Sometimes less really is more; case in point: these tender, pared-down bars of Scottish shortbread made up of little more than butter, sugar, salt, flour, and cornstarch. Sure, one could jazz them up with a hefty pinch of citrus zest, a drizzle of melted chocolate, chopped nuts, or a vast variety of other additions, but something about their simplicity and purity of buttery flavor is what makes them a star in my eyes, and those just about everyone who's tried them.
I've been making this particular recipe for over a decade, and for good reason. Their effort-to-reward ratio is shockingly high — I've been making them unassisted since my tweens — they keep well, and their rich comforting flavor is soul-soothing whether nibbled on unadorned or generously dolloped with a bit of jam or preserves. Given their short ingredient list, use the best butter you can get your hands on; it will make all the difference.
To say that I'm fond of 
I had my first taste a couple years back while picnicking in Dolores Park after I tentatively grabbed a package off the shelves at the nearby 
If I could distill just one entertaining tip to y'all, it would be this: don't mess with what's not broken. Meaning: find a few can't-fail, easy-to-prepare recipes, and rely on those as the backbone for your party spread. Sure, you might change little things up from occasion to occasion, but knowing that at the very least a few things will turn out according to plan provides much-needed peace in the midst of frenzied party setup.
These piquant, herb-flecked crackers are my go-to entertaining appetizer. Not only do they make an appearance at nearly any get-together I host, they're also a go-to potluck contribution, and even make for an easy-to-transport hostess gift. Most importantly, they are universally crowd-pleasing, can be prepared ahead of time, and are almost always the first snack to go.
Living with a caffeine junkie means that much of our counter space is devoted to its consumption. 
Coffee has long been the star "secret" ingredient in chocolate desserts, adding depth and bitterness to 
It seems like every year, fewer trick-or-treaters stop by my house. Thus, each October, I end up with a large amount of leftover candy. If this happens to you, turn the leftover chocolate candy bars into a scrumptious topping for shortbread. The brown-sugar-based shortbread crust is simple and effortless to prepare. Similar to 
Over a thoroughly enjoyable bite of 
I'll confess. I love Cheez-its. I don't want to know what cheez is, and I endeavor to not eat the things (I forbid them from the house...most of the time), but I'm moved by their flaky, tangy, processed perfection. Addictive little beasts, grrr. But as tasty as they are, I'm obviously not bringing them to a party, at least not in this century. (I've brought much worse to parties, including little cocktail pumpernickel slices spread with herb processed cheese and topped with slices of Oscar Mayer salami cut into Christmas-tree shapes. It took me forever to free-form all those little salami trees. I...yeah. That was a long time ago.) These better days, I think it's nice to bring a host/ess something I've actually made myself, mad scissor skills aside.
Buttery and delicious, a simple shortbread cookie recipe should be in every home baker's arsenal. Why? Because shortbread is such a wonderfully versatile dessert. 
During December, many people host 