Seafood

"My brother has a small shrimping net, and once, years ago, he brought me several pounds of shrimp after a successful trip," says Robert Randolph of Perdido Beach, Alabama. "I created this appetizer as a way to use all that shrimp. Now, whenever my brother stops by with his catch, my family requests this dish."

This is terrific with sautéed green beans, a plate of sliced tomatoes topped with grated hard-boiled egg and olive oil vinaigrette, and a toasted sourdough baguette. Pound cake with strawberry sauce makes a nice dessert.

Great on their own or in pastas and salads.

Cooking the fish en papillote, in parchment paper or foil, keeps it moist.

Can be prepared in 45 minutes or less but requires additional unattended time.

We tried this recipe with several brands and varieties of beans, and Goya's small white beans held their shape the best.

Auruduci is the Sicilian way of saying agro-dolce, or "sweet-and-sour." This is definitely not the type of sweet-and-sour dish you find in Chinese restaurants. It is a wonderful, subtle recipe that shows off the number one fish in Sicily — tuna. This could be my favorite of the many Sicilian tuna recipes I've encountered over the years. You have to make it with fresh tuna, and always remember to serve it rare — never overcook it.

Start with chopped fresh tomatoes, basil and garlic spooned onto toasted baguette slices. Grill slices of potato to have with the tuna; follow with biscotti and fresh figs.

Camarones al mojo de ajo is a favorite Mexican dish. Here, instead of swimming in butter, it swims in a flavorful sauce.

I know what you're thinking: Another crabcake. Well, all crabcakes are not alike. When this dish goes on Commander's menu, more than half our patrons will order it. They probably feel as my mother does: "True jumbo lump crabmeat is the caviar of Louisiana." We want to highlight the crabmeat, not mask it with heavy binders or frying, so this has no bread crumbs and only a small amount of binder. And the cakes are _not_fried, making them incredibly light. As for the accompaniment, crab and corn are a classic Creole combination.

"I'm originally from Ecuador, and I'll never forget the wonderful food there," Maria Budde of Orange, California. "I enjoy re-creating dishes from my home country, and this flavorful starter is typical of my native cuisine. It's simple to make and delicious."

Jody Adams makes this dish in a 14-inch cast-iron skillet with a lid, but since that size is rare in home kitchens, we've adapted the recipe for a roasting pan.

This recipe can be prepared in 45 minutes or less.

Team the fish with steamed rice and sautéed spinach, and pour a Sauvignon Blanc.

(Provençal Anchovy Vegetable Spread) Can be prepared in 45 minutes or less.