What’s the secret to hosting an effortless yet impressive spring gathering? Whether you're planning a Passover Seder, an Easter dinner, or a casual dinner party, having a well-thought-out menu makes all the difference. Welcome your guests with a springtime feast, and this week we’ve taken the guesswork out of hosting with four beautifully curated menus that will make your next dinner party a breeze. By the end of this episode, you’ll:Get inspired by four unique, balanced menus that include a starter, salad, main dish, side... plus dessert - everything you need for an unforgettable meal!Discover flavorful recipes (that work!) like a modern twists on deviled eggs, and an upgrade for scalloped potatoesLearn smart hosting tips, from what to make ahead to platingTune in now and get inspired to create a spring meal that’s unforgettable! LINKS:1) Sonya’s Passover MenuStarter: Vegan chopped liver from Aly Miller for The Nosher, and vegetarian chopped liver from Busy in Brooklyn Salad: Asparagus, sugar snap, radish salad with dill and parsley by Kaleb Wyse (alongside smoked fish)Main: Charred chicken with blood oranges and sweet potatoes by Nate Appleman from Bon Appetit, and/or Alison Roman’s braised brisket with horseradish and shallots Side: Fall apart caramelized cabbage by Andy Barghani Dessert: Almond cake with strawberry rhubarb compote, and a completely flourless Passover almond cake with strawberry compote by Chaya Rappoport2) Kari’s Midwestern Easter Menu with modern twists: Starter: Parsi deviled eggs by Niloufer Ichaporia King from Samin NostratBone-in ham from Alexandra Cooks (and here’s an excellent carving video for that ham!), and soft rolls from Mel’s Kitchen CafeScalloped potatoes from Love and LemonsSpinach, strawberry salad...

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