Cheese

Truffle oil can be found at most gourmet shops.

Assembled wedges can be stored in the refrigerator, covered with plastic wrap, until ready to bake, up to 1 day.

Bucheron is a tangy, mild goat cheese. We like to serve it drizzled with a deep, intensely flavored extra-virgin olive oil.

Instead of raw shallots, try using the same quantity of roasted shallots. Remove the skins and slice into thirds. Unbaked empanadas can be frozen up to 3 weeks; without thawing, bake in a 375°F oven for about 30 minutes. Baked empanadas can be refrigerated up to 1 day or frozen up to 2 weeks; reheat in a 350°F oven for 15 to 20 minutes.

Haloumi is a semihard cheese made from sheep’s milk; look for it at Middle Eastern markets.

We particularly like the flavor and firm texture of Bulgarian feta cheese, which is easy to slice, but other types can also be used.

If you can’t find lemon thyme, use small, fresh basil leaves instead.

The thick consistency of Greek yogurt is ideal for this spread. If your grocer doesn’t sell it, use another whole-milk yogurt, and drain it for 30 minutes in a fine sieve set over a bowl. You can make the spread one day ahead and refrigerate it (cover with plastic wrap); wait until just before serving to stir in the parsley and radishes.

You can make the goat cheese filling one day ahead and refrigerate it. These hors d’oeuvres can be assembled several hours before serving. Loosely cover them with plastic wrap, and refrigerate for up to 3 hours. Bring to room temperature before serving.

Make all three flavored balls, or prepare just one or two, adjusting the ingredients accordingly.

The tamales can be made through step 4 up to a month in advance and frozen; steam directly from the freezer (cooking time will be longer—follow recipe directions to check for doneness).