Bon Appétit

Here's a colorful make-ahead starter that's perfect for entertaining. Serve this bistro tradition-called assiette de crudité-with a baguette and butter.

Toasted pecans and shaved Parmesan accent this lovely starter.

Low-fat milk is the base for the cream sauce in this homey main course.

This entrée is served with spaetzle at the Ox Yoke Inn, in Amana, Iowa. You will need to begin marinating the beef two days ahead.

An entrée from Bar Italia, St. Louis, Missouri. Herbed breadcrumbs top it off nicely.

From the Bay View Restaurant at The Inn at the Tides, where these cakes are served with a chopped tomato and basil salad.

This recipe originally accompanied Scallops and Spinach Fettucine with Red Bell Pepper Cream Sauce.

Pour a full-bodied red wine, such as a Bordeaux, Merlot or Cabernet Sauvignon.

These easy-to-make flatbreads are a terrific treat for picnics and tailgate parties.

These versatile roasted tomatoes are not only delicious in the stew but would also be great tossed with pasta or spooned over bread.

Serve the chicken with steamed rice to soak up the delicious sauce.

Rich and satisfying, this main course from L'Osteria del Forno in San Francisco is similar to cannelloni. At the restaurant, they serve the crepes in individual gratin dishes.

Our recipe makes plenty of sauce for two meals, so enjoy some with this menu and freeze the remainder for another time. The sauce is also great over tortellini, penne or fusilli. You can find the convenient prepared ravioli in the refrigerator section of most supermarkets.

Frozen blueberries make these muffins a year-round treat. You can use blue cornmeal for this recipe, but of course, the yellow works just as well.