Fish

Halibut is the largest member of the flatfish family, which also includes flounder. It should be cooked with some liquid, such as wine or broth, so the fish stays moist.

Can be prepared in 45 minutes or less.

The inspiration for this entrée comes from the Bengal delta, where fish is the food of choice. The area is also known for its use of nigella (black onion) seeds and fenugreek seeds, which are sold at Indian markets.

We're partial to just about any kind of roasted potatoes, but this recipe made a particularly big impression on us. The anchovies and lemon give the potatoes a genuinely distinctive flavor. Active time: 20 min Start to finish: 35 min

Bente Birkedal-Hansen of Bethesda, Maryland, says that Azalea Restaurant in Birmingham, Alabama, does a great job with catfish, serving the whole fish with an Asian-style black bean sauce. It would make an impressive main course at a dinner party. If whole catfish are difficult to get at your local supermarket, order them from the fishmonger and have the fish cleaned.

Red-cooking is a Chinese method of braising in a soy sauce-based liquid. Can be prepared in 45 minutes or less.

Pasta, a recent addition to the Irish culinary repertoire, is fast becoming a favorite. At Longueville House in Mallow, Ireland, ravioli is taken to refined heights in this dish, which is served as an appetizer. They make it with large rounds of homemade pasta, but store-bought gyoza wrappers are a good substitute.

This Yemenite-style dish incorporates a highly seasoned matzo meal coating that keeps the fish moist.

The pasta and sauce cook simultaneously (so two cooks can divide and conquer), for a total of about ten minutes, start to finish. Serve with your best bottle of bubbly.

Salmon fillets can be substituted for the char. For a shortcut version of the horseradish cream, just mix 3/4 cup heavy whipping cream with prepared white horseradish to taste.