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You can cook the eggs a day ahead (keep them chilled), but don’t slice until the first guest rings the doorbell.

Sure, this recipe can make standard-size latkes, but the minis are just right for noshing while chatting.

For this butternut squash soup recipe, you need to toss the squash occasionally while it’s roasting so it doesn’t burn or stick, and to encourage as much caramelization as possible.

Some of the seed mixture will inevitably fall off as you shape and bake the grissini; don’t stress it.

You can prep your vegetables ahead of time (store them in a zip-top bag in the crisper drawer), but wait to assemble these at the last minute.

When shopping for celeriac, look for firm, unblemished roots that feel heavy for their size, with a greenish hue.

This classic, creamy soup is brightened with fresh ginger.

If you can’t find labneh, use full-fat Greek yogurt, and thicken it by letting it sit in a strainer set over a measuring cup for an hour or two.

Any combination of nuts and seeds will be fine, so feel free to finish up any odds and ends you have around.

To prevent peeled or cut celery root from browning, submerge it in cold water with the juice of 1 lemon for up to 1 day.

The mix of lettuces and crisp vegetables is up to you (and we recommend a mandoline for slicing).

Pretty much everyone in the South fights about who’s got the best pimiento cheese recipe. Make these if you want to put the debate to rest.

Ask your butcher for a square piece of pork belly: It’ll make for even slices and a good fat-to-meat ratio.

Even if you’re not a huge fan of bitter greens, don’t substitute regular lettuce here; the slightly sweet dressing will taste cloying without some sharp contrast.

Crunchy, bitter, acidic, juicy: If these words don’t make you think of salad, this gorgeous dish is about to expand your vocabulary.

This chicken nuggets recipe is the reinvention of the McNugget, featuring chunks of chicken breast, a marinade of yogurt and hot sauce, a rice flour batter for extra crunch, and three must-have sauces.

After the beet has given up its color for the eggs, it’s a great addition to a salad.

Intentionally overcooking the chickpeas then whipping the mixture is key. Learn how to make this recipe and more in our online cooking class with Sur la Table.

This chowder is built on the cooking liquid from the clams and mussels, and gets its smokiness from the last-minute addition of trout (not bacon!).

Does the staff make vats of veal stock on the regular? Mais, oui. Does that mean you have to? Of course not. Sub low-sodium beef broth instead. This is part of BA's Best, a collection of our essential recipes.

Making your own flavored vinegar and oil might seem like a crazy thing only chefs in the Hot 10 would do, but once you make them (which is easy), your salads will enjoy instant upgrades.

When all else fails, just add toast.

Buying slab bacon rather than sliced allows you to cut it into the perfect size and shape.

To make this tomato-on-bread revelation right this very minute, use a prepared flatbread like naan or pocketless pita.