Gluten Free

If using prepared horseradish, reduce the amount of lemon juice to 1 tablespoon.

You can use store-bought mayonnaise, if you like; skip step 1.

You can make the goat cheese filling one day ahead and refrigerate it. These hors d’oeuvres can be assembled several hours before serving. Loosely cover them with plastic wrap, and refrigerate for up to 3 hours. Bring to room temperature before serving.

Fill a tiered platter with just as much seafood as it can hold comfortably; refrigerate the rest until you are ready to replenish the platter.

Make all three flavored balls, or prepare just one or two, adjusting the ingredients accordingly.

The tamales can be made through step 4 up to a month in advance and frozen; steam directly from the freezer (cooking time will be longer—follow recipe directions to check for doneness).

Serve this dal as a dip with pita chips or as a side dish with grilled meats or fish.

Select plantains that are firm and green.

You can serve this chunky salsa in seashells as an hors d’oeuvre with cocktails, but it would also be ideal as a dip for Fried Plantain Chips (recipe follows).

Allow this robust dip to mellow overnight in the refrigerator. Before serving, bring it to room temperature, or reheat it gently in a saucepan.

Cut the avocados just before serving to keep them from discoloring.

Kofta can be prepared up to 30 minutes before serving; place the patties on a baking sheet, cover with aluminum foil, and keep warm in a 250°F oven.