This rule is probably doubly important if you’re invited to a potluck at a big-deal editor’s apartment with a dozen food writers you’re totally intimidated by, each of whom will arrive with his or her own signature dish. Not the rack of lamb you’ve been eyeing, not the soufflé or anything else that’s going to send you into a vibe-ruining tizzy. Most of us know the number one rule of cooking for a crowd: don’t make anything new or scary.

Here’s the full story, excerpted from the book: This is one of my favorite recipes from the book, one that has been particularly hard to keep to myself (seriously, check out these two comments from 2014, when I first made it and brought it to a potluck and then couldn’t tell you about it yet, rather rude, I know.) I also get to share another video shot in my tiny kitchen by the very talented Ben Pliss.