Snack

Make and shape the dough one day ahead for convenience, then just transfer from fridge to oven 20 minutes before serving.

I'd say this is one of the most perfect American appetizers for a group: warm and creamy, full of flavor, easy and spreadable. Toasted pita triangles and crisp toasts are my favorite choices to offer guests to slather this rich mixture on. No matter what you select, you'll probably find this recipe as versatile as I do.

Even traditionalists will love this pie, which is accented with grated orange peel.

The size of tapioca pearls varies widely. What one brand calls "small," another brand might term "large," so don't pay much attention to the label. Instead, look for pearls that are 1/8 to 3/16 inch in diameter for making this dessert.

Look for wasabi powder in the spice aisle or the Asian foods section of the market.

Redolent of garlic and saffron, these tiny meatballs are a sure hit at any tapas party.

Faye Gardner, Haleyville, Ala.
"I perfected a sister-in-law's cookie and have been baking them every Christmas since 1969."

Salt and caramel are longstanding companions, but many chefs are playing with the balance to heighten intensity. Begin making these treats one day ahead to allow time for chilling.

The perfect appetizer with Champagne.

"Your readers would love the food at Stella's," writes Annoria Tohrm of Richmond, Virginia. "This Greek cafe in Richmond serves all the standards — moussaka, taramasalata, and baklava. But I can't get enough of the baba ghanouj, and I want to make it at home." This Middle Eastern eggplant spread is also a delicious dip for raw vegetables.

This is a variation on the Sicilian classic gelo di melone, which is steeped with jasmine flowers. We substituted anise seeds but kept the traditional garnishes of chocolate shavings, pistachios, and whipped cream. Active time: 30 min Start to finish: 4 hr (includes chilling)

If you are new to making crêpes, you may want to make an extra half batch of batter to allow for a few imperfect crêpes.

A twist on hummus, this sunset-colored dip also makes a delicious sandwich spread. Allow time for soaking the beans overnight.

Susan Richardson of Edina, Minnesota, writes: "My mother worked full-time when I was growing up, so as the oldest daughter in a family of six children, I did a lot of cooking. From the time I was seven years old, my mom taught me how to cook and bake — salad, bread, vegetables, and dessert were pretty much part of every dinner. Even today, I make it a point to prepare and eat dinner with my two teenage children. Though we're very busy, we'll never abandon our dinner ritual. It's the time when we can talk and reconnect."

This style of tart, which has a texture reminiscent of pecan pie but is spiced with cinnamon and lemon peel and studded with raisins, is a specialty of the Borders, a southeast region that stretches from the English border to just south of Edinburgh. Many variations exist, some of them simply called "Border Tart." This one has as its namesake the village of Ecclefechan. Serve the tart at room temperature for afternoon tea or barely warm with a dollop of whipped cream and a scattering of toasted walnuts.