When it comes to Purim, functionality takes precedence over fashion when planning the menu. It’s a time to prioritize what works best for you and your family without the pressure to impress anyone. The goal is simple: ensure that everyone walks away from the table happy and well-fed.

Here’s a menu that’s tried and true, featuring selections guaranteed to satisfy your guests. These dishes are not only crowd-pleasers but also perfect for delegating tasks if you’re hosting a potluck-style Purim Seuda.

Give them a try and let us know how it goes!

Stuffed Artichokes by Michal Frischman

I grew up on artichokes; they’re one of my grandmother’s specialties, and it was one of the things that made me realize at a young age that I’m not just a meat-and-potatoes kind of girl. This recipe is a touch more complicated than Ima’s simmered artichokes with lemon and garlic, but it’s perfect for a Yom Tov table.

Ouri’s Kale Skirt Steak Salad with Honey Cilantro Dressing by Ouri’s Market

In the world of culinary delights, few dishes are as vibrant and wholesome as kale salad. But this isn’t just any kale salad — our recipe takes it up a notch, infusing fresh, earthy ingredients with a burst of flavor from homemade honey cilantro dressing. Get ready to tantalize your taste buds!

Hasselback Franks in Blanks by Chanie Apfelbaum

This is a great way to elevate any “franks in blanks.” Hasselback makes it more fun to eat and kid-friendly.

Velvety White Asparagus Soup by Chavi Feldman

The delicate flavor of white asparagus is the star of this creamy and elegant soup. A hint of cumin and turmeric adds earthy notes, taking it to the next level.

Chuck Eye Roast with Green Herb Gremolata by Chaya Suri Leitner

This recipe is my go-to for specialty Yom Tov meats. It’s super simple. I love that it can be prepared in advance and all you need to do is sear it right before the meal for an elegant presentation.

Split Minute Roast with Mushroom-Wine Sauce by Sima Kazarnovsky

What I love about this sauce is that it refuses to rely on the meat to make it shine. The sauce gets cooked down for a while, infusing the mushrooms and onion with a rich red wine flavor. Have it in a bowl with a spoon, too. I’ve been there. I won’t judge.

Sesame Chicken by Rivky Kleiman

Rivky Kleiman’s classic Sesame Chicken, from her latest cookbook Simply, is the perfect crowdpleaser for a holiday meal or party.

Watch as Rivky and Naomi share their best frying tips on Sunny Side Up.

Lo Mein by Renee Muller

Do you have a recipe that is so delicious, yet so embarrassingly easy? And by that, I mean, so easy that you kinda pray no one will ever, ever ask you for the recipe? Because it really isn’t a recipe? So to speak? Well, for me, that’s how I feel about this lo mein. I received this recipe years ago from my sister-in-law Zeldy. She brought it over for the upsherin of one of my sons and I remember standing in my kitchen, after all the guests had left, fishing for the last few leftover noodles, wishing there were more.

Stir-Fried Rice by Faigy Grossman

A great way to use up leftover rice, this easy recipe, loaded with nutritious and tasty ingredients, makes a great accompaniment to many Chinese dishes. Be prepared to dole out second helpings!

Loaded Cauliflower by Chaia Frishman

Calling burgers or French fries “dirty,” as they are often named on menus, doesn’t sit well with me. That said, for political correctness, I thought about calling this recipe “Disorganized Cauliflower,” but that sounded too pretentious. I settled on naming it Loaded Cauliflower. Not only because it’s loaded with flavor, but also because it’s loaded with possibilities of how to personalize it to your taste. See the different options each step of the way, and know that you will get messy eating this delicious dish.

Marinated “Grilled” Vegetables from the Dining In Cookbook

The colors in this roasted vegetable dish will make your entire dinner more enticing.

Mini Lotus Ganache Tartlets by Chaya Surie Goldberger

If you’re looking for an easy yet scrumptious dessert, these are a must try. I’ve made these tartlets over and over again, decorated in many different ways to suit any occasion, and they’re always a crowd favorite!

Pear and Passion Fruit Mousse Cups by Faigy Grossman

I was so excited to discover frozen passion fruit puree cubes in the supermarket freezer; this delicious and flavorful fruit is sometimes difficult to find and is usually quite expensive. I knew I wanted to create something special for Yom Tov with it. This airy and exquisite-tasting mousse cup is elegant and easy at the same time, perfect for a Yom Tov dessert!