Starter

Active time: 15 min Start to finish: 45 min

Ribollita In leaner times, this hearty soup provided a delicious way for Tuscans to use their leftovers: Ribollita means "reboiled," and the soup was always eaten two days in a row. Plus, it was poured into the bowl over a slice of stale bread, which we recommend that you do, too. Begin making it two days ahead, and don't leave out the final drizzle of olive oil.

"As a student at Bloomsburg University, I spent many Sunday afternoons at Russell’s restaurant in downtown Bloomsburg, Pennsylvania," writes Marganne Hoffman of Lebanon, Pennsylvania. "A decade after graduating, I still crave their cheddar-crusted broccoli soup. I would be thrilled if the owners would share the recipe—and so would my family." The stems and florets are added to the soup separately so that the stems will cook until tender and the florets won’t overcook.

Active time: 1 hr. Start to finish: 1 hr.

This may not be as good as a true foie gras, but it's similar enough in flavor for a dish that costs only pennies to make. Not only can the pâté be served on toast — it can also serve as a finish for a classic Beef Wellington or enhance a stuffing or a meat loaf.

This is a nice starter for brunch or supper. It can be made a day ahead and rewarmed before serving.

Prepared pesto is widely available; here it brightens up quickly cooked clams. Offer some crusty bread for soaking up the broth and a salad of bagged Mediterranean greens dressed with balsamic vinaigrette. End with gelato and biscotti for an authentic Italian touch.

Two kinds of cornmeal are essential here: The fine cornmeal keeps the coating together, and the polenta makes it crisp.

For this salad choose a very fresh, tightly closed artichoke with no brown edges and do all the prep work right before serving to prevent discoloration. Active time: 15 min Start to finish: 15 min

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Fresh fennel, fennel seeds and the anise-flavored liqueur Pernod are combined here.

This recipe can be prepared in 45 minutes or less.

Tidbits to serve with before-dinner drinks.

Can be prepared in 45 minutes or less.

In this clever dish from chef Michel Richard at Citronelle in Washington, D.C., fried sea scallops coated with fine strands of phyllo pastry resemble porcupines.

Can be prepared in 45 minutes or less.