Snack

Don't be put off by what might look like a complicated technique. It takes more time to describe how to make Parma braids than it does to actually assemble them. Slightly salty and very buttery, these savory croissants are hard to resist. Active time: 2 hr Start to finish: 18 hr

Feel free to add, subtract, or substitute any raw or cooked vegetables you'd like, but make sure there's a good variety of textures and colors.

Thick hot fudge sauce spiked with raspberry brandy covers scoops of vanilla ice cream — or any other favorite flavor. The sauce thickens further when it hits the cold ice cream, creating a dessert reminiscent of the one served in old-fashioned ice cream parlors.

Bake some of these for the holidays, too.

The honey makes these delicate cookies light and crisp. Offer them with Vin Santo (an Italian dessert wine made from dried Malvasia and Trebbiano grapes), cream Sherry, Port or Sauternes.

These five-ingredient sardine toasts make the perfect party snacks to pass around during cocktail hour.

The pleasingly chewy biscotti are coated on one end with white chocolate. In our test kitchen, imported white chocolate, such as Perugina or Lindt, yielded the best results.

Pass around a platter of these curried eggs to enjoy before &#151 or with � the epi:recipeLink="101977"BLTs</epi:recipeLink>.

Can be prepared in 45 minutes or less.

A classic flavor combination-chocolate and cherries-turns everyday vanilla ice cream into a special dessert. Can be prepared in 45 minutes or less, but requires additional unattended time.

Tarama, or carp roe caviar, is a favorite Kytheran ingredient.

Homemade malted vanilla-bean ice cream is layered with a bittersweet chocolate sauce and drunken dried cherries.

Syllabub—a thick, frothy dessert made of wine, sugar and cream—originated in old England. This raspberry-topped version is served at Christiana Campbell's Tavern. Begin preparing it a day before serving.

"I have such special memories of my grandmother Mimi in the kitchen cooking and baking, all dressed up. My favorite cookies were her pecan crescents," says Barbara Hartwig of Sherwood, Wisconsin. "I am most fortunate to have her original recipe card. We still use it every year."