Seafood

At the restaurant, they use black cod, also known as sablefish. We call for more readily available white cod fillets.

This dish comes together quickly, making it ideal for a weeknight dinner. Just add some steamed rice or sauté baby potatoes and a tossed green salad

"Dinner at the Montauk Seafood Grill was an ideal way to cap off a day of skiing in Vail," Julie Harris of Redwood City, California. "The salmon covered with an unusual breadcrumb coating is something I would like to make for a dinner party."

The verde on the succulent swordfish comes from the cilantro and chili marinade and a silky avocado mayonnaise. Start out with salsa and tortilla chips, and serve Mexican beer throughout the meal.

Don’t bother peeling the shrimp for an everyday meal — just team them with cole-slaw and toasted bread (and napkins); follow it all with sliced bananas and pecan cookies. When it’s time for a party, peel the shrimp, and place them on angel hair pasta tossed with a colorful selection of roasted bell peppers. Vanilla bread pudding with brandy sauce is a special finale.

You will need three pots for this recipe.

There are innumerable recipes for this favorite English breakfast dish. Some call for Béchamel sauce, some for cheese. This version is easy.

Do-ahead tips make this rendition of the Spanish classic perfect for entertaining.

This recipe is from Ellyn Goodrich, one of the 5,000 Jews who live in Alaska (the "Chosen Frozen," as they call themselves). The fish is baked in a bundt pan and unmolded, for a festive look.

Artichokes, an Old World food, came to America with Italian immigrants and found a happy home in the near-Mediterranean climate of California. As "ethnic" fare, artichokes took their time catching on outside the Golden State. They finally did in the thirties and became something of a fad. Artichokes were not limited to the vegetable course, either. Sometimes the center "choke" was scooped out and the hollow filled with a stuffing for a fashionable light lunch entrée.

Carole Resnick of Cleveland, Ohio, writes: "I invented the following recipe for salmon mousse on dill pizzelle as an appetizer for a gathering. I hope that you enjoy it as much as my guests did."

Prep: 15 minutes
Cook: 15 minutes A simple ragout of shellfish and sausage, so easy to prepare it's almost a heat-and-serve dish. Cook the shallots and garlic, then the sausage, add the wine and rosemary, then the mussels, which will release their juices into the pan, and finish with the parsley and bread crumbs — a rustic, spicy, brothy dish to be eaten with good crusty bread.

Pla Phad Phrik Khing The pummelo salad makes a nice first course with this dish.

This piquant Indian marinade adds depth of flavor to the sturgeon's meaty white flesh. Active time: 40 min Start to finish: 1 3/4 hr

Can be prepared in 45 minutes or less.

Active time: 30 min Start to finish: 2 hr