Honest Entertaining® Honest Entertaining® | Easy Recipes for a Crowd

The eminently trendy, magnificently slushy cocktail doesn't have to cost $15 a pour. Here's how to make frosé at home.

A perfectly flaky crust. A simple goat cheese filling. Some fresh pesto. And those spectacular heirloom tomatoes sitting on your counter. Surprisingly simple. Impressively spectacular.

Sorta rustic, sorta refined, sorta irresistible. That's what we're hearing about this nuanced cobbler from Tanya Holland with its cakey biscuits and subtly cinnamon-inflected fruit filling.

A Southern classic from Toni Tipton-Martin, pickled shrimp are subtly flavored with herbs and spices in a nuanced way. So much so you'll be wondering where these have been your entire life.

So long, soggy calamari. This low-temp approach defies common deep-frying logic yet ensures a crisp crust and tender seafood. And if you've yet to experience fried lemons, just wait.

Mint. Muddled. Mine. When we've got this gin-based mojito on our minds, those are about the only words we can muster. Well, maybe add "More."

Birthday bashes. Cocktail parties. Thanksgiving dinner. Tuesday nights. These are but some occasions we've watched these disappear.

Crisp, crackling BBQ pork belly just like what you find in Chinatown. Like most Chinese barbecue, It's impossibly tender, slightly sweet, and surprisingly easy to make at home.

Sorta Italian, sorta Mediterranean, and completely easy and impressive. Works wonderfully on crazy weeknights as well as dinner parties.

Apple cranberry sauce. Not quite as American as apple pie. Not until you taste this version, that is. Sweetly tart and superbly lovely with turkey and pork and so, so much more.

Properly airy and messily delicious, these peach souffles are an elegant (yet easy) ending to any summer supper. Or heck, perhaps just have these for supper.

Bun cha. In true Vietnamese fashion, it's an enticing collision of tastes (sour and smokey and sweet), temperatures, and textures. And it's gonna leave you wanting more.

Tender, juicy meat. Shatteringly crisp skin. And made from ingredients we bet you already have in the house. You're welcome.

Intrigued? You should be. A couple of the niftiest cooking tricks we know are at play in these ridiculously easy grilled vegetable skewers with chile-doused oozy melty cheese.

Hot enough to make you holler. That's how they like their fried chicken in Nashville. Who are we to argue?

Never again curse as your pricey spears of asparagus fall between the grill rack into oblivion. All you need is this simple trick.

Brings back memories of that sticky, cloyingly sweet blueberry syrup from breakfasts at the diner as a child. Yet recreates it with so much more class.

"Oh my God." "This may be the best potato gratin I have ever made." "Easy to make and oh so creamy." That's what we're hearing about this simple yet splurge-worthy side dish.

Say the word "bayou," and we conjure romantic notions of swampy marshlands and, natch, Cajun fried shrimp.

Bacon. Bourbon. Boom. The smokiness of cured pork lends its subtle loveliness to the South's smoothest booze.