F&W editors name the dinner-party dishes that never let them down.

Tina Ujlaki, executive food editor:
"My bitter-green salad is always fresh, always seasonal and always a great combination of flavors and textures." Her favorite ingredients: frisée, arugula or Belgian endive; pecans, walnuts or hazelnuts; apples, pears or grapes; and manchego, goat cheese or Gruyère.

Jane Sigal, senior food editor:
"I got this apple charlotte from a French farm wife who had no time for fancy recipes but still wanted her food to look good." Sigal lines a charlotte mold with ladyfingers dipped in Calvados and fills it with apples and whipped cream, then serves it with a strawberry coulis.

Kate Heddings, associate food editor:
"My crab crostini is a wonderful starter for any meal, and I can find the fresh ingredients for it practically year-round." She tops bread with a blend of lump crabmeat, mango, avocado, cilantro, jalapeño and a squeeze of lime juice.

Marcia Kiesel, test-kitchen supervisor:
"I love roasting a whole sea bass or pompano and filleting it at the table--it's just as impressive as carving a turkey and less work." She scores the fish on both sides and flavors it with herbs, lemon slices and olive oil.

Pete Wells, associate features editor:
"My steamed mussels break the ice at dinner parties. People loosen up when they are tossing shells into a communal bowl." He cooks the mussels with a variety of flavorings, such as white wine and shallots, tomatoes, beer, hard cider, cream, crushed red pepper or, for an Asian accent, lemongrass.

--Lily Barberio