Keto

A basil vinaigrette is served in a shot glass alongside each tomato; guests can drizzle it on to taste.

Look for red curry paste in the Asian section of the supermarket. Serve with: Lentil and rice pilaf and sautéed mixed vegetables. Dessert: Sliced papaya and mango.

Whether spread on sandwiches or served alongside roasts, this classic Provençal condiment of pummeled olives is always handy and delicious. However, it's during cocktail hour, when served simply with croutons, that people seem to love it best. A food processor replaces the traditional mortar and pestle for faster results. Refrigerate for up to a week.

Serve these eggplant slices on crusty Italian bread spread with a mild, earthy cheese such as a fresh goat cheese. Active time: 30 min Start to finish: 8 3/4 hr (includes marinating)

Talk about deviled eggs: The decadent filling includes smoked salmon and salmon caviar. What to drink: A chilled dry rosé is refreshing; it also stands up to the sweet-sour components of this menu.

The popular rum-and-mint cocktail from Cuba was the inspiration for this entrée. A last-minute spritz of grilled lime adds even more flavor. Garnish with grilled pineapple slices cut into star shapes, if desired.

This version of a tagine, the classic Moroccan stew, calls for dark meat because it stays moist when braised. If you prefer white meat, reduce the cooking time by 15 minutes.

Meriel MacDonald of London, England, writes: "Having grown up at Kinloch Lodge, my family's hotel on the Isle of Skye, I truly understand what it means to be too busy to cook. There were always guests to attend to, telephones ringing, and other interruptions. Still, my mother found the time to cook while overseeing the hotel's day-to-day business. Today, she continues to run Kinloch Lodge, and over the years she has shared with me many of her recipes and cooking tips, which have helped me in my job as catering manager for a large advertising agency. For work events, I often rely on family recipes, because they're dependable and delicious. I also use many of those same recipes for simple home suppers during the workweek."

Rich and sweet, these onions are adapted from Angela Shelf Medearis's recipe for Honey-Baked Onions in The African-American Kitchen. They're great with baked ham, pork roast, or broiled chicken.

This is nice on cold nights, especially when you're craving something rich, comforting, and restorative. It's saucy and intensely flavored, with lots of interesting textures.

Serve the kebabs with some rice to round out the meal.

If you aren't a restaurant chef or caterer, you probably don’t want to cook a 40-pound round roast, which is what most Buffalo chefs use. But a nice eye of round, 4 to 6 pounds, works fine.

Here's our version of Barba Yianni's grilled lamb. The marinade works equally well with lamb chops, kebabs, or butterflied leg of lamb. You can also use it on pork or chicken. Skordalia is often made with mashed potatoes or bread soaked in water, but we feel the yogurt gives it more flavor. Skordalia is also good with grilled fish or chicken breasts.

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