Dan Pelosi's Let's Party
have a little cookbook chat
This week’s Cookbook Chat is with Dan Pelosi, the author of the NYT Bestselling, Let’s Eat, king of cookie parties (there is one in the book!), and self proclaimed meatball-making-meatballs. Dan is back with his second book Let’s Party and he stopped by to answer a few questions and share a recipe. Let’s Party is full of crowd pleasing recipes organized into party menus, tons of tips for hosting your friends and family, and even some pointers for being a great guest. Dan also shares how to lovingly get everyone to leave when the party is over haha.
I’ve been lucky to get to know Dan a bit in the last few years and he is just as warm and wonderful as his social media would suggest. He once even ubered me a sample of his now-legendary Death by Chocolate (gift link!) to taste before the recipe was published. I was freshly post partum and it was one of the best things I’ve ever eaten!
Dan is generously sharing his recipe for Crispy Artichokes and Marinated Butter Beans from Let’s Party with us. You’d never guess this stunner is extremely pantry-friendly and comes together in less than 20 minutes. Thanks for stopping by Dan!
Q+A with Dan Pelosi
How did you approach curating the recipes for Let's Party? What makes a recipe fit for a party?
I really think that a party menu is the sum of it’s parts - all the recipes need to evoke a sense of occasion and they need to tell a cohesive story. I really thought about not only the flavors and textures that would all be on the table together for each party menu, but I thought about what would be able to be cooked and served successfully leading up the party. I made sure that each menu had a few items that could serve room temperature or cold, a few that could be warm and a few that are served hot so that they were manageable to get to the table. I also made sure each recipe had plenty of make-aheads elements, as those are key to entertaining. I did not develop special “party” recipes - these are still the everyday recipes people know from me, and they can all be made on their own outside of a party!
What was the biggest lesson you learned while writing Let's Eat that helped inform your process for Let's Party?
I learned that the stories are just as important as the recipes. I have so many stories to tell, just as I have so many recipes I want to write. Both of them come from a place that is uniquely me, and I think that that is what makes a great cookbook. I hear from so many people that they read Let’s Party front to back in one sitting! I joke that it’s not only a cookbook, it’s a read book! I actually added more narrative moments to Let’s Party, like the way that I introduce each party and talk about what moments in my life they are each inspired by. Those were so much fun to write and I think will help people pull from their own life to find inspiration to gather and entertain.
Is there a recipe in the book that you consider to be your signature bake?
The Spinach and Artichoke Pasta Bake would be that recipe, for sure. There is nothing I love more than taking food I love and making more food I love from it! In this case, I took spinach and artichoke dip and turned it into a creamy dreamy baked pasta - complete with crumbled pita chips on top! I am really proud of it!
What cookbooks/chefs/authors/markets/seasons inspire your work?
YOU! Seriously, all of my friends in the food world keep me excited and inspired because they have such diverse backgrounds but are responding to and working in the same cultural moments as me. I am so lucky to be friends with so many of my peers! Also Ina, forever. My family taught me about Italian-American comfort food, and Ina taught me about American comfort food. She is forever an inspiration!
Is there a recipe people might pass by that deserves a little extra love?
I have a feeling it will be the Garlicky Cauliflower Mash. It’s just so understated, and not glamorous but trust me when I tell you that it’s better than mashed potatoes - and I lovveeee mashed potatoes. But this is just next level!
What are your favorite party leftovers?
I think the thing about leftovers is we have to turn them into something else - we have to move them forward. I love a leftover that gets reimagined into breakfast. Like, waking up to my Pumpkin Cider Braised Pork Shoulder in the refrigerator and reheating it and frying eggs over it with hot sauce and making breakfast tacos out of it for the guests who may have spent the night? Dream!
Anything else you want us to know about this book?
It’s a very fun time! It has easy, usable advice for how to host your people at your house with delicious recipes at the heart of the gathering. I think that right now we could all use more time with our friends, our family and our communities and I think that dinner parties are a great way to make that happen.
Crispy Artichokes & Marinated Butter Beans
Serves 6 to 8
In his heyday, Bimpy was always first in line at ShopRite’s bi-annual Can Can Sale. We joked that he stocked up on more canned food than he’d ever need, but at least he’d have enough to survive the apocalypse. I am pleased to announce that the apocalypse has yet to happen (I think?) and he’s still working through his supply. Forever a disciple of the School of Bimpy, unsurprisingly, I love cooking with canned food. With a little effort anything can feel elevated, like this quick marinade of canned butter beans in herby oil and a sizzle of canned artichoke hearts in the skillet. Your pantry staples have never looked this good!
Make Ahead: The butter beans can marinate refrigerated in an airtight container up to 24 hours.
1/2 cup plus ⅓ cup extra-virgin olive oil, plus more as needed
1/4 cup roughly chopped fresh basil
1/4 cup roughly chopped fresh mint, plus more for serving
4 garlic cloves, grated
Kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes, plus more for serving
1 (15.5-ounce) can butter beans, drained and rinsed
2 (14-ounce) cans quartered artichoke hearts, drained
1 (17.6-ounce) container plain full-fat Greek yogurt
Lemon wedges, for serving
1. In a small bowl, whisk together 1/2 cup of the olive oil with the basil, mint, garlic, 1/2 teaspoon salt, black pepper, and pepper flakes. Add the butter beans, stir to coat, and set aside to marinate.
2. In a large skillet, heat the remaining ⅓ cup olive oil over medium-high heat. Pat the artichokes completely dry with paper towels and season with salt. When the oil shimmers, add half the artichokes in an even layer. Cook until charred on the bottom, about 6 minutes, then flip. Cook until the other side is charred and the artichokes are crispy, another 6 minutes or so. Transfer to paper towels to drain and repeat with the remaining artichokes, adding more olive oil to the skillet as needed.
3. On a serving platter, swoop and swirl the Greek yogurt across the surface. Scatter the artichokes on top, then spoon the butter beans and herb oil evenly over the yogurt. Serve with a sprinkle of mint leaves, a pinch of pepper flakes, and lemon wedges for squeezing.
Recipe reprinted with permission from Let’s Party by Dan Pelosi © 2025. Published by Union Square & Co., an imprint of Grand Central Publishing, a division of Hachette Book Group. Photography by Johnny Miller.