Dairy

These easy-to-make flatbreads are a terrific treat for picnics and tailgate parties.

Rich and satisfying, this main course from L'Osteria del Forno in San Francisco is similar to cannelloni. At the restaurant, they serve the crepes in individual gratin dishes.

Frozen blueberries make these muffins a year-round treat. You can use blue cornmeal for this recipe, but of course, the yellow works just as well.

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.

Can be prepared in 45 minutes or less.

Apples and apple cider lend a pleasant sweetness to this beautiful soup.

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

Can be prepared in 45 minutes or less.

At the restaurant Charlie Trotter bakes these small soufflés in thimble-shaped molds and sets them atop rounds of his own dried-fig brioche. Although he likes to use white Muscat grapes for the sauce, the recipe works well with any color or variety of grape. We used red seedless grapes, and they yielded a beautiful dark-pink sauce.

The tomato topping for these crostini is based on that of a "fettunta pomodoro" (a variation of bruschetta made with whole-wheat peasant bread) sampled at Florence's Cantinetta Antinori, owned by the well-know winemaking family. To create visual variety for our presentation, we have made half of the crostini with the black olive paste on top and the rest with the red tomato mixture on top. Those who prefer a simpler recipe can sprinkle all of the bread slices with Parmesan before toasting (doubling the amount of cheese) and top all of the crostini with the tomato mixture and then the olive paste.

Can be prepared in 45 minutes or less.

Here's a modern spin on blini, the buckwheat pancakes that are a classic for caviar. Also topping them with smoked salmon is a delightful way to gild the lily.

This cool indulgence is actually made with light cream cheese and low-fat sour cream. Begin preparing it the day before your party.

For this dip, based on the Mexican queso fundido, you will need to use a flameproof dish set over candles or Sterno to keep the cheese melted. Kevin Taylor, chef of Cafe Iguana, Denver, Colorado also offers guacamole with the chips.

Cunetto House of Pasta in St. Louis has an excellent grilled skewered chicken entrée. Sometimes I even make a special trip just to have it. Could you request the recipe? Georgeann King Memphis, Tennessee