Make Ahead

Essentially, these are old-fashioned sugar cookies all dressed up for the holidays. If you want to use icing for decoration, follow the directions for the icing in the New England Molasses Gingerbread Cookies recipe.

Here, eggplant stands in for the pasta.

For this recipe we call for a 13 1/2- by 4- by 1-inch rectangular tart pan with a removable fluted rim; you could also use an 8 1/2- by 1-inch round tart pan (both have about a 3 3/4-cup capacity).

Active time: 1 3/4 hr Start to finish: 5 hr

There are generally two kinds of wheat berries available at natural foods stores and Middle Eastern markets: hard (high-protein) and soft (low-protein). Though either will work fine, we prefer the chewiness of the hard variety for this particular recipe. If you can find only soft wheat berries, subtract 10 minutes from the cooking time.

Begin making this one day in advance. For best results, use a rich, premium ice cream, as it will freeze firmly.

Don't let the unappetizing-sounding name fool you: I'm talking about mold as in "shape" here. I'm from New Orleans, which means I grew up with a lot of socializing, most of it centered around food. There, both the front door and the refrigerator door are always open for friends or family who drop in. My mother always seems to have a steady stream of visitors, whether it's a neighbor who's stopped by for tea, one of her many siblings who happen by at dinnertime, or me with a whole troop of friends in for Mardi Gras or Jazz Fest. True New Orleanian that she is, she always has something good to eat. This seafood mold is a common dish at parties all around the city, and as improvisation is the hallmark of New Orleans cooking, each chef has her own version. I haven't gotten to the stage where I've made my own mark on this recipe yet, so I just copy Mom's. This mold needs to be made at least a few hours in advance in order to give it time to set, but it's a delicious centerpiece to any hors d'oeuvres table. You can serve it with crackers, with thinly sliced, toasted French bread, or with vegetables. Sometimes Mom even serves this in boiled-egg halves, as a New Orleans–style variation on deviled eggs. Be creative!

Biscotti Quadrati al Miele e alle Noci Active time: 30 min Start to finish: 2 hr

Jazz up the vanilla ice cream in your freezer with this rich, delicious — and easy-to-make — sauce. The recipe uses a bit of melted ice cream rather than whipping cream, so there's one less ingredient to worry about.

The classic dessert gets a holiday twist with eggnog flavors and an opulent presentation. Begin making this one day before serving.

Active time: 1 hr Start to finish: 6 hr

This sauce is for the caramel lover. It's equally wonderful over ice cream, cake, or apple pie. It is just thick enough when hot, but not clumpy or sticky as it cools on the plate. Don't be afraid of making caramel. If you follow the simple but important Pointers for Success below, it will be easy. Do be sure when making it not to have any small children about and give it your undivided attention. Caramel burns are extremely painful.

Active time: 45 min Start to finish: 7 hr

Active time: 45 min Start to finish: 1 3/4 hr

Pack these sandwiches next to an ice pack to keep them cool and fresh as you travel to the picnic.

Familiar sides meet in a fresh, colorful salad.