30 Minutes or Less

Besugo a la Parrilla Besugo translates as "red sea bream," which is the type of fish the restaurant uses for this dish; the bream is grilled, then deboned and served whole. Red bream is difficult to find in this country, so we've substituted red snapper, and we've chosen to broil fillets to keep things simple.

Cheddar is much easier to grate when it's very cold, so keep your cheese in the refrigerator until you are ready to proceed with this recipe. Don't be tempted to use anything other than a nonstick skillet, or the chips will stick and tear.

Chef-owner Neath Pal is known for his fusion of French-Asian and New England cooking. So serve this dish with slender noodles tossed in a purchased peanut sauce. Finish with coconut ice cream.

We serve this sauce with both the sugar snap pea tempura and the pork and jicama dumplings . If you make only one of these hors d'oeuvres, however, this recipe should be halved.

Can be prepared in 45 minutes or less.

Active time: 20 min Start to finish: 25 min

Serve this lowfat dip with healthy dippers, such as Armenian cracker bread, sliced red bell pepper, carrot sticks and cauliflower and broccoli florets.

Traditional accompaniments like coleslaw, baked beans and brown bread are ideal with the Vermont-style chicken; afterward, enjoy gingersnap cookies crumbled over vanilla ice cream or frozen yogurt.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.