Starter

Can be prepared in 45 minutes or less.

Squid is popular all over the Mediterranean; it's especially good in this tangy dish, which is nice as an appetizer. If you would like it to be less tart, just stir in a little extra olive oil before serving.

These bruschette from the cookbook Simple to Spectacular by Jean-Georges Vongerichten and Mark Bittman (Broadway Books), look both simple and beautiful. Each is topped with an array of mushrooms—shiitake, cremini, and chanterelle —that is set off by fresh tarragon. Active time: 30 min Start to finish: 45 min

This recipe originally accompanied epi:recipeLink="101021"Pork Medallions with Mustard Cream Sauce</epi:recipeLink>.

Italian risotto, traditionally served as an appetizer, makes a great vegetarian meal when served with a salad. In this recipe, butter and cream have been replaced with a flavorful mushroom broth. Porcini mushrooms and Arborio rice are available at Italian markets, specialty food stores and some supermarkets.

Pass around a platter of these curried eggs to enjoy before &#151 or with � the epi:recipeLink="101977"BLTs</epi:recipeLink>.

Memelas are similar to chalupas and sopes. Pinching up the edges and creating tiny bumps in the centers helps keep the filling in place, which becomes important when the memelas are large.

Sole mousselines are a culinary classic — we added scallop to bring in a note of sweetness that perfectly balances the fresh flavor of the cucumber soup. The mousselines would also be delicious served on their own with a beurre blanc, or the purée could be spread and baked in a loaf pan and served as fish pâté. This recipe is an accompaniment for Warm Cucumber Soup with Scallop and Sole Mousselines.

Active time: 15 min Start to finish: 30 min

Mary garnishes the soup with fried brioche croutons, crème fraîche and fresh chervil.

Tarama, or carp roe caviar, is a favorite Kytheran ingredient.

Active time: 20 min Start to finish: 2 1/2 hr (includes chilling) The electric blender (originally a bartender's tool for daiquiris) became a must-have home appliance in the 1950s. Cooks grew enamored of the blender's ability to create velvet-smooth soups — soups previously (and messily) forced through food mills and sieves.

This modification of a classic soup uses less cream than traditional versions.