Seafood

In Trinidad and Tobago, crabs are traditionally cooked whole and the meat picked out. This sophisticated dish combines American-style crab cakes with the island flavor of callaloo, a green stew that's the national dish of Trinidad. Here, the stew becomes a sauce, creating an elegant starter or light lunch.

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.

Selma Hurwitz of Potomac, Maryland, writes: "I'm an artist, which helps explain why I think cooking is very creative. You can't be afraid to experiment in the kitchen. I often get ideas from cookbooks and recipes from friends, and I'll add my own touches. The salmon recipe here is based on one a friend gave me. I added more wine, and sometimes I use capers to give the sauce a zesty tang." Broiling caramelizes the sugar and gives the salmon a deeper flavor.

The pesto works well as a sauce for pasta, chicken, or fish, too.

Improv: Try mussels instead of clams; substitute basil for the parsley.

Kansas city steaks (also known as New York strip steaks) are sirloin steaks that have the bone attached. If you can't find this cut, ask your butcher to cut the filet side off porterhouse or T-bone steaks, leaving the strip side with the bone for you. What to drink: A Merlot-based red with intense fruit and velvety tannins. Try a Bordeaux or a California blend.

The entrée and side dish roast together for a quick yet elegant meal.

For subtle spice in this Asian-inspired soup, use half a red chile; add a whole chile for a good punch of heat.

Vinegar, soy, Sherry, and maple syrup create a wonderfully balanced glaze for this mackerel; it takes on a beautiful caramel sheen during cooking.

If your child is a truly adventurous eater, the Thai chile in the pineapple sauce won't faze her and will help sneak the fish in. If she balks at spiciness, on the other hand, replace the chile with a milder pepper, such as jalapeño, and remove the seeds and membranes. Or skip the hot stuff altogether—the sweetness and saltiness of the sauce will still be delicious.

A whole fish, representing abundance, is almost always included on the celebratory Chinese table. Ours is flavored only lightly, with ginger and scallions, so as not to overpower the fresh taste of the fish. We developed an oven-steaming method to free up space on your stovetop for soup and stir-fries.