Starter

The higher you toss the salad with your chopsticks, the more luck you'll bring into the new year.

An easy, cheesy dip you can serve this with pretzels, your favorite kind of crackers, or a platter of crudités.

These pretzel nubbins are crunchy on the outside and soft and chewy on the inside.

This stuff is crazy good.

An appetizer you can have it ready within 10 minutes of walking in the door.

The most flavorful, hearty, and warming meal you've ever made with (almost) exclusively pantry staples.

Our version of this dip (called borani esfanaaj in Iran) uses spinach, but it can be made with cooked beets or roasted eggplant, too.

This recipe is nice twice. The roasting and honey-glazing method is a great way to make sweet potatoes, and you also get an eggless garlic sauce that you’ll use again and again.

The Topanga Living Cafe in Topanga, CA, inspired this gluten-free quiche that uses caramelized sweet potato instead of dough.

Strange as it may sound, and although it is surely not the healthiest way to cook broccoli, do give this a try. You will be amazed at how even broccoli can become what tastes like an indulgent, olive oil–laden, garlicky treat.

This cheesy, lemony twist on traditional latkes was created by Missy Robbins, chef/owner of Lilia in Brooklyn.

Store-bought puff pastry + shredded cheese = the easiest, flakiest, most irresistible dinner party snack of all time.

The chile butter is just that—mixing Calabrian chiles with butter—for this ridiculously easy appetizer.

If what you really want is a delicious clam dip that comes together in less than 15 minutes, this recipe is for you.

Keep a log stashed in your freezer AT ALL TIMES.

These sugary, Parmesan-y, buttery rolls are a Christmas morning mainstay for chef Angela Dimayuga’s family.

The classic summer salad gets a roasty cold-weather makeover.

This sweet-sharp vinaigrette pairs well with the bitter chicories, but feel free to use another sturdy green if you like.

For a simple, just-the-right-amount-of-salty appetizer, doctor up a tin of anchovies. The acid, heat, and olive oil mellow the anchovies’ flavor, and serving them with a seedy loaf of bread and butter rounds the recipe.

The ceviche at Lil' Deb's Oasis in Hudson, NY, changes on a daily basis in an ever-evolving experiment of colors and flavors. The restaurant uses only locally caught fresh fish, so, in order to re-create at home, buy the highest-quality ingredients you can find.

Using frozen puff pastry is the shortcut that makes this tart a new summer weeknight favorite recipe.

The dressing has virtually no oil in it, balancing acidity with the sweetness of apple juice and fattiness of the cheese and nuts. This recipe is from Flora Bar in NYC—a sleeper hit of the menu.

If you can find head-on shrimp, this is the perfect time to use them. The extra fat in the heads will add a lot of flavor to the bisque.

This antipasto platter goes way past jarred peppers and cold cuts, with roasted vegetables that change with the seasons.