Fish

This one is delicious made with shrimp and/or scallops, too. If using lobster, garnish the plates with the empty shells.

Complement this thick soup with plenty of crusty French bread.

Herbs and a touch of maple syrup accent this colorful breakfast dish.

Red onion, capers and fresh dill make nice toppings. Serve the pizza with lemon wedges.

A clever combination of textures and flavors in a spectacular entreè. Asparagus and French rolls are good on the side; offer a dry GewÜrztraminer to drink.

Gaze at rings on your left hand. Remember how, when you were single in New York and men made rude remarks to you on the street, you'd dream about the day your boyfriend would put an engagement ring on your finger. Those trips with your friend, Megan, to Tiffany's—how the diamonds sparkled under glass. And so, my friend, it comes to this: Orientalish pasta salad for the kabillionth time.

Because the heat on individual grills varies, cooking times will range from about 30 minutes to one hour. Be sure to regulate the barbecue so that the wood chips smoke and the briquettes burn but do not flame. When the salmon is ready, it will have a nice firm texture and a lovely sweet glaze. For drinks, offer coffee, orange juice and mimosas.

For a quick sauce to go with the fish, whisk together sour cream, mayonnaise, Dijon mustard and chopped fresh dill.

Can be prepared in 45 minutes or less.

This delicious entrée takes just minutes, making it perfect for a quick weekday supper.

This recipe can be prepared in 45 minutes or less. This is traditionally served with sliced cold veal, but we also like it with turkey or as a dip for vegetables.

Chef Tory McPhail writes: "I was 19 years old and just out of culinary school when I first started at Commander's Palace. Despite my training, nothing prepared me for the pressures of working in a fast-paced kitchen, or in a restaurant of such high quality. I think my success came down to sheer effort and a lifelong passion for cooking. Even as a kid I loved playing with cookie and pie dough. "After a seven-year absence, which I spent working abroad and opening a new Commander's Palace restaurant in Las Vegas, I came back to New Orleans last year. Since returning I've enjoyed cooking for my friends. On the weekends we'll go fishing, and then I'll grill our catch and serve it along with a fresh salad. That meal combines the two best things about living in the South — lots of fishing and great fresh produce."