Starter

For a more colorful presentation of this down-home dip, we reserved some bacon, bell pepper, scallions, and basil for garnish. Can be prepared in 45 minutes or less.

Bacalao (salt cod) has been popular in Spain for centuries, especially among the Basques (they brought it back from whaling voyages to northern Europe) and the Catalans (the southern French shared it with them). Although Spain is surrounded by water, in days gone by fresh fish never made it to the interior and sometimes wasn't available - or any good - on the coasts. So, in this strict Catholic country where meat and poultry were not allowed on Fridays, or during Lent, Bacalao became an integral part of the staple diet. Bradade - salt cod pureed with potatoes, olive oil and sometimes milk - is a specialty of France's Provence area that has made its way into the Catalan culinary repertoire as Brandada. If you've never tried salt cod, this is a good initiation. Start soaking the dried fish a day ahead.

Short of time? Then skip the broiling, and serve the crostini cold.

Grapes marinated in Port with rosemary and them combined with the mild garlic and the creamy cheese lead to an inventive appetizer. Use both red and green grapes for a pretty presentation.

Here's another terrific creation from Hotel Hana-Maui in Maui, Hawaii.

All the good taste of deep-fried egg rolls without all the fat.

Asian flavors accent this do-ahead appetizer.

A tangy sauce turns one of the classic spring vegetables into a lovely first course.

In this modified version of the Middle Eastern garbanzo bean dip, yogurt is used to replace some of the high-fat tahini (sesame seed paste). The dip is great with fresh vegetables or toasted pita bread wedges. Can be prepared in 45 minutes or less.