by Jacques Pépin
from Chez Jacques: Traditions and Rituals of a Cook
(Stewart, Tabori & Chang, 2007)
Serves 6
I always enjoy going back to classic recipes and reinventing them in a more modern way closer to my own tastes, keeping most of the same ingredients but interpreting them differently. We have always loved oysters and often get them [...]

Inspired by the Amalfi Coast, this fried fish recipe uses a low frying temperature and olive and vegetable oils to make moist seafood with a crisp crust.

A perfect party starter, these salmon cakes are lightly coated in panko and crisped in olive oil. Chipolte and corn salsa complements the rich salmon.

Lentils, carrots, scallions, celery, and cucumber are tossed in a spiky vinaigrette dressing and served alongside goat cheese. A simple starter recipe.

This tomato pie is filled with dead-ripe tomatoes, herbs, Cheddar cheese, and mayo. The crust is textural foil to all the tomato goodness inside the pie.

This cornbread salad makes a great side or even a delicious first course by adding chicken or steak. The recipe calls for store-bought cornbread. Easy.

Plump figs are slathered with blue cheese and mascarpone cheese, wrapped in southern country ham, and grilled. A perfect finger food before the barbecue.

Forget the pan when you make this tart. The edges of the tart crust are folded around sweet caramelized onions, smoky bacon, and rich goat cheese.

Cheese and mushrooms taste great together and using a surface-ripened cheese enhances the mushroom flavor. Serve on crunchy sourdough bread.

Portuguese and Spanish ingredients–port wine, paprika, cilantro, and olive oil–flavor this tapas recipe. Serve these as nibbles or an appetizer.

For a taste of Martha’s Vineyard away from the coast make these stuffed quahogs – hard shell clams – to enjoy with an evening drink before dinner.

Mini veal meatballs are swathed in creamy, sweet caramelized onions. These mini meatballs are made with some pork for a deep flavor and can be prepared ahead. Definitely party food.

This tapa of fried goat cheese with onion confit combines two iconic Spanish ingredients into a tantalizing small bite that’s all sweetness and tang.

Versatile eggplant does appetizer duty as a mini pizza crust covered with sweet and smoky barbecue sauce, balsamic vinegar, and sun-dried tomatoes.

Sweet and salty, this black bean and pepper shrimp stir fry is a hit on the flavor parade. Dry the pineapple in the oven to intensify the sweetness.

Utterly fresh, these oysters–drizzled with a sauce filled with ginger, soy sauce, and lemon juice–are best when just shucked. Do try for Pacific oysters.

This pumpkin soup gets a boost from apples and a bite from a cupful of Irish cider. The soup, with its intense pumpkin flavor, makes for great fall fare.

by Deborah Madison
from Vegetable Soups from Deborah Madison’s Kitchen
(Broadway Books, 2006)
Makes 10 cups
This soup starts out thin, but when the spinach and rice are added, it ends up with layers of textures and colors. For a lighter first-course soup, omit the rice or use very little.
Split peas take at least an hour to cook, which [...]

A Malaysian recipe, deep-fried tofu and fresh summer vegetables simmer in richly flavored coconut milk. For vegetarians, just omit the shrimp paste.

This hearty pinto bean soup is flavored with Mexican spices and thickened with masa harina. Serve over rice and add cheese for a complete dinner.

Fresh greens aren’t just for salads. Sorrel, spinach and lettuce are pureed in vegetable stock for a flavorful soup that tastes better than it looks.

by The Culinary Institute of America and Martha Rose Shulman
from Culinary Boot Camp
(John Wiley & Sons, 2006)
Serves 6
This is a lovely variation of a classic French salad. Instead of herb- or breadcrumb-crusted rounds of goat cheese, the goat cheese is wrapped in phyllo and baked until the phyllo is browned. Then it’s sliced and served [...]

A fondue without the pot, Fontina cheese is broiled with garlic, olive oil, and thyme until it’s melted and bubbles. Scoop it up with hunks of bread.

Finger food at its best: tender shrimp dipped in garlic butter. Cooking the shrimp in their shells intensifies the flavor and keeps them moist.

Leek and potato soup with bacon is a family favorite. Tender leeks and earthy potatoes make this soup hearty. The bacon adds smokiness. A keeper soup.