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Courtney McBroom, a native Texan, believes that one of the best things to come from her home state is queso, a gooey concoction of processed cheese, pico de gallo, avocado, and cilantro. (The second best thing? Patrick Swayze.) When she moved to NYC, she had the horrifying revelation that queso is not as ubiquitous up in Yankee territory, so she created the pop-up Tex-Mex restaurant known as Casa Blanco to properly educate the masses on this wondrous appetizer. Pair it with some tortilla chips and her Swayze Sauce, and you’ve got the most gluttonous snack.

Get the full Queso Dip recipe here: http://bit.ly/1kjBIi5

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Who doesn’t love attending a holiday party? It is an excuse to drink sugary punch at an inappropriate time of day, give lingering hugs to attractive people in cashmere—that would otherwise seem creepy any other time of year—and most importantly, to imbibe in boatloads of salty, fatty treats. I’ve read in many prestigious medical journals that it is physically impossible for your body to absorb fat while the Jackson 5 Christmas Album is playing on a repetitive loop.

Since we can all agree that these parties are fun, why don’t you be selfless and giving, and offer to throw one? It’s really not as scary as you might think. With little to no planning, a strict budget, and about a half an hour’s worth of grocery shopping—including a booze run—I threw this holiday party together in an afternoon. Give it a whirl. It ain’t the Ritz, but I doubt you’ll hear any complaints. Just keep little Michael crooning, “I Saw Mommy Kissing Santa Claus,” really loud.

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Welcome to our brand new how-to series called How-To, where we’ll learn to achieve a wide range of cooking and drinking techniques, recipes, and anything that won’t light our hair on fire (unless that’s part of the plan). Joined by musicians, chefs, artists, actors, writers, home cooks, and anyone with a skill set we’d like to learn, we’ll explore a varied spectrum of skills that we can all keep in our back pockets to look like pros in any situation.

This week, we teamed up with artist and chef Julia Ziegler-Haynes, the mastermind behind the Dinner Bell, one of Brooklyn’s most beloved supper clubs. We caught up with Julia in her kitchen the day after the Dinner Bell took place somewhere in Brooklyn, where she taught us how to make lunch with leftovers.

Joined at the kitchen table by her friends, musicians Merica Lee and George Michael Jackson from the Naked Heroes, Julia revives leftovers and the entire notion of lunch altogether as she whips up an impressive sandwich that pulls the trump card on PB&J: lamb-meatball sandwiches topped with ramp aioli and fennel slaw on homemade focaccia bread. When she wasn’t caught massaging the focaccia dough, occasionally yelling at her guests, or waxing poetic about weird scents that turn men on, Julia showed us some serious food-porn shots that fogged up our camera lens. One handkerchief just wasn’t enough to help us out on this shoot.

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