Seafood

Pluots are a great stand-in for true plums in this recipe.

Active time: 20 min Start to finish: 30 min

Ceviche de Dorado con Chile Jalapeño y Coco The fish is marinated in fresh lime juice (and therefore partly "cooked").

The oil-free dressing is delightfully tangy.

Adobo means spice rub or marinade, and this particular recipe was introduced by African slaves and brought to Bahía in Brazil in the 17th century. I think that it gives tuna a new and exciting dimension. There is spiciness in the dish, as would be expected from an adobo. To provide the American palate a little relief from the heat, the tuna is served on a bed of lightly pickled cucumbers.

This crowd-pleasing dip is a natural with potato chips and good with crudités, too.

Each serving is baked en papillote, or wrapped individually in parchment paper to lock in steam for a more succulent result.

We prefer wild salmon for this recipe because it has a milder flavor and is more environmentally friendly than farmed varieties. Active time: 20 min Start to finish: 30 min

Named for a friend of my mother who was a wonderful cook, this recipe is very quick and easy and always elicits lots of requests for copies," Cindy Vogels of Littleton, Colorado. " I often serve this dish as a first course, leaving the shrimp whole, but here they are blended in a food processor to form a delicious spread." Active time: 45 min Start to finish: 1 3/4 hr

The trick to pickling today is to find fresh herring or fresh salted herring. Once you've pickled it, use the herring in any favorite recipe, or just mix it as I do, with sour cream, red onion, and dill, to break the fast of Yom Kippur. It will keep for weeks.

This pizza's topping is inspired by the traditional Swedish casserole known as Jansson's Temptation. Can be prepared in 45 minutes or less.

Gastronomic lore tells us that the forerunner of this famous lobster dish was actually created at Delmonico's, the well-known New York City restaurant, during its heyday in the latter part of the last century. Mr. Ben Wenburg (or Wenberg, as some believe), a Delmonico's habitué during this period, is said to have devised a dish made with seafood, cream, and egg yolks. It was called Wenburg on the menu until some time later when the epicurean Mr. Wenburg became involved in a dispute with the management. Thereafter, the restaurant renamed the offering seafood "Newburg," and a classic was born.

Although having your guests shell their own shrimp can be a messy proposition, the result of grilling shrimp in the shell-unbelievable succulence-is worth it!