How Andrew Carmellini Does a Fall Dinner Party

A full spread that won't need an army of prep cooks

Lafayette Fall Dinner Party
Matt Taylor-Gross

Summertime cooking and its effortless tomato salads are all well and good, but fall is when we hunker down and cook. Now's the time to break out the Dutch ovens and casseroles, to blitz our salads with cheese and brown our butter for, well, everything. And with fall cooking comes big batches, which of course means one thing: It's time to throw a party.

So we asked New York chef Andrew Carmellini for some inspiration on doing fall entertaining right, for one clear reason: The man is the king of making the fancy unfussy—and vice versa. The cooking at his Lafayette, Bar Primi, The Dutch, and Locanda Verde may look Instagram-perfect on a plate, but it's never about style over substance. Roast chicken is roast chicken. Pasta is carbs the way carbs should be. That's an ethos we take well to heart when cooking for crowds at home; food should be good but no more complicated than it needs to be.

Matt Taylor-Gross

With that in mind, here is Carmellini's fall dinner party menu made especially for us, from hors d'oeuvres to starters to mains and dessert. You won't find these exact dishes at any of his restaurants, and you won't need an army of prep cooks to make them. All the more reason to make them your own.

Fall Radishes with Boursin Dip

Boursin Dip with Radishes

Fall Radishes with Boursin Dip
A creamy soft cheese spread flecked with dill, parsley, and chive.Matt Taylor-Gross

Crisp radishes add a bitter crunch to this creamy soft cheese spread flecked with dill, parsley, and chive.

Grilled Scallops with Pomegranate Browned Butter and Toasted Hazelnuts

Grilled Scallops with Pomegranate and Endive

Grilled Scallops with Pomegranate Brown Butter and Toasted Hazelnuts

Use the biggest scallops you can find and brush them with nutty browned butter tinged with tart pomegranate.Matt Taylor-Gross

You can use a grill pan on the stove if need be, but this is one excuse to get the grill going one more time. Use the biggest scallops you can find and brush them with nutty browned butter tinged with tart pomegranate.

Roast Duck with Port and Figs

Whole Roasted Duck with Fig

Roast Duck with Port and Figs

Matt Taylor-Gross

Rich, fatty duck gets a double dose of sweetness from port wine and jammy figs.

Butternut Squash Boulangère

Butternut Squash Boulangers

Butternut Squash Boulangère

Braised squash with bacon and onions is an easy crowd-pleaser with loads of deep, caramelized flavors. Get the recipe for Butternut Squash Boulangère »Matt Taylor-Gross

Braised squash with bacon and onions is an easy crowd-pleaser with loads of deep, caramelized flavors.

Roast Mushrooms with Escargot Butter

Mushrooms in Snail Butter

Roasted Mushrooms with Escargot Butter

Matt Taylor-Gross

Roast vegetables fill out any fall spread, but a dose of extra-savory herb compound butter (like you'd slather over snails) makes them special.

Whole Wheat Mille Crêpe Cake

Whole Wheat Crepe Cake

Whole Wheat Mille Crêpe Cake

Layer nutty whole wheat crêpes with delicate honey whipped cream for a light but impressive dessert. Get the recipe for Whole Wheat Mille Crêpe Cake »Matt Taylor-Gross

Layer nutty whole wheat crêpes with delicate honey whipped cream for a light but impressive dessert.

And to drink

Epice Pomme Cocktail

Spiced Apple Cocktail (Epice & Pomme)

Easily made in big batched, this autumnal bourbon and apple brandy cocktail from Andrew Carmellini is just as easy to drink.Matt Taylor-Gross

This spiced apple cocktail is easy to make in big batches—and just as easy to drink.