Starter

(Sicilian "Pizza" with Onions and Anchovies) Sfinciune derives its name from a word in local dialect meaning soft, light, or tender, a reference to its rich, airy crust. This version of sfinciune has a bread-crumb topping, which gives it a pleasant crunch.

From the Inn at Perry Cabin, St. Michaels, Maryland Can be prepared in 45 minutes or less.

This was inspired by a similar dish served at the now defunct China Moon restaurant in San Francisco. Serve the salsa with a bowl of Parmesan Pita Crisps.

This recipe can be prepared in 45 minutes or less.

Seared beef tenderloin with Mustard-Horseradish sauce. Guests place the beef atop baguette slices to make miniature open-face sandwiches.

A well-sharpened French mandoline with a fluted blade is the secret to these paper-thin potato wafers with a waffle design. Active time: 55 min Start to finish: 1 1/4 hr

Accompany these with your favorite purchased or homemade tartar sauce.

Called "French pasta" at the restaurant, this Provençal-style special (using no butter and a minimum of oil) is typical of Méteigner's light French fare.

Start making this dip one day before you plan to serve it, since the yogurt has to drain and thicken overnight. A piece of cheesecloth is needed for the first step of the recipe.

We thought of this dish as a main course for lunch, but it would also be great for dinner, particularly with grilled steak. (Serves four as a starter or side dish.)

Quick, upscale and delicious. Leftover garbanzo bean spread makes a great dip for carrot and celery sticks.

This works equally well with raw vegetables or chips — or as a sauce for cold poached salmon or shrimp.