Simple Cooking

By roasting bell peppers instead of using the bottled roasted variety, you will cut a lot of sodium from these crostini, or “little toasts.” For an attractive presentation, arrange the hors d’oeuvres in a pinwheel design on a serving platter.

Sautéed mixed mushrooms become delectable appetizers when you combine them with garlic, feta, and horseradish sauce, then use the filling in flaky mini phyllo shells.

Creamy texture, pretty green color, and assertive taste—this dip has it all!

You will need to make this colorful dessert at least 8 hours in advance. If you want to stretch it to serve 12, spoon a half-cup of fat-free vanilla frozen yogurt into each bowl and top each serving with a half-cup of Spiced Fruit.

Easy enough for weeknights and special enough for guests, this dessert pairs cool and creamy ricotta cheese with liqueur-soaked fruits. You can substitute two cups of almost any other fruit you like, and you may want to try other flavors of liqueur as well.

This spicy mixture is delicious on cucumber rounds or unsalted baked corn tortillas.

Bananas Foster goes tropical with the addition of pineapple and toasted coconut.

For a double dose of spice, serve this “scent-sational” dip with crisp gingersnaps. The combination is perfect as a slightly sweet appetizer or a bite of quick dessert.

When the bananas on your counter start to freckle, it’s time to make sorbet!

Fear of falling? Not with these frosty, airy soufflés.

Adding horseradish to sour cream and dill gives you a dip with zip!

This vibrant green dip is perfect for serving with fresh vegetables. You can make it up to three days in advance and refrigerate it in an airtight container—the lime juice keeps the avocado from turning dark.

Garlic can be enhanced in a number of ways, each having their own flavor profile. Blanching in water prevents oxidation (and therefore harshness). Poaching in olive oil does the same thing, and yields garlic-flavored olive oil that can be used for basting, coating, and vinaigrettes. Roasted garlic can be sliced as cloves or mashed into a luscious puree that will melt into sauces. Toasting garlic gives it a nutty flavor that is all its own.

Roasting lemons and shallots brings out their natural sugars and imparts a smoky flavor as well. Try variations, too, such as oranges and large cloves of garlic.

These smoky flavored olives are always the first thing to disappear off an antipasti platter or hors d’oeuvres spread. The brightness of the orange zest enhances the earthy flavors of the olives; you can use freshly squeezed orange juice if you don’t have zest. I love to serve these straight from the oven, still warm.

In India, chutneys are used as condiments to accompany curries. In our culture, they can be used to brighten up any number of roasted or grilled meats or fish. This version is grilled over a wood fire. Chutney can be made from a variety of fruits combined with raisins, an acid such as vinegar or juice, ginger, and some traditional Indian spices to create a fabulous condiment. Its flavors will continue to develop during storage.

Caponata is a classic appetizer spread that has the sweet and sour balanced components of many Mediterranean dishes. Here, the eggplant, red pepper, and onions are cooked in the wood-fired oven before being combined with salty capers and toasted pine nuts. It can be added to a pasta salad or used as the filling in an omelet or frittata.