Cookbooks

Assembled wedges can be stored in the refrigerator, covered with plastic wrap, until ready to bake, up to 1 day.

Serve with Hummus Dip (recipe follows).

Bucheron is a tangy, mild goat cheese. We like to serve it drizzled with a deep, intensely flavored extra-virgin olive oil.

Quahogs are found mainly off the eastern coast of the United States; steamer clams may be used instead.

Instead of raw shallots, try using the same quantity of roasted shallots. Remove the skins and slice into thirds. Unbaked empanadas can be frozen up to 3 weeks; without thawing, bake in a 375°F oven for about 30 minutes. Baked empanadas can be refrigerated up to 1 day or frozen up to 2 weeks; reheat in a 350°F oven for 15 to 20 minutes.

Haloumi is a semihard cheese made from sheep’s milk; look for it at Middle Eastern markets.

We particularly like the flavor and firm texture of Bulgarian feta cheese, which is easy to slice, but other types can also be used.

This dish can be prepared several hours ahead and served chilled or at room temperature. Peel and slice the cucumbers just before serving.

Baked tarts can be frozen up to 3 weeks. Without thawing, reheat them in a 350°F oven for about 10 minutes. Instead of large tarts, you can make individual-size tartlets: Cut the pastry into eight 4-inch squares; bake for about 20 minutes.