Seafood

Serve this sauce with roasted meat, fish, or chicken. Active time: 20 min Start to finish: 20 min

Active time: 30 min Start to finish: 40 min

Start marinating the fish at least four hours ahead so that the spice flavor comes through.

To save even more time, buy the peppercorn medley packaged in a pepper grinder in the spice section of the supermarket. Serve with: Curried rice and sautéed snow peas.

Tom and Pam Kreider of Nashport, Ohio, write: "Our trip to the island of Mykonos inspired the creation of this recipe for fillet of sole. May these flavors transport you to the sunny isles of the Aegean." Don't be tempted to use fresh bread crumbs for this recipe — it won't be as good.

Nancy Scott of Cranston, Rhode Island, writes: "I attended a wine tasting festival in Newport a while ago and enjoyed a shrimp ceviche prepared by Andrew Dicataldo, the executive chef of Patria, in New York City. Can you get the recipe?" In this recipe, the shrimp are cooked by quickly boiling them, whereas in a traditional ceviche the seafood, marinated in a spicy mixture of lemon or lemon-lime juice, appears cooked but isn't. Active time: 2 hr Start to finish: 2 hr

Start with Belgian endive spears filled with caviar of red salmon, golden whitefish or black lumpfish. Serve with your favorite Champagne or Chardonnay.

Although bisques tend to be thick and creamy, the following intensely flavorful version is light, with very little cream added.

A sophisticated party dish.

There's a lot of liquid here, so be sure to use a very large pot to prepare the stew.