Starter

In Jamaica, this dish turns up by the seaside or near rivers, as janga (river crayfish) are often used. It is seriously, deliciously hot — wash the heat down with ice-cold beer. Using uncooked shrimp that have been deveined with the shells intact will make the shrimp much easier to peel.

Use a mandoline to quickly make thin, even plantain slices.

Red peas and kidney beans are one and the same.

Improv: Top with smoked salmon instead of caviar.

This clever appetizer is halfway between a pizza and a flatbread.

This gorgeous winter salad would go well with the Mediterranean Supper Omelet. The seasoned rice vinegar takes candied walnuts from ubiquitous to inspired.

Cara Brunetti Hillyard of Hamilton, Virginia, writes: "I come from a long line of great cooks. My father owns an Italian market in Scranton, Pennsylvania, where my mother gets a lot of the ingredients she uses in her wonderful dishes. My mother-in-law is a recipe developer, and I've been known to sit next to my great-aunt Stella with a pen and paper as she details her amazing recipes. I live far from home now, but I reconnect with my family traditions every evening when I make dinner."

The classic combo is back — and bacon makes it better than ever.

Improv: Replace the mushrooms with diced firm tofu and/or wilted spinach.

Cara Brunetti Hillyard of Hamilton, Virginia, writes: "I come from a long line of great cooks. My father owns an Italian market in Scranton, Pennsylvania, where my mother gets a lot of the ingredients she uses in her wonderful dishes. My mother-in-law is a recipe developer, and I've been known to sit next to my great-aunt Stella with a pen and paper as she details her amazing recipes. I live far from home now, but I reconnect with my family traditions every evening when I make dinner." Pureeing the soup gives it a smooth richness — without any cream.

Serve with cucumber rounds, red bell pepper strips, and sticks of jicama.

Roasting the heads of garlic results in a less-pungent aioli — a nice quality in an appetizer, since too much raw garlic can hijack the palate for the rest of the evening.

Truffle oil and minced black truffles make this appetizer anything but kid food.

Start preparing this one day before serving — it needs to chill overnight.

In Italy, thin slices of bresaola are typically served as an antipasto. In this recipe, the thinly sliced meat is topped with a crunchy brussels sprout salad.

Use shaved Parmesan in place of the goat cheese, if you like.

These flavorful pancakes make a great breakfast (drizzled with maple syrup) or appetizer (topped with chives).