Vegetarian

These crunchy, savory toasts are the upside of cornbread’s short shelf life. Scrumptious and versatile, they can be used in dozens of dishes and snacks—but I’m especially partial to the way they complement zingy Pimiento Cheese.

Whether spread on saltines, white bread, or “celery boats,” tangy, creamy Pimiento Cheese is seriously habit-forming. A simple mix of mayonnaise or cream cheese, shredded Cheddar, and jarred red peppers, Pimiento Cheese is one of those unassuming Southern classics that can sometimes be a hard sell for people who didn’t grow up on it. But when it’s made right, it’s easy to see why Southerners are so passionate about it. Try it—it may just become your new obsession. Shake it up with a WENDY’S BLOODY MARY (see page 28)

I make these sweet and savory tarts all year round as a first course or served with a salad as a light lunch. The onions take on a lovely blushing red color when they caramelize. Shake it up with a SAZERAC (see page 28)

Fresh green peas and their curlicue shoots are one of the first signs of spring at my local farmer’s markets, and I can never resist combining the two in these refreshing and delicately flavored toasts or Meyer Lemonade. Shake it up with a MEYER LEMONADE (see page 27)

With their outsize flavor and perfectly bite-size proportions, deviled eggs never go out of style. The best part is that they’re one of the few dishes fit for entertaining that’s also so simple, you can probably throw them together on a moment’s notice without even going to the grocery store. All you need are some eggs and a little something to give them zip, from chopped pickles or pickle relish to cayenne pepper or spicy pepper relish. I like this version, which is topped with fresh herbs and cornichons or other pickled vegetables, like okra or asparagus.

Most every Southerner has a favorite recipe for cheese biscuits, cheese crackers, or cheese straws, those staples of holiday gifting and year-round entertaining. With the addition of rosemary and chile peppers, I give this version of these buttery crackers unexpected heat and flavor that makes them extra habit-forming. Serve topped with fresh goat cheese and pepper jelly along with a round or two of Sazeracs (page 28) or Wendy’s Bloody Marys (page 28). Shake it up with a SALTY DOG (see page 27)

These flavor-infused pecans somehow manage to be crunchy, sweet, savory, and spicy—all at the same time. It’s a dangerously addictive combination that also happens to play well with just about every cocktail it meets. For pretty party favors or stocking stuffers, package these fragrant nibbles in sheer organza or cellophane bags tied with colored ribbons. Shake it up with a MINT JULEP (see page 27)

My initial exposure to French cuisine was during my first trip to Europe. It was long before I would eat in any three-star restaurants, and that exposure—the best I could have asked for—came from sitting in cafés. I was a wide-eyed twenty-three-year-old (and I was told by a waiter not to practice my high school French on him). I remember beautiful, colorful plates of vegetables going past me. I soon learned it was the classic French presentation of crudités, an assortment of three or four salads served together. It was fresh, affordable, and very appetizing, and it was served all over the city. Once in a while I’ll run this as a special in my restaurant; then I’ll forget about it until I crave it again. Any one of these salads can stand on its own, but if you put them all together they make for an extraordinary meal. Marinated Lentil Salad with Creamy Goat Cheese and Ripe Tomatoes (p. 113) would be a welcome addition to the mix.

I remember when I came up with the idea for this dessert and surprised myself by how good it was! Of course, it’s nice to have a pastry chef on hand who can translate my daydreams into reality. But this one is easy enough for anyone. Try using frozen puff pastry sheets if you don’t want to mess with the phyllo dough.

This is sinfully rich and creamy, just the way a cream pie should be. It is best made several hours in advance, so that the coconut flavor has a chance to bloom in the filling. The crust is a classic pâte brisée, the rich, flaky French pastry used for both sweet and savory tarts (try it with your favorite quiche recipe). Don’t expect leftovers!

This is a scrumptious home-style Greek dessert that you won’t find in many restaurants. Galaktaboureko, which might be easier to prepare than pronounce, is made by baking semolina custard in a crispy phyllo package and then drizzling it with sweet syrup. The syrup is traditionally made with sugar and water, but I couldn’t resist the urge to infuse it with a little lemon and cinnamon.

No, I don’t have an old Sicilian grandmother, but one of my best friends did, and this is her recipe. You will need 12 to 15 cannoli forms, metal tubes about 5 inches long, available at specialty cooking stores. Or do what I did some thirty years ago: buy 3/4-inch wooden dowels and have them cut into 5-inch lengths. If you use the wooden forms, season by frying them in the oil for a few minutes before using them.