Starter

You can use bloc de foie gras (imported from France in tins) or a slice of fresh foie gras pâté or mousse, sold at many specialty foods shops and cheese shops.

Use fresh oysters if you can; note that the recipe also tested well using oysters packed in jars. If the oysters are very large, cut them in half.

In this rich, sweet salad, we've included not just onions but their relatives in the Allium family — shallots, leeks, garlic, and chives. For meltingly tender results, be sure to peel off the papery outer layer, the leathery second layer, and any paper-thin membranes from the onions, shallots, and leeks.

There are many kinds of Korean pancakes, but bindaedok, made with yellow mung beans and whipped eggs, have a light, airy texture. They are very versatile, and work well as an hors d'oeuvre, side dish, or vegetarian main course.

An Italian salad of squash, chicory, pancetta, and chestnuts gets an American spin from a tart cranberry vinaigrette.

This simple Chinese preparation enhances the briny flavor of cockles. If cockles are hard to find in your area, you can substitute other small hard-shelled clams (though steaming time will vary with the type and size).

This recipe is an accompaniment for Bruschette with Chickpea Purée and Chopped Arugula Salad .

The small size of these French-influenced hors d'oeuvres (cornet means "cone" in French) makes them perfect for cocktail hour.

Toasted crushed coriander seeds add great flavor and fragrance to the dressing. Green Anjou or Comice pears would also work well here, but the red Anjou's rich maroon skin looks beautiful next to the lettuce.

Also called sunchokes, Jerusalem artichokes are actually the roots of a variety of sunflower, but their sweet, nutty flavor is reminiscent of artichokes. What to drink: Unoaked Chardonnay from France (think Chablis) or New Zealand.

Heat leftover apple cider with a cinnamon stick on the stove top. It makes a great warm drink—and instant aromatherapy.