AWARDS-WORTHY OSCAR PARTY

Our elegant dinner party menu will take you from red-carpet looks to Best Picture winner

- JULIE MILTENBERGER

Hasselback Potatoes With Pancetta

Active time: 20 min.

Total time: 1 hr., 20 min.

Servings: 6

No one will guess it takes just 6 ingredients to whip up these savory spuds

6 baking potatoes (about 6 oz. each)

3 Tbs. butter, melted

4 oz. thinly sliced pancetta, cut into thirds

6 oz. Fontina cheese, sliced

1 tsp. chopped fresh rosemary

1 tsp. chopped fresh thyme

1. Heat oven to 400°F. Coat rimmed baking sheet with cooking spray. Cut thin slits crosswise into potatoes, making sure not to cut all the way through. Place in single layer on baking sheet.

2. In bowl, combine butter, 1/4 tsp. salt and 1/4 tsp. pepper; brush over potatoes and in slits. Bake 40 min. Remove from oven; with fork, tuck pancetta into slits. Bake until tender, about 20 min. Top with Fontina cheese. Bake until cheese is melted, about 2 min. Sprinkle with rosemary and thyme.

Per serving: 350 cal. 13g pro. 27g carb. 2g fiber 1g sug. 60mg chol. 620mg sod. 21g total fat 12g sat. fat

Arugula and Asparagus Salad

Active time: 15 min.

Total time: 20 min.

Serves: 6

Toasted pine nuts plus crisp radishes add crunch to this fresh and showy side

1 lb. thin asparagus, trimmed

1 cup frozen baby peas

3 Tbs. olive oil

1 Tbs. white wine vinegar

1 tsp. honey

2 cups baby arugula

6 radishes, thinly sliced

1/2 cup crumbled feta

3 Tbs. toasted pine nuts