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Using plum tomatoes for this recipe will yield an intensely flavored soup — good for the chilly fall months — while other tomatoes make for a refreshingly lighter, more delicately flavored soup that is perfect for warm weather. The soups are equally delicious. Active time: 20 min Start to finish: 1 3/4 hr

In this colorful salsa, fennel, olives and rosemary combine with roasted bell peppers.

Pork ribs become satays with built-in "skewers." Great as party appetizers, the ribs can be made a day ahead, then grilled or broiled just before you serve them.

Active time: 25 min Start to finish: 2 1/2 days The USDA recommends cooking foie gras to an internal temperature of 160°F to be sure any harmful bacteria are killed. Though we prefer the results of chef Laurent Manrique's French method, we've included both options in the procedure.

This pizza's topping is inspired by the traditional Swedish casserole known as Jansson's Temptation. Can be prepared in 45 minutes or less.

Serve these pancakes immediately, since they do not keep well in a warm oven.

This recipe can be prepared in 45 minutes or less but requires additional sitting time.

These hors d'oeuvres should be served warm, so fry a couple of batches at a time as platters need replenishing.

Despite what you may think from looking at the ingredient list, this mousse is not overly rich—the consistency is actually quite delicate. Pair the mousse with a green salad, and you've got a terrific brunch or light supper. Active time: 40 min Start to finish: 2 1/2 hr

This is a terrific make-ahead appetizer. The steak must be coated with the spice rub and chilled overnight before grilling, then the empanadas can be assembled completely one day before baking.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less, but requires additional unattended time.