Journalist Sarah Wildman, age 31, used to stress about dinner parties. But after she and her husband, Ian, befriended a group of international ex-pats in their Washington, D.C., apartment building, she learned to unwind. “Very early on, we realized that the way our new friends socialize — and the relationship they have to work, life, and food — is very different from most of the Americans we knew,” Wildman says. “The big difference is a relaxation about everything, a sense of ease about having people over.” The friends take turns hosting the parties in their respective apartments. Each member of the multicultural crew — about two dozen economists in their 30s and 40s who hail mostly from Italy, but also from Lebanon, France, and India — brings something that he or she is good at preparing. Very often these are dishes represent their heritage. Here, three of their favorite recipes.

Puff-Pastry Pizzettes

(adapted from a recipe by Alessandra Marini)
Hands-On Time: 20 minutes
Total Time: 30 minutes
Makes about 15 pizzettes

Flour for the work surface
1/2 17.25-ounce package frozen puff-pastry sheets (such as Pepperidge Farm)
1/2 cup pasta sauce
4 ounces fresh mozzarella, cut into a small dice
1/3 cup roughly chopped fresh basil

Heat oven to 400° F.

Unfold the pastry sheet on a lightly floured surface and roll it to about 1/4 inch thickness. Using a round cookie or biscuit cutter, cut out as many circles as you can. Transfer the puff-pastry circles to a baking sheet. Spread 1 heaping teaspoon of pasta sauce on top of each circle. Top with a few pieces of mozzarella and a pinch each of salt and pepper. Bake the pizzettes until the pastry is puffed and golden brown, about 22 minutes. Let cool for 2 minutes. Sprinkle with the basil. Transfer to a platter.

Pasta with Zucchini and Parmesan Cream

(adapted from a recipe by Alessandra Marini)
Hands-On Time: 20 minutes
Total Time: 30 minutes
Makes 4 to 6 servings

1 pound penne or some other short pasta
1 1/2 cup heavy cream
1/4 teaspoon crumbled saffron or 1/8 teaspoon ground nutmeg
2 tablespoons olive oil
1 garlic clove, peeled
2 pounds small zucchini, halved lengthwise and sliced into thin half-moons
1 teaspoon kosher salt
3/4 teaspoon black pepper
1 cup (4 ounces) grated Parmesan
1/4 cup chopped fresh flat-leaf parsley leaves (optional)

Cook the pasta according to the package directions.

Place the cream and saffron or nutmeg in a small saucepan over medium heat until bubbles appear. Remove from heat and add 1/2 teaspoon salt, 1/4 teaspoon black pepper and 3/4 of the Parmesan and stir. Set aside.

Meanwhile, heat the oil in a large skillet over medium heat. Add the garlic, zucchini, and the remaining salt and pepper. Cook, stirring occasionally, until the zucchini is golden and tender, about 10 minutes. Remove from heat. Remove and discard the garlic. Drain the pasta and return it to the pot. Add the zucchini and the cream mixture. Toss. Divide the pasta among individual bowls and sprinkle with the remaining Parmesan and parsley (if using).

Lentil Salad

(adapted from a recipe by Sarah Wildman)
Hands-On Time: 20 minutes
Total Time: 30 minutes
Makes 4 to 6 servings

1/2 pound French lentils
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 tablespoon olive oil
2 shallots, finely chopped
2 celery stalks, finely chopped
2 carrots, finely chopped
1 red bell pepper, seeded and finely chopped
2 tablespoons balsamic vinegar
1 5- to 7-ounce bag baby spinach
6 ounces goat cheese

Place the lentils in a pot and add enough water to cover by 1/2 inch. Season with 1/2 teaspoon of the salt and 1/4 teaspoon of the black pepper. Bring to a boil. Cover, reduce heat, and simmer until tender, about 20 minutes.

Meanwhile, heat the oil in a skillet over medium heat. Add the shallots and cook for 3 minutes. Add the celery, carrots, and the remaining salt and black pepper and cook until barely softened, about 3 minutes more. Add the bell pepper and cook until all the vegetables are softened, 4 minutes more. Remove from heat.

Drain the lentils and return them to pot. Add the spinach and toss. Add the vegetable mixture and vinegar and toss again. Transfer to a serving bowl and crumble the goat cheese over the top.