Gourmet

Remember those baked hams gussied up with pineapple rings and maraschino cherries? There's a reason they became so popular in the '50s — pineapple contributes sweetness and a little acid to salty ham. But here, with pineapple juice concentrated into a syrup and combined with thyme and Dijon mustard, the effect is homey, more subtle, and less overtly sweet.

Generations of southerners have tucked fresh hot chiles into vinegar for a pungent homemade hot sauce that sits right next to the salt and pepper on the table. Drizzled over gumbo, red beans and rice, or anything fried, it both balances out and punches up any other flavors it's paired with. The adventurous should feel free to pluck a pepper out of the jar and eat it alongside the meal — it's fine southern form. Doctored with a little sugar and red pepper flakes, it's amazing on the cheddar rice fritters.

Your guests will still be talking about these zingy, crunchy bites long after the party's over. A combination of tender rice, melting Cheddar, and a crisp bread-crumb shell, paired with a spicy vinegar dipping sauce that cuts right through the richness, these irresistible nibbles will disappear almost before you finish frying. It might seem a little unusual to cook the rice in a combination of water and milk, but it imparts a luxurious creaminess that makes the fritters all the more addictive.

In the South, you'll usually find this delicate spread — not a smooth paste, but slightly textured, to play up the flavor of the shrimp — on "benne wafers" (sesame-seed crackers). Spooned onto buttery toast points, it makes for tiny little bites with big sea flavor.

Trompe L'Oeil "Egg" Talk about playing with your food. Our editors were doing double takes when they saw this dessert in the test kitchen — and we can guarantee that even your most eagle-eyed guests will do the same.

Using three high-quality cheeses makes all the difference in these bars. The result is a versatile hors d'oeuvre that's sure to be a hit.

There are a mulitude of richly spiced tikkas (or marinades), and many of them, says Kiran Desai, "were coaxed to fineness by the Patiala royals of Punjab." Using small pieces of chicken, as we do here, cuts down on marinating time.

At street stalls, fish kebabs come in various forms, but when prepared at home, says Kiran Desai, they are not grilled on skewers but fried and served on plates with a little chutney drizzled on top.

Scandinavians simply adore black licorice; the selection available in their grocery stores rivals that of chocolate bars in ours. But you don't have to be crazy about it to enjoy this pudding, which is wonderfully smooth and tantalizingly tinged with molasses and anise. We found that Panda brand black licorice works best in this particular recipe.

This voluptuous rum-spiked pie will surprise you with its complexity—a hint of curry powder adds an elusive undertone that makes it particularly delicious.

An homage to Denmark's sublime almond pastries, these delicate little cakes provide a nice hit of almond to complement the licorice pudding ; they're also a lovely nibble on their own with a cup of tea.