Lifestyle Home & Decorating Celebrity Housewarming Recipes By InStyle Editors InStyle Editors Facebook Instagram Twitter Our editors and writers comprise decades of expertise across the beauty, fashion, lifestyle and wellness spaces in print and digital. We prioritize journalistic integrity, factual accuracy, and also having fun with every story we share. InStyle's editorial guidelines Updated on March 26, 2015 @ 11:16AM Pin Share Tweet Email Trending Videos Photo: Peter Wintersteller Celebrity Housewarming Recipes 01 of 07 Recipe One: the Perfect Playlist Peter Wintersteller To Greg Grunberg, the right mix of music is just as important as the food. "I always go for an eclectic mix of today along with throwing it back a little to keep my guests guessing," the Heroes star said. "By party's end, I'm always asked to make a mix for someone!" Make your own mix with these songs from Grunberg's iPod: 1. BORN IN THE 50'S by The Police2. TAKE CALIFORNIA by The Crystal Method3. LAWYERS, GUNS AND MONEY by Warren Zevon4. HEFNER AND DISNEY by T-Bone Burnett5. LITTLE GIRLS by Oingo Boingo6. GRAVITY by John Mayer7. WHAT GOES AROUND by Justin Timberlake8. SEPTEMBER by Earth, Wind, & Fire9. HIGHER GROUND by Stevie Wonder10. SHOCKADELICA by Prince11. SHE CAUGHT THE KATIE by The Blues Brothers 02 of 07 Caprese Crostini With Heirloom Tomato, Mozzarella and Basil Peter Wintersteller Serves 8 3 tbs. olive oil2 cloves garlic, crushed1 tsp. chopped flat-leaf parsley½ tsp. fresh thyme1 (8 oz.) baguette, sliced on the biasSalt and pepper1 cup balsamic vinegar3 red and/or yellow heirloom tomatoes, sliced1/2 lb. fresh mozzarella, slicedGarnish with chopped basil Heat oven to 350°F.In a small bowl combine olive oil, garlic, parsley and thyme. Brush mixture over bread slices. Season with salt and pepper. Place on baking sheet and bake for 8-10 minutes or until slightly golden around edges and crisp.In saucepan boil vinegar until reduced to 1/3 cup.To assemble, place slice of mozzarella on crostini. Top with tomatoes. Drizzle with herb olive oil and reduce vinegar. Garnish with chopped basil. 03 of 07 Latkes Peter Wintersteller Serves 8 4 baking potatoes, about 2 lbs.1/3 cup grated onion4 eggs, lightly beaten½ cup all-purpose flour1 ½ tsp. salt¼ tsp. pepper2 tbs. unsalted butter, divided2 tbs. canola oil, divided Peel and grate potatoes. Squeeze as much moisture from potatoes as possible. In medium bowl whisk together onion, eggs, flour, salt and pepper. Stir in grated potatoes. Heat 1 tbs. butter and 1 tbs. oil in large skillet over medium-high heat. Working in batches, drop spoonfuls of potato mixture into hot skillet and spread into 3-inch pancakes. Cook 5-6 minutes, turning once, until golden and cooked through. Repeat with remaining butter, oil and batter. Serve hot. 04 of 07 Artichoke and Parmesan Dip on Endive Peter Wintersteller Serves 8 1 pkg. (8 oz.) cream cheese, at room temperature½ cup mayonnaise½ cup grated Parmesan cheese1 Tbs. fresh lemon juice1 tsp. salt2 scallions, chopped1 clove garlic, minced1 can (14 oz.) artichoke hearts, rinsed, drained and coarsely choppedPinch ground red pepper (cayenne)3 large endive, separated into leaves In medium bowl, with electric beater, beat cream cheese and mayonnaise until smooth. Stir in remaining ingredients, except endive. Spoon artichoke mixture into endive leaves. 05 of 07 Haricot Verts With Warm Vinaigrette and Crispy Leeks Peter Wintersteller Serves 8 1 lb. haricot verts, trimmed½ cup olive oil3 tbs. tarragon vinegar1 small garlic clove, minced1 tbs. Dijon mustardSeason with salt and pepper to taste2 medium leeks, white part only, cleaned and juliennedOil for frying Bring large saucepot of salted water to boil. Add haricot verts and blanche 3 minutes.Drain well. In small saucepan over medium heat combine olive oil, vinegar, garlic and mustard. Cook until heated through. Toss warm vinaigrette with haricot verts. Season with salt and pepper to taste. Heat oil in saucepan to 350°F, Working in batches, fry leeks until golden, about 25 seconds. With slotted spoon, transfer to paper towel lined baking sheet. Top haricot verts with leeks. 06 of 07 Pan-Seared Halibut With Tomato and Caper Relish Peter Wintersteller Serves 8 2 cups coarsely chopped tricolor tomatoes½ cup chopped scallions¼ cup plus 2 tbs. olive oil, divided3 tbs. drained capers2 tbs. fresh lemon juiceSalt and pepper8 halibut fillets (about 6 oz. each)2 tbs. unsalted butter, divided In medium bowl combine tomatoes, scallions, ¼ cup olive oil, capers and lemon juice. Season with salt and pepper to taste. Season halibut with salt and pepper.Working in batches, heat 1 tbs. olive oil and 1 tbs. butter in large skillet over medium-high heat. Cook 4 halibut fillets, turning once, until cooked through, about 6-8 minutes.Repeat with remaining fillets. Top with tomato caper relish. 07 of 07 Apple Crisp Peter Wintersteller Serves 8 ¾ cup plus 1 tbs. all-purpose flour, divided½ cup sugar1 tsp. ground cinnamon, divided¼ tsp. salt6 tbs. cold butter, cut into small pieces6 medium Granny Smith apples (about 2 ½ lbs.)1/3 cup packed brown sugar1 tbs. fresh lemon juice1 tsp. grated orange zest¼ tsp. ground nutmeg Heat oven to 350°F.In a medium bowl combine 2/4 cup flour, sugar, ½ tsp. cinnamon and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs; set aside.Peel, core and cut apples into 1-inch pieces. In large bowl combine apples with remaining 1 tbs. flour, remaining ½ tsp. cinnamon, brown sugar, lemon juice, orange zest and nutmeg. Divide apple mixture among eight (6 oz.) ramekins.Top with crumb mixture. Place ramekins on baking sheet. Bake for 45 minutes or until bubbling and crumb mixture browned. Serve warm or at room temperature.