Seafood

We prefer wild salmon not only for ecological reasons but for its flavor, which is more mild than that of farm raised. Although limited varieties are available year-round, peak season begins in the spring, when the fish are caught en route to their spawning rivers.

Lamb with anchovy herb paste is a classic Italian preparation. The anchovy doesn't come across as fishy tasting — it simply lends a savory note that blends beautifully with the meat.

Low-fat, low-cal: Steaming helps preserve the flavor and nutrients of the fish without adding extra fat or calories.

What to drink: Sparkling wine would pair well with these sweet-spicy flavors.

The unofficial national dish of Spain, paella makes a fantastic main course for entertaining. Once you've prepped the components a couple of hours ahead, the finished product comes together in about 30 minutes. Just add a green salad dressed with Sherry vinaigrette. What to drink: Chilled Spanish rosé (called rosado); Rick Rodgers likes Las Rocas de San Alejandro Rosado.

Peter Tulaney of Brooklyn, New York, writes: "Your magazine has inspired me to become a more creative cook. I've tried this recipe a few times, and the reviews have always been good. The crab cakes are best served over a bed of mixed organic greens in a light vinaigrette."

Broccolini is a hybrid of broccoli and Chinese kale. You'll need to cook and cool the rice before you begin.

Goes great with: Stir-fried snow peas, green beans, sliced zucchini, and fresh basil. What to drink: New Zealand or Oregon Pinot Noir.

The buttery sauce that coats the crabmeat and the shells is part of the pleasure of this dish; to really enjoy it, dispense with the utensils and just eat the crab with your hands. Serve with a green salad dressed with tarragon vinaigrette and plenty of crusty sourdough bread.

Low-fat and low-cal, this dish tastes lively and bright.

Anitra Earle of Yonkers, New York, writes: "I'm a perfume detective who hunts down hard-to-find and discontinued scents. One of the benefits of running my business from home is that I get to cook every day. I usually make dishes that I've relied on for years, like this linguine recipe. It takes just minutes to prepare, and as recipes go, it's practically foolproof."

This colorful salad is a modern, egg-free take on the classic.

The delicate, tendriled texture of frisée is essential to the slaw. Round out the lettuce mix with a selection of chicories. What to drink: Barbera d'Alba from the Piedmont region of Italy pairs well with this first course.

Editor's note: This recipe is excerpted from Eric Ripert and Michael Ruhlman's book the A Return To Cooking. To read more about Ripert, click here. Here salmon is poached simply in salt water and served very rare with mushrooms and a mushroom broth, along with creamy polenta. The polenta adds a starch that the salmon needs, but it is also delicate and won't overwhelm the flavors of the fish. Mushrooms and polenta are a great classical pair, and a sturdy, satisfying match for the meaty salmon.

Editor's note: This recipe is excerpted from Eric Ripert and Michael Ruhlman's book the A Return To Cooking. To read more about Ripert, click here. This is a hugely luxurious dish, with the sweet flesh of the scallops enhanced by a sauce flavored and thickened with caviar. The dish is rich and creamy, sweet and salty. And it's very easy to make. The sauce base is clam juice, cream, and butter. The scallops are poached for just a minute or two, and caviar is added to the sauce just before serving. That is the only tricky and critical part of this dish: You must be careful to heat the sauce gently once the caviar has been added, bringing it just up to heat without letting it boil. It is, after all, an egg-thickened sauce, and you must be careful of overcooking eggs in this sauce or the caviar will turn hard and white. Treat it as the delicate product it is. Or, as Eric would put it, "Don't whisk it like an idiot. You must be extremely gentle."