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Hasselback Challah French Toast

Perfectly crisp and drenched in maple syrup, French toast is a pretty perfect breakfast—for two. Attempting French toast for a larger crowd is a much bigger feat, what with trying to keep the first batch warm as you work on the rest. Our new take on the delicious brunch favorite is almost entirely hands-off, and everyone can dig in at once when you pull it out of the oven. The hasselback technique turns the loaf into pull-apart bread, meaning no plates necessary—just grab a piece and dunk it in syrup. The dusting of powdered sugar makes for a truly showstopping presentation.

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Korean-Style Lettuce Wraps

The inspiration for this recipe is a Korean dish called Bo Ssam, which traditionally involves tender pork shoulder, an assortment of toppings, and lettuce leaves for rolling everything up. The recipe feeds a crowd (about 12 people) and it’s fun to serve family-style at parties. Bring the whole pork roast to the table and let diners pull off pieces of meat and assemble their own wraps with kimchi and pickled vegetables. It’s completely okay to roast the pork a day ahead. Wrap it tightly in plastic wrap and store in the refrigerator, and then bring to room temperature before serving. The quick pickled vegetables can be made 2 days ahead; refrigerate them in an airtight container.

Tahini Roasted Chicken

Thanks to a tahini-honey glaze, this isn’t your average salt and pepper roast chicken (though we do love a good one). The recipe instructs you to rub half of the tahini-honey mixture under the skin. First, you’ll have to carefully slide your fingers between the meat and the skin to separate the two. Once that’s done, slathering the sauce will be much easier. While the bird roasts, it’ll turn a beautiful burnished golden brown color and the skin will crisp up. The tahini-honey mixture goes to work, infusing the entire bird with delightful toasted, slightly sweet flavor.

White Bean-and-Parmesan Soup

Dip your ladle into this recipe for a taste of Northern Italy. Dried white beans get cooked with vegetable stock, Parmesan cheese rinds, and onion halves. The Parmesan rind flavor really comes through in the finished soup, and the tomatoes, lemon zest, and baby spinach which get stirred in later give the umami-rich beans a nice pop of brightness. The results are full-bodied, but in no way muddy or earthy. Non-vegetarians can certainly add some thinly sliced prosciutto to the soup right at the end, but this meat-free offering is hearty enough to satisfy even the most carnivorous souls.

Rice Pudding With Banana, Pomegranate Seeds, and Caramel

The warm, sticky bowls of rice piled high with fresh fruit could almost stand in for breakfast oatmeal. But the rice is just a bit too sweet for breakfast, thanks to 1 tablespoon of sugar per serving, and the caramel drizzle takes the dish into the realm of dessert. Still, it’s a lighter, more refreshing after dinner treat than most. It’s totally okay to sub in maple syrup or honey for the caramel, or switch up the fruit on top depending on the season. The recipe can be easily doubled if you’re entertaining; it’s fun to set out toppings and let them assemble their bowls themselves.

Grapefruit With Ginger Syrup and Ice Cream

This dessert is just a delicious as it’s delightfully simple. Because there are only 5 ingredients and 2 steps (read: the it’s super simple), every ingredient counts. So opt for a ruby red grapefruit, which will look gorgeously saturated against the vanilla ice cream. To remove the grapefruit peel neatly, first cut a slice off the top and bottom of the grapefruit using a sharp chef’s knife or serrated knife. Stand it upright on one of the cut ends. Working from top to bottom and following the curve of the grapefruit, remove strips of the peel, including the white pith, to reveal the red flesh.

Cider-Poached Apples

This recipe has so few ingredients because some of them do double duty. For example, while the apple cider is poaching the apples, it’s also reducing down into a syrupy sauce without the help of any added sugar. The toasted hazelnuts add texture and crunch, but also stand in for a streusel topping. If you think about it, the dish is like a healthier, deconstructed version of apple crisp. Serve it with yogurt, or whipped cream, or dare we say it—a scoop of vanilla ice cream. Make sure to budget in enough time to really reduce the apple cider (but don’t worry, it’s all hands-off).

Old Blighty Mustard Mix

Inspired by pub mixes (designed specifically to keep you drinking), this mix is an addictive blend of sweet and salty. The great thing about party mixes is that you can design them to suit your preferences. We like the sophisticated feel that the dried apples lend, but if you want to go purely savory, you can leave them out. Pretzel sticks would be a fine substitute for the potato sticks (but we’ve also just thrown a handful of potato chips in there with excellent results). Beer’s the thing for this one, so serve with a crisp pale ale.

Spicy Civil War Mix

This mix packs some of our favorite Southern-inspired flavors into one irresistible mix: Spiced pecans, meet Southern cheese straws. It’s a pretty spicy blend, and we like it that way, but if you’re heat sensitive you can always adjust the amount of Tabasco you use. Start with a tablespoon and increase from there. We like Duke’s Brand Shorty’s jerky for this, but thinly sliced dried chorizo would be delicious as well. Feel free to omit the meat for a vegetarian version, but we love its adult appeal.