Seafood

No time to make a healthy dinner? "I love to cook for myself," says Jennifer Garner, the costar of Fox's Time of Your Life television series. "It's my stay-healthy secret. Making a simple dinner actually calms me down after a harried day. Often I'll spend Sunday nights cooking and then use the leftovers for lunch that week. Right now, I'm really into cooking with orzo. It's a light, rice-shaped pasta that fills me up. I especially love this recipe because the orzo goes well with the shrimp and veggies and it's quick and easy to make."

Pasta's reputation — restored! With the bad press that pasta's been getting in these carb-phobic times, you may have given it up entirely. The truth is, pasta is only a problem when the noodles make the meal. The trick is rounding it out with healthy add-ins. Here, Whole Foods Markets' executive chef Steven Petsevsky has tossed in a day's supply of vegetables; they supply lots of vitamin C and good-for-you phytochemicals — plus fiber. Shrimp adds a kick of protein, and a handful of fresh herbs makes all the flavors sparkle. Self's testers' verdict: yum.

Chickpeas transform saucy mussels into a meal that's as hearty as it is seductive.

Po Ho Thng Although this fragrant soup, reminiscent of Chinese egg drop, is meant to be sipped throughout the meal (its clean flavor cools the palate between dishes), we'd make it even if we weren't preparing the rest of this menu. It's incredibly easy (the stock can be made ahead) and requires only a few ingredients.

Kerabu Bok Kwa This fresh, zesty salad cuts through the richness of the heavier main courses. Sambal belacan is a classic Nonya dressing. We've reduced the amount from what would traditionally be used because belacan (shrimp paste) can be rather strong for those who aren't used to it. The paste has a salty fish taste and pungent smell (the odor dissipates once it's added to the dish), but it lends a dimension of flavor very characteristic of Nonya cuisine — were you to eliminate it, you wouldn't really be eating Nonya food. For a more authentic version, use 2 tablespoons belacan and 4 tablespoons lime juice.

Kangkong Masak Lemak This dish is all about the greens; water spinach has a delightfully light and crunchy texture, unlike regular spinach, which tends to be stringy. A bit of coconut milk lends body and richness.

Elegant but easy, this fast fish dinner is simple enough to prepare on a weeknight and special enough to serve to company.

Its firm flesh and assertive taste make arctic char a great choice for the grill. The ground chipotle in the quick marinade gives the fish a hint of smoky heat.

It's always exciting to find a cooking method that has a dramatic effect on the flavor of your food, and this technique certainly fits the bill. Black bass, liberally seasoned with garlic, olive oil, and lime, is wrapped in layers of water-soaked paper, then buried under hot coals.

Editor's note: The recipe below is part of a healthy and delicious spa menu developed exclusively for Epicurious by Lake Austin Spa Resort. As a way of helping you to meet your daily cactus requirements, we offer you this absolutely delicious and completely refreshing salad inspired by the cooking of coastal Mexico. Cactus paddles are available in Latin or Mexican markets.

This fragrant dish would be great served over couscous.

Tart rhubarb pairs with the sweetness of oranges to create a tangy sauce for roasted black sea bass. Cinnamon and ginger add a lovely background flavor.

Editor's note: This recipe is from chef Khalid Mohammed of Battimamzelle in Port of Spain, Trinidad. Mohammed also shared some helpful tips exclusively with Epicurious, which we've added at the bottom of the page. Buljol, a popular Trinidadian breakfast dish, is a cold salad made from salted codfish. In his Trini-fusion version, Mohammed substitutes squid and locally abundant conch and adds green "figs" (green bananas, called by their local name, and "soused," or pickled, a traditional cooking method). He finishes the dish with the tomato chokha, a local sauce.

An intense Mediterranean topping really brightens the flavor of this fish.

Sfogliata Served with a glass of full-bodied red wine or a Martini, this anchovy- and oregano-flecked Italian bread makes for an appetizer extraordinaire.

Tired of the same old tuna sandwich? Try this mayoless version — it just may be the best we've ever tasted.

Editor's note: This recipe is excerpted from Harumi's Japanese Cooking , by Harumi Kurihara. Hotate no Sauté Miso Sauce These scallops make a good starter or they can be served as part of larger Japanese-style meal. I think that the combination of Japanese flavors, such as miso, and the western flavor of Parmesan cheese makes for a delicious and exciting dish.