
• 3 small Braeburn apples
• 2½ cups all-purpose flour
• 3 teaspoons baking powder
• ¼ teaspoon salt
• 1¼ cups sugar
• 1 teaspoon vanilla
• 3 eggs
• 1 cup sour cream
• 2 teaspoons cinnamon

1. Preheat the oven to 350°F.
2. Heat ½ cup butter, the brown sugar, cream and corn syrup in an 11-inch skillet over medium heat until simmering, stirring until smooth. Continue cooking, uncovered, for another 7–9 minutes, stirring occasionally, until the caramel has thickened and darkened slightly. Remove from the heat.
3. Cut the apples into wedges, reserving five wedges. Beginning around the outside edge of the skillet, arrange the remaining apple wedges cut-side down over the caramel. Arrange the reserved wedges in the center.
4. In a large mixing bowl, whisk together the flour, baking powder, salt, sugar and cinnamon. Add the vanilla, eggs, sour cream and remaining butter and mix until blended.
5. Carefully spoon the batter over the apples and spread evenly.
6. Bake uncovered for 38–42 minutes, or until a wooden pick inserted into the center comes out clean.
7. Remove the skillet from the oven and let it stand for 2 minutes. Carefully invert the cake onto a serving platter.
8. Let it stand for another 5 minutes—and then bring it to the table and enjoy the reaction.

This Is What I Mean by Easier Entertaining

I don’t want you standing in the kitchen exhausted while everyone else is having fun. I want you at the table.

That’s why my Complete Dinner Party Plans don’t just give you recipes. I plan the evening—the menu, prep timeline, shopping list, styling ideas, welcome cocktail, take-home gift and, yes, the shortcuts.

Because sometimes you’ll choose Easy. Sometimes you’ll choose Easier. And there is absolutely nothing wrong with choosing Easiest.

If you’ve been waiting for a reason to invite people over, let this be it.

✨ Shop my Complete Dinner Party Plans and let me do the planning so you can do more of the part that actually matters: gathering people around your table.

✨ Follow me on Instagram for real-life cooking, entertaining ideas, kitchen shortcuts and a behind-the-scenes look at how I make hosting easier.

Because great food brings people to the table.
Meaningful moments keep them there.

Save me a bite!
Colleen 🥂

I’ve spent a lot of time talking about how to be a good host. But today, I want to talk about the other side of the dinner table. How to be a GREAT guest.

As much as I love planning a dinner party, choosing the menu and setting a beautiful table, I also know that the people sitting around that table can make or break the evening. And I think we’ve all experienced both.

The guest who immediately makes everyone feel comfortable. The one who brings something thoughtful. The person who can strike up a conversation with absolutely anyone. And then there’s the guest who arrives 30 minutes early, brings a dessert that needs to be baked and spends half the evening scrolling through their phone.

So, in the spirit of bringing back the dinner party, let’s talk about a little modern dinner party etiquette. Nothing stuffy. Nothing complicated. Just a few thoughtful habits that make entertaining more enjoyable for everyone.

1. What Should You Bring?

Let’s start with the question every guest should ask: “What can I bring?”

I’ve said before that hosts should accept help when it’s offered. In my article The Art of the Casual Dinner, I talked about how sharing the work makes entertaining easier and more enjoyable.

But there’s an important distinction between bringing something helpful and bringing something that creates more work. If your host asks you to bring an appetizer, wonderful! If they say they have everything covered, respect that.

A bottle of wine, a small box of chocolates or a little something they can enjoy the next day is always a thoughtful gesture. Flowers are lovely, too. But here’s a tip: Bring them already arranged in a vase so your host doesn’t have to stop what they’re doing to find one.

And please don’t show up with an elaborate dish that needs 45 minutes in the oven unless you’ve discussed it beforehand. The best thing you can bring is something that makes your host’s evening easier, not more complicated.

2. Fashionably Late? Not to a Dinner Party!

If the invitation says 6:30, aim for 6:30. Not 6:00. Not 7:15.

There’s a reason your host gave you an arrival time. They’ve probably been working backward from that moment, getting the food ready, setting out appetizers and making sure everything is in place. In fact, I have a personal rule: I stop preparing 45 minutes before my guests arrive so I can get myself ready and actually enjoy the evening.

When someone arrives early, that carefully planned little window disappears. And when someone arrives significantly late, dinner might have to wait.

Of course, things happen. Traffic, work and unexpected delays are part of life. Just send a quick text if you’re running behind. Being on time is one of the simplest ways to show your host you appreciate their effort.

3. Put the Phone Away

Oh, this one is important to me. When you’re sitting around someone’s table, be there. Not halfway through an email. Not checking Instagram every five minutes. Not watching a video someone just sent you.

There are certainly exceptions. If you’re waiting for an important call or need to be available for your children or an elderly parent, that’s completely understandable.

But otherwise, please put the phone away.

And while we’re talking about phones, ask before photographing your host’s home, other guests or posting pictures on social media. Not everyone wants their evening documented.

One of the reasons I love smaller dinner parties is that everyone can participate in the same conversation. Let’s not let our phones become another guest at the table.

4. Be Interested, Not Just Interesting

This might be my favorite quality in a dinner guest. Someone who makes an effort to get to know the other people at the table.

In my article The Best Hosts Notice What Their Guests Need, I shared how I look for connections between guests before they arrive. Maybe two people love hockey. Maybe they’ve visited the same place. Maybe they both enjoy gardening.

As a host, I love helping people discover those connections. But a great guest makes that job so much easier.

Ask questions. Listen to the answers. Include the quieter person sitting beside you. And remember that a conversation is not a competition to see who has the best story.

You don’t need to be the funniest or most entertaining person in the room. Sometimes the most memorable guest is simply the person who made everyone else feel interesting.

5. Should You Help With the Dishes?

This one can get a little tricky. Some hosts love having company in the kitchen. Others would prefer everyone stay at the table while they take care of things.

Personally, I appreciate someone offering to help. But here’s the key: Offer once, and then respect the answer.

If your host says, “No, no! Go sit down. I’ve got this,” believe them.

Don’t insist on loading the dishwasher or start opening cabinets to figure out where everything belongs. You might actually be making more work for them.

And if your host does accept your offer, wonderful! Clear a few plates. Refill the water glasses. Bring the dessert plates to the table. Little things can make a big difference.

I wrote about wanting to be a guest at my own dinner party, and I think the same principle applies here. The goal is for everyone, including the host, to enjoy the evening.

Sometimes helping means washing dishes. And sometimes it means staying at the table and keeping the conversation going.

6. Know When It’s Time to Go

Ah, the art of the graceful exit…. This might be the most overlooked part of being a good guest. I LOVE when people linger around my table.

Another glass of wine. One more story. A conversation that somehow turns into three more conversations. Those are often my favorite moments of the entire evening.

But there’s a difference between lingering because everyone is having a wonderful time and lingering because nobody knows how to leave. Pay attention to your host.

Are they still enthusiastically participating in the conversation? Or have they started clearing everything away, turning off lights and mentioning how early they need to get up tomorrow?

Those are clues, my friends!

And if your host says, “Well, I suppose I should let you get home,” that’s probably not an invitation to start another story.

Of course, if you’re staying with close friends and everyone is having a wonderful time, enjoy it. Just remember that a great guest knows how to read the room. Leave while everyone is still enjoying themselves. That way, they’ll be looking forward to the next invitation.

7. Don’t Forget the Thank-You

I’m a big believer in the thank-you note. It doesn’t have to be handwritten, although I do love receiving an actual card.

A thoughtful text the next morning is perfectly lovely. And rather than simply saying, “Thanks for dinner,” mention something specific.

Maybe you loved the roasted potatoes. Maybe you enjoyed meeting another guest. Maybe you laughed so hard during dessert that you’re still thinking about it the next morning.

Let your host know what made the evening special. Because when someone opens their home, they’re sharing more than a meal. They’re sharing their time, their effort and a little piece of their life. And that’s worth acknowledging.

The Best Guests Bring Something You Can’t Buy

Here’s what I really believe: You can arrive with the most expensive bottle of wine or the most beautiful hostess gift, but neither one makes you a great guest.

It’s the way you treat people. It’s showing genuine interest in the other guests. It’s being flexible when dinner runs a little late. It’s complimenting the food without making a fuss over what wasn’t served. It’s making the person who invited you feel that all their effort was worthwhile.

And perhaps most importantly, it’s remembering that you’re not there to be entertained. You’re there to be part of the evening.

The best gatherings are a shared experience. Everyone contributes something, even if it’s simply their presence, their attention and their willingness to connect. That’s what makes an evening memorable. And that’s what makes someone a guest you can’t wait to invite back.

Your Little Challenge This Week 🥂

The next time someone invites you over, do one thing that makes their evening a little easier. Bring something thoughtful. Help another guest feel included. Offer to clear the table. Or simply put your phone away and give everyone your undivided attention.

And if it’s been a while since someone invited you over, perhaps it’s time to extend an invitation of your own! Because great food brings people to the table. Meaningful moments keep them there.

Cheers!
Colleen ❤️

Ready to Host Your Own Gathering?

We’ve talked about being a great guest. Now it’s your turn to invite a few people over!

If planning the evening is what’s holding you back, my Complete Dinner Party Plans take care of the details for you. Each plan includes a coordinated menu, tested recipes, shopping lists, preparation timelines, entertaining shortcuts and table inspiration. You get to concentrate on the people around your table instead of spending the entire evening in the kitchen.

🍂 My newest plan, Fall’s First Table, is a wonderful way to welcome the season with a relaxed gathering.

👉 Explore Fall’s First Table and my Complete Dinner Party Plans

And if you enjoyed this newsletter, please share it with a friend who loves entertaining—or someone who always makes your gatherings a little more special.

Follow Slice, Dice & Dish on Substack and find me on Facebook, Instagram and TikTok for more recipes, entertaining inspiration, kitchen shortcuts and real-life cooking.

P.S. I’d love to hear your thoughts! What’s your biggest dinner party etiquette pet peeve? The guest who arrives early? The one who never puts their phone down? Or the one who doesn’t know when to leave?

Tell me in the comments!

There’s something about the first cool evenings of fall that makes me want to pull out my cast iron Dutch oven. Not because I’m ready for heavy winter food quite yet—but because I’m ready for dinners that simmer a little longer, make the house smell wonderful and feel like an actual meal.

This White Wine Braised Chicken is exactly that. Tender chicken thighs, potatoes, carrots, mushrooms and red onion slowly braise in white wine, chicken stock, garlic and fresh thyme until everything is rich, savory and incredibly comforting.

And one of the things I love most about it? It’s just REAL food. No packets. No canned cream soup. No long list of ingredients you can’t pronounce. Chicken. Vegetables. Potatoes. Olive oil. Herbs. Stock. Wine. That’s dinner.

Why REAL Food Matters

I talk a lot about eating REAL food because I truly believe some of the best things we can do in the kitchen are also the simplest. Meals built around whole and minimally processed foods naturally give us more of the things our bodies need—and less of the stuff we really don’t. And this dinner has quite a bit going for it.

The chicken thighs provide plenty of protein, which helps make dinner satisfying. Carrots bring beta-carotene, which our bodies convert to vitamin A. Mushrooms provide nutrients including B vitamins and selenium, while potatoes contribute potassium and vitamin C.

Then there’s garlic, onion, thyme and olive oil—all adding tremendous flavor without needing a highly processed sauce to make the food taste good. Is it a “health food” recipe? I don’t think we need to label it that way. It’s good, nourishing food made from recognizable ingredients. And that’s something worth putting on the table.

And Yes, There’s Wine

Two cups of dry white wine give the braising liquid wonderful depth and flavor. You don’t need an expensive bottle—just choose a dry white wine you’d be happy to drink. Sauvignon Blanc, Pinot Grigio or an unoaked Chardonnay would all work beautifully. Then pour yourself a glass while dinner is in the oven. I mean… the bottle is already open, right?

Cooking for Two or Four?

The original recipe makes 8 servings, which is wonderful if you’re feeding a crowd or want leftovers. But don’t let that quantity stop you from making it. This recipe is incredibly easy to cut in half.

Use four chicken thighs and halve the remaining ingredients. The method stays essentially the same, and suddenly you have a cozy dinner that’s much more practical for a smaller household. And if you make the full batch? Those leftovers are going to be pretty fantastic the next day.

White Wine Braised Chicken

Makes 8 servings

• 2 tablespoons olive oil
• 8 boneless, skinless chicken thighs
• 1½ teaspoons salt
• 1 teaspoon black pepper
• 12 ounces small red potatoes, quartered
• 4 medium carrots, peeled and cut into 1-inch pieces
• 1 red onion, cut into wedges
• 8 ounces white mushrooms, sliced
• 4 garlic cloves, pressed
• 2¼ cups chicken stock
• 2 cups dry white wine
• 4 sprigs fresh thyme

Directions

1. Heat the oven to 350°F.
2. Heat 1 tablespoon olive oil in an oven-safe Dutch oven. Season the chicken with salt and pepper. Cook for 3–4 minutes per side, working in batches if necessary to avoid crowding.
3. Remove the chicken from the pan and set aside.
4. Add the remaining tablespoon of olive oil to the Dutch oven. Add the potatoes, carrots, onion, mushrooms and garlic. Cook for 5–6 minutes, stirring occasionally, until the vegetables begin to brown.
5. Add the chicken stock, white wine and thyme sprigs.
6. Return the chicken to the Dutch oven and bring the liquid to a simmer.
7. Cover and bake for about 1 hour, or until the potatoes are tender and the chicken is cooked through.
8. Remove the thyme stems and serve in bowls, garnished with additional fresh thyme if desired.

This Is the Kind of Dinner I Love

It isn’t complicated. It doesn’t require twenty specialty ingredients. And once the Dutch oven goes into the oven, most of the work is done. That’s my kind of cooking.

Eating REAL food doesn’t have to mean spending your entire evening in the kitchen. And neither does entertaining.

That’s really the heart behind Slice, Dice & Dish and my Complete Dinner Party Plans. I want good food and gathering around the table to feel doable—not like one more thing you have to make perfect.

Because great food brings people to the table. Meaningful moments keep them there.

If you make this White Wine Braised Chicken, I’d love to hear what you think. And if you’re ready to make gathering around your own table a little easier, take a look at my Complete Dinner Party Plans for menus, timelines, shortcuts and all the details that help you actually enjoy your guests.

And, as always, follow along with me on Facebook, Instagram and TikTok for more real-life cooking, entertaining ideas, kitchen shortcuts and plenty of what’s-for-dinner inspiration.

Save me a bite
Colleen 🥂

I love a hearty salad.

And when I say hearty, I mean a salad that actually feels like dinner—not one that leaves you wandering back into the kitchen an hour later looking for something else to eat.

This Roasted Potato, Chicken & Apple Salad with Blue Cheese checks all the boxes for me: chicken, roasted potatoes, crisp apples, salty pistachios, fresh basil, scallions, and plenty of blue cheese.

But one of my favorite things about it is that it works year-round.

In the winter, I’ll serve it with the chicken and potatoes still warm. The blue cheese softens just a little when everything is tossed together, and it becomes cozy enough for a cold-weather dinner.

In the summer? I’ll make the whole thing ahead and serve it chilled. Same salad. Completely different feel.

And you know how much I love a recipe that can do double duty.

I also love that there really isn’t a traditional dressing to make. Just a splash of white wine vinegar and olive oil brings everything together. The blue cheese adds creaminess, the apples add sweetness, and the pistachios give you that little bit of crunch.

Why You’ll Love This Salad

• Hearty enough to serve as the entire meal
• Delicious warm or chilled
• Easy to prep ahead
• A great way to use leftover chicken or roasted potatoes
• Full of sweet, savory, creamy, and crunchy flavors
• Just as good for an everyday dinner as it is for a casual lunch with friends

And because most of the work can be done ahead, this is exactly the kind of recipe I love when I’m entertaining. Roast the potatoes, cook the chicken, chop a few things, and you’re practically done.

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Roasted Potato, Chicken & Apple Salad with Blue Cheese

Serves 4

Ingredients

• 1½ pounds baby potatoes, cut into 1-inch pieces
• 2 boneless, skinless chicken breasts
• 2 tablespoons olive oil, divided
• Kosher salt and black pepper
• 2 apples, diced
• 3 scallions, chopped
• ½ cup chopped fresh basil (about ½ bunch)
• ¼ cup chopped pistachios
• 2 tablespoons white wine vinegar
• 2 tablespoons olive oil
• 5 ounces crumbled blue cheese

Instructions

1. Preheat oven to 425°F. Line a large sheet pan with parchment paper or lightly grease it.
2. Toss the potatoes with 1 tablespoon olive oil and season with kosher salt and black pepper. Spread in a single layer on the prepared pan. Roast for 25–30 minutes, stirring once, until golden brown and tender.
3. Meanwhile, pat the chicken breasts dry and season both sides with salt and pepper. Heat the remaining tablespoon of olive oil in a skillet over medium-high heat. Cook chicken for 5–7 minutes per side, or until the thickest portion reaches 165°F.
4. Transfer chicken to a cutting board and let rest for 5 minutes before chopping into bite-size pieces.
5. In a large bowl, combine the roasted potatoes, chicken, apples, scallions, basil, and pistachios.
6. Drizzle with the white wine vinegar and gently toss. Taste and season with additional salt and black pepper as needed. Drizzle with oil and toss again.
7. Add the blue cheese and gently fold it into the salad, leaving some larger crumbles throughout.
8. For a cool-weather dinner: Serve while the chicken and potatoes are still slightly warm.
   For a warm-weather dinner: Cool completely, refrigerate, and serve chilled.

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Easy • Easier • Easiest

✳️ Easy

Cook the chicken and roast the potatoes earlier in the day. Refrigerate them separately, then chop the remaining ingredients and assemble when you’re ready to eat. Warm the chicken and potatoes slightly if you want the salad served warm.

✳️ Easier

Plan this salad for the day after you’re already serving chicken and roasted potatoes. Make extra of both the first night, and most of tomorrow’s dinner is already done.

✳️ Easiest

Use refrigerated cooked baby potatoes and a store-bought rotisserie chicken. Warm the potatoes briefly in the oven or air fryer for the winter version—or use everything cold for an almost no-cook summer dinner.

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Make It for Guests

This would be such an easy lunch or casual dinner when you’re having friends over because you don’t need to be standing at the stove when everyone arrives.

For summer entertaining, make the entire salad ahead and serve it chilled with a loaf of crusty bread and something bubbly.

When the weather turns cooler, prep everything ahead but warm the chicken and roasted potatoes before tossing the salad together.

Either way, dinner is basically waiting for you—which means you can actually sit down and enjoy the people you invited over.

Ready to Gather More Often?

Hosting doesn’t have to mean spending the entire day in the kitchen. That’s exactly why I create my Complete Dinner Party Plans—the menu, recipes, prep timeline, shortcuts, table inspiration, and all the little details are already planned for you.

✨ Shop my Complete Dinner Party Plans.

❤️ Follow me on Instagram or Facebook for weekly recipes, real-life cooking, entertaining inspiration, and simple ideas for gathering your favorite people around the table.

Because great food brings people to the table. Meaningful moments keep them there.

Save me a bite!
Colleen 🥂

There’s a funny little stretch of September when I’m ready for fall…but I’m not quite ready for FALL. You know what I mean.

The days are getting shorter. Dinner outside suddenly requires a sweater. I’m lighting candles earlier. I’m starting to crave warmer, cozier food. But the tomatoes are still beautiful. There are peaches at the market. My hydrangeas haven’t given up yet.

And I’m definitely not ready to put a pumpkin on every available surface. This might actually be my favorite time to set a table. Because instead of decorating for a season, I can simply let the table shift into it.

Start With What You Already Have

You don’t need a box marked FALL DECOR to create a beautiful September table. In fact, I think some of the prettiest fall tables don’t look particularly “decorated” at all.

Start with your everyday dishes. Keep the linens you’ve been using all summer. Leave the hydrangeas on the table if they’re still beautiful. Then add a little warmth.

A woven placemat under your regular dinner plate. A heavier linen napkin. Wooden serving pieces. A few branches clipped from outside. Suddenly, the table feels different without changing everything on it.

Let the Grocery Store Be Your Decor Aisle

This is one of my favorite entertaining tricks. Decorate with things you can eat. Put apples or pears in a pretty bowl. Scatter a few figs or grapes down the center of the table. Fill a small dish with nuts. Even the food you’re serving can become part of the table.

A beautiful salad. A rustic loaf of bread on a wooden board. A casserole brought right to the table. It feels abundant and seasonal without looking like you tried too hard.

And bonus: you don’t have to find somewhere to store it in January.

Change the Color, Not the Theme

You also don’t have to suddenly turn everything orange and brown. If your summer table has been blue and white, keep the blue and white. Add olive green, deep burgundy, golden yellow, and warm cream. Use natural wood.

Those few deeper tones are enough to take the same dishes you used in July and make them feel completely at home in September. That’s a much easier transition than reinventing your entire table every season.

And Then There Are the Candles

If you do only one thing, light the candles. September evenings practically beg for them.

I love candles at different heights, and I don’t think everything has to match. A couple of tapers, a few votives and maybe one larger candle can completely change the feeling of the table.

Remember what we talked about last week? The feeling comes first.

Candlelight tells everyone to settle in. Dinner isn’t being rushed. We’re staying awhile. And really, isn’t that what we’re trying to create?

Fall’s First Table

This exact in-between season is what inspired my newest Complete Dinner Party Plan, Fall’s First Table, which I released last Thursday.

I wanted a dinner that felt like September actually feels—not quite summer anymore, but not deep into fall either. It celebrates that beautiful overlap when we can still enjoy the last of summer’s produce while beginning to lean into the warmth and coziness of a new season.

And I’ve planned the whole evening for you. The menu. The cocktail. The prep timeline. The table inspiration. The shortcuts. Even a little something for your guests to take home.

So instead of spending hours figuring out what goes with what and when everything needs to happen, you can concentrate on the part that matters: Who do I want around my table?

👉 [Get Fall’s First Table: The Complete Dinner Party Plan]

Your Little Hosting Challenge This Week

Before you buy a single pumpkin, walk around your house… Look for something woven, something wooden, a pretty bowl, candles you forgot you had. You can even have kids help by creating a scavenger hunt for them.

Then step outside and see what you can clip from the yard. Add a bowl of apples or pears from the grocery store. There’s your first fall table. No theme required.

Just a table that feels a little warmer, a little cozier and ready for people to gather around it. Because great food brings people to the table. Meaningful moments keep them there.

Cheers,
Colleen 🥂

P.S. If you’re not quite ready to host a full dinner, start smaller. Invite someone over for cocktails and something to nibble on. The gathering doesn’t have to be elaborate to matter.

And if you’d like me to do the planning for you, Fall’s First Table Complete Dinner Party Plan is ready for you. [GET THE PLAN]

Follow along with me on Instagram, Facebook and TikTok @SliceDiceDish for everyday cooking, easier entertaining, Pampered Chef favorites and plenty of real life in between.