Vegan

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.

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 recipe can be prepared in 45 minutes or less but requires additional sitting time.

Pomegranate seeds are a colorful, tangy garnish for this salad. The season for pomegranates comes to an end by mid-February, so plan ahead and buy one now (they keep for several weeks in the refrigerator). Active time: 20 min Start to finish: 20 min

These hors d'oeuvres should be served warm, so fry a couple of batches at a time as platters need replenishing.

Active time: 20 min Start to finish: 30 min

This traditional Indian dish is usually served with basmati rice or Indian bread.

Boiling away the butter and seasonings from the leftover vegetables allows the flavors of the marinade to shine through. (If you don't have any leftover veggies, simply steam a mix of your favorites.)

Active time: 20 min Start to finish: 9 1/2 hr (includes cooling and chilling)

"I'm from India," writes Hema Kundargi of Cupertino, California, "and I enjoy the foods of my homeland. My children are the opposite — they like 'American' food. But I haven't given up trying to make Indian meals that the whole family will like. This recipe pleases everyone."