Cheese
Grilled Chicken with Goat Cheese Stuffing, Peppers, Onions and Two Salsas
Jalapeño-Cilantro Salsa and Tomato Salsa are colorful accompaniments to this great entrée.
Italian Sausage Pasta Salad
Accompany this robust salad with crusty bread and serve grapes for dessert.
By Ginny Leith Holland
Polish Rugelach
This cookie is popular in most of Eastern Europe. It features a tender pastry and, in this rendition, a delicious not-too-sweet cranberry and walnut filling. The cookies are formed by rolling up triangles of the pastry into small crescents.
Viennese Linzertorte Cake
You'll find all the flavors of a traditional Linzertorte — a hazelnut, spice and raspberry jam tart — in this delicious cake. The top is covered with a piped frosting that imitates the lattice crust of the classic dessert. One ingredient that is a definite departure from the original is the Chinese five-spice powder; it adds a lovely nuance.
Greek Salad
By Joanie Moscoe
Roasted Garlic, Onion and Red Bell Pepper Dip
By Brad Avooske
Lindy's — or Is It Reuben's? — Cheesecake
A Greek man answered an ad we ran in The New York Times for a baker. He said he baked Lindy's cheesecakes. "You get me the ingredients I want—pure cream cheese, eggs, and heavy cream and I'll make you Lindy's cheesecake." He was a gem. He baked Lindy's cheesecake for our restaurant.
Miriam Perlof, founder, the Country Club Restaurant and Pastry Diner, Philadelphia
By Joan Nathan
Snappy Red Bell Pepper Dip with Shrimp
You can prepare this brightly colored dip up to two days ahead.