It's been unbelievably sunny and warm in Seattle, and last week we were invited over to a friend's for a backyard barbecue. These friends were house-sitting for a couple that owned a fancy grill and we made great burgers, grilled asparagus and a simple salad. It was almost enough to make us want to buy our own barbecue this summer — but not quite.

We have a great Middle Eastern grocery a few miles north of our house in Seattle, and given that my boyfriend Sam is Lebanese, we visit often to stock up on chickpeas, good feta and tahini — the latter being the one non-negotiable; we're always stocked with tahini. And this recipe was born, really, from a few leftover beets and a love of tahini. That's all you need.

Last month Megan declared baked ricotta "the best appetizer you haven't met yet." Intrigued (who wouldn't be?), I gave it a try and suddenly baked ricotta is the best appetizer I've only recently met. It's the new thing, the current crush, the little bite that perfectly straddles the divide between old-fashioned, stodgy hot appetizers and fresher, more modern tastes. If you like to have something hot on the table to start a party, then let us convince you to also make baked ricotta's acquaintance. 

The humble quesadilla wears many hats. It's a quick weeknight meal that can transform yesterday's leftovers into something new and tasty. It's also a fuss-free snack that will satisfy a group of hungry teenagers — or the crowd at your next cocktail party. Fill it with plain cheese and beans or with shrimp and avocado, the quesadilla is whatever you want to make it.

Quicos are my new favorite nibble, and I'll bet good money that if you like crunchy and salty snacks, they're about to be your favorite new nibble, too. These particular homemade quicos are tossed with lime zest and chili powder, making them even more irresistable than usual. If a Cinco de Mayo celebration is your future — or any party at all! — you'll definitely want this on your snack list.

I was perched on the couch the other morning, catching up on food blogs and sipping a mocha when all of a sudden the urge for a warm, toasted baguette smothered with melted chocolate and a drizzle of fruity olive oil hit me. Sometimes good ideas strike at the oddest of times. This early morning craving for chocolate and bread inspired my most recent party idea: a gathering where everyone builds their own dessert!

We've all encountered, and possibly even served, a boring crudité platter. As a vegetarian and gluten-free guest and host, I've had my fair share of raw broccoli and carrot sticks while other party guests indulged in more interesting hors d'oeuvres. But these pickled baby carrots? These ones with the zingy bite that will be ready in just a couple of hours? You might want to double the recipe. 

Every once in a while, you've gotta pull out all the stops. You've got to roll your own pasta and spend an afternoon carefully folding it around spoonfuls of creamy  cheese while gazing out the window and listening to This American Life. Then you have to serve this handmade tortellini as its very own course at an extra-special dinner party. And serve it simply — not buried in a rich ragu, but with a few ladles of good Parmesan-infused broth so everyone can taste how amazing these little pasta dumplings truly are. Trust me on this one. It's worth it.