Is there any gathering that would not be made exponentially more festive by the addition of an edible meat head? We thought not. Here's how to craft one of your very own, inspired by a decade-old MIT student Web posting.

First, select and wash a plastic skull. If it seems especially non-food-safe, mummify it in plastic wrap. Set it aside and prepare a batch of red-colored Jell-O, using half the amount of water required by the recipe. Pour this into a shallow pan to a depth of 1/4 inch, chill and let it congeal to a rubbery state.

I'm not really sure what to make of this recipe from iconic British Australian comedienne (comedian?) Dame Edna. It's for Aftermath Quiche ("Aftermath" as in what you should eat the morning after a late night party), but some of the instructions are rather vague. "Assorted canapes and party leftovers in general?" What exactly does that mean? Can I throw in vegetables? Party dip? Leftover chili? Candy corn?

Looks interesting though. Full recipe after the jump (and check out the other cool celebrity recipes at Frank DeCaro's site).

Awhile back I told you about a really great book titled Fashionable Food. It details the history of food decade by decade, and includes a lot of cool recipes. I'll be highlighting some of the more interesting recipes from the book, and today it's Porkers.

This recipe is from the 1960s and was originally in the book How To Keep Him (After You've Caught Him) - I guess it was for the ladies. It uses Saltine crackers and bacon and...well, that's it actually. Mmmmm ... bacon. Full recipe after the jump.

I've had a love affair with tapas from long before I ever set foot in Spain (for the record: April 29, 2003. Madrid. Honeymoon. Met or exceeded expectations). I first started noshing on shrimp and romesco sauce, blue cheese-stuffed olives, and little toasts with jamon serrano when I was still just a budding gourmet in my early 20s. Tapas first entered my life in a party, and I feel that nothing says cocktail food so much as a good tapas spread.

I can't recommend these salty Spanish bites enough as the menu for your New Year's party (whether it's for a formally-dressed crowd or just one or two in your jammies with a good bottle of bubbly). They are easy to make at the last minute ('cause if you're like me you haven't planned, much), they don't require much in the way of recipes or thought, they're highly-flavored, they're often packed with protein to counteract the effects of your tipplin' ways. They're pretty, too.

Last night I called my husband on the way home from dropping off our babysitter. "What should we bring to the party?" I asked. We were doing potluck with some of my best mama friends, plus hubbies and kids. I knew there would be brie en croute (Olivia's specialty) so my husband's first suggestion was off the table. I thought a minute, back to the snack I'd eaten in the midst of shopping at Bar Pastiche.

Tapas, I thought.

So I stopped at my fave Italian market and ordered a range of Spanish and Italian cured meats - jamon serrano, mortadella and a new kind of salami suggested by the woman standing behind me in line (sorry for taking most of it!), and a jar full of pitted green olives. I had Oregonzola at home and, once we arrived at the party, quickly shoved some blue cheese into the olives. My husband set the lovely meats out on a platter with the olives and extra crumbled blue cheese, making dirty martinis with some of the extra olives. Cured meats, blue cheese stuffed olives, and a nice pink Spanish wine - salty and refreshing and delicious, a total hit. What do you bring at the last minute?