The Bon Appétit Test Kitchen

Serve these pillowy rolls along with the ham and set out small bowls of your favorite mustards. Double the recipe for a large crowd—or, if you want to forgo baking your own, brush store-bought rolls with the egg wash, sprinkle with the caraway salt, and warm them in the oven.

This recipe makes enough to serve at the party and to send home with guests. Put them in small boxes or cellophane bags, tie with pretty ribbon, and hand them out as friends and family head out the door.

Deputy food editor Janet McCracken adds fresh ginger to a family recipe to create this moist spice cake.

You'll want crusty bread for sopping up this San Francisco fish stew.

Whether you're serving breakfast, brunch, lunch, or dinner, this flavor-packed shakshuka is welcome at the table anytime.

Radishes and breadcrumbs give this greens-packed vegetarian pasta its crunchy texture.

Customize your favorite store-bought jam with orange zest and Earl Grey tea. Use any leftover dough to make delicious hazelnut cookies: Just roll, cut out, and bake.

This rustic dip is an easy way to add bright flavor and color (and vegetables!) to the hors d'oeuvre table.

Drizzle this fragrant honey over your favorite cheese, or use it as a condiment on prosciutto panini.

Spread this creamy, smoky spread on toasted pumpernickel, flatbread, or bagel chips.

Go festive with this floral, slightly fizzy punch, replete with decorative ice mold.

In this soup, store-bought broth gets depth from ginger and spices.

Upgrade the old-school party staple with this colorful 2011 mix. It can be made up to 1 week ahead.

Slice it and serve with our soft dinner rolls so guests can make mini sandwiches, then use the bone to make soup. Ask your butcher for a whole cured, smoked bone-in ham from the back leg of a pig, or order one from dartagnan.com (ask for the applewood-smoked bone-in whole ham). You can also buy a half ham and cut the recipe in half. Flavor the meat with Riesling from the same bottle you use to make the gelée for the chicken liver mousse .

Forget the salad. This colorful assortment of vegetables will stay fresh and snappy on the buffet all night long.

We like the rich flavor and look of Marcona almonds in this bark, but roasted almonds work nicely, too.

Candied orange peel is the star of this granola.

This smooth pâté can be set up in small jars for a more festive presentation up to 2 days ahead. A simple wine jelly topping—optional, of course— serves as both a conversation starter and a tart-sweet counterpoint to the rich mousse.

A fruit-filled ice ring will melt more slowly than ice cubes, which means it won't water down your punch.

Use to liven up Bloody Marys, or stir into sour cream as a sauce for roast beef.