Snack

This recipe is an accompaniment for Ginger Salad .

"Every Christmas, my grandmother's best friend, Mrs. Mack, would give me and each of my brothers just one of these cookies, large and exquisitely decorated," writes Wendy Phillips Kahn of New York, New York. "I would save mine for days and then nibble carefully to make it last. Today, it seems a little decadent to make a whole batch, yet my daughter and I love the excuse to use our extensive collection of cookie cutters, and then enjoy painting our reindeer, Christmas trees, bells, birds, and snowmen, complete with jaunty ribbons around their hats. They may not be as elegant as Mrs. Mack's, but they're a colorful highlight in gift boxes of treats." Note: One of our readers alerted us to a problem with the cover recipe for cinnamon cookies in our December 2000 issue. We forgot the eggs! In order to make the cookies properly, add 2 lightly beaten eggs after beating together the butter and sugar, mix until blended, then follow the rest of the recipe. We apologize to Mrs. Mack, Wendy Phillips Kahn, and all of our readers for this oversight. These cookies are truly delicious, and we hope that you enjoy them.

Editor's note: The recipe and introductory text below are excerpted from Diane Kochilas's book Meze: Small Plates to Savor and Share from the Mediterranean Table. Kochilas also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page. To read more about Kochilas and Greek cuisine, click here. Onions, cheese, and yogurt pies abound in the north of Greece, especially in shepherds' communities where dairy products are daily staples. This recipe is culled from that tradition, but instead of preparing a whole sheet pan with homemade phyllo, I have reworked it to make it accessible and more in tune with the meze style of eating.

Pernod, the beloved French anise-flavored aperitif, adds an interesting twist to the sauce. Offer Champagne with the starters.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less but requires additional unattended time.

This recipe can be prepared in 45 minutes or less.

Malta This thin, cookie-like tart with a lattice crust is offered on a feast day that commemorates the birth of the Virgin Mary and the exit of the Turks in 1565.

Sweet, salty, and spicy, nuoc cham is the indispensable sauce of Vietnam's cuisine. It's a favorite dipping sauce for spring rolls and for fresh rice-paper rolls such as these.

This homey sauce complements the savory tastes of the turkey and stuffing.

I just happen to love Pickapeppa sauce, and putting some of it in mayonnaise is easy, as would be adding Indian lime pickle, or mango chutney, plus hot sauce for a bit of heat, or even beet horseradish. For a more surprising visual effect and a more complex dish, instead of halving the eggs, cut off the tops and bottoms, scoop out the yolks without damaging the whites, make the deviled yolk mix, then put it in a pastry bag and fill the eggs by piping the egg mixture back into the hollowed-out whites. Serve them standing up with the mayonnaise spooned over. A whole platter of these eggs for a buffet will pleasantly surprise everyone.

Active time: 25 min Start to finish: 45 min