Fish

Tired of the same old tuna sandwich? Try this mayoless version — it just may be the best we've ever tasted.

Ask your fishmonger to skin the salmon fillets for you.

Sfogliata Served with a glass of full-bodied red wine or a Martini, this anchovy- and oregano-flecked Italian bread makes for an appetizer extraordinaire.

Selma Hurwitz of Potomac, Maryland, writes: "I'm an artist, which helps explain why I think cooking is very creative. You can't be afraid to experiment in the kitchen. I often get ideas from cookbooks and recipes from friends, and I'll add my own touches. The salmon recipe here is based on one a friend gave me. I added more wine, and sometimes I use capers to give the sauce a zesty tang." Broiling caramelizes the sugar and gives the salmon a deeper flavor.

The entrée and side dish roast together for a quick yet elegant meal.

Vinegar, soy, Sherry, and maple syrup create a wonderfully balanced glaze for this mackerel; it takes on a beautiful caramel sheen during cooking.

If your child is a truly adventurous eater, the Thai chile in the pineapple sauce won't faze her and will help sneak the fish in. If she balks at spiciness, on the other hand, replace the chile with a milder pepper, such as jalapeño, and remove the seeds and membranes. Or skip the hot stuff altogether—the sweetness and saltiness of the sauce will still be delicious.

A whole fish, representing abundance, is almost always included on the celebratory Chinese table. Ours is flavored only lightly, with ginger and scallions, so as not to overpower the fresh taste of the fish. We developed an oven-steaming method to free up space on your stovetop for soup and stir-fries.

Poaching fish in olive oil — a popular restaurant technique — is surprisingly easy and well suited to every-night cooking.

Lighten up: To reduce the fat and calories in the cod, substitute 1/3 cup light mayonnaise for the 1/2 cup regular mayo called for.

Wrapped with bacon, these delicious fillets self-baste during broiling, eliminating the need for a sauce.