Easy Dinner Party Recipes

These broiled mussels with a crispy bread crumb topping are perfect as a fast hors d'oeuvre.

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This warm, sweet-spicy goat cheese dip is an easy alternative to a cheese plate.

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Agostino Perrone, head mixologist at London's luxurious Connaught Bar, created this simple sparkling punch. "It would be a great aperitif for a large dinner party," says Wayne Collins; he recommends serving it in teacups.

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To bring out the flavor of the rosemary in these barely sweet cookies, Dorie Greenspan first rubs the leaves with granulated sugar—a technique she learned from renowned French pastry chef Pierre Hermé.

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“This soup marries French cooking, with the leek and crème fraîche, and Texan flavors, with the poblano and cilantro,” says Danika Boyle. The creamy green soup is delicious served hot or cold.

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A big, bold, garlicky marinade, made with a whole bunch of fresh rosemary, flavors this juicy roast from Ethan Stowell.

Slideshow: Top 10: Fast Side Dishes

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Cooks in Italy fry cauliflower to bring out its nuttiness. Here, Ethan Stowell deep-fries it for an inexpensive salad with salty prosciutto (you could also use ham) and nubby farro, a variety of whole-grain wheat that's both flavorful and filling.

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To cook the lamb so it's crusty on the outside and juicy within, Danika Boyle preheats the oven to 500° for at least 30 minutes before then reducing the temperature to 375° and roasting the meat.

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This chicken dish is elegant enough for entertaining and easy enough for a simple weeknight dinner.

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This rustic and gooey lasagna is packed with cheese and sausage. The style is called free-form because the pasta can be arranged in different ways—for instance, folded over the filling—instead of traditionally layered.

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You can use any greens you like in this quick sauté, which gets terrific flavor and texture from smoky bacon, hot chile and the pop of mustard seeds.

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Michael Symon's four-ingredient potatoes get plenty of flavor from browned butter and crème fraîche. Reserve a little browned butter to drizzle on the potatoes just before serving.

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Cubes of butternut squash are tossed with a mix of warming spices—including cumin, coriander and cayenne—and roasted.

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For this one-pan dish, Grace Parisi roasts chicken legs on a bed of potatoes and kale so the meaty juices keep the vegetables moist.

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Classic Soviet cuisine abounded in nifty quick recipes for unexpected guests. This puffy dessert requires only sliced tart apples, a few handfuls of berries and a simple batter.

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Part green salad part antipasto salad, this recipe combines lettuce, celery, onion, peperoncini, olives and cherry tomatoes—all tossed in a dressing made with olive oil, vinegar and a little mayonnaise.

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Chef James Holmes of Olivia, in Austin, topped raw oysters with this sweet-savory sorbet before deciding it would make an excellent cocktail with Prosecco. A good-quality, store-bought raspberry sorbet is a fine shortcut.

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Pastry chef Sandra Reinli created this recipe using Provençal goat cheese and herbs.

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Pair these cakes with a dried-fruit-and-caramel-scented tawny port: Taylor Fladgate 10-Year Reserve.

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This timeless tapa from Spanish cookbook author Penelope Casas has everything going for it—it's sweet, smoky and savory, all in one bite.

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Chris Cosentino remembers charring tomatoes when he was a line cook under chef Mark Miller at Red Sage in Washington, DC. "Mark always said, 'It needs fleck,' " Cosentino says, referring to the blackened bits on the skins. "The fire brings out the sweetness in the tomatoes."

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A bold mixture of red-pepper flakes, garlic, thyme, lemon juice, and olive oil serves as a spicy marinade for bone-in chicken breasts. If you want your chicken spicier still, increase the red pepper or leave the breasts in the marinade for an hour or two.

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