I'm guilty of always reaching for the same appetizers when having friends or family over: good olives, flatbreads, interesting cheeses, and rosemary bar nuts. If you've been to our house for drinks or dinner, this likely sounds pretty familiar. The reason for the repetition is ease, but what if there were a creamy, lightly-fried bite of polenta that was just as simple? An appetizer that would trump olives and bar nuts any day of the week?

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This week I've been sharing a spring brunch I hosted for my book club, a dressed-up daytime party spent gathered around a pretty table talking books, sipping sparkling wine cocktails and coffee, and eating quiche with friends. 

Here's a look at the full party and the recipes I used, beginning with fresh strawberry-basil cocktails and ending with a buttery lemon cake with elderflower whipped cream. Can you think of a better way to spend a sunny weekend morning?

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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.

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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.

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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. 

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Jenny Rosenstrach, author of Dinner: A Love Story and the blog of the same name, summed up the last few years of her writing on the family dinner in such a funny, wise, helpful, and entertaining post last week. She laid out her 50 rules for dinner, and then her husband did the same, starting with: "When making pasta, be sure to salt the water." Want to see all of their rules for dinner? What would your rules for dinner be? 

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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! 

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Last month we launched a new monthly series, Gatherings from The Kitchn, showing you our own dinner parties, large and small. We started off with Faith's cozy and communal Italian polenta party, and this week I'll be sharing a brunch I hosted for my book club, a bright weekend gathering full of fresh spring flavors, make-ahead recipes, and a fun, book-themed table setting.

If you're ready to shake off the winter blues with a weekend brunch — whether in celebration of a new baby on the way, an upcoming wedding, or just a sunny day — follow along for tips and inspiration for organizing your own pretty, no-fuss daytime party.

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Has fennel crossed your kitchen threshold yet? If you've never tried fennel, it helps to know that it's used as an herb as frequently as a vegetable. It is very aromatic, with a slightly sweet, little-bit-spicy anise flavor. The super versatile bulb is shredded to make salads and side dishes, braised with chicken or fish for heartier dinners, and pureed into soups and sauces. I've even had fennel ice cream, and it was quite wonderful. But after all of those great uses for the bulb — what about the stalks and those showy, feathery green leaves? Here are some tips for using the entire head of fennel.

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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...

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