Seafood

This recipe is an accompaniment for <edit:recipelink id="230642">Sausage-Wrapped Lamb Chops</edit:recipelink>. Also great tossed with grilled vegetables, stirred into pasta, or as a topping for grilled fish or a portabello burger.

Serve with: Buttermilk biscuits with herb butter, and chilled steamed asparagus spears in a citrus vinaigrette.

To pit an olive quickly, use the side of a large knife to crush the fruit, then pop out the pit. Serve with: Linguine tossed with olive oil and parsley and twirled into nests, roasted artichokes, and a crusty baguette.

This main-course soup showcases some of summer's best flavors. Serve with: Flaky biscuits, and a baby spinach salad with roasted red peppers.

Serve with: Texmati rice pilaf tossed with toasted pecans, and broccoli florets sautéed with sliced garlic.

Mirin, miso paste, and hot chili oil are all available at Asian markets and in the Asian foods section of some supermarkets. Serve with: Steamed, salted edamame, and cold soba noodles with a peanut dressing.

Michael Shrader of Nine Restaurant Group in Palm Springs, Florida, writes: "Both sides of my family cooked a lot when I was growing up, so I've had plenty of inspiration to draw on as a chef. From my mother's Sicilian heritage, I learned about homemade pasta, braised meats, and biscotti—before they became fashionable. My dad is part German, and he was known for his talents working the grill. On my days off from the restaurant, I cook for my wife at home. We tend to eat light, and I cook with foods that are in season since I've never been one for complicated dishes. It's just not my style. I'd rather have sliced tomatoes with a good olive oil or pasta with vegetables than something fussy." A sophisticated, fresh, and spicy dip for tortilla chips or baguette rounds.

The Meyer lemon's moderate acidity ties in nicely with the sweetness of the crab, though standard lemons can also be used.

Rouille is synonymous with bouillabaisse, the Provençal seafood soup. The rust-red sauce is traditionally prepared by blending chiles, garlic, olive oil, and breadcrumbs. This easy, mayonnaise-based version is delicious with fried fish and seafood.

Rachel English of Atlanta, Georgia, writes: "My husband and I both love to cook (and eat), so we were excited when we heard that local chef Kevin Rathbun was opening a new restaurant, called Rathbun's, not too far from our house. We stopped by for dinner a few weeks ago and absolutely loved the fried shrimp appetizer. I just have to have the recipe." The restaurant also prepares this dish with chicken and tofu. The flavorful Thai-inspired batter gets its kick from makrut lime leaves, curry paste, and ginger ale.

Loren uses a mortar and pestle to pound the ingredients for her pestolike sauce, but we found it much easier to blend them in a food processor.

This recipe sponsored by Black Swan Vineyards

This recipe sponsored by Black Swan Vineyards

This recipe sponsored by Black Swan Vineyards

This recipe sponsored by Black Swan Vineyards

This recipe sponsored by Black Swan Vineyards

This recipe sponsored by Black Swan Vineyards

Can be prepared in 45 minutes or less but requires additional unattended time.

Can be prepared in 45 minutes or less.