Starter

Use a V-slicer for the vegetables and a peeler for the Parmesan.

The mango-pineapple chutney is a delicious condiment for these exotic potato cakes, which would be great with poached eggs for brunch.

In Japan, dengaku refers to food that's been miso-glazed and grilled. This Kyoto-style dish was developed by chef Abe Hiroki at EN Japanese Brasserie in Manhattan. Of course Hiroki makes his own tofu, but we used storebought tofu with great results.

Japanese breadcrumbs and shredded coconut give these shrimp a crispy, crunchy crust.

Buffalo wings, all grown up.

Porcini and crimini mushrooms give this hearty soup its deep, almost meaty flavor. Cottage cheese holds the cheesy, parsley-flecked dumplings together.

The tangy tomatillos are balanced by rich, buttery avocados. Serve with your favorite tortilla chips—and Margaritas.

There's something about salty-sweet treats that we find irresistible (and we know we're not alone). Here, as the dates bake they get deliciously sweet and caramely. And the salty part? That comes from the crispy pancetta-and the warm cheese.

Tartines are essentially French open-face sandwiches. In this nibble, crunchy toasts are topped with roasted Spanish piquillo peppers and rich, savory sardines. A few drops of spicy sriracha sauce give this sophisticated starter a bit of heat.

A delicious winter salad that would also be great alongside pork chops.

This tangy marriage of fresh tomato, cucumber, pepper, and onion is a summer favorite. The flavor of gazpacho improves if allowed to chill overnight, but thereafter this soup has a short shelf life because the tomatoes sour very quickly. It this best prepared no more than a day or two before it will be eaten.

Borscht is one of those soups that has dozens of variations. This version of the classic Russian beet soup uses lots of vegetables and a touch of bacon for extra flavor. You can leave the bacon out and use vegetable broth if you prefer a vegetarian soup. Grating the beets into the soup releases maximum beet flavor. Though this recipe calls for the borscht to be served hot, it is also delicious when served cold.

An Italian take on the classic Mexican starter.