Starter

Liptauer gained its name from the provenance of the fresh sheep's milk cheese with which it was originally made, Lipto, Hungary. Our version of this seasoned spread is made with cream cheese.

Excellent with crackers, on crusty country bread or served as a dip with crudités.

I'm not sure if shrimp is so popular because of its versatility or if it's the other way around. In any event, shrimp is one of America's favorite seafoods, so I was a bit surprised not to find a tradition of shrimp chowder anywhere in this country. The lion's share of chowders orignated in New England, but shrimp are only caught here in the winter, up in Maine. "Maine" shrimp (Borealus red shrimp) are small and delicate. They are good in a quick-cooked stew or pureed in a rich bisque, but they become very soft in the extended cooking time involved in making a chowder. In the Southern states, along the East Coast and the Gulf Coast, big white shrimp are abundant, but they are traditionally cooked in gumbos and "muddles" (seafood stews). And I found no trace of an authentic shrimp chowder on the West Coast. So, starting with a clean slate, I was able to create a chowder that expressed what I think a shrimp chowder should be. The is a lovely creamy pink chowder with delicious fennel flavor.

This recipe can be prepared in 45 minutes or less.

(Buckwheat Yeast Pancakes with Three Caviars)

Not a Mexican salsa, this Italian "green sauce" is made of fresh basil, parsley, garlic and a big splash of vermouth. Swirled atop the cheese mixture, the salsa verde adds a lovely marbled effect to the fondue.

Serve this rustic tomato mixture over pasta or as part of an antipasto platter.

This pasta dish originated in the region of Lazio, not Tuscany. However, it is popular throughout Italy — and America — today.

You can use frozen baby lima beans (with the same delicious result) instead of the fresh favas, which are harder to find.

Paired with tortilla chips, this guacamole makes an excellent starter. Also offer chilled Mexican beer throughout the meal.

Here is a beautiful and inventive salad that combines hearty beets, sweet-tart plums and tangy goat cheese.