Starter

I discovered Pot Stickers at about the same time I was introduced to Scallion Cakes. Pan-fried on only one side, the dough for these dumplings is at once crisp and chewy. When I was about eleven years old, I could sometimes devour a dozen of these fried dumplings at one sitting. It was such a sweet pleasure to eat as much as you wanted and still be a skinny child. Filled with pork, cabbage, and a rich broth, every bite was heavenly. The secret of these pot stickers is to reduce the Homemade Chicken Broth until it is concentrated enough to jell when refrigerated. The broth should then be roughly chopped and stirred into the filling mixture right before the dumplings are formed. The Pot Stickers are pan-fried only on one side a few minutes until golden. A little water is added, the lid is placed on the pan, and then, as the dumplings steam-cook, the broth melts. To eat, place a pot sticker in a deep spoon (traditionally, a Chinese porcelain spoon) and sprinkle with a few ginger shreds and a little red rice vinegar. Gently bite into the dumpling and the delicious broth that has now melded with the flavors of the pork filling will burst forth.

Don't let the unappetizing-sounding name fool you: I'm talking about mold as in "shape" here. I'm from New Orleans, which means I grew up with a lot of socializing, most of it centered around food. There, both the front door and the refrigerator door are always open for friends or family who drop in. My mother always seems to have a steady stream of visitors, whether it's a neighbor who's stopped by for tea, one of her many siblings who happen by at dinnertime, or me with a whole troop of friends in for Mardi Gras or Jazz Fest. True New Orleanian that she is, she always has something good to eat. This seafood mold is a common dish at parties all around the city, and as improvisation is the hallmark of New Orleans cooking, each chef has her own version. I haven't gotten to the stage where I've made my own mark on this recipe yet, so I just copy Mom's. This mold needs to be made at least a few hours in advance in order to give it time to set, but it's a delicious centerpiece to any hors d'oeuvres table. You can serve it with crackers, with thinly sliced, toasted French bread, or with vegetables. Sometimes Mom even serves this in boiled-egg halves, as a New Orleans–style variation on deviled eggs. Be creative!

When draining the artichokes, turn them upside down to allow more water to escape from the leaves. What to drink: A crisp, dry Sauvignon Blanc is a good choice with this starter and the rest of the menu.

Two new ingredients bring smoky flavor and bright crunch to the traditional leek and vinaigrette combo in this elegant composed salad.

(Three Generations of Squash) Active time: 1 hr Start to finish: 2 1/4 hr

Thinly sliced beets (not beef) lay the foundation for this vibrant rendition of the Italian appetizer. Use any assortment of small beets — red, golden, purple, or candy-striped. A local farmers' market will have the best selection. The beets can be roasted and peeled one day before serving.

Rita Martucci of Wilmington, Delaware, writes: "Can you please get the recipe for the Saigon beef served at Zinc in New Haven, Connecticut?" Active time: 1 hr Start to finish: 1 hr

This recipe is easily doubled if you'd like to make more.

Gamberi Aragonati Big shrimp crusted with garlic and crunchy bread crumbs were always a part of our family's Christmas Eve celebration. My father would peel and stuff pans full of fresh sweet shrimp, which would disappear faster than you can say Buon Natale! Easy to do, they are a pleasure to enjoy any time of the year. Don't forget the last squeeze of fresh lemon juice; it really brings out the flavor of the shrimp. Aragonati appears to be a dialect word for gratinati, meaning food that is baked under a browned crust. It has nothing to do with the herb oregano, though it is often misspelled oreganati.

Active time: 45 min Start to finish: 1 3/4 hr

Vignarola You'll find this dish in trattorias all over Rome during the spring. The long, slow cooking causes the vegetables to lose their bright color, but the sweet flavor of the stew makes up for its rather bland appearance. Active time: 1 hr Start to finish: 1 3/4 hr

For this easy appetizer, you'll remove the top rind of the wheel of Brie, then top with a juicy mix of raspberry preserves, raspberries, and fresh rosemary. Wrapping and baking in store-bought puff pastry makes the combination elegant, gooey, and crisp. If you're looking for more Brie cheese inspiration, check out our gallery of Brie recipes.

Use packaged prewashed mixed baby greens to make this salad in practically no time. A chilled Sauvignon Blanc pairs well with the dish's fresh, bright flavors.

Alexis Walker of Corvallis, Oregon, writes: "After many attempts to get a reservation, we finally succeeded in dining at Genoa restaurant in Portland. It was definitely worth the wait. The fried mozzarella was a revelation. Would you ask the chef for the recipe?"

You also can use this sauce with small ravioli or crescent-shaped agnolotti filled with pumpkin, cheese, or meat.

Slightly sweet, fresh ricotta, which can be found in many Italian markets, makes this starter especially delicious. Regular ricotta also works well.

"While visiting a friend in Albuquerque, I fell in love with a local bakery and cafe called Double Rainbow II," writes Beth White of Phoenix, Arizona. "The food is great—especially the caldo de maìz (corn soup) that I had for lunch." This spicy version gets its hot, smoky taste from chipotle chilies.