What's a dinner party without a basket of warm rolls on the table? The softer and fluffier the better, I say. All the better to sop up those last bits of sauce. Here's how I make my absolute favorite, foolproof dinner rolls, a perfect addition to any table.

When I decided to host a casual yet elegant weekend brunch for my book club, I knew immediately that the main dish would be a quiche. For me, quiche is the ultimate special brunch treat, combining flaky, buttery crust with a rich yet light egg custard studded with flavorful mix-ins — in this case, sweet roasted cherry tomatoes, fragrant basil and tangy bits of goat cheese. And while it seems like a lot of work, most of the prep can be done ahead of time, leaving you with plenty of time to get dressed and relax on the morning of the party.

Banana bread is always a good thing. There are dozens of varieties, and even at its most basic, it pleases kids and adults alike. When it comes to weekend brunch, though, there are other slightly more interesting ways to use surplus bananas. From muffins to pancakes, or waffles to donuts, it turns out aging bananas can be the perfect foundation for a delicious morning spread. 

Every dip, like every food, has a season. So if warm, oozy baked brie is just the thing for winter, what's the best dip to serve come spring? Well, it should be cool and refreshing, and desperately crying for the attention of some crunchy, fresh from the farmers' market crudité. This creamy Parmesan dip — an ode to Caesar dressing — does just that, and more! 

Q: If I make 24 cupcakes from a layer cake recipe and I only have one 12 cupcake pan, can I let the batter sit for 30 minutes while the first 12 bake? Or should I put it in the fridge so the leavener is still active? Or divide the recipe and make it twice? Thanks!

Sent by Jayne

A few years ago my friend Haley requested an "icebox cake" as his birthday dessert of choice. He (yes, he) described a towering black and white confection of stacks upon stacks of chocolate layers nestled between blankets of snowy-white whipped cream. I was excited at the very thought of mastering this mysteriously named "icebox cake." And then I Googled it...

Appetizer ruts happen much like any other rut. And they happen for a reason: we're creatures of habit. I know what I like to have around the house, and I'm in the routine of stocking up on good cheese, crackers and olives at the store. But for evenings when something more exciting is called for: baked ricotta is often the answer. 

Much like training for a 10k, planning a dinner party looks manageable from afar. Decide on the menu the week before, clean on Tuesday, buy groceries on Wednesday, and so on until Friday night rolls around and the party has practically come together on its own. However, just like that first long training run that leaves you huffing and puffing, wondering if you'll ever see the race start, let alone the finish line, more than once I've found myself an hour into the menu planning, surrounded by cookbooks and blogs, having underestimated the feat ahead. This is why I turn to braised beef. 

Does reading "fold the egg whites into the batter" strike fear into your heart? So many recipes take it for granted that we know how to do this basic technique, but in reality, "folding" batter isn't exactly the easiest idea to grasp. This is why we're taking a three-pronged approach to showing you exactly how it's done: detailed written instructions, a photo gallery, and a short video. No more fear! After today, you can add a new technique to your repertoire of kitchen skills. More

At the start of spring, the whole world seems to be bursting with tiny, irresistible signs of new life: green leaves sprouting from branches, fuzzy kittens popping up in my Facebook feed, and tender, sweet new potatoes making their brief annual appearance at the market. They may not last long, but when preparing ingredients this fresh and fleeting, the upside is that you don't have to do much to make them stand out. Simply boiled and tossed with fresh herbs and anchovy-flecked butter, new potatoes are a savory, soul-satisfying way to celebrate spring.