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Sourdough enriches salad dressing for a creamy, tangy finish.

Morales insists it's not a Russian party without this retro seafood salad on the table.

Purists will tell you this just gets better with time, so prepare it in advance of your party.

These vibrant, savory, and slightly spicy deviled eggs are perfect for parties, but easy enough to make as a snack, too.

This vibrant soup is especially delicious alongside baguette toasts topped with melted cheese.

These sausage-studded cheese puffs are a Cajun take on a classic French appetizer.

Even if you're not an oyster person, you'll love this buttery, broiled approach.

This dish is only as good as the crab it's made with; buy the freshest you can find.

Almonds were brought to Spain by the Moors, and they've featured in Andalusian cuisine ever since. Typically they are used as a thickener for sauces and, most famously, as the base of ajo blanco. Whole Marcona almonds are roasted with sweet or hot smoked paprika–I prefer to use sweet paprika, introduce a little heat via cayenne, and round it out with cumin and salt. In the event of a crippling Marcona almond shortage, regular blanched almonds will do the trick.

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.

To learn how to cut endive into long, layered spears for an elegant look.

Parsnip, a vegetable usually roasted or pureed, is crunchy, sweet, and delicious raw. Who knew?

You'll have extra butternut squash left over after making the ribbons; cut into cubes, toss with olive oil, salt and pepper, and roast for an easy side dish.

These dumplings are delicious whether you put the classic pleats in them or not.

A platter of raw vegetables to share is the perfect way to warm up to the Thanksgiving meal. They're impossible to fill up on, and a great way to show off seasonal produce. Just pick the vegetables that look fresh and enticing, and you'll create a guest-worthy platter.

A simple puréed soup, known as velouté in French, is the perfect way to whet the appetite and take the edge off hunger without overfilling your guests' bellies before the big feast. Here, chestnuts, which come already roasted in jars, make an earthy and seasonal soup that can be made well ahead of time. Serve in shallow bowls, or even teacups or shot glasses, while guests are still milling around.

You need a palate-cleansing salad to balance the rich pork and hearty sides: This is it.