Starter

Can be prepared in 45 minutes or less.

This tangy, fresh yogurt "cheese" -known as labaneh- vies for attention with hummus and tahini on the standard Israeli platter of mezze, or appetizers. Here it's seasoned with sesame seeds and spices, and drizzled with olive oil. Plan to start this the day before serving.

This is a lighter, first-course version of a classic Pennsylvania main-course soup. Saffron was initially a Colonial rich man's spice, and it retained a certain panache even for the Pennsylvania Dutch in Philadelphia, who grew their own.

This recipe can be prepared in 45 minutes or less.

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.

This recipe can be prepared in 45 minutes or less. We used osetra caviar for this hors d'oeuvre, but feel free to substitute your favorite. Any leftover caviar can be used to brighten up a number of dishes, from scrambled eggs to pasta.

This salad yields generous portions. Combined with a loaf of crusty bread, it’s easily a meal in itself.

This recipe can be prepared in 45 minutes or less. Tossed with your best-quality olive oil, this simple salad needs no vinegar or lemon juice to taste unbelievably good. For extra crunch, mix in tender shoots from the farmers market.

This recipe can be prepared in 45 minutes or less.