No-Cook

Anne Rowland of Cohasset, Massachusetts, writes: "The Quincy Ships Brewing Company, south of Boston, is one of our favorite places. We especially love their citrus salsa, which they serve with chips." The restaurant has closed, but this spicy salsa is as good as ever.

Make the slaw and chill it up to two hours before serving. It is best cold.

At the restaurant, they use Champagne in the salad dressing. We've simplified it with white wine vinegar, but if you've got a bottle of the bubbly open, feel free to substitute.

This sauce accompanies Ginger, Fig and Cranberry Semifreddo . It's also great drizzled over vanilla ice cream.

"Five years ago, I threw my first dinner party," writes Kristin McGill of Chicago, Illinois. "It was a memorable night with good friends, great food and lots of wine. That night, cooking became my passion. And despite all of the effort, I still love to throw parties. My husband, Henry, and I host get-togethers once or twice a month. I do most of the preparation — admittedly that's because I enjoy cooking so much that I prefer to have the kitchen to myself. But I have to confess that since I started sharing the counter space, I've discovered we make a great team." Pair this lovely side or first-course salad with the Blue Cheese Toasts. Add cooked, peeled shrimp for a lunch entrée.

This recipe was created to accompany other canapés: Shrimp Canapés , Pickled Herring Canapés and Cheese Canapés .

Catalan chicory, or puntarelle, is the green of choice for this salad dressing, although Belgian endive can also he substituted. Arugula and most other full-flavored salad greens also pair well with the dressing. As regards anchovies, whole ones packed in suit are more work to cook with but taste best; bottled anchovies are a good second choice; canned (and therefore hidden from inspection) are the last decent option. Anchovy paste is made from leftovers and not really worth buying. Can be prepared in 45 minutes or less but requires additional unattended time.

A refreshing starter from Arrows in Ogunquit, Maine.

(Dark Chocolate Mousse Pies)

Pernod, the beloved French anise-flavored aperitif, adds an interesting twist to the sauce. Offer Champagne with the starters.

Can be prepared in 45 minutes or less.