We take full advantage of berry season by combining three kinds in one pie (a dollop of vanilla-infused whipped cream provides the finishing touch).

Sorrel leaves make an elegant wrapper for this classic goat cheese combo. And they add their own lemony tang.

Though these dumplings are traditionally cooked in stacked Asian bamboo or metal steamers, you can also use a pasta pot with a deep perforated colander-steamer insert.

We serve this sauce with both the sugar snap pea tempura and the pork and jicama dumplings. If you make only one of these hors d'oeuvres, however, this recipe should be halved.

These hors d'oeuvres should be served warm, so fry a couple of batches at a time as platters need replenishing.

Crab dip and artichoke dip are party stalwarts. We’ve combined them for extra flavor—and richness.

Millefoglie is the Italian version of the French pastry mille-feuille (meaning “thousand leaves”), which is then layered with fruit and cream, napoleon-style....

Our gnocchetti are lighter than most because they don’t contain egg; the richness comes from the tomato guanciale sauce.