Fish

This recipe can be made in 45 minutes or less.

"On a recent visit to Las Vegas, my father and I ate at Malibu Chan's," writes Stephanie Flanders of Simi Valley, California. "I had the sea bass, and I'm already craving it again. I'm hoping to add it to my recipe collection."

To me, this is the most authentic and most important recipe in this book. It is the gold standard for chowder: a hearty main course with deep flavors, luxurious texture, and generous chunks of fish, onion, and potato. New England Fish Chowder is easy to make, uses simple ingredients, and doesn't require you to be fussy or exact. After making this chowder a few times, you will begin to understand the Zen of chowder.

Active time: 15 min Start to finish: 45 min

Active time: 25 min Start to finish: 30 min

"My husband, Don, and I both like to cook," writes Lisa Pendelton of Pasadena, California. "We run our own architectural firm. The business is rewarding but stressful, so spending time in the kitchen is a wonderful distraction. We divide the work and always help each other out. Actually, that's also the way we work at the office." Lisa's salmon is also great with her lemon cream: Mix 2/3 cup sour cream with 2 tablespoons fresh lemon juice.

Active time: 20 min Start to finish: 45 min

For a real southern meal, pair this dish with the bacon scallion hush puppies.

To start, offer a seafood appetizer, such as chilled cocktail shrimp with herbed mayonnaise. What to drink: Pour Champagne or sparkling wine throughout the meal.

Natalie Zschiesch of Woodstock, Georgia, writes: "When I was a student at the University of Georgia in Athens, I frequently walked across the street to The Last Resort, a restaurant located in the heart of downtown. I'd treat myself to the delicious salmon, served atop creamy grits and surrounded by a rich caper-cream sauce. If only I had the recipe, I wouldn't have to make the trip back to Athens every time the craving sets in."

Active time: 15 min Start to finish: 15 min

The inspiration for this recipe came from a tea sandwich one of our food editors discovered at Alice's Tea Cup, in Manhattan. It's surprisingly substantial — a bit like an overstuffed deli sandwich, but not nearly as heavy.

The tuna sauce for this salad is based on the Northern Italian tonnato— a summer sauce served over chilled veal roast. You could use light tuna, but white tuna makes the sauce a more attractive color.

Huachinango a la Veracruzana In a traditional Veracruzan household, you would find papas cambray (roasted tiny white potatoes) and a bowl of savory white rice served alongside.

Active time: 30 min Start to finish: 30 min

"I'm a social worker running my own practice," writes Susan Haskell of Boston, Massachusetts. "In addition, I'm getting a doctorate in social work. So most of my time is spent either working with patients or writing my dissertation. Still, no matter what's on my schedule, nothing can stop me from going into the kitchen. During the week, I make the time to pore over food magazines to find recipes I want to try. On Saturdays, I cook for friends — because next to cooking, sharing the results is my favorite thing to do." The spicy mayonnaise adds a nice kick.