Seafood

Gamberi Aragonati Big shrimp crusted with garlic and crunchy bread crumbs were always a part of our family's Christmas Eve celebration. My father would peel and stuff pans full of fresh sweet shrimp, which would disappear faster than you can say Buon Natale! Easy to do, they are a pleasure to enjoy any time of the year. Don't forget the last squeeze of fresh lemon juice; it really brings out the flavor of the shrimp. Aragonati appears to be a dialect word for gratinati, meaning food that is baked under a browned crust. It has nothing to do with the herb oregano, though it is often misspelled oreganati.

When spooned over steamed rice, these mussels could serve four. See how to clean mussels . Active time: 10 min Start to finish: 20 min

Use packaged prewashed mixed baby greens to make this salad in practically no time. A chilled Sauvignon Blanc pairs well with the dish's fresh, bright flavors.

Serve with rice, mashed potatoes, or noodles.

"Before we got married, my husband, Gregg, and I were working at a small restaurant, and it kept us ridiculously busy," writes Anita L. S. Eberhardt of Beverly, Massachusetts. "Now that we have both left the restaurant business, we have a much saner schedule, although raising two kids certainly keeps us busy. My experience as a professional cook makes it easier for me to throw together a quick meal, which is good because I'm not a convenience-food mom: I try to limit fat and salt, emphasize fruits and vegetables, and use a minimum of prepared foods." Serve with rice to soak up the flavorful sauce.

A green salad is all you need to make this pasta — its creaminess sharpened with a touch of horseradish — into a complete dinner. When shopping, it's helpful to know that egg noodles are usually sold coiled into small nests.

"I recently took out-of-town guests to Zarela in Manhattan for an authentic Mexican meal," writes Kelly Sfarra of Hawthorne, New York. "Everything was fantastic, but the shrimp with chipotle chilies was especially memorable. Can you please get the recipe?" After a trip to Veracruz, Mexico, chef Zarela Martínez came up with this dish, which is called camarones enchipotlados at the restaurant. A bowl of rice and some warm corn tortillas would be great with the spicy, smoky shrimp.

Veracruz-style mixed seafood is the centerpiece of a festive meal that's rounded out with rice and vegetables. To present it as pictured, mound the seafood salad over the Mexican Rice and surround with the Tricolor Vegetable Sauté . A piquant dressing is drizzled over the seafood and mixed into the rice.

Offer crusty bread to dip into the wonderful broth. What to drink: A crisp, citrusy Sauvignon Blanc from California or ice-cold pale ale.

The salsa is also delicious made with diced ripe mangoes.

Anthony Bourdain I will always associate the smell of this dish with my first imaginings of France — and with the imminent arrival of guests. When I smelled this dish cooking downstairs, I knew company was coming. My mother made it for special occasions only. I remember being terrifically impressed that she served it in scallop shells. I yearned for this dish — knowing it only by smells — and was delighted when I finally turned old enough to sit down to eat with the adults. This was the reward.

If you prefer to present these halibut steaks with additional grill marks (as in the photo), you can grill the skin sides for about 1 minute each before grilling flesh.

If you can get fresh shelled peas, cook them in a pan of boiling water until they are just tender, 3 to 5 minutes, then drain and toss them with the chives, zest, and pepper. Active time: 40 min Start to finish: 40 min

At the restaurant, these are called truffles and are served on mixed greens with a watercress vinaigrette, but they are also excellent presented on their own as hors d'oeuvres.