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The red skins of the pears are a colorful accent to these simple tea sandwiches. Use the Roquefort butter in other combinations, such as with watercress or thinly sliced tomato.

To make perfectly round sandwiches, cut each of the layers separately with the same biscuit cutter. Ask your butcher to slice the prosciutto more thickly than usual so it can be cut easily without tearing; you will need 1 round for each sandwich.

This is a great dish to serve at an informal lunch or dinner party. Set out all the ingredients, and let your guests assemble their own bundles. Store-bought roasted duck or chicken can be used; skip step 2.

Using tequila as a steaming liquid enhances the flavor of the clams and oysters, but it’s fine to use water instead. Setting the skillet over a grill gives the dish a touch of smokiness, or you can use your stove turned to medium-high heat.

Fill a tiered platter with just as much seafood as it can hold comfortably; refrigerate the rest until you are ready to replenish the platter.

The tamales can be made through step 4 up to a month in advance and frozen; steam directly from the freezer (cooking time will be longer—follow recipe directions to check for doneness).

Kofta can be prepared up to 30 minutes before serving; place the patties on a baking sheet, cover with aluminum foil, and keep warm in a 250°F oven.

These quesadillas, filled with mango chutney and cheese, can be assembled ahead of time and wrapped in plastic until ready to grill.

You’ll be transported back to Grandma’s kitchen when you smell this homey dish as it cooks. The leftovers are excellent for sandwiches and recipes calling for cooked lean beef, such as Vegetable Beef Soup (page 68).

A delicately sweet reduction of red wine, mushrooms, tomato sauce, and herbs crowns tender beef slices.