Name: Snapper with Almonds
Yield: Serves 4
Ingredients: 1/2 cup toasted sliced almonds; 2 tablespoons olive oil; 2 tablespoons butter; 4 snapper fillets (monkfish, halibut, or cod works, too), with skin, about 4 ounces each; Salt and freshly ground pepper; Juice of 1 lemon; 1/2 cup chopped parsley

Editor's note: The recipe and introductory text below are from French Women Don't Get Fat by Mireille Guiliano.

I didn't much care for fish when I was growing up, but I loved nuts. My mother knew both were essential for good nutrition, so she invented this way of slipping in the fish.

Recipe notes

Île Flottante

Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.

Sofrito Bolognese

An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.

Cardamom Pancakes With Honey Lime Syrup

Yeasted pancakes mixed with saffron and cardamom (called chebab) are typical of Gulf countries, but I must confess I much prefer these lacy thin crepes.

Beef Stroganoff Ramen

This traditional dish of beef, sour cream, and mustard may have originated in Russia, but it’s about time for a version with ramen noodles, don’t you think?

Tortellini in Preserved Lemon Brodo

A quick-fix dinner thanks to store-bought tortellini and chicken broth.

Pad Kee Mao (Drunken Spaghetti)

Spaghetti is a common variation in modern Thai cooking. It’s so easy to work with and absorbs the garlicky, spicy notes of pad kee mao well.

Green Curry Mussels

The mussels here add their beautiful, briny juices into the curry, which turn this into a stunning and spectacular dish.

Wampanoaug Clam Fritters

The clams’ natural briny sweetness serves as a surprising foil for the tender fritter batter—just be sure to pull off the tough outer coating of the siphon.