Snack

Editor's note: The recipe and introductory text below are from The Joy of Cooking, 75th Anniversary Edition: 4500 Recipes for the Way We Cook Now by Irma S. Rombauer, Marion Rombauer Becker, and Ethan Becker. To read Epicurious's review of the cookbook, go to The Best Cookbooks of 2006. This rich, spicy cheese spread appeared in some fashion in JOY from 1931 until the 1960s. The 1936 edition declared it "a grand cheese spread for hot or cold sandwiches."

This is an all-day project, but it's worth the work. The repeated risings give the yeast time to add extra flavor and moisture, a difference you'll definitely taste in the finished product. The recipe will make two large loaves, perfect for holiday entertaining, or eight small ones, great for gift-giving. Well wrapped, they'll keep for days, and slightly stale leftovers can be turned into delicious into French toast.

You'll want to use the best Scottish smoked salmon and salmon roe, available at specialty foods shops, for these pretty nibbles.

Broiling tomatoes and onions concentrates their flavor in this spicy salsa that's good any time of the year.

Drop scones are a boon for busy holiday bakers, since they're a snap to make and almost foolproof. These bake up light and fluffy. A touch of maple syrup and pieces of fig make them just sweet enough — ideal for breakfast or an afternoon snack.

There's something abundantly festive about the puffed dome of panettone bread. In this traditional Italian holiday favorite, a sweet yeast dough is studded with golden raisins and jewel-toned glacéed citron.

A touch of sugar blended with tamari creates a rich, salty coating for whole almonds. They're ideal for holiday parties — just set them out in festive dishes and watch them disappear.

These savory biscotti are ideal for a soiree. Their crisp texture is accented by the richness of parmesan and the bite of black pepper — perfect for nibbling in between sips of wine.

Egg whites give these quick, cheesy nibbles their exceptionally light texture. Bite-size portions make them the perfect mouth-popping accompaniment to an aperitif.

These buttery, crisp tuiles are made with tea and honey — the Earl Grey lends a sophisticated note of bergamot — and taste wonderful with an afternoon cuppa.

Wonderfully festive and fun, these candied star-shaped chips — a favorite among children — have a slight tropical flavor that makes them a sunny treat with or without the strudel.

Salty, crunchy bites, tasting of the sea, complement the lobster gelées' delicate, melting texture.

Editor's note: This recipe is from Ming Tsai's book, Ming's Master Recipes.

Called Jewish wontons or raviolis, kreplach are pasta dumplings, usually triangular in shape, filled with minced meat, onion-spiced potatoes, or cheese. Kreplach carries a lot of lofty symbolism; its triangular shape represents Judaism's three patriarchs: Abraham, Isaac, and Jacob. Equally lofty: the Jewish momma who can roll her kreplach dough to optimum thinness (so that, according to Sam Levenson, "a tempting bit of their buried treasure should show through"). If the wrappers are not paper-thin, your kreplach will taste like "craplach." However, though we've included wrappers in this recipe, there's really no reason to knock yourself out making them. Just purchase wonton wrappers in a Chinese food store or supermarket, and making kreplach becomes a cinch. There's even a kosher brand called Nasoya, available in many supermarkets; look for it near the tofu.

Begin marinating the olives at least two and up to five days ahead.

The flavors of gravlax are used in a new and different way here. (For safety's sake, buy only the best-quality frozen fish, which may need to be ordered ahead.)

Perfect for the morning after Thanksgiving.

Sweet caramelized onions and pungent blue cheese make a good pair in this simply elegant appetizer.