Food Holidays & Occasions Dinner Party Easy Dinner Party Recipes By Food & Wine Editors Food & Wine Editors This is collaborative content from Food & Wine's team of experts, including staff, recipe developers, chefs, and contributors. Many of our galleries curate recipes or guides from a variety of sources which we credit throughout the content and at each link. Food & Wine's Editorial Guidelines Updated on August 21, 2019 Trending Videos Close this video player Photo: Con Poulos Dinner parties don't have to be stressful and difficult — turn to these simple recipes that feature fresh salads, savory appetizers, impressive main courses and delicious desserts. Whether you're having a summer party or a winter get-together, these dishes are perfect year round and are sure to impress. Try a few of our favorites including farro salad with fried cauliflower and prosciutto herb-and-honey-mustard-crusted leg of lamb. Whatever dishes you choose, your guests will be impressed. 01 of 19 Garlic-and-Rosemary Roast Pork Loin A big, bold, garlicky marinade, made with a whole bunch of fresh rosemary, flavors this juicy roast from Ethan Stowell. Get the Recipe 02 of 19 Rosemary, Almond and Parmesan Cocktail Cookies © Quentin Bacon To bring out the flavor of the rosemary in these barely sweet cookies, Dorie Greenspan first rubs the leaves with granulated sugar — a technique she learned from renowned French pastry chef Pierre Hermé. Get the Recipe 03 of 19 Zucchini Soup with Crème Fraîche and Cilantro "This soup marries French cooking, with the leek and crème fraîche, and Texan flavors, with the poblano and cilantro," says Danika Boyle. The creamy green soup is delicious served hot or cold. Get the Recipe 04 of 19 Farro Salad with Fried Cauliflower and Prosciutto Cooks in Italy fry cauliflower to bring out its nuttiness. Here, Ethan Stowell deep-fries it for an inexpensive salad with salty prosciutto (you could also use ham) and nubby farro, a variety of whole-grain wheat that's both flavorful and filling. Get the Recipe 05 of 19 Herb-and-Honey-Mustard-Crusted Leg of Lamb To cook the lamb so it's crusty on the outside and juicy within, Danika Boyle preheats the oven to 500°F for at least 30 minutes before then reducing the temperature to 375°F and roasting the meat. Get the Recipe 06 of 19 Roasted Broccoli with Lemon and Pine Nuts This crunchy crowd-pleaser will be ready in 40 minutes. Get the Recipe 07 of 19 Vinegar-Braised Chicken with Leeks and Peas © JONNY VALIANT This chicken dish is elegant enough for entertaining and easy enough for a simple weeknight dinner. Get the Recipe 08 of 19 Free-Form Sausage-and-Three-Cheese Lasagna © Quentin Bacon This rustic and gooey lasagna is packed with cheese and sausage. The style is called free-form because the pasta can be arranged in different ways — for instance, folded over the filling — instead of traditionally layered. Get the Recipe 09 of 19 Sautéed Spring Greens with Bacon and Mustard Seeds You can use any greens you like in this quick sauté, which gets terrific flavor and texture from smoky bacon, hot chile and the pop of mustard seeds. Get the Recipe 10 of 19 Brown Butter Mashed Potatoes © Con Poulos Michael Symon's four-ingredient potatoes get plenty of flavor from browned butter and crème fraîche. Reserve a little browned butter to drizzle on the potatoes just before serving. Get the Recipe 11 of 19 Spice Roasted Butternut Squash © <a data-cke-saved-href="http://mattbites.com/" href="http://mattbites.com/" class"="external">Matt Armendariz Cubes of butternut squash are tossed with a mix of warming spices — including cumin, coriander, and cayenne — and roasted. Get the Recipe 12 of 19 Roasted Chicken Legs with Potatoes and Kale © TINA RUPP For this one-pan dish, Grace Parisi roasts chicken legs on a bed of potatoes and kale so the meaty juices keep the vegetables moist. Get the Recipe 13 of 19 Big Italian Salad © Quentin Bacon Part green salad part antipasto salad, this recipe combines lettuce, celery, onion, peperoncini, olives and cherry tomatoes — all tossed in a dressing made with olive oil, vinegar and a little mayonnaise. Get the Recipe 14 of 19 Goat Cheese Cakes with Rosemary and Lavender Honey Pastry chef Sandra Reinli created this recipe using Provençal goat cheese and herbs. Get the Recipe 15 of 19 Chorizo-Filled Dates Wrapped in Bacon This timeless tapa from Spanish cookbook author Penelope Casas has everything going for it — it's sweet, smoky, and savory, all in one bite. Get the Recipe 16 of 19 Skillet-Charred Cherry Tomatoes with Basil Chris Cosentino remembers charring tomatoes when he was a line cook under chef Mark Miller at Red Sage in Washington, D.C. "Mark always said, 'It needs fleck,'" Cosentino says, referring to the blackened bits on the skins. "The fire brings out the sweetness in the tomatoes." Get the Recipe 17 of 19 Grilled Chicken Breasts with Lemon and Thyme © Ben Dearnley A bold mixture of red-pepper flakes, garlic, thyme, lemon juice, and olive oil serves as a spicy marinade for bone-in chicken breasts. If you want your chicken spicier still, increase the red pepper or leave the breasts in the marinade for an hour or two. Get the Recipe 18 of 19 Maple-Bacon Popovers Victor Protasio Popovers are America's answer to British Yorkshire pudding. Festive and comforting, they're made by adding hot fat (butter, beef drippings, bacon grease) to the bottom of individual popover or muffin tins before pouring in a rich, eggy batter, which causes them to puff up and "pop" over the sides of the pan. Get the Recipe 19 of 19 Southern Cobb Salad with Roasted Sweet Onion Dressing Con Poulos This fantastic salad gets a boost of flavor from a toasty roasted sweet onion and garlic dressing. Get the Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit