Meat

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.

This thick Spanish sauce, made with roasted red peppers and almonds, is also delicious on grilled or roasted scallions, chicken, and fish.

We especially like the combination of parsnips, kohlrabi, and celery root in this bacony mash. Prepare the dish a day ahead to allow the flavors to meld (and save time on Thanksgiving Day).

Olive oil–enriched mashed potatoes enclose a layer of zesty braised kale in this savory cake, which then gets topped with crispy breadcrumbs.

Make this brisket a day ahead, then reheat and serve for a no-stress dinner party centerpiece.

Channel New England with this rich and warming one-pot clam chowder. If fresh clams are unavailable (or you're running short on time), substitute two 10-ounce cans of baby clams and 6 cups of bottled clam juice. This is part of BA's Best, a collection of our essential recipes.

Use store-bought cornbread to make this ultra flavorful cornbread dressing recipe extra easy.

This stuffed chicken breast is elegant enough for a dinner party.

The backbone of this bowl of New Mexican soul is large kernels of dried hominy, which need to be soaked overnight. This spin on the classic posole recipe might be the most delicious party food on either side of the Rio Grande.

This streamlined, somewhat lighter cassoulet employs French green lentils, bacon, and smoked sausage.

You can reheat this ooey-gooey queso fundido dip in a skillet, or keep it warm in a fondue pot. Save this recipe for your next taco night.

Charred mustard and citrus make for a great combo, especially when combined with a marbled steak.

A rich stew brought to life with butternut squash and warming spices like cardamom and clove.