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Courtesy of Lucinda Hutson—When I lived in Denmark, I loved Karry Sild, or pickled herring in a rich curry mayonnaise, on open-faced sandwiches on rye bread, so why not as a filling for deviled eggs? Enjoy with a cold shot of aquavit (makes tequila seem tame!) or a Danish Elephant Beer.

Courtesy of Paula Angerstein of Paula's Texas Spirits
Photography by Andy Sams

This is a simple way to make finger food out of fish. Buy the thicker part of the snapper fillet so it will hang together on the skewer.

Courtesy of Paula Angerstein of Paula's Texas Spirits
Photography by Andy Sams

The array of fresh vegetables in this ceviche provides a beautiful presentation, whether served family style or in individual martini-glass servings. Make sure the snapper is impeccably fresh. Serve with tortilla chips or crackers on the side.

Courtesy of Lucinda Hutson
Photography by Jody Horton

This recipe is a real party pleaser—first published in my book, The Herb Garden Cookbook. It’s been a popular appetizer at Austin restaurants Castle Hill, Mirabelle and Chez Zee for years. Here’s my newest version.

Adapted from Kansha, by Elizabeth Andoh

Unlike many pickles that take extended time to mature, this method takes only 45 minutes to develop. This style of pickling is especially well suited to using up the stubby ends, peels and trimmings of fruit and vegetables that remain from making other dishes. In this recipe, lemon peel infuses slices of daikon and apple with a delicate fruitiness. Use produce that has not been waxed or sprayed with chemicals.

Adapted from Japanese Cooking: A Simple Art by Shizuo Tsuji

Take care not to overcook shitakes, or their subtle aroma will disappear and they will be dry. Serve very hot.

Courtesy of Lucinda Hutson

At your next fête, serve bison meatballs hot from the oven to dunk lightly in a sauce of your choice (Check out Lucinda's Spicy Dipping Sauce recipe). They’re also good simmered in a robust tomato sauce with Hatch green chiles and served over pasta. Or try them formed into sliders, instead of meatballs, to sandwich between homemade cornbread or sourdough biscuits. Enjoy them instead of fatty sausage for breakfast.

Courtesy of Dai Due Chef Jesse Griffiths

"This is perhaps the best way to enjoy fresh-killed deer or antelope—raw."