Starter

Kids like the sweet-salty combination of the jam, Parmesan, and prosciutto.

Minestra di porri e castagne Piemonte

Guests won't leaf these alone! A yogurt dressing and plenty of produce keep the tangy mouthfuls light.

Crunchy sourdough croutons nicely complement the texture of this healthful pureed soup that is made from about a pound of vitaminpacked (and budget-friendly) celery stalks and leaves. The flavor is both savory and incredibly fresh and bright. For an even lighter texture, the whipping cream can be omitted, if you prefer.

For a nutty flavor, toast the masa in a small skillet until golden.

Known as the "caviar of the South," this pimiento cheese recipe can be used as a dip for a party, or spread it on a sandwich for the ultimate grilled cheese.

Treviso is a red, spear-shaped variety of radicchio. Combining it with prewashed baby greens makes a bowlful of holiday colors. Keep the cheese cold until grating so that it forms firm strips.

A quick pickling gives the shrimp a bright, tangy flavor. Timing note: The shrimp need to chill in the pickling mixture for three to six hours before serving.

Rajas (strips) of crisp corn tortillas and sweet mini bell peppers make a colorful garnish.

This is a Greek version of hummus that captures the soul of the Mediterranean. For this recipe, be sure to use premium-quality imported sun-dried tomatoes; they should be plump and soft with red hue.

Editor's note: Serve this sauce with Lourdes Castro's Chicken Tamales
This is an incredibly versatile sauce that you will refer to as your "special sauce." It is creamy, smoky, and a bit spicy, and goes just as well with chicken and seafood as it does with meat and pork. But don't limit yourself to its conventional uses. Spread it on sandwiches or use it as a dip for vegetables.

Editor's note: Use this Chickpea Confit to make Chef Michael Psilakis's Chickpea Spread .

I often wonder if tostadas—crisp tortillas mounded with your choice of topping—were the first version of modern-day nachos. If so, these would definitely be called "supreme." Crunchy tortillas are layered with slices of creamy avocado and topped with a zesty crab salad to make the perfect appetizer.

Traditional chowders all start off with a hearty soup base of onions and potatoes, and that makes a good soup just by itself. To this fragrant base you then add chunks of fish, or clams, or corn, or whatever else seems appropriate. (Note: You may leave out the pork and substitute another tablespoon of butter for sautéing the onions.)

Gina: Who would think that a hard green tomato would yield such tender, irresistible results? Coated with cornmeal and bread crumbs, fried to crispy perfection, and served warm with an awesome basil mayo, fried green tomatoes are delicious atop field greens or butter lettuce, or on toasted sandwiches with a few fried strips of bacon.