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These hors d'oeuvres—a dressed-up version of shrimp toasts—are adapted from a recipe by Chinese cooking authority Nina Simonds, a longtime contributor to our pages.

The tofu in this chowder provides a richness surprisingly similar to that of cream but with much less fat.

This recipe can be prepared in 45 minutes or less.

This pretty, easy-to-make first-course soup is flavorful and creamy, yet is extremely low fat-it has only one tablespoon of butter and no cream at all (except for an optional sour cream garnish). Pour your favorite beer or a fruity white wine throughout the evening.

Liptauer gained its name from the provenance of the fresh sheep's milk cheese with which it was originally made, Lipto, Hungary. Our version of this seasoned spread is made with cream cheese.

Excellent with crackers, on crusty country bread or served as a dip with crudités.

I'm not sure if shrimp is so popular because of its versatility or if it's the other way around. In any event, shrimp is one of America's favorite seafoods, so I was a bit surprised not to find a tradition of shrimp chowder anywhere in this country. The lion's share of chowders orignated in New England, but shrimp are only caught here in the winter, up in Maine. "Maine" shrimp (Borealus red shrimp) are small and delicate. They are good in a quick-cooked stew or pureed in a rich bisque, but they become very soft in the extended cooking time involved in making a chowder. In the Southern states, along the East Coast and the Gulf Coast, big white shrimp are abundant, but they are traditionally cooked in gumbos and "muddles" (seafood stews). And I found no trace of an authentic shrimp chowder on the West Coast. So, starting with a clean slate, I was able to create a chowder that expressed what I think a shrimp chowder should be. The is a lovely creamy pink chowder with delicious fennel flavor.

This recipe can be prepared in 45 minutes or less.

(Buckwheat Yeast Pancakes with Three Caviars)