Seafood

Osso buco is a traditional Italian dish of veal shanks simmered in a pungent tomato sauce and topped with gremolata. Ming Tsai's clever version is made with fish.

The <epi:recipelink id="102741">sautéed mushrooms epi:recipelinkawould make a great side dish for this fish, along with steamed green beans or broccoli.</epi:recipelinka></epi:recipelink>

"I recently ventured to Brooklyn Heights, where I had a sensational meal at Henry's End," says Mariana Field Hoppin of New York, New York. "The shrimp with basil-garlic butter was out of this world. Could you obtain the recipe?"

Fish from the Mediterranean waters is put to a variety of uses in Tunisian cuisine, and a simple soup such as this one of the most common. It's flavored with an appealing blend of herbs, spices and citrus.

This is a nice starter for brunch or supper. It can be made a day ahead and rewarmed before serving.

For food safety reasons, the lobsters must be roasted immediately after they have been boiled and split. Market tip: American lobster from the Northeast is still in fairly good supply, though vulnerable to fishing pressure. California spiny lobster is also a good choice in this recipe.

Prepared pesto is widely available; here it brightens up quickly cooked clams. Offer some crusty bread for soaking up the broth and a salad of bagged Mediterranean greens dressed with balsamic vinaigrette. End with gelato and biscotti for an authentic Italian touch.

Can be prepared in 45 minutes or less.

Fresh fennel, fennel seeds and the anise-flavored liqueur Pernod are combined here.

Poisson à la Niçoise Typical Niçois ingredients—including tomatoes, fennel, anchovies and olives—flavor this dish from Auberge des Arts. At the restaurant it's made with red mullet (rouget), which is a local fish. We've substituted red snapper.

In this clever dish from chef Michel Richard at Citronelle in Washington, D.C., fried sea scallops coated with fine strands of phyllo pastry resemble porcupines.

Can be prepared in 45 minutes or less.

This innovative take on the classic features an intensely flavored olive and raisin tapenade that is also great teamed with breadsticks or spread onto bruschetta. Crispy egg-bread croutons are also a nice addition

At the restaurant Antico Martini in Venice, Italy, they include the scallop coral-or roe-in the dish and use fresh porcini when in season.

Can be prepared in 45 minutes or less.