Shellfish

Like gumbo, this is a thick and flavorful stew. But it takes a lot less time to make. Active time: 45 min Start to finish: 1 1/4 hr

"I'm hoping to get the recipe for a terrific appetizer I tried at Hamiltons' at First & Main in Charlottesville, Virginia," says Sue Carter of Murieta, California. "The seafood fritters came with lettuce leaves (to wrap around the fritters) and a spicy sauce."

From Le-Bec-Fin in Philadelphia.

Cioppino is San Francisco's answer to bouillabaisse and, like that famous Provencal seafood soup, is made with a variety of the freshest fish possible. In San Francisco the mixture included Dungeness crab, which adds a unique flavor, but any regional crab will do. If crab is not available, substitute another shellfish. No clams? Try mussels. The point is to treat the following recipe as a guide and use whatever looks best in the market the day you make the soup.

Can be prepared in 45 minutes or less. =

A refreshing starter from Arrows in Ogunquit, Maine.

Pernod, the beloved French anise-flavored aperitif, adds an interesting twist to the sauce. Offer Champagne with the starters.

Substituting cooked chicken for the lobster also yields excellent results.

You can add some diced red bell pepper to give this full-flavored dish a splash of color.

Tarragon brings its distinctive flavor to this salad. Serve it alongside the strata.

Chef Shelton uses a 4- by 2-inch round cake ring to mold the salad on the plate.

This recipe can be prepared in 45 minutes or less.

Sweet, salty, and spicy, nuoc cham is the indispensable sauce of Vietnam's cuisine. It's a favorite dipping sauce for spring rolls and for fresh rice-paper rolls such as these.