Shellfish
Shrimp Palermo
Nice accompaniments for this Sicilian-style shrimp dish are sautéed broccoli and some orzo (rice-shaped pasta; also called riso) with butter and lots of freshly grated Parmesan cheese. For dessert, serve sliced pears and almond cookies.
Chunky Clam and Bacon Dip with Pita Toasts
For a more colorful presentation of this down-home dip, we reserved some bacon, bell pepper, scallions, and basil for garnish.
Can be prepared in 45 minutes or less.
Seafood "Cataplana" with Saffron, Vermouth, and Sorrel
This dish is named after the copper Portuguese cooking vessel, the cataplana, in which it is traditionally cooked.
Scallop and Vegetable Stir-Fry
By Katherine Grasso
Crab Cakes with Creamy Chili Sauce
Here's another terrific creation from Hotel Hana-Maui in Maui, Hawaii.
Seafood-Stuffed Eggplant
By Rosalind Bergeron
Nantucket Scallop Chowder
A delicious twist on clam chowder, this hearty winter soup is full of tender scallops and smoky bacon.
Barbara's New England Clam Chowder
By Barbara A. Tadeo
Green Papaya Salad with Shrimp
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.
Chinese Fried Rice Deluxe
The secret of making fried rice lies in the use of cold, cooked rice. Freshly cooked rice will only produce a sticky mess.
By Dorothy Lee