Slideshow: Staff Picks: Our Favorite Recipes for Entertaining

Slow-Roasted Boneless Leg of Lamb
Slow-Roasted Boneless Leg of Lamb
The second I set eyes on the even, pink cross-section of Kenji's slow-roasted boneless leg of lamb, I knew that this recipe was a keeper. And that's before I even tasted it. Seriously, everything about this roast is company-friendly—it's big enough to feed a crowd, not to mention hearty, incredibly flavorful, exceedingly difficult to screw up, and totally hands-off for about four hours before it's served, meaning you'll actually have time to do all the other stuff that hosting a dinner party entails. I will say, though, that unless you're really confident at butchery, don't make my mistake and attempt to de-bone the leg yourself. Sure, it worked, but it didn't make for quite as elegant a presentation (think a lot of butcher's twine to hold that hacked-apart baby together). —Niki Achitoff-Gray, Associate Editor

[Photograph: Kenji Lopez-Alt]

Brussels Sprouts with Bacon/Lardons
Brussels Sprouts with Bacon/Lardons
Kenji's brussels sprouts and bacon/lardons is my go-to dish. It's super easy to make (even for my extremely culinarily-challenged self), only requires me to buy two ingredients (I hate buying a bagillion ingredients to make stuff), and everyone loves it (or should love it). For dessert, my favorite thing to make is a big tub of banana pudding. —Robyn Lee, AHT Editor/Art Director

[Photograph: Robyn Lee]

Creamy Spinach and Mushroom Lasagna
Creamy Spinach and Mushroom Lasagna
Big casseroles that can be assembled ahead of time and baked when needed are the secret to good entertaining without the headache in the winter. I like to make this Creamy Spinach and Mushroom Lasagna, which is hot, filling, and undeniably delicious. —Kenji Lopez-Alt, Chief Creative Officer

[Photograph: Kenji Lopez-Alt]

No-Knead No-Stretch Pan Pizza
No-Knead No-Stretch Pan Pizza
I haven't met anyone who didn't immediately fall for Kenji's pan pizza. While I probably slightly prefer his New York pizza recipe, that one requires constant attention, and I can only cook one at a time. For the pan pizza, basically all of the work is done ahead of time. All I have to do is crank the oven and slide the pans into the oven. As the title suggests, it really is foolproof. —Nick Kindelsperger, Chicago Editor

[Photograph: Kenji Lopez-Alt]

Shakshuka
Shakshuka
For the holidays, I go all out with a big 'old hunk of meat like a ham or a crown roast. But for a slightly less big-deal gathering, I think it's really fun to serve pseudo-breakfast for dinner, and I also think it's really fun to not have to wash a ton of dishes afterwards. Hence: shakshuka! It's fast, easy, looks impressive, and you can make it mostly out of pantry staples. Bonus: if your friends demand to feel useful, you can ask them to bring sides like pita or a fresh salad. —Jamie Feldmar, Managing Editor

[Photograph: Yasmin Fahr]

Perfect Prime Rib
Perfect Prime Rib
The last two times we had people over (in the pre-vegan universe) I wowed people with two of Kenji's recipes: prime rib and sliders. They were both so seriously delicious that the people who were fortunate enough to have been at our house at one or both of those occasions still talk about them. Maybe that's why I'm going vegan this month. —Ed Levine, Founder and Overlord

[Photograph: Kenji Lopez-Alt]

Stuffing
Stuffing
Maybe this is weird, but I like stuffing year-round, served with a roast bird or not. Kenji's recipe is a winner (though sometimes I also add 'weird' stuff like apples, mushrooms, and almonds). —Maggie Hoffman, Drinks and Senior Editor

[Photograph: Kenji Lopez-Alt]

Latkes
Latkes
Every year I host a big latke party using the technique outlined here and invite as many people as I can to come by, get drunk, and gorge on fried potatoes. This year the crowd topped out at 50 or so, and by my calculations we ate about 100 latkes over the course of the night. Good, greasy times. —Max Falkowitz, NY Editor

[Photograph: Max Falkowitz]