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To set a festive mood, serve these with mimosas made with icy-cold Prosecco and freshly squeezed tangerine juice.

(COUNTRY TERRINE) My local butcher, Mr. Delasalle, wouldn't part with his terrine recipe, though he gave me plenty of hints. What follows is a recipe that closely replicates his.

This mix of jicama, cucumber, bell pepper, and carrot would also make a good side dish for scallops or shrimp. To keep the slaw crispy, add the dressing just before serving.

In France, tartines are slices of bread topped with butter and sometimes cheese, honey, or other spreads. Here that simple idea is turned into a sophisticated appetizer when the bread is brushed with chive oil and topped with smoked salmon and goat cheese.

"I love going to Peter Schott's here in Boise for special occasions," writes Tracie Merrell of Boise, Idaho. "The restaurant is elegant but relaxed, and the food is memorable, especially the mushroom soup with Brie croutons." Freezing the Brie firms it, so removing the rind and slicing the cheese are much easier.

Mafalde, similar to dried lasagne noodles but not nearly as wide, work well in this dish, as do campanelle, the bellflower-shaped pasta shells. Active time: 20 min Start to finish: 35 min

You can also serve blini topped with salmon roe. Active time: 30 min Start to finish: 2 1/2 hr

"In our family we have a saying that the Greek kitchen is the original twenty-four-hour diner: It never closes," writes Georgia I. Chletcos of Upper Darby, Pennsylvania. "The great thing about these home-style dishes is that they're generous to the cook and to everyone else: You don't have to be a pro to prepare them, there's always plenty to share, and you'll have a delicious meal on the table in no time." This light soup is based on a traditional Greek recipe called avgolemono.

Insalata Pantasca Insalata pantasca is the potato and tomato salad of Pantelleria, a small, poor island near Sicily, which is famous for its capers. Big, fat capers, full of flavor and packed in salt. Like any local recipe, this has as many variations as there are cooks. The fish that you would find in the Pantelleria salad, however, is something you can't locate in this country. I like sardines in it; you might try something different, such as smoked trout. You wouldn't find yellow-fleshed potatoes on the island, but I love their flavor in this salad. The more traditional choices would be whites, or red-skinned — something on the waxy side.

North African spices combine with a touch of honey and lemon in a refreshing summer soup.

I'd say this is one of the most perfect American appetizers for a group: warm and creamy, full of flavor, easy and spreadable. Toasted pita triangles and crisp toasts are my favorite choices to offer guests to slather this rich mixture on. No matter what you select, you'll probably find this recipe as versatile as I do.

Robert Colombi of Paris, France, writes: "My mother was Sicilian and my father, Corsican, but I was born in Morocco and lived there for many years. I learned how to cook mostly from my mother (which is why pasta often turns up at dinnertime), but also from my many travels throughout Morocco (which is why my favorite spices are coriander, thyme, and cumin). As I became older, I developed a stronger interest in cooking, especially after I moved to France and got married. I guess I started to feel very nostalgic about the country of my childhood, and it became more important for me to remember and re-create those tastes for my French friends and family." This intriguingly flavored dish comes together in minutes.

This hearty soup is served at Belvedere Mansion in Staatsburg, New York.

The rolls should be served warm, so reheat them in batches as platters need replenishing.

We decided to serve these shooters in small glasses, so in order for the gelée to slide out easily we made sure the tomato ginger water is thickened but not set. We call for 60 glasses in this recipe, but for simplicity the clams can be served in their shells: Double the amount of gelatin, keeping all other measurements the same, and chill the mixture with cilantro and clams in well-scrubbed shells instead. Whichever presentation you choose, it's very important to cook the ginger thoroughly and to clean the food processor because otherwise the enzymes from the raw ginger will inhibit the action of the gelatin.