Prosciutto

Active time: 30 min Start to finish: 30 min

Here's a great prelude to a main-course pasta.

Typical of hearty vegetable dishes of the Apulian region of Italy is this easy-to-make mixture of cabbage, onion and prosciutto.

Gail W. Dorsey of Lynnfield, Massachusetts, writes: "Fresh figs were featured in an unusual appetizer at The Gatehouse Restaurant in Providence, Rhode Island. The figs were stuffed with cheese, wrapped in phyllo, and served with two sauces. They would make an impressive starter for a dinner party." This is terrific made with fresh figs when they're in season. But dried ones, which are readily available year-round, work well, too.

The empanadas can be put together ahead of time and popped into the oven to bake just before serving.

Don't be put off by what might look like a complicated technique. It takes more time to describe how to make Parma braids than it does to actually assemble them. Slightly salty and very buttery, these savory croissants are hard to resist. Active time: 2 hr Start to finish: 18 hr

In this preparation, orzo is treated like risotto, which produces richer flavors and a creamier texture — with almost no stirring.

In addition to the shiitake mushrooms called for here, look for morels, porcini or even button mushrooms, all of which are available during late spring early summer months.

Ouzo lends a subtle flavor to the melon. Pour more over before serving, if desired.