We have an abundance of cabbage. All kinds. And there are only so many times you can make coleslaw or braise the things. Desperate to get rid of the volleyball-sized sphere on our kitchen counter, the NY Times yet again came to our rescue. The article may as well have been titled: "When you're sick of coleslaw...".

I served these as an appetizer at a recent dinner party and they were a hit with everyone. I recommend about 2 stuffed leaves per person as a starter (always leave them wanting more!).

Ingredients
12 large cabbage leaves (about 2 pounds)

1/4 cup olive oil

1 large red or white onion, finely chopped

Salt to taste

1 1/4 cups quick-cook long-grain or basmati rice, rinsed and drained

4 tablespoons pine nuts

4 garlic cloves (to taste), minced

1/3 cup chopped fresh dill

1/3 cup finely chopped mint

1/2 cup finely chopped flat-leaf parsley

Freshly ground pepper to taste

1/2 teaspoon white pepper

1/2 teaspoon nutmeg

1/3 to 1/2 cup strained freshly squeezed lemon juice

2 tablespoons tomato paste

1 lemon, sliced

Method

1. Bring a large pot of water to a boil and blanch the cabbage leaves, a few at a time, for 2 to 3 minutes, until they are flexible. Transfer from the pot to a bowl of cold water, then drain and set aside. Cut out the thickest part of the base of the center rib by notching a 1- to 1 1/2-inch V at the base. This will make the leaves easier to roll up.

2. Heat 2 tablespoons of the olive oil over medium-low heat in a large nonstick skillet and add the onion and a pinch of salt. Cook, stirring, until it is tender but not browned, 5 to 8 minutes. Add the pine nuts and garlic, stir together and add the drained rinsed rice. Stir for a minute or two, until you hear the rice begin to crackle, then remove from the heat. Toss with the herbs, salt, white pepper, nutmeg, and black pepper pepper and 1 tablespoon olive oil. To gauge how much salt you will need, use the amount that you would use when cooking 1 1/4 cups of rice (I used about 1 teaspoon).

Roll the parcels with the V-shape facing you.

3. Lightly oil a heavy flame-proof or lidded skillet. Place a leaf on your work surface in front of you, with the wide ribbed bottom closest to you. Place 2 rounded tablespoons of the rice mixture on top of the leaf. Roll the leaf over once, and tuck in the sides. Continue to roll the leaf into a tight package. Place in the pan. Fill and roll the remaining leaves and pack them into the pan. You will probably need to stack two layers of the filled leaves.

4. Whisk together the lemon juice, remaining oil and tomato paste with 2 tablespoons water. Season to taste with salt. Pour over the cabbage rolls. Add enough water to barely cover the rolls. Invert a plate and place it on top of the rolls to keep them wrapped and in position. Bring to a simmer over medium heat, cover the pan, turn the heat to low and simmer for 45 minutes to an hour, at which point the cabbage leaves will be tender and the rice cooked. Remove from the heat and carefully remove the stuffed leaves from the water to a platter or to plates with a slotted spoon or tongs. Taste the liquid left in the pot and adjust the seasoning. Serve the rolls warm with the liquid from the pot as a sauce.

Yield: 6 servings.

I've always had a soft spot for Halloween, not just because of the free candy. Well, ok, not entirely because of the free candy. Particularly as I've grown older and the option of trick or treating has become increasingly unlikely, I've had to make my own delectable treats in celebration of ghouls, goblins, etc. But ironically enough, it's a savory treat that I associate most with the holiday. Way (and I mean way) back in high school, I hosted a Halloween party for my friends. Looking for food ideas of a non-candy variety (we did have to eat some form of dinner), I stumbled upon these creations by none other than the hostess with the mostest, Martha Stewart. Called "Ladies' Fingers", they were small bite-size pretzels shaped to look like, well, you guessed it, fingers. The original recipe called for sliced almonds, dyed red with food coloring, to make the pretzel look like an actual finger.

Now, way back when, I followed dear Martha's advice to the letter. Fast forward a few (ok, more than a few) years and I couldn't be bothered by the multi, multi, multi step process that involved not only making your own pretzels, but also dying and attaching red almond slices just for the spooky effect. And considering there would only be two of us to eat them, well, it just seemed silly. So, I turned them into normal pretzel bites, which were phenomenal in their own right. Sprinkled with sea salt and rosemary, these babies disappear faster than you can say "Happy Halloween". And hey, if you're feeling creative, go crazy and do it the Martha Stewart way. They look awesome and if you're having guests, they're sure to impress.

Makes 4 dozen

Red or green food coloring (optional, for fingers)
24 blanched almonds, halved lengthwise
2 cups warm water (110 degrees), plus 3 quarts, plus 1 tablespoon
1 tablespoon sugar
1 package active dry yeast (1/4 ounce)
Vegetable oil
5 to 6 cups all-purpose flour, plus more for work surface
1 tablespoon coarse salt
2 tablespoons baking soda
1 large egg
Sea salt
Rosemary (dried)

Directions
1. Place a small amount of food coloring, if using, in a shallow bowl, and, using a paintbrush, color the rounded side of each split almond; set aside to dry.

2. Pour 2 cups water into the bowl of an electric mixer fitted with the dough-hook attachment. Add sugar; stir to dissolve. Sprinkle with yeast, and let stand until yeast begins to bubble, about 5 minutes. Beat in 1 cup flour into yeast on low speed until combined.

3. Beat in coarse salt; add 3 1/2 cups flour, and beat until combined. Continue beating until dough pulls away from bowl, 1 to 2 minutes. Add 1/2 cup flour. Beat 1 minute more. If dough is sticky, add up to 1 cup more flour. Transfer to a lightly floured surface; knead until smooth, 1 minute.

4. Coat a large bowl with cooking spray. Transfer dough to bowl, turning dough to coat with oil. Cover with plastic wrap; let rest in a warm spot to rise until doubled in size, about 1 hour.

5. Preheat oven to 450 degrees. Bring 3 quarts water to a boil in a 6-quart straight-sided saucepan over high heat; reduce to a simmer. Add baking soda. Lightly coat two baking sheets with cooking spray. Divide dough into quarters. Work with one quarter at a time, and cover remaining dough with plastic wrap. Divide first quarter into 12 pieces. On a lightly floured work surface, roll each piece back and forth with your palm forming a long finger shape, about 3 to 4 inches. Pinch dough in two places to form knuckles. Or, to make toes, roll each piece so that it is slightly shorter and fatter, about 2 inches. Pinch in 1 place to form the knuckle.

6. When 12 fingers or toes are formed, transfer to simmering water. Poach for 1 minute. Using a slotted spoon, transfer fingers to the prepared baking sheets. Repeat with remaining dough, blanching each set of 12 fingers or toes before making more.

7. Beat egg with 1 tablespoon water. Brush pretzel fingers and toes with the egg wash. Using a sharp knife, lightly score each knuckle about three times. Sprinkle with sea salt and rosemary, if using. Position almond nails, pushing them into dough to attach.

8. Bake until golden brown, 12 to 15 minutes. Let cool on wire rack.

Fingers and toes are best eaten the same day; or store, covered, up to 2 days at room temperature.

A Foodie's Footnotes