Vegetable

This is a true weekend-long project—and that's a good thing. Seasoning, cooking, and crisping the meat over the course of three days mean you don't have to spend hours in the kitchen the day you're hosting a big meal. In fact, the extra time your pork spends in the refrigerator only improves the taste. This is the perfect-for-a-party pork that gives you plenty of time to drink a beer and watch (or play) a game or two before grilling up crispy, tender slabs of pork shoulder for a crowd.

This recipe includes a little citrusy butter melted over the vegetables once they are out of the oven.

Be sure to start this recipe a day early to allow plenty of time to soak the beans.

Thin, crisp toast has never let me down. Making a batch while I mull over what’s for dinner always saves me, later, when kids are circling or a guest arrives early. It must be made from stale bread—a fresh loaf is difficult to slice very thin, which is what you must do for crunchy, tender, non mouth-injuring toast. A 350°F oven will help make toast for a crowd without much risk of burning (as long as you use a timer and stand by vigilantly!).

Made creamy with sieved egg yolk, this dressing is also especially delicious when spooned over sliced beets or boiled and cooled asparagus, green beans, or cauliflower.

When blogger Adam Goldberg wanted to learn to make beef wellington at home, he turned to chef and cookbook author Tyler Florence's recipe for a guide to making this classic centerpiece dish stunner.