Snack

These hors d'oeuvres are light, flaky and absolutely addictive. They are also simple to prepare and make a big impression — just what you want in party food.

Lavender flowers are decidedly old-fashioned, as is this not-too-rich tea loaf. You can usually find the flowers in a health food store that sells herbs and spices in bulk. Wrap the cakes in cellophane, tie them with purple ribbon, and attach a yellow lemon-shaped tag to the package. Grinding the almonds in a food processor with a little of the sugar will keep them from turning into nut butter. Used blanched whole almonds or whole almonds with their natural brown skins, depending on the effect you want. Ground unblanched almonds give the cake a homey look, while blanched almonds are less noticeable, emphasizing the flecks of lavender.

These are one of my signature cookies. They taste like miniature brownies — but oh, the texture! They're reminiscent of a meringue, with a soft, chewy, fudgy center and a crisp exterior that crackles appealingly. Since these cookies are smaller and less dense, they have an elegance that brownies lack. And they don't require the same commitment as a big, gooey bar. I can never eat just one of these. They are also a particular favorite of Gramercy Tavern owner Danny Meyer, who can't eat just one, either!

A little bit of smoked mozzarella goes a long way in boosting flavor without adding much fat. Active time: 40 min Start to finish: 2 hr

Hazelnut butter gives the cookies a deep, rich flavor. Look for it in natural foods stores. Before measuring the hazelnut butter, stir gently with a fork to mix in any oil that has separated from the butter.

Unlike oven-baked versions, griddle-cooked scones get a wonderful golden crust, which is a delicious contrast to the soft, tender interior. Active time: 35 min Start to finish: 35 min

"Recently I had dinner at a fine restaurant with a peculiar name: The Place Next to the San Juan Ferry," says Beth Fogarty Day of Redmond, Washington. "It's right by the water in Friday Harbor, Washington. I'd love the recipe for the mushroom and goat cheese appetizer."

This dip was inspired by a recipe for bissara, a garlicky purée from Egypt made from dried broad beans, in Claudia Roden's Mediterranean Cookery.

"The scones from Bon Bonerie in Cincinnati are moist, light and sweet," says John Van Eeckhout of Norfolk, Virginia. "When I lived in the area, one of my favorite ways to spend a Saturday morning was to read the newspaper in the bakery's adjacent tearoom while enjoying a raisin scone with clotted cream, preserves and a cup of coffee." Raisin Scones are also delicious served with butter and jam.

"While in Vancouver, we had a wonderful meal at Diva at the Met. The star of the show was the Stilton cheesecake. Could you persuade the chef to part with the recipe?" asks Mark Horne of Laurel, Mississippi. Editors' note: Pairing Stilton and rhubarb may sound like a joke, but we had to try it. It turns out that the joke's on us — the combination is terrific. Chef Michael Noble caramelizes the top with a blowtorch, but we think the cheesecake is also delicious without the crackly crust.

Southerners expect and almost demand a savory spread at any even involving cocktails (which mans virtually all social get-togethers), so Mother certainly would never disappoint her guests at a formal cocktail supper, even when one or two other appetizers are served. (We won't even get into how Rebels also relish sweet appetizers with their drinks.) She uses this basic formula also to make crabmeat spinach, and ham spreads, so feel free to experiment.

Schiacciata means "flattened down," and in Tuscany the term generally refers to flatbread—what everyone else in Italy calls focaccia. During the wine-grape harvest, Tuscans make a not-too-sweet dessert or snack of bread dough and grapes, said to be of Etruscan origin. Realistically, at this time of year in the United States it will be hard to find a grape flavorful enough for this recipe. If you can't find great grapes, save this recipe for next autumn, when Concord grapes are in season, and substitute the almond cookie recipe.