Kate Taylor Hays, chef-owner of Dish Catering and formerly of Global Bites, has an article in the December issue of Fine Cooking. Entitled “Hors d’Oeuvres at the Ready,” the piece explains how to prep appetizers that can either be cooked immediately or frozen for future use. Recipes include Pork Shiu Mai with Dipping Sauce, and Bacon, Leek & Cheddar Mini Quiches.

This article appears in Dec 6-12, 2006.

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Former contributor Suzanne Podhaizer is an award-winning food writer (and the first Seven Days food editor) as well as a chef, farmer, and food-systems consultant. She has given talks at the Stone Barns Center for Agriculture's "Poultry School" and its...