Starter

These mushrooms go well with the creamy Parmesan polenta , making a fine vegetarian meal.

Carciofi alla Romana Active time: 1 hr Start to finish: 1 1/2 hr

Creamy on the inside and crunchy on the outside, these are fragrant with Indian curry and cilantro. Scallops are a less expensive alternative to crab, and they make a moist, plump little cake. Prepare the scallop cakes ahead and simply reheat right before guests arrive.

Active time: 1 1/2 hr Start to finish: 5 1/2 hr In an April 1975 article titled "The Phenomenal Food Processor," Gourmet introduced the Cuisinart to the world. More than 25 years later, no American kitchen seems well equipped without one. Early on, the food processor dazzled us with mousselines and silken brioche dough; pulverized parmesan cheese; shredded, sliced, and puréed vegetables; pulsed pie dough, and spreadable pâtés. It was even easy to clean. Here, the processor transforms a dinner party standard — coquilles St.-Jacques — into crisp little hors d'oeuvre puffs.

Serve this salad with grilled meats; it's especially great with spare ribs.

This bread uses a yeast starter that needs to be made at least one day ahead.

The inclusion of fennel and a dash of Pernod puts a sophisticated spin on the classic chilled potato soup. Offer your guests iced tea with the meal.

Consommé avec Petites Profiteroles Active time: 2 1/4 hr Start to finish: 20 hr (includes making stock)

This is an easy dinner party appetizer. Start it at least one day and up to one week before your party. Offer guests small plates and forks.

This risotto has the classic creamy yet al dente texture and features a combination of Parmesan cheese and seafood. Contrary to popular belief, Italians do partner cheese with seafood in some dishes; we recommend it here without reservation.

Nearly everyone has tasted a Spring Roll, as they are served in dim sum houses and Chinese restaurants all over America: But a homemade Spring Roll is a rare treat. The roll should have a crackling crisp skin with a filling of fine shreds of mushroom, barbecued pork, celery, cabbage, and just a touch of bean sprouts. Most restaurant spring rolls are full of bamboo shoots, celery, and bean sprouts; have a chewy or soggy wrapper; and are seldom fried in fresh oil. The wrapping dough is available in most Chinese markets, sold as spring roll wrappers, and should be as thin as possible. There are about ten wrappers per package, although most packages do not indicated how many they contain. Keep the dough covered with a slightly damp cloth as you work with it, to prevent it from drying out.

Maple syrup lends sweetness and chipotle chilies add smoky heat to a terrific glaze for grilled corn on the cob.