Seafood

Substituting cooked chicken for the lobster also yields excellent results.

Broccoli is called sparaceddi in Sicilian. In this side dish, it is "drowned" in a heady mixture of olive oil, onions, anchovies, olives, red wine and cheese. While there are variations of the basic preparation throughout Italy, food historians generally think it to be of Sicilian origin.

You can add some diced red bell pepper to give this full-flavored dish a splash of color.

Tarragon brings its distinctive flavor to this salad. Serve it alongside the strata.

This recipe can be prepared in 45 minutes or less. We used osetra caviar for this hors d'oeuvre, but feel free to substitute your favorite. Any leftover caviar can be used to brighten up a number of dishes, from scrambled eggs to pasta.

Chef Shelton uses a 4- by 2-inch round cake ring to mold the salad on the plate.

This recipe can be prepared in 45 minutes or less.

At Lantana's, the salmon is served with spiced banana fritters.

Not an ounce of flavor escapes this dish! The salmon is seared, trapping its rich flavor, briefly baked, and then drizzled with a thick, lightly fragranced orange ginger glaze — a balanced companion for a fish as flavorful as salmon. Salmon provides ample amounts of protein, B vitamins, vitamin A, and omega-3 oils.

This recipe can be prepared in 45 minutes or less.

This recipe can be prepared in 45 minutes or less.

Sweet, salty, and spicy, nuoc cham is the indispensable sauce of Vietnam's cuisine. It's a favorite dipping sauce for spring rolls and for fresh rice-paper rolls such as these.

When sweet, succulent jumbo crabmeat comes into season, this is an incredibly simple, light, and refreshing first course that requires no cooking. It can also be used as a main course for a summer luncheon.

Orzo pilaf and stewed tomatoes simmered with sliced fennel bulb are nice side dishes. Classic chocolate mousse is the perfect finish.