Food Processor

These also pair nicely with beef or lamb.

Serve over steamed basmati rice. Garam masala, a spice mixture, is available at Indian markets and some supermarkets.

This creamy mixture of spinach, cheese and basil is an unforgettable side dish.

To begin, fill a platter with slices of bresaola and mozzarella, and also serve a warm salad of roasted peppers. The spinach, basil and ricotta puree and orzo with lemon peel are terrific with the chicken, as is a dry white wine like a Greco di Tufo. Dessert should have an Italian accent, too: Try slices of fresh pears topped with mascarpone and a warm walnut-caramel sauce.

A simple but very flavorful main course that can be served with equal ease for a sit-down or buffet dinner.

If you don't have time to make your own hummus, buy some at the market or specialty foods store, and mix in chipotle chilies and cumin to taste.

A food processor is the cleanest, quickest way to get the toasts to a sand-and-pebble consistency, but you can also leave the Melba toast in the packaging, let out any excess air and crush them with a rolling pin.

Begin making this one day in advance. For best results, use a rich, premium ice cream, as it will freeze firmly.

Don't let the unappetizing-sounding name fool you: I'm talking about mold as in "shape" here. I'm from New Orleans, which means I grew up with a lot of socializing, most of it centered around food. There, both the front door and the refrigerator door are always open for friends or family who drop in. My mother always seems to have a steady stream of visitors, whether it's a neighbor who's stopped by for tea, one of her many siblings who happen by at dinnertime, or me with a whole troop of friends in for Mardi Gras or Jazz Fest. True New Orleanian that she is, she always has something good to eat. This seafood mold is a common dish at parties all around the city, and as improvisation is the hallmark of New Orleans cooking, each chef has her own version. I haven't gotten to the stage where I've made my own mark on this recipe yet, so I just copy Mom's. This mold needs to be made at least a few hours in advance in order to give it time to set, but it's a delicious centerpiece to any hors d'oeuvres table. You can serve it with crackers, with thinly sliced, toasted French bread, or with vegetables. Sometimes Mom even serves this in boiled-egg halves, as a New Orleans–style variation on deviled eggs. Be creative!

Biscotti Quadrati al Miele e alle Noci Active time: 30 min Start to finish: 2 hr

Active time: 30 min Start to finish: 1 1/4 hr Savory pastries are a popular element of Turkish cuisine, with a seemingly endless number of shapes and fillings. These little rolls are called sigara böregi, or pastry cigars, because of their shape.

Dried Fruit and Nut Paste The Passover meal typically includes haroseth, which symbolizes the mortar used by Israelite slaves in Egypt. Recipes can vary greatly, depending on the country of origin. Haroseth is used as a condiment — almost like a chutney — and would be good with many kinds of roasted meat or poultry. This spicy version is based on a recipe from Yemen. Active time: 20 min Start to finish: 20 min

Alexis Walker of Corvallis, Oregon, writes: "After many attempts to get a reservation, we finally succeeded in dining at Genoa restaurant in Portland. It was definitely worth the wait. The fried mozzarella was a revelation. Would you ask the chef for the recipe?"

Elisa Mazzaferro-Rosenberg of Fort Collins, Colorado, writes: "I love to entertain, but between coming home late — I just completed my Ph.D. in small animal clinical sciences — and feeding my husband, Adam, I haven't had the time to have friends over much. I do manage to cook for holidays, though, and one of my favorite things is ricotta pie. This version, from my grandma Elsie, is a traditional Easter sweet on both sides of my Italian family."

Hira Rhode of North Bennington, Vermont, writes: "My husband took me to The Perfect Wife Restaurant & Tavern in nearby Manchester to celebrate our 35th wedding anniversary. We rarely order dessert, but we couldn't resist the pear and almond tart. We have five pear trees of our own at home, so we could most definitely make good use of the recipe. Could you get it for us?" To create the most flavorful tart, be sure to use very ripe pears.