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Most kids will like the dressing, but you might want to put it on the side just in case. Serve pink lemonade to the kids; the grown-ups might prefer iced tea or sangria.

We've taken the French tradition of eating radishes with salt and butter (which tames the vegetable's bite) just a step farther. Serve the beurre blanc and salt in small individual dishes so guests can dip as they like. This fresh, springtime hors d'oeuvre would be well matched with steak or grilled fish.

The provenance of this southern dish is shared by the Hakka and the Cantonese. The historic popularity of salt-baked chicken over the years led to various foods being called "salt-baked" even though they were not. The process of water-blanching, coating, and oil-blanching approximates baking to the Hakka taste. To the Cantonese the dish is simply jiu yim, or "pepper salt" to demote its primary flavors.

These hors d'oeuvres are a nice addition to a cocktail party.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Jack's in San Francisco offers this nice, old-fashioned salad.

Although we prefer the taste and texture of sheep's-milk ricotta, this recipe can be made using (whole-milk) cow's-milk ricotta, which should first be drained overnight in a cheesecloth-lined sieve set over a bowl. The grapevine leaves make for a beautiful presentation, but, because they haven't been softened in water, they should not be eaten.

An elegant appetizer from Fleur de Lys in San Francisco.

We've suggested toasted French bread as an accompaniment to this soup, but bear in mind it is not included in our calorie count. Can be prepared in 45 minutes or less.

The asparagus and orange segments are arranged in a sunburst pattern on a large platter, with baby greens and sliced red onion in the center.

Store-bought seasoned salt can also be used in the following recipe. Can be prepared in 45 minutes or less but requires additional unattended time.

A colorful addition to any appetizer platter, this snappy dish makes a nice lunch when eaten on its own with some crusty bread on the side.

Most self-respecting Italian-American cooks have a recipe for stuffed zucchini. It's a dish that's often hard to categorize, however. Is it an appetizer? A side dish? Can it function as a main course? This version, with veal, is a little heartier than most and can definitely be served as an entrée, but it can also function as a side dish or appetizer for a multicourse feast.