Julie Vadnal

say ‘Top Design Blog.'” Wareheim's social profiles, past and present, are meant to be tongue-in-cheek, but they're not inaccurate—he is a true multi-hyphenate.

Thanksgiving leftovers won’t know what hit them.

It’s cold outside, so make the party come to you.

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This is by no means an original recipe, and is in fact one of the most tried and true dishes out there. Where this recipe can be heightened is not in modifying what goes into it, but by using only the best ingredients, and with a slight tweak in technique. This recipe – the way I like to make it – yields more of a pesto sauce than something you might make with a mortar and pestle. I prefer a Genovese pesto to be served in the traditional Ligurian manner: with trofie, diced potatoes, and green beans. The soft savoriness of the potatoes and the crunch of the green beans really change the entire dish, and while traditional in Italy, not a lot of Americans see pesto cooked like that. It's a quick dish to make for having friends over, and if you take just a little extra time to heighten the dish, it's also an easy way to impress them. If you don't have the time to learn how to make trofie (a laborious process), I think pesto works best with dried cavatelli, gnocchi, or another short non-tubed shape! —Jacob Swiak — Julie Vadnal

Our editor’s advice: Go big on dessert.