Starter

Real French Muenster (available at specialty foods stores) will make a big difference in this soufflé. What to drink: A dry white wine with plenty of perfume, like Gewürztraminer.

This vegetarian starter has an incredibly silky texture, but less than a tablespoon of butter per serving.

If you can't find burrata, substitute fresh whole-milk mozzarella.

Made without stock, this light vegetable soup (which was passed down from Elena's mother) is not only easy to prepare but amazingly flavorful. It really benefits from the final addition of egg and parmesan.

Creton
Quebec breakfast at its best, this pâté-like spread is a treat on toast or crackers anytime.

Tossed in a fabulous country-style dressing, these bitter greens are a wonderful counterpoint to a hearty main course.

If you like chicken liver mousse, you'll definitely want to try this recipe, which uses a completely different method than most. Puréeing the chicken livers and then baking them in a hot water bath results in an extremely tender spread.

The eggplant and garlic in this recipe are roasted until they are so soft, they create a spread that nearly melts into the crisp slices of baguette.

The distinct flavors of fresh cilantro and curry powder, along with the unexpected addition of peanut butter, turn a simple tomato-based soup into something special. You can make it vegetarian by using vegetable broth.

The simplicity of this pasta dish lets the escarole shine. Excellent as an entrée or as a first course served before roasted chicken or beef.

From the rich broth to the velvety cubes of winter melon — a gourd commonly used in Chinese cuisine for the wonderfully soft texture it takes on during cooking — this wholesome soup is immensely satisfying. Although the winter melon's delicate white flesh has no distinct taste of its own, it absorbs the broth's flavor. We recommend buying a good-quality organic free-range chicken to get the best results. Since Chinese ham is unavailable in the United States, we substitute Smithfield ham. But other cured hams, such as prosciutto, also work well.

Lauren Farber of Wellesley, Massachusetts, writes: "I have eaten twice at Lumière in West Newton, Massachusetts, and each time I have enjoyed the mushroom soup. Can you help me get the recipe?" A combination of white and porcini mushrooms makes for a full-flavored stock — the key to a soup that's simple and smooth.

Silky smooth and with a crunchy topping, this seductive soup packs a range of flavors — earthy, smoky, and tart-sweet. If you decide to omit the bacon, substitute 1 tablespoon butter when you cook your vegetables.

This savory tart hails from France and features cottage cheese, sour cream, bacon slices, onion, and freshly grated Parmesan. You've never know by looking at it, but it's actually very easy to make and ready in under an hour.