Chive

A creamy sauce and a trio of caviars are the "dream" of this party dish. Buy the quality and quantity of caviar that fit your budget.

Donovan Clark of London, England, writes: "I met chef Jean-Yves Bath a couple years ago while I was dining at his elegant Michelin one-star restaurant, Bath's, in Paris. He had renovated an old Chinese eatery near the Champs-Élysées, and it was the perfect setting to showcase the food of his native Auvergne region. The simple cheese ravioli dish I had that night was unforgettable." For a vegetarian version of this recipe, mushroom or vegetable broth could be used in place of the beef broth.

All but the most experienced of crêpe chefs will admit that the first crêpe in a batch is often not of the best quality. The level of heat under the skillet needs to be fine-tuned as you go. With that in mind, our recipe makes enough batter for 2 crêpes, even though you'll only need 1 for this hors d'oeuvre. If the first crêpe comes out well, freeze the extra, wrapped tightly in plastic wrap, to use another evening. Active time: 30 min Start to finish: 1 hr

Bacon, eggs, and potatoes all in one dish, plus the mild oniony flavor of chives. Elegant for breakfast, brunch, or supper.

In France, tartines are slices of bread topped with butter and sometimes cheese, honey, or other spreads. Here that simple idea is turned into a sophisticated appetizer when the bread is brushed with chive oil and topped with smoked salmon and goat cheese.

Using the risotto method with long-grain rice yields rich flavor and light texture.

Terrine de Lapin aux Olives Vertes et Pistaches Active time: 1 1/2 hr Start to finish: 11 1/2 hr (includes chilling)

Can be prepared in 45 minutes or less but requires additional unattended time.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

This simple sauté is a perfect complement to roast chicken, pork or duck.

When you want to put on the "dog" but not the fat, try this colorful salad.

This is delicious as an accompaniment to cooked shellfish and many white-fleshed fish.

We're certain that this soup will become a staple in your summer repertoire. It's simple to make, low in fat, and tastes like freshness itself.

Piping the filling into the potato shells with a pastry bag makes an attractive presentation. You can also just spoon in the filling and crosshatch the top with the tines of a fork.