Photo: Marcus Nilsson

Life Is a Banquet
In our brief time on this planet, we owe it to ourselves to taste it all—fizzy Champagne cocktails and creamy risottos, perfectly puffed pastries and showstopping roasts. To celebrate O's passion for exuberant eating, we present a glorious feast with recipes from some of the country's preeminent food and drink stars, designed to be enjoyed with gusto. Prepare one dish or the whole spread—but whatever you make, share it with people you love.

Next: 4 web-exclusive recipes
15th anniversary recipes

Photo: Marcus Nilsson

Artichoke-Stuffed Gougères Recipe
Curtis Stone's artichoke-stuffed cheese puffs will impress guests, yet are super easy to make—plus you can freeze them ahead of time, then bake just before serving.

Get the recipe: Artichoke-Stuffed Gougères

Photo: Marcus Nilsson

Crispy-Skinned Porchetta with Meyer Lemon Sauce
Ask your butcher for your meat to come from a humanely raised Berkshire market hog with a carcass weight of about 200 pounds. "The Berkshire pig has a great meat-to-fat ratio and has really nice intramuscular marbling," says chef Thomas Keller.

Get the recipe: Crispy-Skinned Porchetta with Meyer Lemon Sauce
lemon drops

Photo: Marcus Nilsson

Lemon Drop Floats
People go crazy for the hollowed-out lemons in which she serves the float, says Jen Yee, pastry chef at Lafayette in New York City.

Get the recipe: Lemon Drop Floats

Photo: Marcus Nilsson

Olive Oil Caramels
The final touch of hospitality: sending guests home with a sweet like the caramels by Sean Brock, chef of Husk in Charleston, South Carolina, and author of Heritage.

Get the recipe: Olive Oil Caramels

Pick up the 15th anniversary issue, on newsstands April 14, to enjoy the following recipes:

  • La Bella Donna Cocktail by Audrey Saunders, mixologist at Pegu Club in New York City
  • Swiss Chard Tartlets with Gruyere, Currants and Pine Nuts by Suzanne Goin, chef and co-owner of A.O.C. and Lucques in Los Angeles
  • White Bean and Parsley Hummus by Simply Nigella author Nigella Lawson
  • Romaine, Kale and Green Bean Salad with Coconut-Lime Dressing by Marcus Samuelsson, chef and owner of Red Rooster Harlem in New York City
  • Leek and Sweet Onion Soup with Tarragon Salsa Verde by Stephanie Izard, chef and co-owner of Girl & the Goat and Little Goat Diner in Chicago
  • Venetian-Style Risotto with Peas by Mario Batali, author of America—Farm to Table
  • Plum, Radish and Arugula Salad with Red Wine Vinaigrette by Hugh Acheson, chef of Five & Ten in Athens, Georgia, and author of The Broad Fork
  • Shrimp with Fava Bean and Mint Pesto by David Kinch, chef and owner of Manresa in Los Gatos, California
  • Cucumber Salad with Feta by Dominique Crenn, chef and owner of Atelier Crenn in San Francisco
  • Coconut-Berry Pavlova Parfair by Dominique Ansel, chef and owner of Dominique Ansel Bakery in New York City
  • Walnut Rosemary Brown Butter Torte with Whiskey Cloud Cream by Nicole Krasinski, pastry chef and co-owner of State Bird Provisions and the Progress in San Francisco