Make Ahead

These delicious cookies are decorated with a sprinkling of raw sugar.

The custard needs to be refrigerated overnight before it's processed in the ice cream maker, so plan accordingly.

Shape some tuiles into cups, then use the remaining batter to make cookies to serve alongside.

Known as the "caviar of the South," this pimiento cheese recipe can be used as a dip for a party, or spread it on a sandwich for the ultimate grilled cheese.

The soft, tender lemon peel adds a sweet-tangy note to the lacy florentines.

The buttery, nutty cookies are dusted with powdered sugar while they're still warm from the oven.

The key to this deeply flavored cheesecake? Reduced maple syrup. The sweet-tart compote is a delicious—and pretty—accompaniment.

This gorgeous dessert features crisp peppermint meringues layered with tender chocolate cake and rich chocolate frosting.

Fresh ginger amps up the flavor of the sorbet.

These thin, elegant cookies get their flavor from dried cranberries and homemade candied lemon peel. Because the lemon peel needs to dry overnight, be sure to begin this recipe one day ahead.

In this festive treat, the shortbread base is topped with dark chocolate, chopped peppermint candies, and a drizzle of white chocolate. Cutting the cookies into irregular pieces makes for a fun presentation.

A quick pickling gives the shrimp a bright, tangy flavor. Timing note: The shrimp need to chill in the pickling mixture for three to six hours before serving.

This is a Greek version of hummus that captures the soul of the Mediterranean. For this recipe, be sure to use premium-quality imported sun-dried tomatoes; they should be plump and soft with red hue.

Editor's note: Serve this sauce with Lourdes Castro's Chicken Tamales
This is an incredibly versatile sauce that you will refer to as your "special sauce." It is creamy, smoky, and a bit spicy, and goes just as well with chicken and seafood as it does with meat and pork. But don't limit yourself to its conventional uses. Spread it on sandwiches or use it as a dip for vegetables.

Editor's note: Use this Chickpea Confit to make Chef Michael Psilakis's Chickpea Spread .

While tamales are one of Mexico's most famous street foods, they are also one of its most popular party foods, which is fitting since a tamal is packaged like a small gift waiting to be unwrapped. The many steps involved in tamal making have discouraged countless cooks. But they should not, because the process is very easy. And if you gather a few friends to help with the assembling, you can have a tamal-making party before the real party begins.

Editor's note: Serve this sauce with Lourdes Castro's Chicken Tamales
A staple on Mexican tables, do not confuse Mexican crema for sour cream. The flavor is more sour, and it's a bit saltier as well. In addition to providing flavor and texture to a dish, the cream also serves as a neutralizer for the heat of chiles. It is a good option to have around for those who don't like hot foods.

What could be more American than candy corn? Try maple pecan popcorn treats, for starters. They're made with three ingredients—maple syrup, pecans, and popcorn—that originated in the New World.