Seafood

Here's another terrific creation from Hotel Hana-Maui in Maui, Hawaii.

Asian flavors accent this do-ahead appetizer.

This version of the French classic has only raw vegetables.

Can be prepared in 45 minutes or less.

A delicious twist on clam chowder, this hearty winter soup is full of tender scallops and smoky bacon.

Traditionally used for poaching seafood, court bouillon (French for "quick broth") is an aromatic stock made with vegetables and herbs. Wine, lemon juice, or vinegar is often added. Can be prepared in 45 minutes or less.

Green papaya salad in all its regional variations - often flavored with pork, beef, or shrimp (as below)-is hugely popular throughout Southeast Asia. The dish is made from unripe Southeast Asian papayas, which have firm white flesh and white seeds. The current popularity of Vietnamese and Thai food in the United States has increased these papayas' availability, although it is still generally limited to Asian markets. Such papayas can grow to the size of cantaloupes or larger and range in shape from oval to round. Look for rock-hard dark green fruit without a trace of pink or yellow blush. If you don't see any, ask (some shopkeepers do not display them). Those who can't find the right kind of papaya might skip the salad or substitute seedless (European) cucumbers despite the repetition with the main course. Those who can find Southeast Asian green papayas will be treated to a salad that our food editors found irresistible.

Can be prepared in 45 minutes or less.

The secret of making fried rice lies in the use of cold, cooked rice. Freshly cooked rice will only produce a sticky mess.

This is a sophisticated first course. The soup is also nice without the lobster. Uncork a Chardonnay or a French Sancerre.

This recipe produces a deliciously moist fish with a subtly salty flavor.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Because these crab cakes are made with lots of crab meat and not much filler, they require gentle handling during cooking, but the results are well worth the extra effort. At the restaurant '21' the chef makes decorative squiggles with the chili mayonnaise using a plastic squeeze-bottle of the type used for ketchup at hot dog stands.