The art of the 3-ingredient cocktail is perhaps the best way for a budding home mixologist to get into the act. We love our complicated cocktails, infused and smoked and shaken within an inch of their icy little lives, but we leave them to the bar experts; the simplest drinks are the best ones to make with a limited home liquor cabinet, especially on a casual Friday night at home. These simple drinks include such classics as the Liberté Cocktail (Lillet Blanc, gin, and orange bitters), and the Gold Rush (bourbon, lemon, and honey). What about you? What's your favorite 3-ingredient tipple? 

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Scones — American scones at least — are notorious for being about as tasty as hockey pucks. After sampling a near-perfect scone at a bakery recently, however, I took it upon myself to create a fluffy, flavorful from-scratch recipe that would be considered not only edible, but delicious. This version with goat cheese and sun-dried tomatoes is up to the challenge!

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When planning a cocktail party, I always make sure to have one "straight-from-freezer-to-oven" recipe, and I make extra. You can keep refilling the tray as long as you need to, and any leftovers stay in the freezer for the next party. There's only one problem. With these cheddar olives, my favorite straight-from-freezer-to-oven recipe, there are never any leftovers. Ever. No matter how many I make. People just can't get enough of the warm, cheddary, slightly crumbly pastry enclosing a juicy olive. More

My favorite part about the weather slowly turning warmer are more opportunities to eat together with friends, preferably outdoors. Potlucks are the easiest way to go about that, and lucky for us, there's a whole world out there beyond potato salad. 

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There are certain skills a parent should teach a child. Proper teeth brushing. Basic courtesy. The Electric Slide. How to safely shuck an oyster. The only way to master important skills is by practicing early and often, so we like to roast oysters at home, and doing it over an open fire isn't an easy option. I've learned to roast them in the oven, so we can enjoy mollusk madness any night of the week.

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When I entertain, I almost always devise a menu of food and drinks that can be prepared hours, days or even weeks before. Not only does this mean less stress for me on the day of the party, it also fits better into my busy work and school schedule. This approach is especially helpful when hosting a morning party, since you have just a few short hours between waking up and the arrival of your first guest, and I was happy with how it all came together for the weekend brunch I hosted for my book club. 

Looking to host your own make-ahead brunch in the coming months? Here is the timeline that works for me:

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You can never have too many chicken salad recipes in your arsenal, especially with engagement party and bridal shower season upon us — it's the quintessential dish for casual entertaining. I guarantee this version, with its delicious parsley walnut pesto, will be your favorite for years to come.

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When I decided to throw a weekend brunch for my book club, the one aspect of the party that was a big question mark was the coffee. Ever since I ditched my drip coffee maker for a Chemex, making coffee for more than four people has meant a lot of me standing around in the kitchen slowly pouring hot water over coffee grounds while everyone else is having fun in the other room. I didn't want that to happen at this party.

Instead I experimented with using a coffee concentrate — the same type I had used in the past to make stellar iced coffee — and discovered the process turns out a cup of hot coffee that is just as good: rich, flavorful and mellow. Even better, making a pot of coffee for a crowd of people with this method is literally as easy as boiling water.

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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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Q: For the next few weeks, I'll be working four hours from home and staying in a hotel with no refrigerator, though I will be coming home on weekends. Do you have any suggestions for non-perishable, non-refrigerated, no-cook healthy food that I could make instead of eating out every meal?

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