Made with buttermilk for a welcome tangy bite, Katie Lee's golden-brown biscuits are best served warm alongside a sweet molasses-laced butter.

It's all about the cheese in this easy-to-make appetizer from Geoffrey Zakarian. Laced with Gruyère cheese, these puffs are filled with a creamy two-cheese mixture and served alongside a rich honey-mustard dipping sauce.

Quickly fried until golden brown, these two-bite cauliflower florets are served with Anne Burrell's Agliata Sauce, a bold, tangy mixture of bread, garlic and vinegar, which she makes smooth in the food processor.

The centerpiece of the feast at Bobby's house, this impressive roast is generously seasoned before it's roasted, so the meat develops a crispy crust on the outside.