Caviar

A sophisticated yet simple dip that is wonderful with toast triangles, crackers or some assorted raw vegetables.

A creamy sauce and a trio of caviars are the "dream" of this party dish. Buy the quality and quantity of caviar that fit your budget.

Can be prepared in 45 minutes or less.

We topped these rolls with a combination of plain tobiko (flying-fish roe) as well as seasoned and wasabi-flavored tobiko and golden whitefish caviar. The specialty tobiko and caviar are available from the mail-order source given below.

Crème fraîche makes these potatoes extra rich and utterly delicious.

For a Fourth of July theme, top these bluish purple potatoes with salmon or red lumpfish roe. Active time: 20 min Start to finish: 35 min

Brewed green tea is a delicious, aromatic broth for scallops in this refined rendition of Japan's ochazuke, or "tea rice." The comforting soup-like dish evolved from using hot tea to rinse out rice bowls at the end of meals. Serve this as a light lunch or as an appetizer, followed by teriyaki-marinated chicken or salmon and some steamed Asian greens.

Serving the sauce at room temperature helps bring out the taste of the caviar.

This sophisticated appetizer from Aqua in San Francisco is nice for a special occasion.

You can also serve blini topped with salmon roe. Active time: 30 min Start to finish: 2 1/2 hr

Place mother-of-pearl caviar spoons in the crème fraîche and caviar bowls for spooning the toppings onto the potatoes. What to drink: Three-Olive Martinis and brut rosé Champagne.

You can form the sweet-potato pancakes up to six hours ahead, leaving only a quick frying before serving.

A simple and sensational starter.

Though the chips and purée can be served at room temperature, the caviar should be chilled, so assemble these hors d'oeuvres in batches as platters need replenishing.

A star starter from Hubert Keller at Fleur de Lys in San Francisco. A good mold for the timbale is a six-ounce tomato-paste can that has the top and bottom removed.