Starter

This version of the classic is gorgeously cheesy, not gunky. Slow cooking gives the broth depth of flavor and a silky texture.

You'll want to use the best Scottish smoked salmon and salmon roe, available at specialty foods shops, for these pretty nibbles.

Broiling tomatoes and onions concentrates their flavor in this spicy salsa that's good any time of the year.

These savory biscotti are ideal for a soiree. Their crisp texture is accented by the richness of parmesan and the bite of black pepper — perfect for nibbling in between sips of wine.

Rest assured that your guests won't leave your party feeling hungry — these omeletlike hors d'oeuvres, not to be confused with Mexican flour tortillas, are as hearty as they are delicious.

This vegetarian pâté, satisfyingly rich with a silky texture, will entice even the most die-hard carnivores. If you're not worried about keeping it vegetarian, you can substitute an equal amount of unflavored gelatin for the agar flakes.

Fennel dressing, bright with lemon juice, coats pleasantly bitter greens with an intriguing hint of licorice.

Egg whites give these quick, cheesy nibbles their exceptionally light texture. Bite-size portions make them the perfect mouth-popping accompaniment to an aperitif.

Roasting the wings before tossing them with this tangy glaze is our secret to getting crisp skin.

We were surprised at how many different varieties of gorgeous red lettuces and red greens we were able to find to create this visually stunning salad. Tossed with a simple vinaigrette, it is a lovely counterpoint to the richness of the meat and potatoes.

This dramatic first course won't soon be forgotten. Chunks of sweet lobster meat bound by a shimmering jelly of fennel-and-tarragon-scented lobster stock promises the most pristine lobster salad you'll ever taste.

The Russian version of pierogies, pirozhki are small turnovers that are baked rather than boiled. Their savory, rich mushroom-and-liver filling packs a big punch within a crisp little pastry.

This is a more refined version of borscht, the Slavic classic. Often, borscht's underlying flavor comes from using ham or a beef broth, but here smoked turkey becomes the secret ingredient, imparting a smoky depth that's not too heavy.

Editor's note: The recipe below is part of a healthy and delicious spa menu developed exclusively for Epicurious by Chef Jesús González of La Cocina Que Canta Culinary Center at Rancho La Puerta Fitness Resort and Spa. Jicama is a large root vegetable with light brown skin and a white interior. Also called Mexican potato and yambean root, jicama is native to Mexico and South America and is available in Latin markets and most supermarkets in North America.

Editor's note: The recipe and introductory text below are from Feast: Food to Celebrate Life, by Nigella Lawson. While I love a shrimp cocktail, this I think has a slight, elegant edge. The hot, green mustardy horseradish, the wasabi paste, is not so hard to find these days but you could always substitute a small dollop of Colman's English mustard in its place I suppose. Similarly, you could shred some little Boston lettuce should you have difficulty locating the Chinese leaves.

Editor's note: This recipe is from Ming Tsai's book, Ming's Master Recipes.

Chef Ming Tsai created this recipe for Epicurious's Wine.Dine.Donate program. Serve the potstickers with his dim sum dipper and cranberry-teriyaki glaze.

Start with a spread of smoked salmon, bread, crème fraîche, lemon wedges, and capers. Then serve this satisfying yet light soup as the first course.

Begin marinating the olives at least two and up to five days ahead.