Fish

This bouillabaisse-style chowder has a delicate broth and whole fish fillets.

Unlike salmon fillets, salmon steaks have bones in the center. Any leftover red-wine butter is delicious on beef, lamb chops, chicken, or mushrooms.

Inspired by Mostly Martha The Martha in this 2001 German film is a perfectionistic chef in Hamburg whose sister's death leaves her in charge of her young niece. At work, she is further shaken by the arrival of an irrepressibly charming Italian male chef.

Nancy Dalrymple of New Orleans, Louisiana, writes: "Last year, my husband and I celebrated our anniversary with a long weekend at Annadele's Plantation, a charming bed-and-breakfast in nearby Covington. Although the rooms were lovely, what made Annadele's so special was the great food. During our stay we learned that the restaurant is open to the public, so we've been back several times for our favorite dish, the pompano fillet with crabmeat and beurre blanc." Pompano — a delicately flavored white fish — is a popular entrée in and around New Orleans. In Annadele's signature version, the fish is topped with sweet crabmeat and a creamy white wine-lemon sauce.

Hearty lentils and a creamy cauliflower puree make this a particularly satisfying fish dish. Curry powder is an exotic surprise in the lentils.

This recipe is an accompaniment for <edit:recipelink id="230642">Sausage-Wrapped Lamb Chops</edit:recipelink>. Also great tossed with grilled vegetables, stirred into pasta, or as a topping for grilled fish or a portabello burger.

To pit an olive quickly, use the side of a large knife to crush the fruit, then pop out the pit. Serve with: Linguine tossed with olive oil and parsley and twirled into nests, roasted artichokes, and a crusty baguette.

Serve with: Texmati rice pilaf tossed with toasted pecans, and broccoli florets sautéed with sliced garlic.

Michael Shrader of Nine Restaurant Group in Palm Springs, Florida, writes: "Both sides of my family cooked a lot when I was growing up, so I've had plenty of inspiration to draw on as a chef. From my mother's Sicilian heritage, I learned about homemade pasta, braised meats, and biscotti—before they became fashionable. My dad is part German, and he was known for his talents working the grill. On my days off from the restaurant, I cook for my wife at home. We tend to eat light, and I cook with foods that are in season since I've never been one for complicated dishes. It's just not my style. I'd rather have sliced tomatoes with a good olive oil or pasta with vegetables than something fussy." A sophisticated, fresh, and spicy dip for tortilla chips or baguette rounds.

Loren uses a mortar and pestle to pound the ingredients for her pestolike sauce, but we found it much easier to blend them in a food processor.

This recipe sponsored by Black Swan Vineyards

This recipe sponsored by Black Swan Vineyards

This recipe sponsored by Black Swan Vineyards

This recipe sponsored by Black Swan Vineyards

This recipe sponsored by Black Swan Vineyards

This recipe sponsored by Black Swan Vineyards

Can be prepared in 45 minutes or less.