Fry

This salad was inspired by one we had in Rome that was made with Stracchino cheese, but we've used mascarpone, which makes an admirable and accessible substitute. (Stracchino, a springtime cheese, is difficult to find here, even in season.) Active time: 25 min Start to finish: 25 min

"I'm hoping to get the recipe for a terrific appetizer I tried at Hamiltons' at First & Main in Charlottesville, Virginia," says Sue Carter of Murieta, California. "The seafood fritters came with lettuce leaves (to wrap around the fritters) and a spicy sauce."

This is a colorful variation on the classic potato latke.

This recipe is an accompaniment for Ginger Salad .

Cornmeal gives these blini a slightly crunchy texture that is perfect with the salsa.

Can be prepared in 45 minute or less.

You can add some diced red bell pepper to give this full-flavored dish a splash of color.

Toasted coriander seeds and radishes give this salad — a twist on the classic frisée aux lardons — an appealing spiciness. In typical French fashion, the salad is served after the main course and before dessert. Accompany this with fougasse, a large Provençal flatbread, or other French bread.

Active time: 5 min Start to finish: 15 min

Active time: 10 min Start to finish: 35 min

Chickpea fritters laced with rosemary are common in parts of France and Italy. For a terrific side dish that serves eight, top these latkes with a quick sauce made by stirring two tablespoons dried mint into one cup plain yogurt, and offer with fish. Or drizzle the latkes with pomegranate molasses (found at Middle Eastern markets and some supermarkets), and serve with meat or poultry.

This is a favorite family tradition around the holidays, especially for Mrs. Wilkes' great-grandson Ryon. Mrs. Wilkes makes the steak crispy on the outside and tender on the inside. It is best served with white rice.

Known as bifteck haché in France, this dish would go well with potatoes au gratin from the freezer case and buttered, lightly steamed spinach. End with chocolate mousse.

Deviled is a southern term for a dish that is highly seasoned. To make life easier, have the butcher cut up the chicken, and use a small chicken — around three pounds — so that it will cook through quickly. If you're cutting it yourself, start by going along both sides of the backbone with kitchen shears or a large knife. Once the backbone has been removed, cut the chicken into eight pieces (two breasts, wings, legs and thighs); include the top third of each breast with the wings for a more generous serving. The chicken needs to marinate for at least a day, so plan accordingly. See how to joint a chicken.