Fish

It's important to note that the pumpernickel used in this tart should be very dense. Although we prefer the light-brown Danish pumpernickel, the dark German-style variety works just as well. For the filling we've suggested lumpfish caviar, which is readily available in the States; in Sweden, the fish roe called lojrom would probably be used. It comes from bleak, an ocean fish from the Baltic Sea.

Despite its name, the "hot ajvar" called for in this recipe from Zov Karamardian, of Zovs Bistro and Bakery in Tustin, California, is fairly mild. If you cant find ajvar, a substitute can be made by pureeing a seven-ounce can of drained roasted bell peppers with two tablespoons of tomato paste and two tablespoons of purchased chili-garlic sauce, which is available at most supermarkets.

Flounder Rolls with Herbed Butter Filling

Candida Sportiello writes: "As owner and chef of Il Giardino restaurant, I've been cooking professionally for twenty-five years — but I've been cooking for pleasure for a good fifty years. As is the Italian way, most of my favorite recipes were handed down from my mother and grandmother, so they date from the early 1900s."

Portobellos make this simple dish shine. It's from Alfred Portale's 12 Seasons Cookbook written with Andrew Friedman (Broadway Books). Active time: 30 min Start to finish: 45 min

Can be prepared in 45 minutes or less.

Shrimp or sea scallops would also work well in this recipe. Serve with: Grilled plum tomatoes, herbed orzo salad, and grilled French bread.

This recipe for breiks comes from Kitty Morse, the celebrated expert on North African cuisine. She serves them with lemon and harissa paste, available at Middle Eastern Markets.

If you are using a single 12-inch nonstick skillet for this recipe, make the red cabbage and onions first. Transfer to a heated serving bowl and cover to keep warm, then clean skillet and cook salmon. Active time: 1 hr Start to finish: 1 hr

Leaves of thyme combine with tomatoes to create an instant sauce in this dish. The foil-packet cooking method produces wonderfully flavorful juices; serve the fish over rice to savor every last drop.

Active time: 10 min Start to finish: 20 min

Champagne is the perfect accompaniment for this delicate appetizer.

Bianco Another Corfiote fish recipe with an Italian-sounding name. Bianco is pungent with garlic and is called "white" because it is made without tomatoes.

Complement the entrée—and the Chinese theme—with rice, stir-fried snow peas, then pineapple sherbet topped with coconut.