Andy Baraghani

The only thing more crowd-pleasing than cheese is marinated cheese. If Manchego isn’t your thing, go for any semi-firm cheese like white cheddar, Gouda, or Monterey Jack.

Take down the temperature of a classic hot toddy and turn it into a refreshing summer tipple: a seasonal mix of tea, citrus, spices, and rye whiskey.

Cheddar crackers, all grown up, thanks to a little heat from the cayenne and a hint of sweet pepper from the pimiento. This dough can be formed into a log and stashed in the freezer so it’s on hand for whenever you just happen to need a party appetizer. Let thaw in the fridge overnight before slicing.

A good party spread is as much about curation as it is cooking. By using quality store-bought items and plating them up with a little bit of TLC, you have a tasty, stress-free snack at the ready.

Bright citrus and fresh-ground pepper put a festive spin on two party staples: cured meat and Marcona almonds.

These homemade onion-flavored chips just might be more addictive than the store-bought versions.

These quick pickles have just the right amount of sweet, salt, and tang going on. The brine can work with any crunchy veg, but we like them best with cucumbers. We guarantee they'll be the sleeper hit of your next party spread.

This traditional Italian braised pork roast may not be one of the most photogenic dishes you’ll ever make, but it sure is one of the tastiest.

This is the hearty, rustic, and deeply warming comfort food you'll be craving on all snowy days.

The highly addictive, melt-in-your-mouth cheddar cracker is all grown up thanks to a little heat from the cayenne and a hint of sweet pepper from the pimento.

We’ve got you covered. A dish of stuffing at each end of the table will help ease the traffic jam.

This savory wild rice dish is the ultimate gluten-free stuffing—basically a holiday-appropriate grain salad with lots of fresh herbs.

Cooking the turkey on a rimmed baking sheet is great for all-over browning, but be very careful as you remove it from the oven so that the drippings don’t slosh over the sides.

The breast goes into the oven at a relatively high temperature to take on some color, then finishes low and slow for extreme juiciness.

A Healthyish take on classic creamed spinach

No, this isn’t some kind of joke, and you don’t have to be a vegetarian to love what’s going on here.

Cod and pollock are both great alternatives for the halibut.

The recipe calls for parsley and basil, but consider this dish a canvas for whatever tender herbs you have kicking around: cilantro, dill, tarragon, sage, chives, fennel fronds. Mix and match at will.

If you have the time, season the chicken with salt the night before and chill uncovered so the skin will dry out a bit. Doing this helps the chicken take on a nice golden finish.

Bronze garlic chips in vegetable oil, then use the fragrant oil to stir-fry cooked rice. Top with fresh herbs, those crispy garlic chips, and—if you’d like—a fried egg.