Starter

An elegant soup that can be prepared a day ahead. Begin the occasion by passing smoked chicken canapés. To make them, spread mayonnaise over crustless sandwich bread, and top with thinly sliced smoked chicken. Cut the open-face sandwiches into triangles, and garnish each of them with a few onion sprouts.

In this recipe, matzo meal binds a delicious stuffing that features ground lamb, pine nuts, fresh mint and turmeric.

Ragoût de petits L
égumes au Parmesan et Vinaigre Balsamique Also nice as a meatless entrée—with some crusty French bread, of course.

"When we visit our daughter at Amherst College in Massachusetts, my husband and I stay at The Lord Jeffery Inn," says Caroline I. Cameron of Washington, D.C.."The granola at breakfast is terrific. I would be grateful if you could get the recipe from their chef so that I can surprise my husband by making the granola at home." This granola can also be enjoyed as a snack with the addition of chocolate chips. You could sprinkle it over ice cream, too.

Can be prepared in 45 minutes or less.

You can make this up to three days ahead; be sure to start at least one day in advance.

Use alphabets or little stars, orzo, or tiny circles. Or use a combination of them all. The child in your life will love this, and so will the child in you.

Don’t bother peeling the shrimp for an everyday meal — just team them with cole-slaw and toasted bread (and napkins); follow it all with sliced bananas and pecan cookies. When it’s time for a party, peel the shrimp, and place them on angel hair pasta tossed with a colorful selection of roasted bell peppers. Vanilla bread pudding with brandy sauce is a special finale.

Here's a versatile recipe that can be served as a first course, a side dish or even a meatless main course. For extra flavor, add sautéed mushrooms, diced salami, crumbled Gorgonzola cheese or sautéed strips of bell peppers to the topping before baking.

Excellent served cold in summer, the soup also makes a soothing hot starter during the colder months.

Amy likes to make these for parties. Wonton wrappers can be found in the refrigerator section and rice vinegar in the Asian foods section of many supermarkets.

(Salade Verte à la Vinaigrette) This is a basic recipe, one that should be part of every culinary repertoire. On the farm it is an everyday salad that changes according to the season, depending on what greens are fresh in the garden. In winter I am a slave to escarole, which I occasionally combine with Belgian endive. In spring and summer I mix greens, using green or red oak-leaf, mesclun (a fragrant mix of young greens), arugula, and fresh herbs.

This recipe can be prepared in 45 minutes or less.