Starter

To help these filled tomatoes sit steadily on a serving tray, rest them on their stem ends after scooping out and filling the opposite, blossom, ends.

A thin but flavorful low-fat sauce that serves as a dipping sauce and marinade.

Canned butter beans called for here make an exceptionally creamy hummus.

This refined French appetizer is traditionally made by pounding confit of pork, goose, or (in this case) duck into a silky paste. Here a mortar and pestle is replaced by a food processor and elbow grease by a light touch — rillettes are best easily spread but not quite smooth.

(Pinzimonio) There is no definitive recipe for this antipasto, intermezzo, side dish or after-dinner salad. Pinzimonio means "combination," and the dish consists of an assortment of the freshest vegetables available and some good-quality olive oil. Pick the vegetables from your garden, or go to a farmers' market. There need not be great variety: An arrangement of crisp carrots, radishes and spring onions would be wonderful, as would tender young artichokes and fragrant bulbs of fennel. Most of the vegetables are served raw, but some things, like string beans, are better blanched, and certain root vegetables, such as beets and potatoes, should be cooked thoroughly. The prosciutto and bread in this recipe are not traditional, but they add lots of flavor and substance. Quantities are left up to you; they will depend on the number of different vegetables served and the number of guests at the table.

For the start or close of a millennium (or almost any other significant occasion), this is an opulent but fuss-free combination. Purchase the crabs from a busy fishmonger to ensure absolute freshness. Inexpensive caviar (which is often dyed) can turn the dipping sauce gray; invest a little more if you can. Champagne — not too dry — is naturally the beverage of choice.

Yakitori at its simplest is a chicken shish kabab with a very Japanese flavor. Pieces of dark meat are served either by themselves, neatly speared onto the ends of small bamboo skewers (three makes a serving), or interspersed with bits of green bell pepper or scallion. As the meat is grilled, it is dipped into a sweetened soy-based sauce. The servings are tantalizingly small, but you can have as many as you want. If you are hungry enough for a full meal, you can serve yakitori on a bowl of rice with tea and pickles on the side.

Japanese cucumbers are small, virtually seedless, and quite crunchy. Young English cucumbers make a good alternative. This recipe can be prepared in 45 minutes or less.

Miso—rather than oil—lends body and flavor to the dressing.

This salty-sweet dish is inspired by Cretan dishes and is a great appetizer.

This sprightly first course is a cinch to put together.

A lovely twist on the traditional pear and blue cheese pairing. Tender lamb's lettuce and toasted walnuts provide great contrasting textures. Use a vegetable peeler to make thin shavings of Parmesan.

Can be prepared in 45 minutes of less.

Croûte Forestière This is based on a croûte forestière I tasted at the Bois Gourmand restaurant outside Champagnole, in the heart of the mountainous Jura region in France. The restaurant is known in the area for its regional specialties, and this was an intriguing interpretation of the typical croûte forestière which is made entirely with morels.

Can be prepared in 45 minutes or less.

Active time: 30 min Start to finish: 45 min

Can be prepared in 45 minutes or less but requires additional unattended time.