Seafood

This preparation can be served in scallop-shell dishes for an impressive main course.

An entrée from Bar Italia, St. Louis, Missouri. Herbed breadcrumbs top it off nicely.

From the Bay View Restaurant at The Inn at the Tides, where these cakes are served with a chopped tomato and basil salad.

Can be prepared in 45 minutes or less.

Masa Harina is an ingenious addition to these savory shellfish cakes from chef George Mahaffey of The Restaurant at The Little Nell in Aspen.

Here's an easy-to-make entrée flavored with a spicy marinade; the shrimp are nice on a bed of salad greens or with rice.

There's something for everyone in this traditional specialty. Don't forget to soak the bamboo skewers before using them.

Here's a modern spin on blini, the buckwheat pancakes that are a classic for caviar. Also topping them with smoked salmon is a delightful way to gild the lily.

Can be prepared in 45 minutes or less.

Serve with Garlic Mashed Potatoes. You don't know where the fish ends and the potatoes begin in this beautiful and satisfying dish Chef Desmond, of Island Cottage on Hare Island in Ireland, uses turbot that comes from the waters off nearby Clear Island. We call for halibut, which is more readily available here.

Serve the fish with steamed rice and braised bok choy or Napa cabbage for an elegant and easy Asian-inspired dinner. Begin marinating the fish at least three hours before you plan to cook it.

Fillets of sole will work equally well in the following recipe.

Can be prepared in 45 minutes or less.

Serve garlic toast with this to mop up all the savory broth.

The shrimp are simmered and served in a peppery, New Orleans-style sauce-peel them at the table as you eat. Coleslaw, crusty French bread for sopping up all the sauce, and plenty of napkins are ideal accompaniments. For dessert, crullers and coffee with whipped cream would be easy substitutes for traditional beignets and café au lait.