The Bon Appétit Test Kitchen

Gravlax, typically made with salmon, gets an aromatic twist with grapefruit zest and crushed green peppercorns. Plan to make this at least 3 days ahead to let the fish cure.

The combination of crisp Asian pear and toasted sesame oil gives this stalwart a modern twist.

Fried capers lend a light, salty crunch to these addictive little bites.

Serve this dish with toasted bread to soak up the juices. To debeard the mussels, grab the beard with a kitchen towel for a better grip.

You'll want to pickle the beets a day ahead.

Homemade Panang Curry Paste is the spicy backbone of this velvety vegetarian curry from southern Thailand. Serve it with bowls of jasmine rice for a hearty lunch or dinner.

The name of this Moroccan spice blend—an exotic mix of sweet, savory, and spicy—means 'head of the shop," implying that it's the store's best blend. Use it to season the Lamb Tagine with Chickpeas and Apricots (see recipe), as well as your favorite chicken or vegetable dishes.

Inspired by a recipe from chef Francis Mallmann, author of Seven Fires (Artisan), these crisp-tender potatoes are redolent of bay leaves. Roast them 1 to 2 hours before the party starts and serve at room temperature, or rewarm just before serving.

This buttery yet crisp New England cracker is a close cousin of the oyster cracker. Here's our delicious version.

The perfect crunchy potato chips—at home.

This Moroccan-style braise is deeply aromatic, meltingly tender, and exactly what you want on a chilly winter weekend.

We love the way the gin in this old-school sparkling cocktail pairs with the juniper berry-laced arctic char in our new-school citrus gravlax.

Piquant Dijon mustard and a little cayenne pepper put the diable in these crisp pan-fried chicken breasts.

Slow-roasted cauliflower gives this creamy, elegant soup its incredible depth of flavor.

Hanger steak pairs perfectly with a hearty red wine reduction.

You only need 2 tablespoons of this paste for the Panang Vegetable Curry. Freeze tablespoonfuls of the remaining paste on a sheet pan, then store in a plastic freezer bag for up to 2 months. Use cubes to add deep flavor to soups, stews, and rice dishes.

This one's got it all: bright fall colors and sweet-savory appeal.

These ethereal, savory puffs are easily frozen and reheated. Serve half the yield from this recipe at the party, and save the rest for another time. Feel free to mix and match any semisoft melting cheese such as Gruyère, cheddar, or Fontina with any hard cheese such as Asiago, Parmesan, or Manchego.

For the crispiest results, dry the chickpeas before frying.