Saute

(Crostini di Fegatini) Crostini means "little crusts," and in Tuscany, almost every meal begins with a platter of toasted bread slices topped with chopped tomatoes, olive paste or this all-time favorite spread made with chicken livers. Use thin slices of an Italian or French country-style loaf, and serve these crostini with the chicken liver spread on top, or just present the pâté in a pretty bowl surrounded by the toasted baguette slices. Salami and prosciutto would be delicious accompaniments.

For ease, use the peeled baby carrots sold in plastic bags in the produce section of most supermarkets.

This southern-style omelet would go nicely with sautéed plum tomatoes and warm corn bread. Dessert can be butter pecan ice cream drizzled with bourbon.

These pistachios make an unusual but addictive cocktail snack. The recipe was inspired by some versions we tried at Restaurant Sent Sov‭, in Saratoga, California.

Use any mixture of berries in this simple, quick compote. It tastes great with the <a>raspberry torte</a> and over ice cream or pound cake. Active time: 5 min Start to finish: 5 min

A taverna standard, saganaki (fried cheese slices) is named for the two-handled pan it's cooked in. Here, the cheese is melted to make a sauce for fish. Chef Costas Spiliades uses a medium-textured feta, such as Mt. Vikos or Dodoni brands, for this dish. He also uses a Greek Chardonnay, Katsaros, which is sold at some U.S. wine shops. Active time: 30 min Start to finish: 30 min

This recipe can be prepared in 45 minutes or less.

Because this dish was developed to complement the strong flavors of Pork Loin with Morel Stuffing, we kept the seasoning in these vegetables to a minimum. If you plan to serve this dish with simpler fare, you might want to increase the amount of garlic and herbs.

Round out this fast and easy entrée with steamed rice and a sprinkling of finely chopped green onions.

This preparation can be served in scallop-shell dishes for an impressive main course.

These potatoes are at their best when browned just before serving.

An entrée from Bar Italia, St. Louis, Missouri. Herbed breadcrumbs top it off nicely.

From the Bay View Restaurant at The Inn at the Tides, where these cakes are served with a chopped tomato and basil salad.

Our recipe makes plenty of sauce for two meals, so enjoy some with this menu and freeze the remainder for another time. The sauce is also great over tortellini, penne or fusilli. You can find the convenient prepared ravioli in the refrigerator section of most supermarkets.

Masa Harina is an ingenious addition to these savory shellfish cakes from chef George Mahaffey of The Restaurant at The Little Nell in Aspen.

The creation of chef Monique Barbeau of Fullers at the Sheraton Seattle Hotel & Towers. Serve the terrine as an appetizer with toasted bread, or as a cheese course accompanied with a glass of Port.