November marks the absolute busiest shopping month of the entire year and before you know it, the holidays will be upon us and the number of days left to take care of everyone on your gift list will have run out. But who wants to subject themselves to crowded malls? Or packed parking lots? Or managing a whole mess of online purchasing and tracking? It can be so easy to miss out the best parts of the holidays when you're too focused on crossing names off your list. 

Even if you avoid the madness of Black Friday or the endless website crashes of Cyber Monday, there are still plenty of ways to pick presents for your people without driving yourself crazy. Over leftover turkey sandwiches, I polled some of my savviest shopper friends to find out their tips, trick, and techniques for knocking out their holiday shopping without the stress--so take note, make a plan, and thank us later! 

"I am not the craftiest person, but I do like to make gifts for the holidays. I keep an easy shortbread cookie recipe on hand and then whip up a batch of homemade jelly or even peanut butter to go along with it. Each of my close friends, neighbors, and extended family members receives a tin of cookies and spread. It takes me one weekend, and I generally invite some of my girlfriends and cousins over to do their holiday baking, which gives us time to hang out and be productive. I like making innovative combinations, like thyme and cheddar shortbread with jalapeno jelly, or lemon-almond shortbread with strawberry jam. I promise, it's much easier than it sounds!"- Shokay Capra, 34, magazine editor 

"My favorite thing to do is hit up a site like Zazzle and make personalized, practical gifts for everyone. My people like to take a lot of pictures, so I scour our Facebook and Instagram, pick some of the best pics from the year, and pick an item to personalize. Last year, I did calendars. Each month had a photo from the previous year, and I added special dates like family member's birthdays, holidays we celebrate, upcoming weddings, and reminders for us to call each other and hang out. I had so many people tell me they were doing the same thing this Christmas, so I know it was appreciated. This year, I'm doing collage mugs of people with their kids or pets--I love it. I hate the idea of giving someone something they won't use, and instead making a very personal, sentimental reminder of our shared lives." -Brandon Turling. 41, gallery manager 

"I am the worst at planning my time, so I always end up waiting until the last minute--which is great, because I've figured out the easiest, most fun presents to give my friends. I whip up batches of bath salts! It's so easy. You mix Epsom salts, baking soda, and sea salt--the Epsom salt helps relax muscles, the baking soda helps soften the effects of the other ingredients, and the sea salt soothes aches. Then I add a few drops of essential oil, my favorite being sweet orange, and then I sprinkle in herbs or flower petals I pick and dry from my garden. I grab a flat of Mason jars from Target and fill them. But here's my favorite part. I love poetry, so in addition to the bath salts, I print out a few of my favorite poems on cute paper and include it with each jar. Everyone I know loves the salts, and appreciates the reminder to chill out, especially around the holidays." -Emma Viclarson, 38, animator 

"Instead of dealing with malls or online shopping, I spend a weekend hitting up thrift stores, antique stores, and yard sales. My mission? Vintage Christmas ornaments. I find one for everyone I'm gifting to. I've scored everything from beautiful hurricane glass globes, to kitschy plastic icicles, to weird old elves, and amazing 1980s pop culture ornaments. You'd be amazed how many things you can find. It's not at all difficult, and it's so much fun sorting through all kinds of forgotten treasures. I like the feeling of responsible consuming, and you never have to worry about giving someone something they already have." Thien Nguyen, 33, chef 

"I second Shokay, my favorite thing to gift is food. Everyone loves it, and I don't stress about if I'm getting the right size or whatever. But I have so many friends and family members close by, that I just don't have time to bake--so I throw cookie exchanges! I buy tins in bulk and invite everyone over. I ask that they bring their favorite cookie, baked good, nuts, or treat and I give them all tins. Then we go through the goodie buffet and try everything. I ask my friends to email me the recipes first, and I print them into little books for everyone to take home. It's tons of fun."- Luis Baur, 36, retail manager 

With cooler weather and autumnal coziness setting in, what could be a better dinner on Halloween night than a rich, comforting pot of gumbo? Made with delicate aromatics, savory shellfish, and hearty sausage, this stew will satisfy ghouls of all ages. It may seem time intensive, but the results are absolutely worth it. Adapted from my great grandmother's recipe with some modern twists to suit my taste, this dish will take at least three hours to prepare but will absolutely provide a return on investment. One of the best parts of this recipe is how adaptable it is--you can really use any protein you have on hand, or omit protein and add more vegetables or grilled tofu for a vegetarian option.

The most important aspect of this recipe is to make it with love. As I stir the roux, I think about my great grandmother preparing this for her family. I think about my partner and our children, and how my efforts will nourish them. I think about how fortunate I am to have such lovely, fine ingredients and a safe home to cook in. I like to believe that this love, gratitude, and compassion somehow infuses the gumbo with an unnamable flavor, something you can't find in a spice store, and something so distinct that when people ask you for the recipe, you'll just smile and say it's a family secret.

To buy:
-Bottled water (its weird, but this is important. Tap water really super affects the taste!)
-Chicken stock
-Worcestershire sauce
-Bay leaves (if you're out)
-Green bell pepper
-Celery
-One sweet onion (yellow)
-Can of stewed diced tomatoes
-Can of tomato sauce or paste
-Crab, shrimp, andouille sausage, whatever meat/seafood you want to put in
-Butter (or bacon fat)
-Flour (if you're out)

Chop all the veggies into small pieces.

Make your roux.
-In your deep skillet, start with a stick of butter (or a heap of bacon fat) and add about a cup or so of flour. Stir. Keep stirring. You want this to be the texture of Alfredo sauce and the color of butterscotch. It'll start as the texture of cookie dough, so keep adding fat until it smoothes out. You will have to keep adding flour and butter in stages to achieve that consistency, but you'll get the hang of it. Don't let it burn (once you see little black bits in it, its burned.) This should take about 45--55 minutes, but doing this right is the KEY to excellent gumbo. Don't take any shortcuts, just do this shit right.

Start the gumbo
-In your soup pan, dump the chicken stock and bay leaves. Put on low heat.

-Add the chopped veggies and minced garlic to your roux. Let them marry for about 15 minutes, adding salt and pepper. Once the roux/veggies are a nice, delicious mass, start adding the entire mixture to the stock.

-Once the veggies/roux have blended into the stock, add your first round of spices. This means a few dashes of hot sauce, Creole seasoning (it's in your cabinet, I left it behind for you), garlic salt, chili powder, a bit of brown sugar, salt and pepper. Leave this on low heat while you prep the meat.

-In another skillet, dump your crab meat and shrimp. Add 6-7 dashes of Worcestershire sauce, salt, pepper and lemon juice. Put them on low heat and stir.

--Add another round of spices (Creole seasoning, chili powder, salt, pepper, garlic salt, brown sugar, pepper) and hot sauce. Then toss the seafood in. Stir well.

-Add the cans of tomatoes.

-Add about a 1/4 teaspoon file powder. This is going to thicken the gumbo, but what your goal is now is to thicken it up and lock in the sweet seafood flavors. Add the file, let it thicken/sit for about 5 minutes, and then add bottled water to dilute it to a good gumbo texture.

-Add another round of spices and sample At this point, all the flavors should be there, but a little on the thin side. You're going to let this baby sit on low heat, stirring regularly (remember to scrape the bottom) for about 15-20 minutes, but the longer the better.

Hints:
-Too spicy/vinegary? Add a little bit of brown sugar.
-Taste too thin/not deep? Add a few dashes of Worcestershire and chili (or smoked salt)
-Taste too green/gluey? Add hot sauce, brown sugar and Creole seasoning.
-Taste too sweet? Add Worcestershire and Creole seasoning.

Serve over white rice or with crusty French bread. Tastes even better the second and third day.

As we launch into fall, the party invitations start rolling in. From Halloween gatherings, to Thanksgiving and Friendsgiving, to the inevitable December holiday parties, our calendars are already filling up with fun get togethers. But like any good guest, we know that we can't show up empty handed--so how can you get your stuff together now to make it easier to arrive with a tempting treat?

We pulled some of our favorite make-in-advance ideas that you can prep now and keep yourself on the must-invite guest list all through the rest of the year. And don't worry, you don't have to be a kitchen genius or a domestic deity to pull these off, they are all as easy as pie--and in fact, pie is on the list!

1. Spice Blends

One of our favorite kitchen hacks involves a jar of mixed spices, a stick of butter, and a few sleeves of plain old saltine crackers. It's a great way to use up spices that are just about empty, too! Grab your favorite spices and blend them into a clean, dry, empty jar. Some of our favorite blends are thyme, marjoram, celery seed, lemon pepper, and dried parsley. When you're ready, line a cookie sheet in wax paper and top with rows of saltine crackers. Brush them with melted butter and top with the spice mix. Bake at 325 for about six minutes and behold, you've magically transformed ordinary crackers into herbed delicacies that are delicious on their own or liven up a tub of humus. Allow them to cool and then bag--they'll be fine in your cupboard for up to two weeks. Get creative with spice blends and try a mix of sweet and savory, like sesame seeds, cinnamon, nutmeg, and ginger!

2. Ready to Bake Pie Fillings

How impressive does it look to show up with a pipping hot fresh pie and a quart of ice cream? Be a party hero with an easy to make pie filling, spiked with your favorite liqueur. I always keep a can of apple and cherry on hand, which are shelf-stable for up to a year. Simply pop the can open and stir over medium heat, adding two shots of your favorite liqueur and spices for an unforgettable dessert. We love adding two shots of good bourbon, a teaspoon of cinnamon, and a dash of vanilla extract to cherry pie filling for a rich, heady pie. Once it's warmed, spoon into a pre-made pie crust (or mini-crusts in a muffin tin) and bake as directed. If apple is more your speed, add two shots of Butterscotch Schnapps, a touch of smoked salt, and a dash of nutmeg for a unique take on an American classic.

3. Cookie Dough To Go

Did you know that cookie dough is easily freezable? One of our favorite time saving hacks is making double batches of sugar cookie dough and freezing one, tightly wrapped in plastic and freezer bagged for a future baking session. This versatile dough can transform into so many delicious treats, from cookie ice cream sandwiches to chocolate dipped delights. Simply thaw, modify, and bake as you normally would. One of our favorite takes is defrosting the cookie dough, rolling into balls, tossing in cinnamon and sugar, and baking for a hybrid between a cookie and a donut hole. Bring along some caramel sauce for dipping and you've upped your party game! Other doughs, such as chocolate chip, pumpkin spice, and dutch cocoa also freeze beautifully and can make an eye catching cookie platter suitable for any gathering.

4. Meatball Free For All

This requires just a touch of prep, but can leave you set up for parties for at least a month. We love blending 2 pounds of quality hamburger with Worcestershire, dried onions, garlic, smoked salt, black pepper, and celery salt, rolling into meatballs, and baking at 350 for fifteen to twenty minutes. Allow them to cool and then wrap in plastic and place into a freezer bag--they'll keep for at least a month and can be defrosted for meatball biscuits (with ready made dough), meatball appetizers in barbecue sauce, a delicious topping for a pre-made pizza, or even as a quick and easy sub sandwich filling. They're so versatile and delicious that you'll never want your freezer to be without at least one batch!

5. Just Wing It

Like the meatballs, chicken wings can be marinated, cooked, and frozen for at least a month and make your hosts think you slaved away all day. Grab a few pounds of chicken wings and marinate in a variety of sauces. We love honey mustard, sweet and sour, and Szechuan barbecue, all of which can be made in five minutes or less. This gives you a variety of flavors to keep things exciting, and allows you to pair with different sides, like celery, peanut sauce, or Thai noodles. Simply defrost frozen wings and reheat in the oven, brushing with a bit more sauce to keep them moist.

The lighter fare harvested from summer gardens is perfect for beating the heat and embracing the flavors of the season. By now, your backyard plot should be offering up plentiful tomatoes, kale, lettuce, squash, watermelon, carrots, and more--and if not, a quick trip to the farmer's market is a delightful substitute. Although nothing coming from the yard is boring this time of year, making the same salads over and over can get a little tiresome. And with the variety of beautiful fruits and vegetables, inspiration is abundant--so take advantage before the summer is over!

We took stock of our gardens--from proper plots to porch pots--and pulled together some of our favorite ways to use up the vegetable crops while making dishes that keep us coming back for seconds. From salty prosciutto and squash, to watermelon and basil, to heirloom tomato and cucumber, our collection of crispy treats will leave you satisfied.

1. Tangelo, Endive, and Spinach Salad

Your leafy greens are probably sprouting up robustly, while your citrus trees are dripping with ripe orbs--why not blend the two together for a zesty, savory salad?

2 tablespoons fresh, torn mint leaves
1.5 teaspoons grated tangelo rind
1 tablespoon fresh squeezed tangelo juice
2 teaspoons thinly sliced green onions
1.5 teaspoons Champagne vinegar
1/2 teaspoon sea salt
2 tablespoons oil (olive, walnut, or sunflower are best)
4.5 cups baby spinach leaves
1 cup sliced, peeled tangelo
2 heads Belgian endive, halved and thinly sliced
1/4 teaspoon freshly ground black pepper

Combine the mint, rind, juice, green onions, Champagne vinegar and sea salt in a large bowl and toss gently. Add in the spinach, oil, tangelos, endive and black pepper, tossing loosely. Garnish with toasted nuts like walnuts, pepitas, or pecans. Serve on chilled plates immediately.

2. Tomato, Fennel, and Cucumber Salad

Is anything more delicious than a ripe tomato right off the vine?Yes, in fact! Fresh cucumbers, sweet fennel, and baby greens harmonize to deliver bite after bite of crisp, refreshing flavors. Tip: you can make this the night before, save the greens, to allow the other veggies time to marinade.

1.5 tablespoons fresh lemon juice
1 tablespoon olive oil
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon celery salt
2 cups sliced cucumber
1 cup tomato wedges (I like mixing Prince, Mini Heirloom, Brown Sugar, and Cherry for the ultimate summer tomato flavor)
1/4 cup sliced fennel bulb
2 cups baby greens

Combine the lemon juice, salt, pepper, celery salt, and oil in a small bowl or shaker and blend. Pour over cucumber, tomatoes, and greens and toss gently. If you're craving something heartier, add shredded chicken, grilled tofu, or a handful of sunflower seeds for crunch.

3. Prosciutto and Squash Medley

Summer squash is surprisingly delicious when raw, as long as it's paired with flavorful companions such as salty prosciutto, sweet mint, and zesty lemon juice. This dish is an elegant side for grilled fish, elevating a backyard cookout to a fine dining experience.

1 medium sized zucchini
2 medium sized yellow squash (one butternut and one UFO are a great combo)
1/2 teaspoon salt
2 tablespoons thinly shredded fresh mint
1 tablespoon extra-virgin olive oil
1/2 teaspoon grated lemon rind
1 teaspoon fresh squeezed lemon juice
1/2 teaspoon freshly ground black pepper
4 thin slices prosciutto, roughly chopped
1/3 cup crumbled ricotta or feta cheese

Using a vegetable peeler, shave the zucchini and squash into thin ribbons, discarding the seeds. Place the ribbons into a bowl, tossing with salt. Add the lemon juice, olive oil, pepper, and lemon rind, making sure the ribbons are coated. Saute the chopped prosciutto over medium heat until the pieces are crispy and remove, resting on paper towels to dry. Plate salad and top with crumbled prosciutto and cheese.

4. Watermelon, Arugula and Feta--What Could Be Betta?

Watermelon is the perfect dessert on a hot day, but when paired with deliciously bitter arugula, feta cheese, and mint, the flavors take on a deeper sweetness that tastes like summer distilled in a dish.

1/4 cup fresh squeezed orange juice
1/4 cup fresh squeezed lemon juice
1/4 cup minced shallots
1 tbsp honey
1/2 cup extra-virgin olive oil
1 teaspoon sea salt
1/2 teaspoon fresh ground black pepper
6 cups baby arugula, washed and spun or patted dry
1/4 of a seedless watermelon, de-rined and cut into 1-inch cubes
12 ounces feta cheese, crumbled
1 cup whole fresh mint leaves, julienned

Firmly whisk lemon juice, olive oil, honey, shallots, and salt and pepper, adding the oil very slowly. Store covered in the fridge for up to two days if you aren't using right away. Combine the mint, watermelon, and arugula, tossing lightly with the dressing so every bit is covered evenly. Sprinkle with feta and mint and serve immediately.

These were four of our favorites, but now it's your turn! What are your favorite summer dishes? What's growing in your garden? Shout it out in the comments section and let us know.