Seafood

"I'm a social worker running my own practice," writes Susan Haskell of Boston, Massachusetts. "In addition, I'm getting a doctorate in social work. So most of my time is spent either working with patients or writing my dissertation. Still, no matter what's on my schedule, nothing can stop me from going into the kitchen. During the week, I make the time to pore over food magazines to find recipes I want to try. On Saturdays, I cook for friends — because next to cooking, sharing the results is my favorite thing to do." The spicy mayonnaise adds a nice kick.

Active time: 45 min Start to finish: 45 min Servings: Serves 12 (as part of aïoli menu).

This classic Roman soup appears on many menus in the city, but we were disappointed with the versions we were served. Our recipe is more of a crowd pleaser. Active time: 20 min Start to finish: 20 min

Preparation time: 25 minutes Cooking time: 5 minutes Sichuan cooking is popular throughout China, and in recent years, adventurous Chinese restaurant diners have discovered how delicious it can be. This is one of the best known dishes from that area.

To make things even easier, use a cabbage slaw mix. Serve with: Deli rice salad.

Matt McMillan, Big Bowl's executive chef, threw together these items for his lunch one day. We ran it as a special the next week. It's simple and delicious.

This bread is adapted from Jean Lemlin's recipe, from our March 1994 issue.

Steve Silverman of South Burlington, Vermont, writes: "In my cooking I tend to be very quick and health-conscious. During the summer, my wife, Mary, and I usually grill chicken or fish and make salads. I'll use whatever fresh vegetables and ingredients I have on hand and come up with a wonderful meal for the two of us." To make this a substantial main course, add 1 1/4 pounds cooked shrimp.

Serve with: Warm corn tortillas, Spanish rice, and grilled zucchini. Dessert: Fresh coconut cake from the bakery.

There are two ways to get tender squid: a very quick sauté or a very long simmer. This simple yet impressive recipe uses the former method. We call for a Thai or serrano chile because they're easier to find here — try your local supermarket — than the small, thin Italian hot chiles. Active time: 45 min Start to finish: 1 hr

These crab-stuffed mushrooms are a longtime favorite at Phillips. Tip: Use a melon baller to scoop out the mushroom stems.

Golden brown sugar brings out the natural sweetness of the shrimp.

"I have just returned from London, where I stayed at the beautiful Lanesborough hotel across from Hyde Park," writes Marjorie Wordingham of Mequon, Wisconsin. "I had the most delicious salmon with Thai-style vegetables and rice at its restaurant, The Conservatory."

The Mediterranean fish soup bourride is something like a bouillabaisse but has a consistency more like stew. Instead of putting the aïoli directly into the soup, as is traditional, Adams likes to dollop it onto toasts.

Squid can vary quite a bit in size. If you get lots of little squid (under 2 inches each, not including tentacles), they'll need less preparation. Larger ones need to be scored to stay tender.