Potlucks are a great way to entertain — if you're the host. You clean the bathroom, everyone else cooks.

        For the invitees, potlucks aren't as great. You have to come up with something portable and get it to the party in one piece.

        I used to approach every potluck as an opportunity to show off. I would make Thai chicken salad or genoise with real buttercream, hoping everyone would be impressed and, well, like me. I have gotten over it. Sure, at a small potluck, where everyone knows who cooked what, you can scrape up a little ego satisfaction from what you bring. But at most pitch-in affairs, nobody knows who made anything. My Thai salad could become the bottom layer on a plate that includes Jello salad, spaghetti casserole and Busken brownies.

        In fact, I have gotten so over it that my potluck specialties are dishes that can be started at 5 o'clock when the potluck's across town at 6. They cost only a few dollars and, most importantly, can be made with things I keep on hand.

        At the same time, I uphold some standards. Showing up with a bucket from KFC is just giving up.

        I encourage you, for the sake of all of us who eat at potlucks, to come up with similar home-cooked specialties.

        1. Rummage around in the fridge. Eggs in there? Mayonnaise? Then take deviled eggs. Get gourmet and add fresh tarragon, curry powder or horseradish. It's amazing how much people love deviled eggs. They greet them like they were opera cream cake. If you need to make them quickly, enlist someone to help peel the eggs.

        It will take less time if you cook the eggs like this: Cover them with cold water in a pan, bring to a boil. Cover, turn off the heat, and let the eggs sit for 15 minutes. Drain the water and put the eggs in a bowl and run cold water over them. Shake the eggs so hard that they crack all over. Peel immediately.

        2. Not long ago, I had to come up with something for a big potluck that started in 45 minutes, and all I could find to work with was potatoes. That's when I figured out you can make scalloped potatoes in the microwave. I have a French mandoline, so slicing six medium potatoes took about five minutes, but even with a knife, it doesn't take long.

        I layered the potatoes in a square Pyrex dish with scallions. Then I made a thin white sauce poured it over the potatoes, covered the dish and “zapped” for 15 minutes. (For white sauce, melt 2 tablespoons of butter or margarine in a sauce pan over medium heat. Stir in 2 tablespoons of flour. Add 1 cup of milk and stir until thick and smooth.)

        Like deviled eggs, scalloped potatoes are open to many interpretations. You can add ham, cheese, other vegetables (half sweet potatoes is good), herbs, bacon bits. They might not make your reputation, but they will be eaten. .

        3. I always have carrots in the refrigerator, and in the summer, especially, I dig them out of the vegetable drawer to make an Asian-inspired salad that is a bright spot on the potluck table. There's nothing to it, and it's delicious.

        You do need a food processor, and the recipe calls for two ingredients you might not have but are both good staples: sesame oil, wonderful in stir-fries, and mild rice wine vinegar, which you can use for dressings that need very little oil.

        Asian Carrot Salad

       1 pound carrots
       1 teaspoon salt
       2 tablespoons Japanese rice wine vinegar
       2 tablespoons sugar
       1 teaspoon sesame oil
       Salt to taste
       2 tablespoons chopped fresh cilantro (or substitute fresh basil, chives, scallions or parsley)

        Peel the carrots and shred in a food processor (or grate by hand). Mix carrots with salt and put in a colander to drain. Let them stand for as long as you can — 20 minutes to an hour is good. Rinse with cold water, squeeze with your hands or press with a wooden spoon to get as much water out as possible.

        Stir vinegar, sugar and oil together until sugar is dissolved. Mix with carrots and herbs. Add salt if needed.

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