What’s a Fun Lunch I Can Make for My Book Club?

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I am in a book club wherein the participants provide a lavish luncheon at their homes, taking turns once a month. What can I prepare that will be a showstopper and can be made ahead? —Book Worm

You had me at lavish luncheon. This word choice really tickled me. And I love that your book club meets for a full meal. (Mine opts for post-kid-bedtime wine and cheese. Which, to be clear, I also love.) Let’s plan something special.

You are right on the money with make ahead. The last thing any of your friends want is you standing over the stove when you could—and should—be sitting down, relaxing, and chatting about the twist ending of the book. (I’m obligated to mention Yesteryear at this point, because, my goodness, did my club have a lot of feelings about this ending. A real conversation starter. I won’t say any more!)

There’s another word you said that caught my eye: showstopper. This is a term we use a lot around the office, especially when planning print issues. It’s not as tangible as one-pot or weeknight, but you know it when you see it, the sort of dish that elicit oohs and aahs. I admire that you are after this! But I want to wave a big flag: Showstopper does not have to mean expensive, or time-consuming, or technically complicated. It should not be at the cost of your enjoyment of book club, which is meant to be, above all else, enjoyable.

With all that in mind, I have three ideas for you:

Tea sandwiches, something sweet, and tea

I have yet to meet someone who isn’t charmed by an afternoon-tea-esque spread. Make two or three types of sandwiches (crusts trimmed, cut into triangles), one handheld baked good, and keep the tea flowing. If it were me, I’d do olive and cream cheese; egg salad or red curry chicken salad with baby arugula; and cucumber-chutney. (If you want to razzle-dazzle, this Swedish shrimp toast with caviar on top would do just that.) Assemble ahead, platter up, wrap tightly, and keep in the fridge. Then, for a sweet, anything finger-friendly from BA Bake Club—say, lemon bars, coffee cake scones, or olive oil chocolate chip cookies.

Savory galette and a giant salad

This is one of my favorite formulas for entertaining; it’s chic and can be executed well in advance. Depending on the recipe, you can bake the galette up to six-ish hours before your guests arrive, and toss the salad with its dressing just before you eat. This asparagus-artichoke galette with a pared-down arugula salad is a perfect example. In fact, I’d apply that simple vinaigrette plus prewashed greens treatment to whatever galette you make; your effort should go toward the galette. More recs for that: heirloom tomato, cheesy mushroom, spicy greens with yogurt, or potato-leek-pistachio. If your group is large and you really want to wow—which it sounds like you do—you could even make multiple types of galette, using the same pie dough recipe (or even store-bought pie dough or puff pastry) to make it more manageable. A homemade drink is by no means necessary, but a pitcher of Green Tea Arnold Palmer sounds nice.

Cold roast salmon with smashed green beans

This elegant recipe from cookbook author (and Bon Appétit alum) Anna Stockwell can be pulled off a whole day in advance. And look at it! The salmon, to me, screams lavish, and to dress it, you can take your pick of a lemony yogurt sauce and/or serrano salsa verde. (If you don’t have a grill for the latter, a broiler could step in.) Serve with sliced bread from a local bakery to round out the meal.

Readers, what are your go-tos for a special-occasion lunch? And while we’re at it, how about some book recommendations? Share in the comments!

Warmly,
Emma

Questions may be lightly edited for clarity, length, and style.