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Lemon Fettuccine with Broccoli and Pancetta "Croutons"

Thick slices of pancetta are cubed and fried for the tastiest croutons ever.

Iced Cucumber Soup with Mint, Watercress, and Feta Cheese

This refreshing soup makes a great first course for a summer dinner party.

Tomato, Red Onion, and Basil Bruschetta

Use small heirloom tomatoes in assorted colors for a pretty presentation.

Chilled Tomato-Tarragon Soup with Croutons

Chop the shallots and the garlic in the processor to make this recipe even easier.

Soba Noodles & Dipping Sauce

Soba are buckwheat noodles and cook very quickly.

Couples Quesadillas

Be sure to use a dry skillet when browning quesadillas.

French Fries with Three Dips

**Editor's note:**The recipe below is from Perfect Parties by Linnea Johansson.

Lamb Skewers with Hot Mint and Pistachio Sauce

Editor's note: The recipe below is from Perfect Parties by Linnea Johansson.

Tarragon Chicken with Anchovy Cream

Editor's note: The recipe below is from Perfect Parties, by Linnea Johansson.

Chèvre with Candied Figs

**Editor's note:**The recipe below is from Perfect Parties by Linnea Johansson.

Arugula Salad with Grilled Pears, Pistachios and Ricotta Salata

Grilled fruit is a newcomer to the traditional Mediterranean table. This dish was inspired by a friend and chef, Nena Ismirnoglou, and then adapted by me for the menu at Pylos, a Greek restaurant in Manhattan's East Village.

Portobellos with Arugula and Parmigiano

Editor's note: The recipe and introductory text are from Mario Batali's book Italian Grilling. Reprinted with permission by Ecco. All rights reserved. This was one of the first dishes I put on the menu at my restaurant Pó... a long, long time ago. You can vary it by using different greens, such as spicy young watercress, or other cheeses, including sheep's-milk cheese, semi-soft or aged. The beauty of the dish lies in the seemingly incongruous marriage of anchovies and mushrooms: anchovies plus mushrooms equals steak.

Grilled Basque Wings

These wings are great to gnaw on while you're diligently grilling the main course and sipping a cold one, as my Basque friend Juan Riesco often demonstrated to me. The level of heat is up to you—the Tabasco is your fuel. Serving Suggestions:
These are excellent "tapas"-style appetizers. Serve them at a large cocktail party along with some other Mediterranean-inspired appetizers.

Tsatsiki

Serve this yogurt-based Greek staple as a first-course accompaniment to pitas and other breads, or as a light but creamy sauce drizzled over spiced roasted meats.

Chilaquiles

Though you may not be familiar with the name, chilaquiles are the forebears of modern nachos. But the abundance of fresh, flavorful toppings—cool cilantro, salty queso fresco, crisp red onion—makes even the most fluorescent "nacho cheese" seem colorless.