Salmon mousse pinwheels are an elegant way to kick off a tea, cocktail party, or dinner. The pinwheels can be made ahead and sliced just before serving.

Clams casino, the classic American dish, get a facelift here. The clams get the casino treatment with big shards of bacon, parsley, and garlic.

Cozze gratinate
Cozzi ammuddicati
by Toni Lydecker
from Seafood alla Siciliana
(Lake Isle Press, 2009)
Makes 6 appetizer servings
Giovanni Ardizzoni, owner of Letojanni’s Da Nino restaurant, told me the secret to their baked mussels is moisture-absorbing pan carré, or crisped …

by Maggie Foard
from Goat Cheese
(Gibbs Smith, 2009)
Serves 4
These eggplant wraps are the absolute perfect hors d’oeuvre or picnic food. They can be made and assembled a day in advance and refrigerated. The wraps travel well and …

by Stacey Printz
from Pestos, Tapenades & Spreads
(Chronicle Books, 2009)
Makes 1/3-1/2 cup
Also known as “rocket,” arugula is a peppery, strong tasting leafy green that is rich in vitamin C and iron and makes for a great …

This turkey soup is brightened by ginger, lemon, andf mint. Turkey soup is a great way to use leftover turkey. Leftover chicken can be used in this soup for a quick weekday meal.

by Linda Long
from Great Chefs Cook Vegan
(Gibbs Smith, 2009)
Serves 6 to 8
This yellow gazpacho with ratatouille  was created by David Burke: “Creating vegetable dishes? Love it! It is the way of the future and a …

Peperoni con Bagna Cauda
by Deirdre Heekin and Caleb Barber
from In Late Winter We Ate Pears
(Chelsea Green Publishing, 2009)
Serves 4 as an antipasto
Bagna cauda is a classic condiment of northwestern Italy. In its traditional presentation—alongside lots …

by Joann Cianciulli
from L.A.’s Original Farmers Market Cookbook
(Chronicle, 2009)
Makes 16 falafels; serves 4
Falafel with tahini sauce is one of the best-known Middle Eastern “fast foods” in the United States and around the world. Moishe’s Lebanese …

by Orlando Murrin
from A Table in the Tarn
(Stewart Tabori & Chang, 2009)
Makes 40 to 50 filled shortbreads; allow 2 or 3 per guest
These Roquefort and walnut shortbreads are our most elegant appetizer—crisp, light and delectable. …

Champiñones Salvajes con Queso de Hierbas
by Sasa Mahr-Batuz and Andy Pforzheimer with Mary Goodbody
from The Barcelona Cookbook
(Andrews McMeel Publishing, 2009)
Serves 4
This is a flavor combination that Andy has always liked—wild mushrooms and balsamic vinegar. It’s …