Fish

Be sure to use the whipped cream cheese sold in tubs—it will give this dip a smooth, light texture—and not the regular cream cheese in blocks. If the dip seems a little salty, just serve it with unsalted chips.

Add rice or soft oriental noodles, and this becomes a quick supper. Look for wasabi powder and sesame oil in the Asian foods section of the supermarket.

Serve these tacos with salsa, shredded lettuce, sliced avocado and black olives. Corn and black bean salad finishes the meal—except for dessert. We recommend spice cake.

Steaming, a method often used by Asian cooks, works well with delicately flavored red snapper, since the aromatics (ginger, scallion, chile) are easily absorbed by the fish.

An elegant, portable entrée. Baby greens with vinaigrette would round out the menu nicely. What to drink: A lightly oaked Chardonnay.

For a complete Asian-inspired menu, prepare steamed rice, and sauté snow peas in sesame oil. Fill fresh papaya halves with coconut ice cream for a refreshing dessert.

Pescado Zarandeado Although you can broil the fish, it is at its best when cooked outside (placing the fish in a grill basket makes it easier to turn over on the barbecue). Ask the fishmonger to remove the head and scales and to clean and butterfly the fish.

The flavors and juices of this Provençal-style tuna sandwich seep into the bread while it is being pressed. Serve with: Marinated green beans and herbed orzo salad.

Start the gravlax at least two days in advance (the sauce can also be prepared ahead of time, leaving just quick assembly on the day of the party). What to drink: Champagne (or sparkling wine) is a classic aperitif, and versatile enough to pair nicely with the salmon's slightly sweet mustard sauce as well as with the rich Foie Gras and Cream Eggs .

(Saumon Confit à l'Huile d'Olive, Petite Salade de Roquettes, Vinaigre de Balsamique) The idea to confit salmon is not original to me but one gleaned from kitchen gossip where recipes and experiments from chefs all over the world are discussed. I learned that many chefs were slowly cooking fish in duck fat but I thought that since salmon is so fatty to begin with, it would be better served if it was slowly cooked in something other than animal fat. Copper River salmon is my first choice for this dish but if it isn't available look for Alaska salmon. Both of them are very fatty and the fat really does make a difference as it ensures a very smooth texture in the finished dish.

At Inverlochy Castle, this dish is served with spinach and sautéed mushrooms, and tender asparagus tips are scattered over the fillets as a final garnish.

I particularly like this version of whitefish salad, because there is no filler in it. Mark, a political consultant who served in the Carter White House, makes it for break-the-fast as well as during the year brunches.

Any leftover sauce from this recipe would be delicious served with boiled new potatoes or crudités. The sauce keeps 4 days, chilled and covered. Can be prepared in 45 minutes or less.

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