Seafood

Arugula adds zip to this creamy risotto.

If you have regular broccoli on hand, you could use the florets as a substitute for the Broccolini (a cross between broccoli and Chinese kale), though the flavor will be somewhat different. Round out this stir-fry with cooked white rice. Active time: 15 min Start to finish: 15 min

Goat cheese and fennel prove to be the perfect partners for smoked salmon. Pour glasses of Champagne or Sauvignon Blanc.

This is a simplified version of the appetizer served at Olives, where the scallops are skewered with bacon before they are cooked.

This recipe can be prepared in 45 minutes or less.

Try not to break up the large lumps of crabmeat, because the salad looks best when the fresh, white meat stands out.

Active time: 45 min Start to finish: 45 min

Serve with: Pickled beets and baby potatoes sprinkled with parsley. Dessert: Lemon bars from the bakery.

I think you'll understand why I love rice dishes so much when you taste this one—the robust, complex red-chile flavor is infused into plump rice grains (you definitely get the best texture from medium-grain rice), which are nestled around perfectly cooked shrimp. Not only could I eat this dish day after day, but it's one that always comes to mind as an easily likable one-pot main dish for casual entertaining. Add a salad and you've got all you need. To serve Red Chile Rice on a buffet, you may want to choose small shrimp and peel them completely (taking off the final joint and tail) for the convenience of your guests. Don't forget to mix everything well before serving, since bits of salsa and green onions rise to the top during baking.

Couscous with fresh herbs, and steamed green beans sprinkled with toasted pine nuts would be lovely accompaniments. Dessert? Try warm apple turnovers from the bakery; top with ice cream.

This recipe can be prepared in 45 minutes or less.

You can make the crab mixture and beet purée ahead of time, but don’t assemble these hors d'oeuvres until just before serving or the apple slices will discolor.

"The recipes here reflect my British roots, but not necessarily my family traditions," writes Mairi Morrison of London, England. "Although my mother is from Scotland and my father is from Northern Ireland, I grew up in Los Angeles, where our weeknight meals were typically American: spaghetti, tacos, and burgers. It wasn't until I moved to Europe that I became really interested in food. Here in London my social life is centered around the table. I really like this dish because it is typically British, and perfect for a rainy winter evening in London." Since these hors d'oeuvres can be assembled ahead, they're good for a cocktail party.