Fork mash avocado with olive oil and lemon juice. Grill some flatbread, spread with the avocado mash, and top with grapefruit segments, good canned tuna and coarse sea salt.

— Shrimp and squash skewers

Skewer some small shrimp with lightly blanched winter squash and grill. Serve with a simple salsa verde of minced herbs, olive oil, garlic and lemon juice.

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DAVID BURKE (chef of several New York restaurants, including David Burke Townhouse)

— Parmesan pops

Line a baking sheet with waxed paper. Place wooden skewers about 4 inches apart on the paper. Sprinkle shredded Parmesan cheese in a circle on top of one end of the skewer, creating a cheese lollipop. Bake at 350 F for 2 to 3 minutes, or until golden brown. Let cool, spray lightly with oil and sprinkle fine herbs.

— Goat cheese lollies

Roll goat cheese into balls the size of a golf ball. Puree pistachios and roll the goat cheese balls through the nuts to encrust the cheese. Put a lollipop stick in the balls.

— Black olive toasts

Puree black olives. Toast baguette slices and spread with ricotta cheese. Top with a dollop of olive puree.

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WALTER ABRAMS (chef at Philadelphia's Le Bec Fin)

— Cucumber and Boursin tea sandwiches

Cut the crusts off good quality white sandwich bread. Make a sandwich using Boursin garlic and herb cheese and thinly sliced cucumber. Cut into attractive diamonds. Finish with a sprig of fresh chervil.

— Caviar and quick chive cakes

Grab a box of pancake mix, add chopped chives and prepare according to the box instructions (omitting sugar, if called for). Griddle the cakes and top with a dollop of sour cream and your favorite caviar.

— Bacony popcorn

Pop a bag of your favorite popcorn. While it's popping, saute chopped bacon and sprinkle the top with brown sugar. And a dash of red wine vinegar. Add toasted cashews and the popcorn and serve hot.

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BART PICKENS (chef at The Loveless Cafe in Nashville, Tenn.)

— Easy smoked fish dip

Blend 2 parts smoked white fish, smoked oysters or smoked mussels with 1 part mayonnaise and 1 part cream cheese. Season with salt and pepper and use as a spread on French bread toast points, fresh vegetables or gourmet crackers.

— Balsamic raisins

An excellent accompaniment for a cheese platter. Plump jumbo raisins in balsamic vinegar by simmering over low heat for 10 minutes.

— Cheese crisps

Blend 1 cup each of flour and grated cheddar cheese in a food processor with 1 teaspoon of salt, 1 egg and 1/2 stick of butter. On a piece of waxed or parchment paper, roll out into a 1/4-inch-thick disc. Cut into crackers (use holiday cookie cutters for more fun). Place the crackers on a baking sheet and bake at 350 F for 15 minutes. Let cool for 10 minutes before serving.

— Cream cheese and pepper jelly

A true Southern favorite, just two simple ingredients make for one delicious combination. Unwrap the cream cheese and place in the center of a platter before topping with a jar of hot pepper jelly.

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CHRIS PAINTER (chef at Philadelphia's Il Pittore)

— Fancy Italian subs

Brush slices of hearty country bread with extra-virgin olive oil, then grill. When toasted, top with thinly sliced prosciutto, serrano chili peppers and grated Parmesan. Drizzle with extra-virgin olive oil.

— Stuffed figs

Take a whole toasted almond and wrap it in a basil leaf. Using the pointed end, push the nut through the fat end of a fresh fig, tucking it inside. Top with a little pat of butter or drizzle with olive oil. Sprinkle with sea salt. Place on a baking sheet and roast for 5 to 8 minutes at 425 F.

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J.M. HIRSCH (AP food editor)

— Brie with bourbon-balsamic glaze

Gently simmer 1 cup of bourbon and 1 cup of balsamic vinegar until syrupy and reduced to 1/4 cup, about 20 minutes. Season with black pepper. Drizzle while warm over a round of brie that has come to room temperature. Serve with slices of baguette.

— Spring pea guacamole

In a food processor, combine the flesh of 2 avocados, a 15-ounce can of peas (drained), 1/4 cup packed fresh cilantro, juice of 1 lime and a splash of hot sauce. Process until smooth, then season with salt and pepper. Serve at room temperature with crackers.

— Feta cheese and honey

Arrange slices of feta cheese on a platter. Sprinkle toasted pine nuts and fresh oregano over it, then season with black pepper and smoked paprika. Drizzle honey over everything, then serve with baguette slices.