But it's just a humble cheeseball, you say, why call it "the ball of shame?" Well, because shame is what you feel when, in mid-manufacture, you say you'll just take one swipe with a cracker to see how it tastes and wind up scarfing down a half-dozen. Shame is what you feel when you find yourself standing in front of the refrigerator at night, licking off the Saran wrap. However, pride is what you'll feel when you bring it to a party and watch people fall on it like starved hyenas.

• If you want to serve pasta, make it as an appetizer and fill small bowls or plates rather than serving a full portion. If you are serving dessert later, try to avoid heavy cream or cheese sauces and stick to lighter, tomato-based options like marinara instead.

• You can rarely go wrong with salad as a starter, and soup works well too as long as it doesn't have a heavy cream base. I'd also avoid thick and hearty soups like minestrone.

• Choose menu items that you can prepare mostly in advance. You don't want to be stuck in the kitchen the whole night, especially between courses.

• Prepare a small fruit and cheese plate in advance, place it in the fridge, and have it available for a midnight snack. Chances are good you might be hungry later on.
  

I adore chipotle peppers. They may be trendy, but that doesn't take away from the fact that they are very tasty. Chipotle peppers are smoked jalapenos and are usually packed in cans in an adobo sauce. The original process was developed to preserve the peppers, but the smoky flavor and lingering heat of the chipotle long ago caused it to become popular in its own right. That heat makes a nice background to the cool, creamy avocado in this guacamole.

You can choose to make it either creamy or chunky, depending on what you want to serve it with. Chunky guacamoles tend to work best with chips and crackers, as both provide ample surface area for scooping. Creamier dips are a better choice for veggies and pretzels, or other snacks that don't make for a good scoop. For a chunky dip, simply mince everything and stir it together to blend. For an ultra-creamy dip, use the food processor to combine everything.

For hot dips, a, electric chip and dip set might come in handy. It has an electric power base that will gently heat the included 22-oz. stoneware crock in the center of the serving plate, ensuring that every dip you serve stays pleasantly warm regardless of how long you need it to sit out. The power base has an on/off switch so that it doesn't have to be left on all the time.

If you want something that is specifically designed for the big game, check out the Wincraft Super Bowl XLI Snack Helmet, which includes a realistic, logo-bearing helmet with two snack bowls: one on top of the helmet and one inside the facemask. It's best for serving chips, pretzels or other dry snacks, but the uppermost bowl has a lid if you choose to use it for a salsa or dip that might need to be covered.

A recipe that is easy and convenient is always going to be welcomed by a busy chef, but if you're really passionate about cooking, sometimes nothing but the very best will do. And when you're looking for gourmet eats, there is no one better to turn to than a gourmet chef. Francois Payard's newest book, Bite Size: Elegant Recipes for Entertaining, contains a collection of stunning hors d'oeuvres that will be the star of any party and tempt even the most jaded palates. The sophisticated tastes are highly refined and, in most cases, are quite time consuming as a result. This might put off cooks looking for something for guests to nosh at a casual gathering, but they are the perfect way to start off a dinner party or a more formal cocktail party, especially if you want to impress.

The book is divided up into chapters according to the focus for each of the "little bites" it presents - meat, vegetables, cheese, etc - and Payard also provides some general hosting and serving tips. The dishes range from Lamb and Tomato Chutney on Cumin Wafers, Sweet Corn Madeleines with Caviar and Crème Fraîche, and White Anchovy and Tomato Crostini to Crab and Mango Salad in Apple Cups and Cauliflower Panna Cotta with Salmon Roe.

So one of my duties this Christmas at my sister's house (I'm also making this) is to make a cheese and cracker platter that folks can munch on before and after the main meal. I've done them before, but they always turn out to be just very basic cheese and cracker snacks: a couple of different blocks of Kraft cheeses and a few different crackers. A very basic, low-cost type of thing, and it's OK.

But this year I want to do something different. I want to get a really good selection of nice cheeses and several different types of crackers to place around them. So I need your help! What kinds of cheeses and crackers would make a good selection for my family? Any tips or tricks you can give me to make it just a bit more than the usual "cheese and Ritz cracker" affair? Anything besides the cheese and crackers you'd put on the platter too? Fruit? Chocolate?

That pic on the right looks like a cool presentation.

Mushroom caviar is a food that gets its name from a slight resemblance to real caviar, when in fact it is simply a type of dip or spread made with mushrooms - no fish eggs to be found. This version of the recipe was posted by Elise at Simply Recipes and I'm fairly certain I have never seen mushrooms look this good. The caviar is made by sauteeing finely chopped mushrooms with some butter, shallots and a bit of garlic, then topping it off before serving by mixing in some sour cream and toasted pinenuts. It is chilled before serving. Elise served hers with crackers, but I can't help by think that it would be at least as delicious with some sliced baguette pieces. Besides, you can pile more onto a slice of bread than you can onto a cracker, right?

Fritattas could very well be the most popular brunch food there is. Not only are they relatively easy to prepare, but they are very versatile. You can put almost any combination of meats, cheeses or vegetables into the egg base and turn out a fantastic dish. Fritattas can also be served hot, cold and at room temperature, so they fit easily into party preparation and, when it comes time to serve them, they can be cut into bite sized pieces or meal-worthy wedges. The problem is that many recipes call for both stove-top and oven cooking or specialty cookware. This is not the case with this recipe.

This particular fritatta recipe is one of my favorites. Not only is it simple, but it eliminates any confusion over what sort of pan is best for cooking. The whole thing is poured into a 9x13 Pyrex baking dish and cooked in the oven. The large, finished fritatta can be sliced easily to fit any occasion. And the flavor? With a spinach and feta filling, it tastes just like spanikopita: delicious.

Caviar is synonymous with class and elegance, even though it is such a small thing. While it sounds exotic, I have recently noticed that it is becoming more and more common. I'm not referring to banned beluga or other imported caviars, but to domestic ones. I recently saw caviar offered for sale in the refrigerator case at my local Trader Joe's and the caviar in the photo above is a domestic from the Seattle Caviar Company, which deals with both imported options and with domestics. Luxist offers us a wealth of caviar options at a variety of prices, including a vegetarian option. To impress with caviar without breaking the bank, try looking at the domestics. A high quality domestic will be less expensive and just a delicious as an imported caviar.

Perhaps not surprisingly, caviar tastes fishy, so  it's best to serve it to guests who like fish. One of the great benefits of serving it is that there is no cooking required - except for the use of a toaster. I like to make toast soldiers, which are strips of toasted whole wheat bread, and dab the end with sour cream, creme fraiche or mascarpone cheese. Top the cheese with a bit of caviar, or let the guests do it themselves. Be sure to leave one end of the toast uncovered, so they're easy to handle.

[Photo by Nicole Weston]

An easy recipe that is elegant enough for entertaining is difficult to come by. Factor in taste and time and your options will narrow significantly. Fortunately, bruschetta is one of the simplest appetizers possible. Also going under the name of “crostini,” they are tasty, quick and subject to a nearly infinite number of variations. A blithe palate served up an ideal springtime variation on bruschetta with strawberries, basil, mascarpone and honey. The topping is layered on cinnamon raisin bread, making this dish ideal for a brunch get-together. The “bruschetta” would also make a delicious and original after-lunch dessert.

Ants on a Log is a kids snack food that has been around for a long, long time. Though I never personally saw the resemblance, it gets its name from the fact that the raisins dotting the celery are supposed to look like ants. On a log, obviously.

These are very simple to make and your kids should be able to make them by themselves (with a dull knife or spoon, for safety) without supervision. Simply wash and dry several stalks of celery. Spread some with cream cheese and some with peanut butter, then dot them with raisins and dried cranberries, though any kind of dried fruits will work beautifully. The Ants on a Log can be prepared at the last minute or in advance and they're a great addition to party food. Not only are they a fairly healthy snack for the kids, but the grownups will enjoy them too.

[Photo by Nicole Weston]