Wine

Treat this as a weekend project (quick it's not) and your Sunday supper will be off the charts.

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.

Braising octopus might sound advanced, but it's as easy as simmering a pot of beans.

There's marrow in those bones! Scoop out the cooked marrow and whisk it into the braising liquid, or eat it on a crust of bread with salt. You earned it.

You might say I hoard Parmesan rinds. I save them all year long, freezing them in a resealable bag. As soon as that first cold front sweeps in, I transform those long-collected ends into a rich and versatile Parmesan Broth.

Steaming might seem a surprising way to start cooking a turkey, but the payoff is real: The extra step makes the bird extra-juicy, and cuts down on the overall cooking time.

Toast the cornbread for a nice crisp texture.

These irresistible garlic bread bites can be served as an appetizer or a snack. If you have leftovers (though we doubt you will!), try them sprinkled over soups or salads.

Want the most classic, rich, thick, turkey gravy to serve with your bird? Look no further than this recipe.

Traditionally, punch is made with some kind of spice element. We satisfied that requirement with this tea-infused vermouth, which was a real game changer for us.

Relax into Friday night with a honey-sweetened gin, Aperol, and Champagne cocktail.

A mixture of white wine and white wine vinegar, plus a host of spices and vegetables, infuse these shrimp with tangy, fragrant flavor. Serve them as a cocktail party hors d'oeuvre or toss them into a salad.

To get the prettiest blush color for this drink, be sure to choose rhubarb without any green streaks, and don’t remove the fibrous pink peel.

A refreshing citrus sangria that gets bittersweet notes from Suze, a French aperitif.

Editor's Note: Use this stock to make Neven Maguire's Sweet Potato and Coconut Soup

Top the most amazing beef stew with the flakiest pie crust and discover the most comforting dish you’ll eat all winter.