Sear

If you are using a single 12-inch nonstick skillet for this recipe, make the red cabbage and onions first. Transfer to a heated serving bowl and cover to keep warm, then clean skillet and cook salmon. Active time: 1 hr Start to finish: 1 hr

Negimaki Many New Yorkers owe their first sushi experience to the boom in the city's Japanese population during the 1980s, which in turn led to a proliferation of Japanese restaurants. These beautiful rolls aren't raw—they're seared to create a flavorful brown crust and a medium-rare center.

Pork tenderloin makes a delicious replacement for veal in this dish. Rice and chutney complete the meal.

Can be prepared in 45 minutes or less.

This recipe was created to accompany Grilled Chicken with Goat Cheese Stuffing, Peppers, Onions and Two Salsas. A little of this fiery sauce goes a long way. Can be prepared in 45 minutes or less.

You may have to ask your butcher to reserve the marrow bones for this luxurious main course , but the result is well worth the effort. Roasted potatoes and steamed spinach make perfect accompaniments. Begin preparing this a day ahead.

Great flavor resulted when we made these croùtes in a ridged grill pan, but a broiler will get the job done.

Chuletas de Pollo al Limón I first tasted this light but winning dish at La Troje restaurant in Orizaba. As you doubtless know by now, soy and Maggi sauce are as Mexican as chutney is English. Serve with pilaf-style white rice.

If they are available, purchase dry-packed scallops, which exude less liquid.

Steaks at Tequila restaurant are offered with sautéed chard and roasted red potatoes.

Serve with: Parslied new potatoes and a frisée salad with goat cheese. Dessert: Pineapple sorbet with sliced strawberries.

This tangy relish also goes well with chicken or pork.

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.

Sabrina Henderson of Gardena, California, writes: "My love of cooking dates back to my junior-high home economics class. After that I took home ec every year I could. My last teacher in high school was the best. He was a former chef who taught us how to make classics like lasagna and chicken cordon bleu. I still prepare those dishes for company."

A tangy glaze brings out the sweetness of this crisp-crusted salmon.

"We enjoyed everything about The Peninsula hotel in Beverly Hills — the location, the rooms and the terrific restaurants. The last time I stayed there, I had the most delicious salmon burger at the Roof Garden," says Diana Goldstein of Washington, D.C.. "Now that I've had this version, I may never go back to beef burgers."

If you don't have fresh salmon, canned salmon is a perfectly fine stand-in.