Starter
Chilled Curried Carrot Soup
Can be prepared in 45 minutes or less, but requires additional unattended time.
Roasted Peppers with Parsley and Black Olives
By Julia Della Croce
Marinated Picholine Olives
These olives can be served warm or at room temperature, but the flavor is brighter and the texture more tender when they're warm.
Pimento Cheese Sticks
These cheese sticks are a spin on the beloved southern spread "pimento cheese." Made from shredded Cheddar, mayonnaise, and chopped pimento peppers from a jar, it's used on everything from sandwiches to crackers and celery to burgers.
Shrimp Succotash
Terrific for a first course or a side dish, this recipe is adapted from the lobster succotash at Kinkead's in Washington, D.C. Chef Bob Kinkead's original uses chunks of lobster, which can be substituted for the large shrimp called for here.
By Bob Kinkead
Chili Potato Soup
By Eloise Davison
Spicy Chicken Soup
Yam Jin Gai
Mom's chicken noodle is great, but this soup is all about heat and bold flavor. Thais typically incorporate soup into a menu rather than making it a separate course.
Active time: 1 1/2 hr Start to finish: 5 1/2 hr (includes making stock)
Lox and Melon with Chives and Lemon
This simple appetizer is a clever blend of sweet, salty and tangy flavors.
Lemony White Bean Skordalia with Grill-Toasted Pita
Potatoes are the typical main ingredient in this classic garlicky Greek spread. The use of white beans in their place-plus the addition of tahini along with lots of fresh mint and parsley-transforms the easy appetizer into a whole new treat.