Sour Cream

Active time: 45 min Start to finish: 1 3/4 hr

Whether you're watching the Super Bowl or just having friends over for a party, these potatoes are a great hors d'oeuvre. Feel free to double the recipe if you're expecting a big crowd.

Place mother-of-pearl caviar spoons in the crème fraîche and caviar bowls for spooning the toppings onto the potatoes. What to drink: Three-Olive Martinis and brut rosé Champagne.

Arden Zalman of Sebastopol, California, writes: "My husband and I dined at Syrah, in Santa Rosa, California. The food was delicious, the waitstaff was considerate and knowing, and the desserts were absolutely fantastic. They make a mascarpone cheesecake that is a bit of heaven here on earth. Would it be possible to obtain the recipe? I would love to make this dessert for my family and friends." Active time: 30 min Start to finish: 12 hr (includes cooling and chilling).

To make this recipe even easier, prepare the toast points two hours ahead and store them in an airtight container at room temperature.

Lovely with clotted cream and raspberry jam.

Mashed potatoes are always a crowd-pleaser at holiday meals. But if you want to mix things up a bit this year, try one of our delicious variations, below.

The sweetness and creaminess of this cheese celebrate the breaking of the traditional Russian dairy-free fast that precedes Easter and provide a nice contrast to the salty meats and bold flavors of the rest of the holiday menu.

Omelette Pomme Colette Jan Case of Cornelius, Oregon, writes: "A jar of confiture de lait, a caramel-like sauce made from whole milk and sugar, along with some fallen apples found on a morning walk after my return home from France, where I spent three perfectly glorious months, inspired this omelet." We substituted dulce de leche for the confiture de lait because it is more readily available in the U.S.

Sour cream and beets are inseparable in Eastern European cooking. Here's a fresh new way to enjoy them together.

Active time: 30 min Start to finish: 30 min

George Kelso of Edinburgh, Scotland, writes: "Although I grew up in Scotland and spent my early years as a chef here, I didn't start specializing in Scottish food until much later in my career. After working in London and at various restaurants in England, I returned to Scotland in 1988 to become chef at Ardsheal House in Argyll, where I started cooking exclusively with Scottish ingredients. We grew our own fruits, vegetables, and herbs, and even raised our own hens and ducks. That experience inspired the kind of cooking I do today at Haldanes, where I'm chef and owner. I keep the food preparation simple and use the freshest produce. That's why I use local suppliers as much as possible." This easy version of the classic egg yolk and wine sauce is made with mayonnaise and toasted peppercorns. It works well on meats, poultry, fish, and even sandwiches. Here, it ups the ante on vegetables.

Active time: 3 hr Start to finish: 4 hr

If you're craving a comforting, old-fashioned chicken dish, this is it. Rendering the fat from the chicken skin gives the sauce its rich flavor.

A sure-fire way to get the kids to eat their vegetables—and chips, of course.

"Last summer we spent a long weekend in Traverse City, Michigan, at the cherry festival," write Jane and Joseph Runza of Kalamazoo, Michigan. "While exploring the surrounding area, we discovered Café Bliss in nearby Suttons Bay. The restaurant’s artichoke dip would make a great appetizer to serve at a party." The classic artichoke dip is loaded with sour cream and mayonnaise, but this contemporary recipe uses smaller quantities (and lighter versions) of those ingredients.

Start making this at least one day ahead.

This luscious frozen dessert can be made without an ice cram maker. Begin preparing the recipe at least one day ahead.