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.
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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.
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02of 19
Rosemary, Almond and Parmesan co*cktail Cookies
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.
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03of 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.
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04of 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.
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.
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06of 19
Roasted Broccoli with Lemon and Pine Nuts
This crunchy crowd-pleaser will be ready in 40 minutes.
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07of 19
Vinegar-Braised Chicken with Leeks and Peas
This chicken dish is elegant enough for entertaining and easy enough for a simple weeknight dinner.
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08of 19
Free-Form Sausage-and-Three-Cheese Lasagna
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.
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09of 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.
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.
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11of 19
Spice Roasted Butternut Squash
Cubes of butternut squash are tossed with a mix of warming spices — including cumin, coriander, and cayenne — and roasted.
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12of 19
Roasted Chicken Legs with Potatoes and Kale
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.
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13of 19
Big Italian Salad
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.
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14of 19
Goat Cheese Cakes with Rosemary and Lavender Honey
Pastry chef Sandra Reinli created this recipe using Provençal goat cheese and herbs.
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15of 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.
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16of 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."
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17of 19
Grilled Chicken Breasts with Lemon and Thyme
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.
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18of 19
Maple-Bacon Popovers
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.
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Southern Cobb Salad with Roasted Sweet Onion Dressing
This fantastic salad gets a boost of flavor from a toasty roasted sweet onion and garlic dressing.
Don't Bring Food, Unless It's Intended For a Later Time
"The host already has a menu, so they don't want to feel obligated to put out what you've brought to be served," explains Trent. "There's nothing worse than having a beautiful charcuterie spread and someone bringing their favorite appetizer to share."
A floral delivery, homemade snack, an addition to their beverage collection, a present for another treasured family member or any memento with meaning will all leave a lovely impression. Then after the event, send a handwritten thank-you note.
Common foods include croissants, crackers, garlic bread, and bruschetta. Protein: Provide your guests with protein by serving meat or seafood meals such as sausages, chicken wings, or tempura. You might also prepare an appetizer using tofu, cheese, or eggs.
Perhaps you and your three best friends haven't seen each other in ages, and you want to really take the time to catch up. Keep it at four, and you'll be able to keep everyone well within earshot for some intimate discussions. A six person dinner party will upgrade your evening from cozy to chatty.
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