Easy Open-House Buffet Party

Sometimes it's nice to take a looser approach to entertaining during the holidays and let friends and family swing by all day, instead of throwing a sit-down dinner party.

Cookbook author Peggy Knickerbocker suggests succulent, aromatic spice- and seed-encrusted pork tenderloins, accompanied by an hors d'oeuvre of tender little bay shrimp on endive leaves, flavorful roasted vegetables, and an escarole salad that stays crunchy for hours.

On a side table, she sets out a couple of surprising desserts: sliced oranges sprinkled with pomegranate seeds and fizzed up with sparkling wine, and a moist, almost black gingerbread made with Guinness stout.

Click ahead to get her recipes.

This no-hassle menu features recipes that can be made ahead of time and taste fine served at room temperature, leaving you time to enjoy your guests.

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The fragrant spice rub used to make this dish is good on chicken and spareribs as well.

Make extra and store in an airtight container for up to a few weeks--it's like money in the bank.

Prep and Cook Time: about 40 minutes, plus at least 1 hour marinating time.

Recipe: Spice-rubbed Pork Tenderloins

No need to polish the silverware–instead, try dishes inspired by Ethiopian cooking for the ultimate in finger foods.

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This menu mixes several chic recipes with a few ready-made items for stress-less entertaining, no matter the size of the crowd.

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A party in the middle of the week? You can pull it off in style with this menu of simple, crowd-pleasing hors d'oeuvres.

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An Italian family's generations-old tradition of making homemade sausage is shared in this rustic holiday menu.

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