Dan Pelosi is a firm believer that throwing a party doesn’t have to be hard<\/p>\n
Published Dec 05, 2025<\/p>\n
Last updated 2\u00a0weeks ago<\/span><\/p>\n 8 minute read<\/p>\n <\/a><\/div>\n<\/div>\n<\/header>\n<\/div>\n Article content<\/p>\n Reviews and recommendations are unbiased and products are independently selected. Postmedia may earn an affiliate commission from purchases made through links on this page.<\/em><\/p>\n<\/div>\n<\/section>\n THIS CONTENT IS RESERVED FOR SUBSCRIBERS<\/p>\n Enjoy the latest local, national and international news.<\/p>\n SUBSCRIBE FOR MORE ARTICLES<\/p>\n Enjoy the latest local, national and international news.<\/p>\n REGISTER \/ SIGN IN TO UNLOCK MORE ARTICLES<\/p>\n Create an account or sign in to continue with your reading experience.<\/p>\n THIS ARTICLE IS FREE TO READ REGISTER TO UNLOCK.<\/p>\n Create an account or sign in to continue with your reading experience.<\/p>\n <\/span>or<\/span><\/span><\/p>\n<\/div>\n<\/section>\n Article content<\/p>\n Our cookbook of the week is Let\u2019s Party<\/a> by Dan Pelosi, a.k.a. GrossyPelosi<\/a>.<\/p>\n<\/div>\n<\/section>\n Article content<\/p>\n<\/section>\n Article content<\/p>\n Jump to the recipes:<\/strong> \u2018Don\u2019t Tell Your Nonna About This Lasagna<\/a>,\u2019 crispy artichokes and marinated butter beans<\/a>, and warm farro salad<\/a> with dried fruit.<\/p>\n<\/section>\n Article content<\/p>\n<\/section>\n Article content<\/p>\n Dan Pelosi<\/a> knows how to throw a party. Growing up in an Italian American household in Connecticut, the cookbook author and content creator, who\u2019s also known as \u201cGrossyPelosi<\/a>\u201d (the handle of his popular Instagram account), was \u201cthrown into the fire from Day 1.\u201d His mom, Jackie, often tells him about how he went from sitting on the countertop as a baby to bossing her around the kitchen.<\/p>\n<\/section>\n Article content<\/p>\n By signing up you consent to receive the above newsletter from Postmedia Network Inc.<\/p>\n<\/div>\n<\/section>\n Article content<\/p>\n \u201cIt was just my favourite place to be always, and that extended to my own kitchen, to the kitchens of everyone else in my family. And that meant parties and gatherings and Sunday dinner, and there was always enough room to invite one or two or 20 more people, last minute,\u201d says Pelosi, laughing.<\/p>\n<\/section>\n Article content<\/p>\n His family never made an event out of having company over \u2014 it was their day-to-day. Now, splitting his time between Brooklyn and Upstate New York, Pelosi continues the tradition. \u201cI don\u2019t feel like I\u2019m throwing a party, but people say to me, \u2018That was a great party,\u2019 or, \u2018Thanks for having a party. You\u2019re always having a party,\u2019\u201d he says. \u201cThere are many other ways to throw a party, but at the end of the day, we\u2019re just intentionally gathering people around the table, feeding them, entertaining them.\u201d<\/p>\n<\/section>\n Article content<\/p>\n<\/section>\n Article content<\/p>\n In his second cookbook, Let\u2019s Party, Pelosi features 16 celebratory menus informed by his personal life, from his favourite day of the year \u2014 the holiday cookie<\/a> party (\u201cas close to a potluck as I\u2019ll get\u201d) \u2014 to a girls night in. With guides ranging from the guest list to giving your house a party-ready \u201cglow-up,\u201d plenty of make-ahead recipes and menu timelines, Pelosi shares his biggest secret early on: hosting a gathering doesn\u2019t have to be hard.<\/p>\n<\/section>\n Article content<\/p>\n<\/section>\n Article content<\/p>\n \u201cIt should feel natural. And that\u2019s kind of the goal of writing this book, to tell people why and how it feels natural to me, and how they can hopefully get to the same place where it just feels like every other day.\u201d<\/p>\n<\/section>\n Article content<\/p>\n Article content<\/p>\n Let\u2019s Party is one of several entertaining cookbooks, with a lowercase \u201ce,\u201d to come out this year. Hetty Lui McKinnon\u2019s Linger<\/a>, Samin Nosrat\u2019s Good Things<\/a> and Casey Elsass\u2019s What Can I Bring?<\/a> all focus on bringing people together in different ways.<\/p>\n<\/section>\n Article content<\/p>\n Pelosi attributes this renewed interest to emerging from the pandemic in an increasingly fractured world.<\/p>\n<\/section>\n<\/div>\n Article content<\/p>\n \u201cIt\u2019s hard to know where to start in terms of making it feel better. And my hope is that you can start with your people closest to you, around the table, and really build community,\u201d he says. \u201cAs someone who has a bigger reach than a lot of other people, I also feel helpless. I\u2019m sharing links. I\u2019m trying to model my beliefs, and I\u2019m doing all these things, but the impact can still feel intangible. One of the times I can really feel a tangible impact is when I\u2019ve connected people at an event, at my house, formed relationships, formed support systems. So that, to me, feels like why this book and many other entertaining books are really happening right now.\u201d<\/p>\n<\/section>\n Article content<\/p>\n In his previous 15-plus-year career working in design and marketing, Pelosi used creativity to solve problems. When he transitioned from being a creative director to working in food full-time in 2021, he applied the same approach. For Pelosi, it wasn\u2019t enough to develop and share recipes he liked \u2014 they had to fill a need as well.<\/p>\n<\/section>\n Article content<\/p>\n<\/section>\n Article content<\/p>\n Let\u2019s Eat<\/a>, Pelosi\u2019s 2023 cookbook debut, was a result of the pandemic and focused on stocking the pantry and making the food that brought the most comfort. Later, as life returned to normal and he started throwing parties again, people began asking him how he did it so effortlessly, Pelosi recalls. \u201cSo, I was like, \u2018OK, let\u2019s talk about that.\u2019 As much as I love to just talk about myself without being prompted, I do like to think that this book and everything I do is a response to a prompt.\u201d<\/p>\n<\/section>\n Article content<\/p>\n Pelosi says he pours as much of his life experiences as possible into his cookbooks and work. And that the thing any recipe developer has to offer is themselves, their stories and their background. \u201cHopefully, people can connect with that part of us, and hopefully that\u2019ll lead them to want to become part of our food and life. So, it\u2019s very similar to inviting people to a party. I\u2019m inviting everyone to my party.\u201d<\/p>\n<\/section>\n Article content<\/p>\n<\/section>\n Article content<\/p>\n Article content<\/p>\n Article content<\/p>\n Serves:<\/strong> 8 to 10<\/p>\n<\/section>\n Article content<\/p>\n Nonstick cooking spray<\/p>\n<\/section>\n Article content<\/p>\n B\u00e9chamel:<\/strong> Article content<\/p>\n Lasagna:<\/strong> Article content<\/p>\n Article content<\/p>\n Preheat the oven to 425F (220C). Coat a 9 x 13-inch (23 x 33-cm) baking dish with nonstick spray.<\/p>\n<\/section>\n Article content<\/p>\n Article content<\/p>\n Make the b\u00e9chamel:<\/strong> In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook, stirring, until golden and fragrant, about 4 minutes. Whisk in the milk, about 1 cup at a time, being sure each addition is fully incorporated before adding the next. Add the salt, black pepper and nutmeg, then cook, whisking often, until the b\u00e9chamel thickens, about 10 minutes. Remove from the heat.<\/p>\n<\/section>\n<\/div>\n Article content<\/p>\n Article content<\/p>\n Make the lasagna:<\/strong> In a medium bowl, stir together the ricotta and Parmesan.<\/p>\n<\/section>\n Article content<\/p>\n Article content<\/p>\n In a large skillet, heat the olive oil over medium heat. When the oil is shimmering, add the Brussels sprouts, leeks, chard and garlic and season with salt, black pepper and pepper flakes. Cook, stirring occasionally, until the vegetables are vibrant and beginning to wilt, about 6 minutes.<\/p>\n<\/section>\n Article content<\/p>\n Article content<\/p>\n Scoop a ladleful of b\u00e9chamel into the bottom of the prepared baking dish. Build four layers of lasagna: Cover the b\u00e9chamel with lasagna noodles, breaking them to fit as needed into an even layer. Ladle some b\u00e9chamel on top. Scoop about one-third of the vegetables over the b\u00e9chamel. Spoon a few dollops of the ricotta mixture on top of that. Repeat all these layers two more times, using up the vegetables and ricotta, but saving some b\u00e9chamel. Add one final layer of noodles and gently press everything down. Pour 1\/2 cup water over the lasagna, letting it seep into the pan. Spread the last of the b\u00e9chamel over the noodles.<\/p>\n<\/section>\n Article content<\/p>\n<\/section>\n Article content<\/p>\n Article content<\/p>\n Cover the baking dish with foil and set on a rimmed sheet pan. Bake for 30 minutes. Remove the foil and bake for another 15 minutes, until the top is nicely browned and the inside is bubbling. Let the lasagna rest for 10 minutes. Dust the top with a little more Parmesan just before serving.<\/p>\n<\/section>\n Article content<\/p>\n Make ahead:<\/strong> The lasagna can be assembled in the baking dish, covered with foil and refrigerated up to 3 days; bring to room temperature before baking.<\/p>\n<\/section>\n Article content<\/p>\n Article content<\/p>\n Article content<\/p>\n Serves:<\/strong> 6 to 8<\/p>\n<\/section>\n Article content<\/p>\n 1\/2 cup plus 1\/3 cup extra-virgin olive oil, plus more as needed Article content<\/p>\n<\/section>\n Article content<\/p>\n Article content<\/p>\n 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.<\/p>\n<\/section>\n Article content<\/p>\n Article content<\/p>\n In a large skillet, heat the remaining 1\/3 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.<\/p>\n<\/section>\n Article content<\/p>\n Article content<\/p>\n 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.<\/p>\n<\/section>\n<\/div>\n Article content<\/p>\n Make ahead:<\/strong> The butter beans can marinate refrigerated in an airtight container for up to 24 hours.<\/p>\n<\/section>\n Article content<\/p>\n Article content<\/p>\n Article content<\/p>\n Serves:<\/strong> 6 to 8<\/p>\n<\/section>\n Article content<\/p>\n 2 cups farro, rinsed Article content<\/p>\n Article content<\/p>\n In a large pot, stir together the farro and broth. Set over high heat to bring to a boil, then reduce the heat to medium. Cook, stirring occasionally, until the liquid is mostly absorbed and the farro is tender, 15 to 20 minutes.<\/p>\n<\/section>\n Article content<\/p>\n Article content<\/p>\n Remove from the heat and add the kale along with a generous pinch each of salt and pepper. Stir in the kale to wilt, then add the almonds, apricots, prunes, cranberries, currants, olive oil, Dijon and vinegar. Stir until everything is well combined. Crumble the feta over the top and fold in. Taste for seasoning and add more salt and pepper as needed.<\/p>\n<\/section>\n Article content<\/p>\n<\/section>\n Article content<\/p>\n Article content<\/p>\n Transfer the mixture to a large bowl and serve warm, or let cool completely, cover tightly with plastic wrap and refrigerate for at least 1 hour or up to 3 days to serve chilled.<\/p>\n<\/section>\n Article content<\/p>\n Make ahead:<\/strong> The finished farro salad can be cooled, covered and refrigerated for up to 3 days.<\/p>\n<\/section>\n Article content<\/p>\n Recipes and images reprinted with permission from Let\u2019s Party<\/a> \u00a92025. Published by Union Square & Co., an imprint of Grand Central Publishing, a division of Hachette Book Group. Photography by Johnny Miller.<\/p>\n<\/section>\n Article content<\/p>\n Our website is the place for the latest breaking news, exclusive scoops, longreads and provocative commentary. Please bookmark nationalpost.com<\/a> and sign up for our cookbook and recipe newsletter, Cook This, here<\/a>.<\/em><\/p>\n<\/div>\n<\/section>\n Article content<\/p>\n<\/section>\n<\/div>\n<\/div>\n![\"recipes](\"https:\/\/smartcdn.gprod.postmedia.digital\/nationalpost\/wp-content\/uploads\/2025\/11\/letsPartyFeat.jpg?quality=90&strip=all&w=288&h=216&sig=OLuiKHyn3yyN-LuBnCT6Gw\")
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Recipes Sign In or Create an Account<\/h2>\n
![\"recipes](\"https:\/\/smartcdn.gprod.postmedia.digital\/nationalpost\/wp-content\/uploads\/2025\/11\/letsPartyCoverInline.jpg?quality=90&strip=all&w=288&sig=LTZd6qUyoWNzykL50gASMA\")
<\/picture>DON\u2019T TELL YOUR NONNA ABOUT THIS LASAGNA<\/h2>\n<\/p>\n<\/section>\n
![\"recipes](\"https:\/\/smartcdn.gprod.postmedia.digital\/nationalpost\/wp-content\/uploads\/2025\/11\/dontTellYourNonna1Inline.jpg?quality=90&strip=all&w=288&sig=0vQZPTj5vrVk8qXZG4CbzA\")
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1\/2 cup (1 stick) unsalted butter
1\/2 cup all-purpose flour
4 cups whole milk
1 tbsp kosher salt
2 tsp freshly ground black pepper
1 tsp ground nutmeg<\/p>\n<\/section>\n
1 (32-oz\/907-g) container whole-milk ricotta cheese
2 cups freshly grated Parmesan cheese, plus more for serving
2 tbsp extra-virgin olive oil
1 lb (454 g) Brussels sprouts, trimmed, halved and thinly sliced
2 large leeks, halved, cleaned and thinly sliced
1 bunch chard, stems removed and sliced into ribbons
4 garlic cloves, minced
Kosher salt and freshly ground black pepper
Red pepper flakes
2 (9-oz\/255-g) boxes no-boil lasagna noodles<\/p>\n<\/section>\nStep 1<\/h3>\n<\/p>\n<\/section>\n
Step 2<\/h3>\n<\/p>\n<\/section>\n
Step 3<\/h3>\n<\/p>\n<\/section>\n
Step 4<\/h3>\n<\/p>\n<\/section>\n
Step 5<\/h3>\n<\/p>\n<\/section>\n
Step 6<\/h3>\n<\/p>\n<\/section>\n
CRISPY ARTICHOKES AND MARINATED BUTTER BEANS<\/h2>\n<\/p>\n<\/section>\n
![\"recipes](\"https:\/\/smartcdn.gprod.postmedia.digital\/nationalpost\/wp-content\/uploads\/2025\/11\/marinatedButterBeansInline.jpg?quality=90&strip=all&w=288&sig=bgFw4YxKawxLt8fIggC6vA\")
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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 tsp freshly ground black pepper
1\/4 tsp red pepper flakes, plus more for serving
1 (15.5-oz\/398-mL) can butter beans, drained and rinsed
2 (14-oz\/397-g) cans quartered artichoke hearts, drained
1 (17.6-oz\/500-g) container plain full-fat Greek yogurt
Lemon wedges, for serving<\/p>\n<\/section>\nStep 1<\/h3>\n<\/p>\n<\/section>\n
Step 2<\/h3>\n<\/p>\n<\/section>\n
Step 3<\/h3>\n<\/p>\n<\/section>\n
WARM FARRO SALAD WITH DRIED FRUIT<\/h2>\n<\/p>\n<\/section>\n
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4 cups vegetable broth
1 head lacinato kale, stems removed and leaves sliced into ribbons
Kosher salt and freshly ground black pepper
1 cup roasted almonds, roughly chopped
1 cup dried apricots, chopped
1 cup prunes, chopped
1\/2 cup dried cranberries
1\/2 cup dried currants
3 tbsp extra-virgin olive oil
3 tbsp Dijon mustard
2 tbsp red wine vinegar
8 oz (227 g) feta cheese<\/p>\n<\/section>\nStep 1<\/h3>\n<\/p>\n<\/section>\n
Step 2<\/h3>\n<\/p>\n<\/section>\n
Step 3<\/h3>\n<\/p>\n<\/section>\n