Jeremy Liebman

This may just be the cocktail to end all Manischewitz jokes. You decide.

This spread is definitely horseradish-forward. If you’re not sure if that’s your thing, start with half the amount.

You can cook the eggs a day ahead (keep them chilled), but don’t slice until the first guest rings the doorbell.

The dressing will help keep the apples from discoloring, even if they sit out for a while.

Sure, this recipe can make standard-size latkes, but the minis are just right for noshing while chatting.

Salting draws excess moisture from the cucumbers and seasons them simultaneously.

Who says gremolata has to have parsley and lemon? No one who’s tried this crunchy Thai-influenced pea salad recipe.

Boredom? Never. Try swapping in baby turnips for the radishes and kale or Swiss chard for the mustard greens in this effortless dish.

This squid pasta with fennel recipe is made for breezy summer evenings. All that's missing is the beach house.

This two-technique solution—baking first, then finishing under the broiler—yields perfectly browned fish and tender vegetables.

You don’t need an ice-cream maker to serve cool, creamy scoops. All you need is a bowl to make semifreddo happen.

Whole, unpeeled, and roasted to surreal tenderness, shallots are shedding their ”always the bridesmaid” status once and for all.

At Kachka, in Portland, Oregon, they make mayo from scratch. But Hellmann’s (a.k.a. Best Foods) will do just fine.

Kachka chef Bonnie Morales insists it’s not a Russian party without this retro seafood salad on the table.

Kachka offers a variety of flavored vodkas, including this smoky collaboration with the chefs at Ox in Portland. For a floral take, replace the charred rosemary with ¼ cup loose dried chamomile (or 8 tea bags).

These taste great at room temperature, so cook this blini recipe (using two skillets at a time!) an hour ahead.

Save the hard-boiled egg yolks for your caviar accoutrements.