It's refreshing at holiday time to bake things that are savory, not sweet - a respite from the sugar overload. We love their suggestion to get a group together over an afternoon to roll, boil, and bake.
The author suggests experimenting with other flavors and herbs too, like fennel. We think they would be great sprinkled with Parmesan and dunked into a bowl of soup. What kind of soup would you eat with these?