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Since Hanukkah happens early this year, why not kick start your holiday season by hosting a quick and easy cocktail party on Friday or Saturday evening? Offer classic and delicious bites in the form of homemade and store bought appetizers. Crispy zucchini and potato latkes are a must; the recipe featured here is ideal for entertaining because you make one giant latke and cut it into pieces for serving.

A day in advance, puree a big batch of mushroom soup. Reheat before the soiree and fill small bowls or shot glasses with it. For the final homemade component, set out platters of crunchy toasts slathered in rich onion spread. Supplement these dishes with smoked salmon, an assortment of your favorite cheeses, and nuts or olives from a local market. To look at my recipe recommendations keep reading.

If you're a purist when it comes to Thanksgiving and want to avoid a themed dinner in favor of something more traditional, be sure to check out KitchenDaily's delicious-sounding menu. From perfect roast turkey to chive mashed potatoes, they've got all the classic suggestions. But that's not all; the editors also offer plenty of beer and wine tips. Serving a time-honored meal with a more modern drink, like beer pairings, sounds like a spectacular way to enjoy Thanksgiving!

Head over to KitchenDaily for all of the details.

Normally when I plan Thanksgiving dinner, I'm inspired by faraway places and exciting cooking methods. However this year, I'm embracing local ingredients and tried-and-true techniques. It's a meal that highlights my love for San Francisco and the surrounding areas. We'll begin with a messy but decadent appetizer: cracked Dungeness crab with horseradish mayonnaise.

Since the weather is still gorgeous, the turkey will be grilled to a succulent and smoky perfection. As for the sides? Raw kale and avocado salad is unexpected; sourdough bread stuffing with celery and mushrooms and make-ahead baked mashed potatoes (made with butter and milk from my hometown creamery, Clover) round out the menu. Interested in these recipes? Read more to check them out.

Now that I've bombarded you with delicious-sounding Thanksgiving recipes, it's only fair to share my tips for choosing the perfect holiday menu. It's the second week in November, so the time to think about this stuff is now!

• Start by choosing a theme. Traditional, bold and flavorful, Southern: the possibilities for a menu's theme are endless!
• Search a wide range of sources for recipes that match your theme.
• Know your guests. If one friend is allergic to peanuts and another is a vegetarian, respect these dietary needs by serving dishes that everyone can enjoy.
• Several vegetarians in attendance? Think about serving a vegetable entree that's a hearty alternative to turkey.

For the rest of my suggestions, keep reading.

I'm trying not to be sad, but with the arrival of Labor Day comes the inevitable end of Summer. To keep my spirits up, I'm crafting the ultimate Labor Day party menu. It's full of Summer's best ingredients. To start, I recommend a surf-inspired decadent and gooey seafood dip. For the main course, burgers, specifically double cheeseburgers seasoned with smoky cheddar, fruity chutney, and peppery arugula. On the side? Classic sour cream potato salad that's full of green onions and crisp bacon and a fun take on the regular caprese salad: roasted tomato and mozzarella "burgers." Doesn't this sound like an amazing meal?! Get the recipes after the break.

It's time for my absolute favorite party of the year: my birthday party! It's coming up on Thursday, Sept. 16, and although 29 is not a milestone, that doesn't mean I'm not doing something special. Yes, it will be more low-key than the elaborate five-course dinner I hosted last year. In fact, it will be an intimate affair in Spain! I'm treating myself to some rest and relaxation at a friend's house on the coast of Cadiz. While there, we'll invite people over for an informal Sunday dinner. Since the guests will be Spanish, I want to serve all-American cuisine with a Tex-Mex twist.

We'll start with homemade queso and fish tacos. The queso pairs well with tortilla chips and icy cold beer. Thanks to Giada De Laurentiis's creativity, the fish tacos are miniature! For the main course, I'll grill turkey burgers with chipotle salsa. Yum! Mixed greens tossed with pico de gallo are on the side. Interested in the recipes I'll be using? Read them after the break.

I'm hosting a bridal shower in a little over a week! Now that the invitations are out of the way, it's time to think about the menu. The party is at 1 p.m. on a Saturday, so I'm thinking a light spread of lunchy appetizers. I'll put together a cheese plate with fresh figs and apricots, crackers, honey, nuts, and tapenade. From there, I'll throw in some homemade dishes that can be eaten out of hand. Shrimp with spicy mayonnaise is delicious and can be made in advance. Mini frittatas packed with veggies are bite-sized and addictive. A simple tomato and goat cheese tart rounds out the female-friendly menu. Want to see the recipes? Please read more.

I've developed a newfound love for bike riding. To celebrate my hobby, I'm inviting some friends to join me for an afternoon bike ride. When we arrive back at my house, we'll enjoy a leisurely mid-Summer meal on the patio. Since I'm spicing things up with a new activity, I'm serving an equally exotic Indian-inspired meal. We'll unwind with red-lentil dal and crunchy pita chips. While we savor this snack, I'll throw some marinated tandoori-style chicken drumsticks on the grill. This finger-licking-good chicken will be served at the table with a curried couscous salad with roasted vegetables, peach chutney, and cilantro yogurt. The salad and dip can be made before the bike ride.

Interested in these savory recipes? Here they are.

In the Winter, I always love to invite my friends over for a cookie swap or edible gift-making party. However, I've never done something like this during the warmer months — until now. Inspired by a new Williams-Sonoma book, The Art of Preserving, I'm hosting a canning party and I suggest you do the same. First select a date — preferably a relaxed time, like Sunday afternoon — then decide what you want to make at the event. Throw in some homemade snacks and you've got yourself a fabulous little party. At mine, I'll offer guests two nibbles in the form of a white bean dip with parsley oil and an oven-dried tomato tart with goat cheese and black olives.

What will we be making? Peach-rosemary jam and classic dill pickles! If this sounds like fun to you, check out these recipes, after the break.