Starter

This recipe can be prepared in 45 minutes or less.

Whether you pick blossoms from your garden or buy them at the farmers market, choose male flowers. The males — which don't produce a vegetable but exist to pollinate the females — are recognizable by their long, straight stems and the unmistakably male-looking stamen in the center of each blossom. Females swell at the base of the blossom, where the squash forms, and four little shoots make up the pistil inside. Some chefs like to fry female blossoms when the baby zucchini is just emerging and still attached, but Mexican and Italian purists wouldn't hear of it. Other chefs like to remove the stamen of the male flowers, but it isn't necessary.

Accompanied by Champagne, this beautiful and delicious appetizer starts the meal on a sophisticated note.

"My husband, Andreas, is from Crete," writes Yolanda Paterakis, "and we have a vacation home on the Greek island of Euboea in the Aegean Sea. No matter where we are, we love to entertain our two children, our three grandchildren, and scores of friends. People often come over in the evening for mezedes and ouzo. For these get-togethers, I always prepare quick, simple dishes because my busy schedule demands it; I write children's and travel books, and I'm the general secretary of the National Society of Greek Writers. I've often thought that cooking is like writing a story — always best when you put your heart into it."

Active time: 15 min Start to finish: 25 min

To make this recipe even easier, prepare the toast points two hours ahead and store them in an airtight container at room temperature.

This recipe can be prepared in 45 minutes or less.

These little toasts are nice before dinner or alongside a green salad.

Fresh mint, cilantro sprigs and strips of orange peel make a nice garnish for a platter of these Asian-accented skewers.

Okra replaces the usual eggplant in an innovative and appealing appetizer.

A young sheep's-milk cheese such as Italy's ricotta salata or pecorino Romano (which is easier to find) is best for this salad. Other good choices include Italian Toscanello and Manchego from Spain, which are also made from sheep's milk.

The dressing for this salad is based on an old Pennsylvania Dutch recipe.

Roasted green chilies add spice to this do-ahead dish, which happens to be a great way to use up leftover chicken.

"I spent a weekend in North Carolina's Blue Ridge Mountains," writes Elizabeth Haworth of Columbia, South Carolina. "The Riverwood restaurant in Blowing Rock was a real treat—I especially enjoyed their fig and Stilton salad with Port dressing. Would the chef share the recipe for this unusual salad?" The sweet-tart dressing paired with creamy Stilton cheese strikes a great balance in this winter salad.

This recipe hails from France.