Fish

Serve this sauce with roasted meat, fish, or chicken. Active time: 20 min Start to finish: 20 min

Active time: 30 min Start to finish: 40 min

Start marinating the fish at least four hours ahead so that the spice flavor comes through.

Tom and Pam Kreider of Nashport, Ohio, write: "Our trip to the island of Mykonos inspired the creation of this recipe for fillet of sole. May these flavors transport you to the sunny isles of the Aegean." Don't be tempted to use fresh bread crumbs for this recipe — it won't be as good.

Start with Belgian endive spears filled with caviar of red salmon, golden whitefish or black lumpfish. Serve with your favorite Champagne or Chardonnay.

There's a lot of liquid here, so be sure to use a very large pot to prepare the stew.

Despite many Asian ingredients in this dish, the end result only slightly reflects their presence. Rice and asparagus make good side dishes.

A sophisticated, Spanish-style salad.

Both the tomato coulis and the salsa can be made up to one day ahead.

A specialty of chef Eileen Joyce. This is as deliciously simple as fresh fish gets.

"On a recent trip to Nantucket, I discovered the Centre Street Bistro," says Pamela S. Bryson of Boston, Massachusetts. "I would like a copy of chef Tim Pitt's recipe for seared salmon on crispy vegetables."

Buttered potatoes accompany this simple, sophisticated dish at Gugelhof restaurant.

Mint, orange peel, cinnamon and raisins give this dish the distinctive flair of North African cooking, which has become so popular. Couscous with minced green onions would be a delicious accompaniment.