Seafood

Shrimp, corn and rice combine in a quick and satisfying one-dish meal.

Besides the tacos, try the Pico de Gallo on scrambled eggs, grilled chicken or instead of sour cream on a baked potato.

The chef at Kristina's makes this dish with haddock; we call for sea bass, which is more readily available.

At The Great House at Villa Madeleine in St. Croix, they often use a native fish called wahoo for this interesting dish, but swordfish is another nice choice. They also make the chutney with the very hot Scotch bonnet pepper. A serrano chili produces a slightly milder version.

Can be prepared in 45 minutes or less.

An appealing appetizer salad from The Great House at Villa Madeleine, St. Croix.

This unique combination of flavors has been on the menu at Restaurant Jean Georges since its opening, and it continues to draw raves. The form of the layered scallops and cauliflower is basic but lovely, and the dark green sauce has a mysterious, mustardy flavor; few people could guess what is in it, and almost no one could imagine how simple it is.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Here's a great prelude to a main-course pasta.

Here is one of the most popular ways for cooking shrimp in Italy and throughout the Mediterranean. In American-Italian cuisine, this recipe would be referred to as "Shrimp Scampi," a curious title since scampi means shrimp, which means the name, literally translated, is "Shrimp Shrimp." Good Italian or French bread should always be served with this dish for sopping up the good garlicky sauce.

Accompany the chowder with saltines or Crown Pilot crackers. A side of steamed broccoli with lemon dressing is also nice, as are individual pecan pies á la mode for dessert.

In the early days of California cooking, savory puddings were often served, a reflection of the fact that eggs and dairy have historically been mainstays of the state's agriculture. That was a legacy from the mission padres who, in addition to growing field crops such as corn and beans, usually kept cows and chickens to help feed their communities. In Northern California, Dungeness crab season begins around the first of November. The crab lends rich taste and nice texture to the first-course pudding.

Red snapper is the fish of choice in Veracruz, Mexico, where this dish originated. The combination of the cinnamon, olives, capers, and peppers gives the sauce heat and depth. This is a quick, light dish, good with boiled potatoes and rice.

Can be prepared in 45 minutes or less but requires additional unattended time.