Wild Mushroom Risotto

Risotto is always a great starch to go with any main course or can be served by itself as an entrée.

Cedar-Planked Salmon with Herbed Yogurt Sauce

Impress your guests with broiled salmon in a tangy yogurt sauce.

Butternut Squash Lasagne

Loaded with chestnut, Gorgonzola, and fontina for an impressive vegetarian meal.

Ecuadoran Shrimp Cocktail (Cóctel de Camarones)

Ceviche meets shrimp tail.

Caesar Salad

The real deal— anchovies and all.

Bourbon-Cream Gravy

A stiff shot of bourbon gives gravy a kick, while cream makes it silky.

Grandma Irma's "California" Brisket

Grandma Irma Zigas shares her special brisket with her grandson Caleb in our Cooking with Grandma video.

Caramel Sundae with Cinnamon-Sugar Chips

An adult take on the childhood staple, this sundae combines caramel ice cream with a bittersweet chocolate sauce and crispy cinnamon-sugar chips.

Honey Fritters with Blood Oranges

Airy fritters tinged with orange.

Oysters with Mignonette Granité

Transforming a sharp mignonette sauce into icy shards makes serving oysters simpler.

Fesenjan Redux (Roast Duck Breasts with Quince, Pomegranate, and Walnut Sauce)

The Iranian-Jewish classic gets a little tweak.

Open My Wine First

If you bring food or drink for your hosts at a dinner party, are they required to share it with the guests?

Hostess Aprons

Be a glamour chef.

Am I Drinking Too Much?

Keeping pace with the host.

Nobody Ate My Dish

Etiquette tips for hosting a successful potluck.