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"Collectively, the Good Housekeeping food team probably entertains or attends parties every single weekend throughout the summer. That&amp;#039;s a whole lot of parties! But we each have easy, no-fail dishes that we turn to when we want to make something delicious without much effort.  I make a version of this Tangy 2-Potato Salad from our latest issue, but often use rice vinegar instead of the Champagne vinegar. I add a ton of fresh herbs (chives always; parsley, basil and tarragon, if I have them) just before serving. And to be honest, if I&amp;#039;m pressed for time, I leave out the extra veggies. Here are everyone else&amp;#039;s best go-to dishes: Pepperoni Dip Emily Weinberger, a product analyst in our kitchen appliances lab, whips up her aunt&amp;#039;s famous pepperoni dip. &amp;quot;We literally get to her house, give hugs, and head right to the snack table to devour the dip like vultures. If you get there late, you definitely miss out!!&amp;quot; Make it: Preheat oven to 350\u00B0F. Stir together 2 (8 oz.) packages cream cheese, softened; 8 oz. sour cream; 1 1/2 cups sliced pepperoni, quartered; 2 (4 oz.) cans green chiles; and 3/4 cup pecans, chopped. Transfer to shallow baking; sprinkle with \u00BC cup pecans, chopped. Bake until heated through, about 30 minutes. Serve with tortilla chips.  Grilled Corn Salad &amp;quot;My name has become synonymous with &amp;#039;corn salad&amp;#039; in my in-laws household. (I think it&amp;#039;s what originally made them fall in love with me.) They ask me to bring it to every summer cookout,&amp;quot; says Sherry Rujikarn, assistant food editor. &amp;quot;The corn is grilled just enough to get toasty, but not so much that it&amp;#039;s cooked through.&amp;quot; Make it: Grill 6 large ears corn, shucked, 5 to 6 minutes on high or until charred in spots, turning occasionally. Transfer to cutting board; let cool. Meanwhile, in large bowl, whisk together 1/3 cup mayonnaise, 2 tablespoons lime juice, 2 teaspoons Dijon mustard, 1 clove garlic crushed with garlic press, 1/2 teaspoon ground cumin, 1/4 teaspoon cayenne, and 1/4 teaspoon salt. Cut kernels off cobs; add to bowl with dressing, along with 1/2 cup loosely packed fresh cilantro, finely chopped and 3/4 cup crumbled cotija or feta cheese. Toss to combine. Serves 6. Tortellini Salad &amp;quot;I bring a tortellini salad for it&amp;#039;s make-ahead, one-dish appeal \u2014 everyone always asks for the recipe!&amp;quot; says Sharon Franke, director of the kitchen appliances and technology lab. Make it: Toss together cooked tortellini, chopped veggies (Sharon usually uses cherry tomatoes, cucumber, green onions, carrots, red peppers), cubed mozzarella and salami, sun-dried tomatoes, lots of fresh basil and cracked black pepper, minced garlic, salt, olive oil, and red wine vinegar.  Grilled Pizza &amp;quot;I often make grilled pizza as an appetizer \u2014 sometimes full-on pizzas, sometimes just grilling the dough to serve as the bread for a dip,&amp;quot; says Susan Westmoreland, director of the GH Test Kitchen. &amp;quot;The pizzas with a DIY toppings bar is my teenage son&amp;#039;s birthday party fare of choice. If you&amp;#039;re inviting teenage boys, at least double the recipe.&amp;quot; Get the recipe \u00BB Pound Cake Bites &amp;quot;If you stash an extra pound cake, and tub of Cool Whip in your freezer, you&amp;#039;ll always be ready for a last-minute barbecue with these quickie Pound Cake Bites. They&amp;#039;re easy to make, easier to transport (just pop them on a tray), and perfect for those days where you&amp;#039;re running late and know you definitely won&amp;#039;t have enough time to get ready, get there, and make something to bring.&amp;quot; Make it: Start with store-bought pound cake, or your own homemade one. Spread thin layer of Cool Whip on the pound cake, then cut into bite-size squares. Top each square with a piece of fruit, or with granola or chopped chocolate. Stick a few toothpicks in some (it&amp;#039;s good for less-mess transporting, and for serving). Bring some extra toothpicks to serve; along with some extra pieces of fruit.  Strawberry Ice Box Pie &amp;quot;I&amp;#039;m a girl who loves showing up with a pie, but my busy weekends don&amp;#039;t always include time for homemade pie crust,&amp;quot; say Erin Phraner, associate food editor. &amp;quot;When I want to whip up a to-go dessert in a hurry, this is the recipe I turn to \u2014 ALWAYS! My trick for doctoring up the pre-made crust: Brush with melted butter and sprinkle with a little extra salt!&amp;quot; Make it: In skillet on medium heat, add 4 cups sliced strawberries, 1/2 cup strawberry jam, 2 tablespoons sugar and pinch of salt. Cook 5 to 7 minutes or until slightly thickened, stirring occasionally; spread in bottom of a store-bought graham cracker crust and refrigerate until cold. Beat 3/4 cup heavy cream and 2 tablespoons sugar until soft peaks form; fold in 1/4 cup sour cream. Spread on top of pie. Chill 30 minutes before serving. Serves 8 to 10. TELL US: What&amp;#039;s your go-to party dish that you make all summer long? Catherine Lo is an associate food editor in the Good Housekeeping Test Kitchen. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/party-ideas/a22028/summer-favorite-recipes/>