Starter

A great starter for a robust autumn or winter dinner—even for the Thanksgiving meal.

Spinach and Feta Phyllo Triangles

Gail W. Dorsey of Lynnfield, Massachusetts, writes: "Fresh figs were featured in an unusual appetizer at The Gatehouse Restaurant in Providence, Rhode Island. The figs were stuffed with cheese, wrapped in phyllo, and served with two sauces. They would make an impressive starter for a dinner party." This is terrific made with fresh figs when they're in season. But dried ones, which are readily available year-round, work well, too.

These no-bake bites can be made two hours ahead and are designed to taste best at room temperature, making them perfect for parties.

Use a mixture of green and black olives such as picholine, Niçois, and Kalamata. Soaking the olives in water for ten minutes removes excess salt.

Although they no longer remember who gave it to them, my parents received a fondue pot for their wedding. I have distinct memories from childhood of standing on my tiptoes, peering over the stove top and begging my mother for another chance to whisk the bubbling cheese mixture. As the cheese became thicker and thicker, we all took turns stirring. Since preparation for dinner was a family affair, fondue was a meal reserved for special occasions.

Elisa Mazzaferro-Rosenberg of Fort Collins, Colorado, writes: "I love to entertain, but between coming home late — I just completed my Ph.D. in small animal clinical sciences — and feeding my husband, Adam, and myself plus our little family of five cats and two dogs, I haven't had the time to have friends over much."

When buying the dried chile for this recipe, be aware that a pasilla de Oaxaca is not the same as a regular pasilla chile. The former is smoked and has a very distinct flavor.

What to drink: Hagafen 2002 Sauvignon Blanc, Napa Valley (kosher) or Brancott Vineyards 2002 Sauvignon Blanc, Marlborough, New Zealand.

The mixture known as duxelles (diced mushrooms cooked with shallots or onions) probably dates back to the seventeenth century. It is said that the famous chef La Varenne, who worked for the Marquis d'Uxelles, created this recipe to preserve mushrooms. Serve this tart with baby greens for a light lunch, or enjoy it as a starter with a white Burgundy.

Serve this delicate salad as a first course or alongside grilled chicken. Active time: 20 min Start to finish: 20 min

Offer seasoned tortilla chips alongside, as well as bagged lettuce tossed with ranch dressing. Try vanilla pudding topped with diced pineapple for dessert.

A relatively new item in the produce section, broccolini is a cross between broccoli and Chinese kale. It has a milder, sweeter taste than broccoli. Buy German potato salad, and braise red cabbage to serve warm with the open-face sandwiches. Gingerbread and chunky applesauce make a perfect finale.

Zucchini gives a summery twist to the classic leek-and-potato soup; this new take on an old favorite is served at Quisiana.

These crab cakes are flavored with the "holy trinity" of Cajun cooking: onion, green bell pepper, and celery. Serve them with a helping of coleslaw or a green salad.

This light, spicy soup is delicious hot or chilled. The sautéed aromatics turn the broth a rich red-orange, more reminiscent of tomato than watermelon. See if your guests can guess the main ingredient. Active time: 1 hr Start to finish: 1 hr (3 hr if serving chilled)

This recipe calls for giant 4 1/2- to 5-ounce prawns, which can be ordered from some specialty fish markets. If unavailable, substitute 24 large prawns.