The Bon Appétit Test Kitchen

Deputy food editor Janet McCracken adds fresh ginger to a family recipe to create this moist spice cake.

Serve these pillowy rolls along with the ham and set out small bowls of your favorite mustards. Double the recipe for a large crowd—or, if you want to forgo baking your own, brush store-bought rolls with the egg wash, sprinkle with the caraway salt, and warm them in the oven.

Radishes and breadcrumbs give this greens-packed vegetarian pasta its crunchy texture.

Whether you're serving breakfast, brunch, lunch, or dinner, this flavor-packed shakshuka is welcome at the table anytime.

Customize your favorite store-bought jam with orange zest and Earl Grey tea. Use any leftover dough to make delicious hazelnut cookies: Just roll, cut out, and bake.

This recipe makes enough to serve at the party and to send home with guests. Put them in small boxes or cellophane bags, tie with pretty ribbon, and hand them out as friends and family head out the door.

You'll want crusty bread for sopping up this San Francisco fish stew.

The recipe for this cocktail-hour snack was inspired by one from contributing editors Melissa Hamilton and Christopher Hirsheimer.

This smooth pâté can be set up in small jars for a more festive presentation up to 2 days ahead. A simple wine jelly topping—optional, of course— serves as both a conversation starter and a tart-sweet counterpoint to the rich mousse.

This rustic dip is an easy way to add bright flavor and color (and vegetables!) to the hors d'oeuvre table.

Slice it and serve with our soft dinner rolls so guests can make mini sandwiches, then use the bone to make soup. Ask your butcher for a whole cured, smoked bone-in ham from the back leg of a pig, or order one from dartagnan.com (ask for the applewood-smoked bone-in whole ham). You can also buy a half ham and cut the recipe in half. Flavor the meat with Riesling from the same bottle you use to make the gelée for the chicken liver mousse .

Forget the salad. This colorful assortment of vegetables will stay fresh and snappy on the buffet all night long.

Drizzle this fragrant honey over your favorite cheese, or use it as a condiment on prosciutto panini.

Spread this creamy, smoky spread on toasted pumpernickel, flatbread, or bagel chips.

Use to liven up Bloody Marys, or stir into sour cream as a sauce for roast beef.

Go festive with this floral, slightly fizzy punch, replete with decorative ice mold.

Upgrade the old-school party staple with this colorful 2011 mix. It can be made up to 1 week ahead.

In this soup, store-bought broth gets depth from ginger and spices.

Skip the bottled ranch; make this dressing all winter long to add a tangy kick to salads and crudités.

We like the rich flavor and look of Marcona almonds in this bark, but roasted almonds work nicely, too.