7 Dinner Party Recipes To Impress Your Guests

My friends know this about me — I love hosting dinner parties (though I’m not a fan of the cleanup after). But as a frequent host, I sometimes run out of fresh ideas for what to serve. Either the menu feels too similar to my last gathering, or it just doesn’t stand out.

If you're in the same boat and need some inspiration for your next dinner party, here are a few recipes that will help you impress your guests!

1. Vodka Gochujang Pasta

Remember Gigi Hadid's viral pasta? This is it. While it may feel a bit nostalgic now, it’s still a crowd-pleaser that can easily impress your guests. Instead of the usual tangy tomato sauce, the gochujang brings a bold kick of spice, perfectly balanced by the creamy elements of the dish.

INGREDIENTS FOR VODKA GOCHUJANG PASTA

• 2 tablespoons olive oil

• 1/4 pound spicy italian sausage

• 1/3 cup diced onion

• 1/4 cup gochujang chilli paste

• 3 cloves garlic sliced thin

• 1/4 cup vodka

• 1 cup heavy cream

• 8 oz pasta

• 10 basil leaves torn – plus more for garnish

• 1/2 cup shredded parmesan cheese

• 3 red thai chilis sliced thin

DIRECTIONS:

1. Heat olive oil in a frying pan over medium heat. Add the sausage and onion, cooking for about 10 minutes until the sausage is browned and cooked through. Break up the sausage into small pieces as it cooks.

2. Add the gochujang and garlic to the pan. Stir and cook for an additional 3 minutes, until the garlic becomes fragrant.

3. Pour in the vodka and continue to stir for another 2 minutes.

4. Remove from heat and stir in the cream and basil leaves. Set aside.

5. Boil the pasta in a heavily salted pot of water according to the package instructions, but cook it slightly below al dente.

6. Reserve ½ cup of pasta water, then drain the rest. Add the pasta to the sauce and mix well.

7. Stir in the reserved pasta water and Parmesan cheese, combining thoroughly.

8. Lower the heat and bring the mixture to a simmer. Cook for about 3 minutes, or until the sauce thickens slightly and the pasta reaches al dente.

9. Top with additional basil and sliced chilies, then serve!

2. Truffle Chicken & Potato Gratin

If the idea of you cooking up dishes isn't quite wowing your guests, try adding a touch of truffle. Known for its distinct aroma, this 'golden' mushroom instantly elevates any dish, giving it a luxurious twist. However, it's not for everyone — some find the flavour a bit overpowering. Personally, I love it, and if I could, I’d add it to almost everything — like this Truffle Chicken & Potato Gratin recipe.

INGREDIENTS FOR VONGOLE PASTA

• 4 boneless, skinless chicken breasts

• 4 medium potatoes, sliced thinly

• 1 cup gruyere cheese, grated

• 1/4 cup truffle oil

• 1 cup heavy cream

• 2 cloves garlic, minced

• Salt and pepper to taste

• Fresh parsley, chopped (for garnish)

DIRECTIONS:

1. Preheat the oven to 190°C

2. Season the chicken breasts with salt and pepper and cook it in a large skiller over medium heat with 1 tbsp truffle oil. Cook the chicken for 3-4 minutes on each side, until it is golden brown. Remove from the skillet and set aside.

3. In the same skillet, add minced garlic and cook until fragrant. Add the sliced potatoes and coat it in the garlic and oil mixture. Cook for 5 minutes, until the potatoes start to soften.

4. Arrange in an even layer the sliced potatoes in a greased baking dish. Then, place the cooked chicken breasts on top of the potatoes. Sprinkle half of the grated gruyere cheese over the chicken. 

5. Heat the heavy cream in a small saucepan over low heat and season it with salt and pepper. Pour in the remaining truffle oil and turn off the heat.

6. Pour the truffle cream mixture over chicken and potatoes in the baking dish.

7. Arrange the remaining sliced potatoes over the chicken and pour the remaining truffle cream mixture over the top. Sprinkle the remaining grated gruyere cheese on top. 

8. Cover the baking dish with aluminium foil and bake for 45 minutes.

9. After 45 min, remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly.

10. Garnish with fresh parsley and serve hot.

3. Four-Cheese Baked Pasta with Sun-Dried Tomatoes

Switch up your regular spaghetti with this hearty and delicious rigatoni! One of the reasons I love making this dish is that you can prepare it ahead of time. When it’s time to serve, just pop it in the oven and bake!

The best part? You can easily adjust the portion size by choosing the right dish size.

INGREDIENTS FOR TRUFFLE CHICKEN & POTATO GRATIN

• 1 head garlic

• 2 tablespoons extra-virgin olive oil, plus more for the baking dish

• 1 onion, chopped

• 1 bulb fennel, very thinly sliced, plus 1 tablespoon chopped fennel fronds

• ½ teaspoon red pepper flakes

• 2 tablespoons tomato paste

• Kosher salt

• 1 28 -ounce can whole plum tomatoes, crushed by hand

• 1 pound mezzi rigatoni

• 4 ounces rosemary focaccia, toasted and cut into cubes (about 2 cups)

• ½ cup grated parmesan cheese (about 1 ounce)

• ½ cup chopped fresh parsley

• ½ cup finely chopped sun-dried tomatoes (not oil-packed)

• 1 pound part-skim mozzarella cheese, cubed (could chop up some string cheese)

• 1½ cups grated asiago cheese (about 6 ounces)

• 8 ounces part-skim ricotta cheese

I know it might seem like a lot of ingredients, but it's actually really easy and you can have it ready in just 20 minutes. Also, be sure to undercook your rigatoni — just halfway — since it will continue cooking in the oven.

DIRECTIONS:

1. Preheat your oven to 200°C (390°F). Halve the garlic crosswise to expose the cloves, then wrap the bottom half in foil. Roast for about 20 minutes, or until very soft. Meanwhile, remove the skins from the top half of the garlic and chop it.

2. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the onion and sliced fennel, and cook for 3 minutes, stirring occasionally.

3. Add the chopped garlic and red pepper flakes, stirring until the garlic softens, about 2 more minutes.

4. Stir in the tomato paste and 1 teaspoon of salt. Continue to cook until the vegetables are tender, about 3 minutes.

5. Pour in 4 cups of water and the tomatoes. Stir to combine, then bring to a boil. Reduce the heat to medium-low and simmer until the sauce thickens slightly, about 30 minutes.

6. While the sauce simmers, boil your pasta in a large pot of heavily salted water. Cook it halfway, then drain and set aside.

7. In a food processor, pulse the focaccia into coarse crumbs. Squeeze the roasted garlic from its skin into the food processor, along with ¼ cup of Parmesan and parsley each. Pulse until combined, then set the breadcrumbs aside.

8. Lightly brush a 9 x 18 inch baking dish with olive oil.

9. Add the pasta and sun-dried tomatoes to the sauce, along with the fennel fronds, mozzarella, Asiago, and the remaining ¼ cup each of Parmesan and parsley. Toss everything together, then transfer to the prepared baking dish.

10. Top with spoonfuls of ricotta and sprinkle with the garlic-Parmesan breadcrumbs.

11. Bake, covered loosely with foil, for 30 minutes. Then uncover and bake for an additional 15 minutes, or until the dish is golden and bubbling. Let it rest for 10 minutes before serving.

4. Honey-Lime Roasted Chicken

This recipe is foolproof — it requires just a handful of pantry staples and only 5 minutes of prep time. The chicken is generously seasoned with a mix of spices and then roasted at a high temperature, resulting in crispy skin and tender meat.

Pair it with a simple, refreshing salad on the side for a perfect meal!

INGREDIENTS FOR HONEY-LIME ROASTED CHICKEN

• 3 pounds bone-in, skin-on chicken thighs

• Salt

• Black pepper

• ½ teaspoon onion powder

• ½ teaspoon garlic powder

• 2 tablespoons butter, melted

• 2 tablespoons hot sauce 

• 1 lime

• 2 tablespoons mild honey
  

DIRECTIONS:

1. Preheat the oven to 450°F (230°C). Season the chicken with salt, pepper, onion powder, and garlic powder, and massage the seasonings into the meat. Place the chicken skin-side up on a foil-lined baking sheet and roast for 20 minutes, or until browned.

2. While the chicken is roasting, whisk together the melted butter and hot sauce. Divide the mixture into two separate bowls and set aside.

3. After 20 minutes, brush the chicken with the hot sauce mixture and return it to the oven. Continue roasting for another 10-15 minutes, or until the chicken is golden brown and cooked through.

4. With the remaining butter mixture, combine it with honey and 1 teaspoon of lime zest. Brush this mixture over the chicken.

5. Squeeze fresh lime juice on top and serve immediately.

5. Giant Chocolate Chip Skillet Cookie

This chocolate chip skillet cookie is a real heartthrob — sure to make you (and your guests) crave more. It’s a giant cookie with crispy golden-brown edges and a fudgy, chewy centre, perfectly balanced with dark chocolate chunks and a touch of sea salt.

INGREDIENTS FOR GIANT CHOCOLATE CHIP SKILLET COOKIE

• 3/4 cup unsalted butter, melted

• 1 cup packed brown sugar

• 1/2 cup granulated sugar

• 1 large egg

• 1 egg yolk

• 2 teaspoons pure vanilla extract

• 2 cups all-purpose flour

• 1 teaspoon cornstarch

• 3/4 teaspoon baking soda

• 1/2 teaspoon sea salt

• 1 cup chocolate chips

• Flaky sea salt, for sprinkling

DIRECTIONS:

1. Preheat the oven to 375°C (or 350°F) with a rack in the lowest position.

2. Grease a 12-inch cast iron skillet and set aside. (You can use a different size if you prefer.)

3. In a large mixing bowl, combine melted butter, brown sugar, and granulated sugar. Stir until smooth.

4. Add the egg, egg yolk, and vanilla extract. Mix until fully combined.

5. Stir in the flour, cornstarch, baking soda, and salt, mixing until no chunks of flour remain.

6. Gently fold in the chocolate chips, being careful not to overmix to avoid melting the chocolate.

7. Spread the batter evenly in the skillet and sprinkle the top with flaky sea salt.

8. Bake for 20-22 minutes, or until golden brown. Be careful not to overbake, as you want a chewy and gooey centre.

9. Remove from the oven and let it cool for 10-15 minutes before serving.

Remember to let it cool slightly before serving so you get a warm, not hot, cookie. For an extra treat, top it with a scoop of vanilla ice cream!

6. Potato Gratin Stacks

If you’re familiar with Potatoes au Gratin (Dauphinoise), these are just the mini versions. They’re layers of thinly sliced potatoes, baked in a muffin tin with cream, cheese, garlic, and more. Perfect as a side dish for dinner or as party bites!

INGREDIENTS FOR POTATO GRATIN SNACKS

• 680 potatoes, thinly sliced

• 2 tablespoons butter

• 1/2 cup onions, chopped

• 2 cloves garlic, minced

• 1/2 cup heavy cream

• 1 teaspoon Dijon mustard

• 1 teaspoon fresh thyme leaves

• 1 teaspoon fresh rosemary, chopped

• 1/2 cup grated cheese (mixture of Gruyere, cheddar and Monterey Jack)

• Salt and pepper

• fresh thyme for garnish
  

DIRECTIONS:

1. Slice the potatoes thinly using a mandoline. If you don't have one, you can use a knife to cut them into about ⅛-inch slices.

2. Melt butter in a saucepan over medium-high heat. Add the chopped onions and cook until they become translucent, about 2 minutes.

3. Add the garlic, fresh thyme leaves, and chopped rosemary. Whisk in the Dijon mustard and heavy cream. Heat the mixture through, then remove from heat and set aside.

4. Stack 4 potato slices on top of each other, then add ½ teaspoon of the cream sauce and a sprinkle of cheese. Repeat this layering process until the muffin tray is filled.

5. Cover with tin foil and bake for 30 minutes. Remove the foil and continue baking for an additional 10-15 minutes, or until the tops are golden brown and crispy.

6. Let the potatoes cool in the muffin tin for 5-10 minutes before carefully removing them.

7. Place them on a rack or paper towels to drain any excess oil, and garnish with fresh thyme before serving.

7. Peach Bruschetta

Forget your usual bruschetta — try this instead! Ready in just 30 minutes, this sweet-salty snack features juicy peaches and tomatoes, perfectly topped on crispy, golden-brown baguette slices.

I’m already salivating just thinking about it — how about we dive into the recipe and bring this deliciousness to life?

INGREDIENTS FOR PEACH BRUSCHETTA

• 1 large baguette, cut into 3/4"-thick slices

• 3 large peaches, chopped 

• 1 cup quartered cherry tomatoes

• 2 tbsp chopped fresh basil

• 1 tbsp extra-virgin olive oil

• Kosher salt

• 1 cup ricotta

• 1 tsp finely grated lemon zest

• Freshly ground black pepper 

• Honey for drizzling
  

DIRECTIONS:

1. Preheat your oven to 350°C (or 375°F). Line a baking sheet and arrange the baguette slices in a single layer. Bake for 15 minutes, turning halfway through, until the slices are lightly toasted.

2. In a large bowl, combine the peaches, tomatoes, basil, and oil. Season with a pinch of salt and mix well.

3. In another bowl, blend the ricotta cheese with lemon zest, and season with salt and pepper to taste.

4. Once the baguette slices are toasted, spread a thin layer of the ricotta cheese mixture on each slice. Top with the peach-tomato mixture and drizzle with honey.

With all these delicious recipes at your fingertips, you’re all set to wow your guests with your culinary skills. From hearty pasta to decadent cookies, these dishes are sure to make any occasion special. Remember to take photos!