Gourmet

A seafood spread such as this one—especially when paired with crisp benne-seed (sesame-seed) wafers—has long been a popular cocktail nibble in South Carolina's Low Country.

Here we've cooked the rice like pasta—a method that can be applied to any long-grain rice (preferably not converted). As for the fresh herbs, we used lemon thyme and chives, but take advantage of whatever you have on hand.

This recipe can be prepared in 45 minutes or less but requires additional sitting time.

This recipe can be prepared in 45 minutes or less.

Active time: 1 hr Start to finish: 3 3/4 hr (includes cooling)

This recipe can be prepared in 45 minutes or less. This is traditionally served with sliced cold veal, but we also like it with turkey or as a dip for vegetables.

This dish is a particularly good accompaniment to beef or lamb. Active time: 20 min Start to finish: 45 min

Active time: 10 min Start to finish: 10 min

Serve these hearty meatballs over noodles or mashed potatoes.

Betty Caldwell was Gourmet's production director for many years. She has an avid interest in cooking and gave us this recipe, which became an instant holiday classic.

Nut pies can be very sweet — mixing in tart cranberries keeps everything in check.

Ruthie, Sara's chocolate-loving daughter, is a great fan of this recipe. Active time: 45 min Start to finish: 45 min

Chimichurri is a vibrant sauce of parsley and olive oil (with a little kick from red pepper flakes) that's traditionally served on grilled meats in Argentina. In this recipe, flank steak is marinated in the chimichurri, broiled, and then sliced and served on baguette slices with a dollop of the sauce. You can serve this warm or at room temperature.