Root Vegetable

Unlike their big brothers, baby artichokes are almost completely edible and require minimal preparation. For this first course, sautéing the artichokes instead of steaming adds good flavor. Some people don't like to have artichokes with wine because they can make the wine taste either metallic or strangely sweet. In Italy, though, artichokes and wine are usually served together. A crisp, steely Pinot Grigio does the trick.

A blend of cumin, chili powder, and cinnamon gives this dish its Moroccan flair.

You can substitute skinless boneless chicken breasts for the veal cutlets. Active time: 30 min Start to finish: 35 min

This makes a rich but surprisingly light, torte. An absolute, worth-the-price-of-the-book winner. Mashed sweet potatoes make a great substitute for the traditional pureed chestnut paste. Chestnut puree is available kosher, but I have never been able to find it "kosher for Passover." It may seem unusual, but I can assure you of two things — it tastes divine and it is easier than buying fresh-in-the-shell chestnuts, roasting, poaching, and grating them to get them ready for this cake. You can also serve this in squares, as French-style "petit fours." The glaze slicks this up but is not necessary—a dusting of cocoa is just fine.

This dish is a nice choice for a special breakfast because the potatoes can be mashed in advance, then chilled overnight in the ramekins. Serve with plenty of buttered toast.

Don't assemble these hors d'oeuvres until the last minute, or the chips will get soggy. Active time: 20 min Start to finish: 2 hr

A lovely dish that's a snap to prepare.

Using plum tomatoes for this recipe will yield an intensely flavored soup — good for the chilly fall months — while other tomatoes make for a refreshingly lighter, more delicately flavored soup that is perfect for warm weather. The soups are equally delicious. Active time: 20 min Start to finish: 1 3/4 hr

This lively salad adds color, flavor and crunch to any grilled main course.

In this colorful salsa, fennel, olives and rosemary combine with roasted bell peppers.

You could also serve it on its own with crackers or bread, or offer it as a relish for grilled chicken or fish. It can be made with black olives as well as with green.

This pizza's topping is inspired by the traditional Swedish casserole known as Jansson's Temptation. Can be prepared in 45 minutes or less.