How to

“In Pakistan, any party worth its salt is going to start with fried lamb samosas.”

Over the past decade, Rich and Katy Harjes have hosted dozens of festive meals at Willow Spring Ranch, their organic lamb operation in Belgrade, Montana.

The fried potato latke we’ve come to know and love – and heavily associate with Hanukkah – wasn’t always the norm.

Whether you call this gratin dauphinoise, like the French, or scalloped potatoes, as folks do in the Midwest, this luxuriously creamy potato casserole is comfort food at its best.

A perennial party favorite, these little hors d’oeuvres are a study in contrasts: hot golden-brown potato pancakes draped with rich, salty salmon and topped with cool crÁ¨me fraiche.

This succulent stew is created by building layer upon layer of flavor. You won’t be disappointed!

This recipe is incredibly simple and easily adaptable to any shape – adjust it for any holiday or occasion you’d like.

A hearty frittata packed with kale, sweet potatoes, onions, plus some goat cheese to top it off with.

Spend a few hours preparing this soup and you’ll reap the benefits for days (or even months) to come – the flavor only gets better over time.