American

Rockfish is used in this dish at Cashion's Eat Place in Washington, D.C. If you can't find rockfish fillets, substitute sea bass.

Use leftover roast chicken for this, or buy a cooked chicken at the market. For an extra-special treat, top each baked slice with a dollop of sour cream and sliced avocado.

Zingerman's is one of the best-known corner delis in the Midwest. This classic creamy potato salad, which has just the right amount of mayonnaise tang, is a mainstay on the menu there.

Ground almonds add a delicate nutty flavor to the crust. Begin making the filling a day before assembling the tart; once completed, it can be chilled another day before serving.

Omelette Pomme Colette Jan Case of Cornelius, Oregon, writes: "A jar of confiture de lait, a caramel-like sauce made from whole milk and sugar, along with some fallen apples found on a morning walk after my return home from France, where I spent three perfectly glorious months, inspired this omelet." We substituted dulce de leche for the confiture de lait because it is more readily available in the U.S.

Treat yourself to fresh clams for this recipe — they make all the difference. This dish originated in Rhode Island during the late 19th century, when, as story has it, Portuguese immigrants added tomatoes to their chowder. British New Englanders believed their creamy chowder to be superior and named the Portuguese version after Manhattan, presuming that New Yorkers were the only people crazy enough to add tomatoes.

"At the Manhattan law office where I'm a legal secretary, it seems as though the phones are always ringing," writes Lisa Caiazzo of Franklin Square, New York. "And if it isn't the phones that have me occupied, then there are lots of documents that need my attention. By the time I get home from the city, I usually have only about 45 minutes to put together dinner for my husband, Angelo, and myself. Still, that's enough time to make something filling and delicious, like a salad and a hearty pasta or soup. My best cooking, though, is done on Sundays during the fall and winter, when I become a football widow. An afternoon of cooking can be very therapeutic after a busy week." Any mixture of vegetables you have on hand would make a great filling. Serve the wraps with purchased salsa and sour cream.

Chuckwagon cooks used to simmer beans for days, and the cowboys always thought they tasted best on the third day. This version, called frijoles de olla in Spanish, is even better reheated. The beans cook in flavorful juices that are also served with them.

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

The topping spreads as it bakes, forming a crisp cookie-like layer.

This dessert couldn't be simpler to put together. The no-bake crust is made from cookie crumbs and butter, and the pie itself cooks in just ten minutes.

Perfect for any summer party. Be sure to use the best blue cheese available, such as French Roquefort or domestic Maytag

This was inspired by a dish created by Alex Padilla, sous chef at Boulevard, the San Francisco restaurant owned by Aidells's wife.

"This is a recipe inspired by a salad I had as part of a sumptuous feast at Adriatica, an exquisite restaurant atop Seattle's Queen Anne Hill," says Lise R. Bonin of Austin, Texas. "Both the view and the food made for a most memorable anniversary dinner for my husband and me several years ago."

I know what you're thinking: Another crabcake. Well, all crabcakes are not alike. When this dish goes on Commander's menu, more than half our patrons will order it. They probably feel as my mother does: "True jumbo lump crabmeat is the caviar of Louisiana." We want to highlight the crabmeat, not mask it with heavy binders or frying, so this has no bread crumbs and only a small amount of binder. And the cakes are _not_fried, making them incredibly light. As for the accompaniment, crab and corn are a classic Creole combination.

"Einstein Bros. Bagels in Coon Rapids, Minnesota, sells a feta-pine nut spread that I would like to make," says Clarissa Gaasch of Andover, Minnesota. "I'm thinking it would be as good on crackers as it is on bagels."

"Last spring I went to New Orleans for the Crescent City Classic, an annual road race. One night I had dinner at Andrew Jaeger's House of Seafood in the French Quarter," says Gina Squires of St. Louis, Missouri. "The coconut cream pie was great." A toasted coconut topping adds texture and flavor to this old-fashioned dessert.

This recipe can be prepared in 45 minutes or less.