Seafood

(Tony Tan's Laksa Lemak)

Natalie Zschiesch of Woodstock, Georgia, writes: "When I was a student at the University of Georgia in Athens, I frequently walked across the street to The Last Resort, a restaurant located in the heart of downtown. I'd treat myself to the delicious salmon, served atop creamy grits and surrounded by a rich caper-cream sauce. If only I had the recipe, I wouldn't have to make the trip back to Athens every time the craving sets in."

Besides garnishing lobster stew , tomalley croutons can be served as an hors d'oeuvre or if you wish to elaborate, as a topping for crostini or pizza. Lobster tomalley can be purchased separately from most lobster dealers. It is inexpensive and tasty.

Active time: 15 min Start to finish: 15 min

Lobster stew is a very traditional dish made with lobster, milk, butter, salt, and pepper. You will find this in many restaurants in Maine, the best being the ones with the most lobster. I have embellished on the original dish but have left intact the strong and rich lobster flavor. When Craig Claiborne asked me to put together a New England Thanksgiving dinner, this was the soup I served. It is also great as a hearty main course soup.

Crusty bread, an arugula and endive salad with balsamic dressing, and lemon sorbet with chocolate-dipped biscotti turn this simple Italian dinner into a special one.

Bangkok-style noodles with shrimp, chicken and Thai chilies from Arun's in Chicago.

This dish combines Spanish escabeche (marinated poached fish) with a new take on mojo, a Cuban sauce typically made with the juice of tart oranges, garlic, and herbs.

"My mom taught me how to cook — mostly the meat-and-potatoes fare favored in my native north Texas," writes Judy Wilkins of Tyler, Texas. "I'll always have a fondness for that kind of meal, but now that I live in a town closer to Louisiana, I've developed a love for Cajun food. Out of necessity, I've also developed a love for quick cooking. Between my musician's hours (nights and weekends) and teacher's hours (daytime piano lessons), my schedule can be nuts. When I do have the chance to cook dinner on a weeknight, whatever I make can't take too long — and it has to taste great." With this communal dish, the mess is part of the fun. Lay down newspapers on the table and invite guests to peel-and-eat. And serve crusty bread for sopping up the juices.

If you can, buy fresh shrimp with shells and heads still intact. If the heads have been removed, don't worry. Peel the shrimp and use the shells to make shrimp stock. Put the shells (and heads) in a small stockpot. Add 6 cups of water and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, for about 1 hour. Remove from the heat, strain through a fine sieve, and set aside. If you don't have shrimp stock, water can be substituted.

The inspiration for this recipe came from a tea sandwich one of our food editors discovered at Alice's Tea Cup, in Manhattan. It's surprisingly substantial — a bit like an overstuffed deli sandwich, but not nearly as heavy.

Active time: 25 min Start to finish: 45 min

The tuna sauce for this salad is based on the Northern Italian tonnato— a summer sauce served over chilled veal roast. You could use light tuna, but white tuna makes the sauce a more attractive color.

Serve these spicy grilled shrimp with bread for sopping up all the sauce.

Huachinango a la Veracruzana In a traditional Veracruzan household, you would find papas cambray (roasted tiny white potatoes) and a bowl of savory white rice served alongside.

Active time: 30 min Start to finish: 30 min