How to Cook for a Crowd (Without Losing Your Mind)

It would appear that feeding people is my destiny.

From dinner parties at the homestead, to branding calves, to owning the soda fountain, to hosting our annual horsemanship clinics, to helping with group functions in Chugwater, I’m continually in the kitchen.

The funniest part? Once upon a time, cooking for a lot of people threw me into an absolute tizzy.

Now, I regularly feed crowds of 20+ plus without blinking.

So what changed??

REPS.

As in repetition. As in doing it over and over again.

Basically, I leaned into the hard thing until it no longer felt hard.

This concept works with most aspects of life, but especially old-fashioned skills like feeding hordes of humans at once.

Food has a way of bringing people together. Breaking bread bonds us– it’s one of the most primal and pure forms of connection we have.

However, in our fast food culture, creating food with our own two hands– especially in quantity– can feel like an ordeal.

But it doesn’t have to be. In fact, with the right mindset and a little effort, cooking for a large event can feel almost as simple as feeding your family. 

So yes, reps help– but so do strategies. I don’t consider myself an expert, but I have amassed a number of strategies over the years. I’ll share those in a sec, but first let me share my 3 Crowd Cooking Commandments.

Love listening instead of reading? Check out my podcast episode here for the audio version of this blog article: How to Cook for a Crowd Without Spending all Day in the Kitchen

My 3 Crowd Cooking Commandments:

1. The Meal May Not Monopolize My Time. Sure, I love to cook, but I refuse to be stuck in the kitchen when everyone else is horseback or branding calves, or working on a fun project. I want to participate in the project AND I want to eat good food. Thankfully, those two things aren’t mutually exclusive.

2. The Meal May Not Cost a Million Dollars. You’d be amazed how cheaply you can feed a large group if you skip common processed foods (yes, even in today’s economy!). I avoid potato chips, pre-made desserts, and convenience items and choose simple, from-scratch options instead. It won’t take that much longer, and you’ll save a LOT of cash.

3. The Meal May Not Be Fussy. It’s fun to impress people, but not at the cost of my sanity. If something requires requires a lot of attention while it’s cooking OR creates a million dishes, I won’t make it for a group function. My rule of thumb is easy meals with simple ingredients and flexible cook times (i.e. they can be held in the oven or slow cooker for a while without detrimental effects.) 

Alright, now to the strategies!

How to Cook for a Large Group of People Without Losing Your Mind

1. Collect the Right Tools

You don’t need expensive cookware or elaborate catering set-ups, but a few key tools will make all the difference:

• 9×13 Pans: And lots of ’em! I have an eclectic collection of Pyrex, metal, stoneware, and enamel 9×13 pans. It’s not uncommon for them all to be in use. 
• A Slow Cooker: This one goes without saying, but it’s crucial for Commandment #1: I need things to cook and warm WITHOUT my constant supervision.
• A Roaster: Same principle as the slow cooker, but even better for big quantities. Plus, it’ll be your best friend when you need to transport hot foods to random locations. 
• Half or Full Sheet Pans: For small to medium groups, I make most desserts in a 9×13. However, for BIG groups, I stick to half sheet pans. There are countless recipes for brownies, cookies, and sheet cakes that fit in a half-sheet pan. If cut properly, you can get 40-50 servings of cake or brownies from one pan. 
• Lots of Bowls: Pretty glass or ceramic for serving at home, sturdy stainless steel for transporting to the branding trap or elsewhere.
• Reusable Plates: Running out of disposable plates used to be a huge bottleneck for me, since town is 40 miles away. I eliminated this issue (and a LOT of trash) by investing in enamelware plates a number of years ago. They’re classy, durable, and don’t take up much room when stacked.
• Thrifted Silverware: Years ago I bought a pile of mismatched forks, spoons, and knives from the thrift store. I keep them in a cute caddy and bring them out whenever I’m hosting. 
• Cups: For small to medium groups, I use pint-sized mason jars with wet erase markers so guests can keep track of their glass. For larger groups, I keep a stash of plastic cups on hand. However, I need to come up with a more sustainable solution for this one. 
• Drink Dispenser: I don’t love bottled drinks– they increase the cost of the meal and produce a ton of trash. Instead, I keep a big drink dispenser (I use one of those classic orange Gatorade ones— ugly, but useful) filled with ice water. It keeps the water cold for DAYS. For more variety, I’ll make lemonade or iced tea served in large pitchers.

2. Maintain a Well-Stocked Pantry

You’ve heard me preach on the importance of this one before… Sometimes you’ll have warning when cooking for a crowd… Other times you’ll be flying by the seat of your pants. A well-stocked pantry will save your life in the latter situation.

I won’t belabor the point too much here, since I go into detail on this topic in these places:

• How to Store and Use Bulk Pantry Goods (blog article)
• How to Store a Year’s Worth of Food for Your Family (Without Waste and Overwhelm) (blog article)
• What’s In My Everyday Preparedness Pantry (podcast episode)
• Prairie Homestead Pantry Tour (video tour)

I make sure to have the following on hand to make hearty meals in a hurry:

• Plenty of Meat. This one isn’t difficult since we raise our own beef, chicken, and pork. Ground meats are especially useful in a pinch. We have our ground beef vacuumed-sealed which makes it easy to defrost in a bowl of hot water in a hurry.
• Potatoes: If I need a last-minute side, I turn to oven fries or throw some potatoes in the Instant Pot. 
• All-Purpose Flour: Yep, I love playing with whole wheat and specialty flours. But when I need burger buns in a pinch, or a quick dessert, I have zero issue in turning to my trusty bucket of all-purpose flour (I buy the big bags from Azure) and my active, dry yeast.
• Produce: This one is season-dependent, of course. In the summer, I like to keep watermelon, peaches, or berries on hand for a quick side. In the winter, I may lean on frozen or home-canned options to make a quick dessert. If I need a veggie side and nothing is in the garden, I’ll pull frozen green beans from the freezer. 

3. Keep a Repertoire of Meals

Keep a list inside a cabinet door, in a binder, in your Old-Fashioned on Purpose planner…. wherever. Just make sure you have a list because you will forget every recipe idea you’ve ever had when you’re under pressure.

Some of my repertoire meals include:

• Shredded Beef or Pulled Pork. Cook them a day or two ahead of time. Once they cool, shred the meat and store it in the fridge. On the day of serving, warm the shredded meat in a slow cooker and serve with BBQ sauce, buns, and potato salad.
• Lasagna or Pasta Bakes: The good part? You can make large amounts at a time, they’re a crowd pleaser, and they freeze well. They also have a little wiggle room in the baking if you cover them with foil and bake at a slightly lower temp. The bad part? They are more labor-intensive to prep and create a lot of dishes.
• Roast & Potatoes: A classic that everyone loves. Sometimes I put potatoes and carrots right in the roaster with the meat. Other times I’ll make a separate potato dish (like the scalloped potatoes from my cookbook) or make-ahead mashed potatoes. 
• Pasta Salads: Yes, they’re typically a side, but can easily become a main if you add enough protein. They’re also ideal during the hottest months when people are craving a lighter lunch. Serve with watermelon or fresh fruit. (Meal Craft Members: pasta salad is one of your July frameworks!)
• Spaghetti: Cook a big batch of pasta ahead of time (coat in olive oil so it doesn’t stick together), then keep the sauce warm in a crock pot until you’re ready to serve. Pair with French bread and a simple green salad. 
• Chili & Soups: Feeding crowds in the winter is my favorite and these are my go-tos. A big pot of chili is a cost-effective way to feed a crowd and soup can easily be made in large quantities and warmed until serving. Pair ’em with some crusty bread or corn bread and everyone will be happy. 
• Burritos or Enchiladas: These make ahead and freeze well.
• Taco Bar: Always a favorite and easy to prep! Keep the taco meat warm in your slow cooker, then set out the rest of the ingredients (shredded cheese, black olives, sour cream, salad, guacamole, lettuce, tomatoes, onions, peppers, refried beans, etc.) and let folks assemble their own. 
• Taco Salad: Another solid option when it feels too hot to eat a heavier meal. Chop a giant bowl of lettuce, crumble tortilla chips, and mix salsa and sour cream together for a quick dressing. Top with seasoned ground meat, beans, and all the usual taco toppings. 
• Baked Potato Bar: Have the toppings prepped ahead of time (bacon, sausage, cheese, sautéed veggies, sour cream, etc.) then bake the potatoes that day and keep them warming in the oven until you’re ready to serve. Self-assembling meals like this are a great way to appease picky eaters, too.
• Burgers & Hot Dogs: This is the ubiquitous summer crowd meal, but it’s last on my list for a couple reasons: First, burgers require attention to cook, and that is cumbersome if I’m preoccupied doing other things (though it works well if you have someone to help you). Second, I find that people get a little tired of burgers by mid-July, so it’s nice to offer other food sometimes. 

4. Freeze Ahead (Maybe)

I offer this strategy with the caveat that not everything should be frozen.

After a decade of creating recipes for the public, I have yet to understand the internet’s fascination with freezing all the things.

Some foods are just not worth freezing….

That said, if you use your freezer wisely, it can be helpful when cooking for a crowd.

My favorite items to freeze ahead:

• Pasta dishes (freeze before baking)
• Enchiladas or burritos (freeze before baking)
• Shredded meats (cook, shred, then freeze. Simply reheat to serve.)
• Taco meat (cook, season, freeze. Reheat to serve.)
• Pies (assemble and freeze UNbaked. Bake from frozen, adding 10-15 minutes onto the cooking time.)
• Brownies (bake first, cover and freeze. Let defrost at room temperature for an easy dessert.)
• Cookies (make the dough balls and freeze. Bake cookies from frozen, adding 2-3 minutes onto the baking time.)  

5. Use Your Bookends Wisely.

Not actual bookends, of course. I’m referring to the bookends of your day: morning and evening. This is coming from the assumption that you’ll want to be actively involved in the daily activity (because that’s how I roll). If you have all day to linger in the kitchen, you can skip this strategy. 

During our clinic weeks, we ride all day, so I have little time to prep. This means I have a specific game plan in the mornings and evenings. I may defrost or bake desserts, cut up fruits or veggies, assemble salads, refill drink dispensers, restock dishes and silverware, etc. Sometimes this happens before bed, other times I get up early to prep. But it always pays off and it makes people think you’re a wizard when you’re with them all morning then lunch “magically” appears on the table even though no one has been in the kitchen. A little planning makes a huge difference.

6. Use the Stone Soup Approach.

Living rurally without a nearby grocery store has taught me the magic of the stone soup approach. If you’re not familiar with the story, it’s one of my favorite children’s stories about hungry travelers who persuade villagers to share small amounts of their food, starting with just a stone and some water. Now, this approach doesn’t work for all events, but it’s brilliant for less-formal ones. Our group of local friends often gets together last minute, and it’s rare that one person will have everything needed for a meal. So our conversations often go like this:

Friend #1: Want to get together for tacos tonight? I have ground beef.

Friend #2: Yes! I’ll bring lettuce and half a bag of cheese.

Me: I have a tub of sour cream and 2 avocados that are getting squishy.

And off we go. 

At the end of the day, coming together with other humans to break bread is one of the most old-fashioned things we can do– especially in a culture that isolates us. And remember– gatherings don’t have to be perfect. You don’t need a designer kitchen or a gourmet menu to bring people together with food. You got this, my friend.

More Resources on Building Community:

• How to Cultivate Community While Homesteading (blog article)
• The Inconvenient Truth About Building Community (podcast episode)
• How to Overcome Roadblocks as You Build Community (podcast episode)
• Building Old-Fashioned Community with Gary Chapman (podcast episode)