Bon Appétit

This potent punch is dangerously crowd-pleasing.

Add Sherry vinegar right to the baking dish to turn the juices from the roasted vegetables into a simple, vibrant vinaigrette.

Salting and pressing vegetables draws out moisture and makes them snappy. Sake and seasoned rice vinegar infuse these pickles with mild, cocktail-friendly flavors.

If you're looking for fresh hits of color and crunch for the buffet, here's your answer.

These one-ingredient lacy cheese crackers are more impressive than any cheese board.

Inspired by a style of cake from California's Miette bakeries, we frost the top and middle layers of this stunner but leave the sides naked to showcase the almond cake. Don't have a pastry bag or star tip to frost the layers? Fill a resealable plastic bag with the frosting, snip off a corner, and pipe away.

Makrut lime leaves give this spiced nut mix its citrusy, floral notes. Can't find any? Just double the lime zest.

Roasting the onions and shallots takes this dip way out of the box.

This recipe can easily be doubled to feed a larger group—and makes for great leftovers. For a lighter soup, omit the cream; or for a little decadence, add more cream or swirl in a little crème fraîche.

Forget the boxed version you grew up with. This yellow cake gets a rich dark-chocolate frosting with a touch of tang thanks to sour cream. For the best presentation, it's important to cut the cake layers evenly.

This big, fun cake features layers of sponge cake and mint chocolate chip ice cream blanketed with pale-green whipped cream. It's perfect for a kid's birthday party. We like Baskin-Robbins Mint Chip for its thin chocolate shavings. Make sure to clear space in your freezer.

We love the frilly edges of olive oil-fried eggs. Serve them over chickpeas for a vegetarian main.

This spin on the classic preparation makes efficient use of a whole duck by breaking the meat into six pieces and making a stock with the remaining carcass. Have your butcher separate the breasts, wings, and legs for you.

Chile-infused honey is a great foil for the rich and salty flavors of this tart. Serve any leftover honey over biscuits or fried chicken.

You can reheat this ooey-gooey dip in a skillet, or keep it warm in a fondue pot.

"For maximum flavor, I like to toast the nuts until they're almost burnt."

This uncooked soup is quick to prepare but delivers deep, bright flavor. A range of toppings makes it even more visually appealing.

The secret to making grilled cheese for a crowd? Turn on the oven (the standard skillet method is too labor-intensive). Encourage guests to customize their sandwiches with the cheeses, breads, and fixings you've set out. Then simply pop them on a baking sheet and cook.

The yield for these ice pops depends on the size of your molds — you could use anything from paper cups to store-bought specialty molds.