Bon Appétit

Serve this zesty dip with crackers or cut-up raw vegetables.

This is from Tabla, where it is served with tamarind chutney and pappadams, the savory wafers that accompany most Indian meals.

Italians call these irresistible treats frico, or "little trifles." Served on their own, they make nice cocktail snacks.

A great cocktail snack to have on hand, these will keep for a week before serving.

Accompany this well-seasoned main course with a creamy potato gratin and purchased caponata drizzled with fresh lemon juice; serve apple pie for dessert.

Use the smallest clams you can find. Mussels would also work in this dish. Serve with: Portuguese rolls and a green salad.

A lovely white sangria with great balance. Make it a day ahead to allow the flavors to intensify.

Jennifer Smith of Tyler, Texas, writes: "Now that I'm a stay-at-home mom, I cook more than I used to. My husband and I have discovered that dining out with a 16-month-old is messy at best, so we tend to eat in. Even then, cooking is a challenge, since my daughter is always underfoot. My husband and I like simple comfort foods, so I don't have to spend too much time preparing elaborate meals."

Vary these pancakes, if desired, by sprinkling one-fourth cup blueberries, raisins or even chocolate chips over each pancake before turning it to finish cooking.

The fruit in the salad can be varied with the season. In summer, add cantaloupe; in winter, oranges are good.

Gianduia, a ground hazelnut and chocolate confection from the Piedmont, inspired this spectacular terrine.