SOUTH PACIFIC This beautiful appetizer was created at the former Ritz-Carlton Mauna Lani in Hawaii, where it was inspired by a local island kitchen and dressed up to create a “Ritzy” version of lomi-lomi salmon for the hotel’s upscale clientele.

A mellow bechamel sauce balances the sharpness of the cheese and the smokiness of the ham in this classic Savoyard recipe. See the recipe for Cheese and Smoked Ham in Puff Pastry»

Gougeres (cheese puffs)–a traditional hors d’oeuvre served at French wine tastings–are enlivened here with a Southern twist. See the Southern-Style Gougeres Recipe

At the Red Cat in New York City, these are a popular choice on the bar menu.

Blini are traditionally made with buckwheat flour but our recipe uses white flour for a lighter result. See the recipe for Caviar with Blinis»

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The strong presence of rosemary permeating briny, succulent shrimp, will dance with an herb-driven Hefeweizen. See the Skewered Shrimp on Rosemary Branches recipe »

Creamy ricotta, crusty bread, and sweet honey make for a perfect snack, morning, noon, or night.

Based on the classic French caramelized-onion tart with olives and anchovies, these little two-bite hors d’oeuvres pack a flavorful punch.

Oysters’ aphrodisiac fame comes from their suggestive shape and briny flavor. Rumor has it that Casanova, the great 18th century Venetian lover, used to dine on 50 oysters a day.

This rustic summer galette, a perfect use for July and August’s ubiquitous crop of zucchini, is brightened by a dollop of lemon-scented ricotta. See the recipe for Leek and Zucchini Galette »

Jacqui Sinclair, food columnist for the Jamaica Observer, gave us the recipe for these mini brunch quiches made with callaloo, a spinach-like Jamaican green.

A tart Concord grape gelee offsets the richness of these goose liver terrines.