Broil

Yogurt dressing best complements the flavor of these veggies.

Editor's note: The recipe below is from Perfect Parties by Linnea Johansson.

This simple dish from Good Things Café is named after the British novelist.

This lovely frittata can be served warm or at room temperature.

We found ourselves craving this sun-dried tomato butter, not just spreading it on lamb chops but also tossing it with orzo and smearing it onto slices of toast.

Despite the exotic name of this sandwich, you can get all the ingredients right at the supermarket. Liverwurst stands in for the traditional pork-pâté filling—the meatiness works beautifully with the sharp-flavored vegetables and fresh cilantro.

The brown sugar in the ingredients list below is there to mellow the acidity of the tomatoes, not to make this a sweet dish. Use a sturdy bakery loaf of white sandwich bread, not the packaged sliced stuff, for the topping. You will get enormous pleasure from serving people this dish.

This juicy, fresh-fruit version evokes those described in 19th-century southern cookbooks. Flakes of fresh coconut provide a nice chew, and a little Sherry gives it sophistication and complexity. Ambrosia is often served as part of the transition to dessert, but at a generous meal like this one it fits in well earlier on, providing a bright, refreshing contrast to the main course.

In its usual form, pimento cheese is a blend of mayonnaise, sharp Cheddar cheese, and pimentos that induces nostalgia. Here, made with roasted peppers and spread on tiny toasts, then broiled to transform it into hot melted heaven, it dresses up for a party with a nod and a wink.

Potato pancakes get a makeover, and so do you! These have lots of vitamin A, which will help keep your skin healthy for the holidays.

These spicy snacks taste even better than nachos, plus the avocado and tuna add a hefty 10 grams of heart-healthy fat.

These rich nibbles only taste decadent. Soft goat cheese is naturally lower in fat.

Make this recipe your own by using different sausages and cheeses. For a Middle Eastern spin, sub in lamb sausage and feta. Serve pizzas with hot sauce.

Editor's note: The recipe and introductory text below are from Rick Tramonto's book Fantastico! This is the ultimate vehicle for any number of toppings. The quality of the bread, as well as the olive oil, makes all the difference, so make sure the crust is crisp and the middle is soft and chewy. Buy it fresh from a good bakery. This is an example of two ingredients making the difference between good and truly great. Enjoy the ride!

Editor's note: The recipe and introductory text below are from Rick Tramonto's book Fantastico! What is the difference between crostini and bruschetta? In general, crostini are more sophisticated and smaller. The bread slices for my crostini are about two inches across and thinner than those for bruschetta. When topped with great flavors, they fit the definition of a powerful tiny bite that by virtue of their size are less overwhelming than bruschetta. Crostini are always toasted, never grilled, and when you make them with the best, freshest bread available and sweet creamery butter, they become the ultimate garlic toasts. I pile everything on them under the Tuscan sun, even scrambled eggs at breakfast.

The broiled disks of polenta in this dish bring to mind an extra-delicious version of johnnycakes, topped with a hearty, savory ragout that's ready before you know it.

This style of frying eggs results in crisp, crackly whites and beautiful, barely set yolks. The spicy garlic oil and smoked mozzarella make this dish an unusual but delicious brunch or light dinner.

Rosemary and garlic give these succulent pork chops Mediterranean flair.

These sexy little bites have a flavor as sharp as Dorothy Parker's wit. And because they're toasted with butter in the oven, they taste deliciously fried (only without the regret).