Starter

Can be prepared in 45 minutes or less.

Serve this flavorful saffron-scented dish as either an appetizer or a main course.

This recipe was inspired by one from olive oil expert Lidia Colavita. You can make a meal around the bread by offering it as an accompaniment to bean soup.

Complement this fragrant dish with Asian noodles or steamed rice.

These small pizzas from Indigo in Honolulu feature sweet caramelized onions, spicy chicken, and mozzarella, Swiss and provolone cheeses. Refrigerated pizza dough is used here to simplify the recipe. Chili-garlic sauce can be substituted for the Thai chili sauce if necessary.

This soup can also be served chilled.

Crisp baguette slices are a natural with this, or serve the Rosemary Toasts, substituting tarragon for the rosemary. Either way, a salad of Boston lettuce and Belgian endive with lemon vinaigrette makes a lovely accompaniment, and a fruit tart is a good grand finale.

Carrots, red onion, cilantro, Kalamata olives and a fragrant cumin dressing make a lovely summertime salad.

Red onions, sweetest in the summer, are caramelized and combined with pancetta to top toasted country-style bread for a sensational starter.

(Stir-Fried Rice Noodles with Shrimp) Paad Thai, with its signature fettuccine-width rice noodles, is available in myriad variations throughout Thailand. In its country of origin the dish is often made with dried shrimp; for a milder flavor fresh shrimp is specified here.

This creamy dressing is also terrific over chilled steamed vegetables.

The deep hollow created by emptying the bread is filled with lots of goodies, and this becomes a deep-dish pizza.

A shrimp and scallop pasta dish with basil and fennel.