This roundup is all about recipes that make larger amounts that actually deliver. These are the mains, sides, appetizers, and desserts you can rely on when you’re feeding a crowd. Whether it’s a packed Purim party or a seudah.

From hearty roasts and big-batch meatballs to party-ready finger foods and desserts that slice beautifully and go far, these recipes were chosen with one goal in mind: to feed lots of people well. Cook confidently, serve generously, and enjoy a Purim table that’s as abundant as the simcha.

Savory:

1. Crispy Skirt Mushroom Potstickers by Michal Frischman

We are going through a potstickers phase in my house. It’s not the easiest or quickest to make, but delicious really does trump all, and if you make ahead and freeze, that definitely helps.

2. Tropical Crunchy Broccoli Slaw by Brynie Greisman

I know that broccoli and fresh pineapple are not ingredients that typically go together, but dare to be different! The ramen noodles retain their crispiness even after being mixed into the salad, and they add a unique and welcome crunch. A big bonus is that there’s no sugar in this salad. Go for it!

3. Just-Right Sweet and Saucy Brisket by Brynie Greisman

A symphony of flavors that blends together to give you a sumptuous, elegant roast like you’ve never tasted before. Simchas Yom Tov at its best!

4. Apricot Chicken (Big Batch) by Rochel Leah Rosenberg

Because I have large crowds at every meal, I don’t make any fancy dishes — just yummy, homemade food that I know works well.

5. MMM-Good Meatballs (Big Batch) by Norene Gilletz

These are excellent as either an appetizer or a main course. The recipe makes a big batch so is ideal if you’re having a crowd. They can be made in the slow cooker as well.

6. Purim Roast by Brynie Greisman

Exquisitely simple. Exceptionally soft and savory. Welcome your new roast! There’s no specific dominating flavor profile here. You won’t taste the smoked paprika or the wine. All the ingredients blend together harmoniously to give you the softest, most delicious meat ever.

7. Meat Empanadas by Vera Newman

Definitely a crowd pleaser, these little Latin American-style turnovers will be your new go-to appetizer recipe. These pillows of heavenly goodness are so decadent, everyone will be begging for more.

Growing up in Panama, these were a staple at every simcha, family get together, and Shabbat table. You could always find them next to kibbe, Moroccan cigars, and meat bourekas. They were the go-to beautiful appetizer to enhance any table. When I moved to the US a few years ago, I couldn’t believe people here were missing out on this delicacy! I cannot wait for you to make these for your Purim Seudah. Trust me, they are out of control! Move over eggrolls, empanadas are here to stay!

8. Sweet and Spicy Wrapped Dates by Estee Kafra

The dipping sauce doubles as a marinade in this party favorite!

9. Imitation Pepperoni Pizza by Brynie Greisman

I started with a light soft dough, topped it with pizza sauce, then added cubes of turkey pastrami and shredded sweet potato in lieu of cheese. The sweet and piquant drizzle is the perfect balance of flavor for the turkey. It’s not your typical pizza, but you’re going to love it. Can be used as an appetizer or side.

Sweet:

10. Apple Dump Cake by Michal Frischman

This recent viral trend seems to have been started by the Pioneer Woman, and is a crazy easy concept to make your own. If you’re looking for healthier desserts, keep on moving.

11. Hamantaschen by Tamara Friedman

This is my favorite hamantaschen recipe. The dough is so easy to prepare, and it calls for oil instead of margarine. These are a soft hamantaschen, but they do not open when baking. Use whatever you enjoy for the filling, whether it’s a traditional filling, or something more trendy. (Get all your hamentaschen fillings inspiration here.) I recommend chocolate chips for kids, as it’s easy for them to handle, and not too messy. Here I used a parve nougat filling, such as Delinut, and some Lotus cookie butter. I used the smallest oxo cookie scoop, filled halfway, to fill the humantashens. Make sure to pinch them well! Dipping them in melted chocolate and decorating the hamantaschen with sprinkles or nuts really adds a wow factor, with very little effort!

12. Candy Bar Brownies by Leah Leora

Use all the mishloach manos candy bars in this brownie recipe for a delicious treat.

13. Hamantaschen, Champagne, and Strawberry Trifle by Elizabeth Kurtz

Champagne is celebratory and festive and the perfect flavoring for this exceptionally special dessert. I use the assorted fruit hamantaschen that are left over from every school party and mishloach manot in this recipe. Trust me, this takes them to a new level! You can also use chocolate and poppy seed flavors in this trifle. Add any fun ingredient you have in your pantry for layering, like crumbled chocolate sandwich cookies, chocolate chips or toasted coconut. This keeps well in the refrigerator for a few hours and up to overnight.

14. Easy Wafer Log Cake with Hazelnut Cream and Praline by Chaya Surie Goldberger

Enjoy a gourmet treat without the fuss with this simplified version of a wafer log cake. This delightful dessert combines the airy crunch of store-bought wafers with the rich flavors of hazelnut cream and crunchy praline, all made effortlessly with some clever shortcuts.

15. Chocolate Squares by Brynie Greisman

Not your typical heavy, gooey bar, this one is light and airy, with different add-ins to give you the best texture and a unique flavor.

16. Caramel Crisps by Brynie Greisman

A welcome change from typical chocolate chip cookies. Chewy, crispy, and very tempting. Delicious straight from the freezer. You can’t stop at one!

17. Cinnamon Palmiers by Paula Shoyer

A classic cookie that you can make super-duper easy by using store-bought puff pastry.