Lemon

Save time by using vacuum-sealed pouches of tuna, which don't need to be drained.

Bruce Aidells, founder of Aidell's Sausage Company, says, "When I was in college, a friend from Mississippi introduced me to the technique of marinating the turkey by rubbing the meat under the skin with flavorings. Over the years, I've continued to modify the recipe for what I refer to as 'trash bag turkey,' so named because a large plastic bag is the best thing for holding the bird while it marinates for a day or two." Watch how to prepare and carve your bird with our streaming video demonstration.

"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."

We got the idea for these pancakes from The Compound Restaurant in Santa Fe, New Mexico, where hot polenta-mascarpone pancakes were the perfect finale to a delicious dinner. They also make a terrific breakfast. Active time: 20 min Start to finish: 20 min

The crumb topping and cake are prepared from one simple mixture, so this dessert comes together in no time.

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.

"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."

One of the signature dishes at Antinco Martini in Venice, Italy. The chef uses veal loin; veal scallops are a convenient substitute.

Perfect for a picnic, this roasted chicken is as flavorful cold as it is hot - and it even tastes good at home.

"I’ve never been much of a fish lover, but on a trip to New York, I ordered the hazelnut-crusted trout at Tribeca Grill," writes Corrie Reid of Stafford, Texas. "It was by far the best fish I’ve ever had, and the sauce served with it was just heavenly." To crush the toasted nuts, seal them in a plastic bag, and pound with a rolling pin.

To make graham cracker crumbs, add the crackers (broken into small pieces) to processor and blend until finely ground. For best results, use Philadelphia-brand cream cheese. Bake the cheesecake at least one day and up to two days before serving.