Last spring we took the whole month of April to party, party, party! It was a month of entertaining, with tips on throwing birthday parties, picking out wine, and making tasty appetizers and snacks. Here's a look back at some of the recipes and ideas that emerged that month, from crisp cheesy poufs, to an addictive gluten-free flatbread. There are ideas for little bites on toasts, and one of the best spicy nut mixes we've ever tasted. More

These are the special recipes. The ones that are a little more indulgent, a little more complicated, and a little fancier than the ones we make on an average weeknight. They get an extra splash of cream and a sprinkle of parsley on top. Start planning your next dinner party now because here are our most favorite dishes and small bites for special occasions from this past year. More

Q: I'm hosting a Christmas Party and expecting anywhere from 20 to 40 people. Most of my menu already monopolizes my oven so I'm looking for a good appetizer to make in my slow cooker. I'm open to anything as long as it's easy to eat off of a cocktail napkin or small plate. Any suggestions? More

In the usual order of things, one decides to have a party, and then figures out which dishes to serve. But in this case, it was a stellar pomegranate and olive relish that got the ball rolling. "We have to throw a holiday party so people can taste this!" exclaimed my partner, and pretty soon we were discussing the guest list between bites. More

It already comes in a box. And as one of the most reliably show-stopping cheeses, Epoisses is ripe for the gifting. More

I recently visited Jimtown Store in Healdsburg, California. It's a quaint little country store that acts as part gift and antique shop, part thirst quencher rest stop for bikers traversing wine country. In one case, they boasted a tasty-looking fig and olive spread for blue cheese.

I figured that the Jimtown condiment couldn't be hard to replicate, and would make a pretty thoughtful gift around this time of year, especially if accompanied by a healthy wedge of blue. Here, a recipe that combines the savory heft of an olive with the earthy sweetness of a fig. More

You get two recipes for the price of one today! First we have cashews tossed with brown butter and sage, and then there are cocoa-dusted cashews for those of us with a sweet tooth. Neither recipe takes more than a few minutes to bring together, making this our new favorite snack for holiday get-togethers. More

When I was growing up, my mom used to make a pasta from The Silver Palate cookbook with potatoes, rosemary, and dried apricots. There's something that even a middle schooler can enjoy about the oddly effective combination of rosemary and apricots.

You can make this cheese ball in advance -- say, today -- and keep it chilled. The flavors deepen the longer it sits, and it'll hold its shape better the colder it is. Cheese balls may be the one exception to the eat-your-cheese-at-room-temperature rule. More

I imagine this little set tucked between the bananas and the microwave, ready and waiting for the moment someone asks, "What should we have for dinner?" Unlike Mark Bittman's previous kitchen bibles How to Cook Everything and How to Cook Everything Vegetarian, these slim hand-sized books contain just the basics: those essential recipes for soups, salads, and main courses that Bittman thinks you should have on-hand come dinner time. And really, that's all we need. More

In the hours before Thanksgiving, most cooks are so focused on getting the meal on the table that appetizers are the last things on their minds. And that's just fine, says Sam Sifton. Appetizers don't belong at Thanksgiving. More