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Like savory shortbread, these are wonderful when paired with wine, salads or soups.

Jeanne Thiel Kelley, a contributing editor to Bon Appétit, says, "Every year, my family gets together for a big buffet, and soup is always the appetizer. The host greets the rest of the family at the door with a small cup of soup and a glass of wine. Each year the soup changes, but this one is particularly nice. It has lots of flavor and a creamy texture, yet isn’t so rich that it spoils the appetite."

An appealing dish from Matt's in the Market in Seattle, Washington.

Except for the Parmesan cheese, which is pretty much a requirement, this ultra-cheesy cousin of fettuccine Alfredo can be made with any number of four-cheese combinations.

Many Americans first tasted this cold vegetable soup at the 1964 New York World’s Fair. Gazpacho came into favor partly as a vehicle for showing off blenders, the popularity of which created a boom in recipes that called for liquefying ingredients. This recipe goes the Spanish classic one better with the addition of smoky chipotle chilies.

This pesto, from Trapani, in Sicily, is made with almonds and tomato and far less basil than traditional pesto — don't expect it to be green.

This recipe can be prepared in 45 minutes or less.

These deep-fried dessert pastries, which are sweetened with honey, are known as sebadas.

Active time: 25 min Start to finish: 1 hr

These are called arancini (little oranges).

Kids love this version of pigs in blankets.

Although this mix of greens with pine nuts and raisins is typically a vegetable course, here it is placed on toasted bread rounds to serve as a tapa. If you prefer it as a side dish, chop the chard very coarsely.