Simply spread with a creamy herbed mascarpone and layered with thinly sliced squash, this little tart baked up in about 15 minutes and can be cut into snack-sized wedges, served hot or at room temperature. But the real beauty of this recipe is its wonderful versatility; you can swap out any seasonal vegetables you'd like for the squash and match your cheeses and herbs accordingly. More

We're loving this White Lasagna with Mushrooms and Prosciutto from Sara Kate Gillingham-Ryan's Good Food to Share. Loaded with creamy fontina béchamel, caramelized leeks, and salty bits of prosciutto, this lasagna has more than enough richness to make any get-together feel like a special occasion. But when it comes to baking it, the process is hardly involved—just a bit of stirring, chopping, and layering, and 45 minutes later you're looking at a glorious tray of lasagna that needs nothing more than a simple salad and a few loaves of bread to make for a great centerpiece to any wintry dinner party. More

Winter greens aren't nearly as delicate as their summery counterparts, but when it comes to making cool weather salads they do quite nicely. This salad of Winter Greens with Roasted Pears and Pecorino adapted from Sara Kate Gillingham-Ryan's Good Food to Share takes advantage of bitter greens like kale or sorrel, incorporating them into a hearty salad of sweetly roasted pears, pine nuts, and salty shaved percorino. Once dressed, the acid from the Champagne vinaigrette immediately begins to break down the greens ever so slightly, taking away some their chewiness but none of that great bitter flavor that pairs so well with the pears and pecorino. More

Beans might not be the first thing that pops into your head when you're thinking elegant entertaining, but these Rosemary White Beans with Fontina are pure cold weather magic, at home on any holiday table. The prep here is as minimal as can be: All you really have to do is remember to soak your beans for at least six hours. After that it's just a matter of throwing a few cloves of garlic into the pot along with rosemary sprigs and bay leaves. More

Unlike hummus or baba ghanoush, Muhammara is relatively unknown on the Middle Eastern dip scene. This blend of roasted red peppers and toasted walnuts is buzzed together with chile, garlic, cumin, and pomegranate molasses, a combo that gives the already sweet peppers deeply complex notes of heat, spice, and a mellow tartness. This already intriguing dips is finished with hand torn mint leaves that add not only a bit of pleasing green but also a coolness. More

These Maple-Bacon Spiced Nuts from Sara Kate Gillingham-Ryan's Good Food to Share are a great way to get any party started. A bowl of mixed nuts is one of the world's greatest accompaniments for drinks and adding warm spices like cumin, cinnamon, cayenne, and ginger makes them even more snack worthy. And throwing bites of maple-glazed bacon into the mix? Well, let's just way that you might want to double, or even triple this recipe just to be safe. More