Seafood

It's hard to get consensus on the definition of scrod. According to well-known Boston chef Jasper White, most New Englanders would agree that it's baby cod weighing under two pounds. However, some say that baby haddock and pollack are acceptable. Others contend that the kind of fish isn't important, but the manner of preparation is: If it's not broiled with the breadcrumbs, it's just baby cod. The Parker House hotel in Boston claims to have invented the dish. Here's our rendition; we serve it with broiled tomatoes.

Sun-dried tomatoes, garlic, capers and thyme add Mediterranean flavor to the fish.

A fusion dish from Phyllis Vaccarelli of Let's Get Cookin', in Westlake Village, California. The flavors are basically Italian, but before cooking, the shrimp are coated with a "velveting" mixture of cornstarch and egg white used in traditional Chinese cooking, which helps keep the shrimp tender. Serve a watercress salad with balsamic dressing alongside. For dessert, construct a sundae with vanilla ice cream, diced mangoes and crushed amaretti cookies.

(Savory Sandwich Torte) A variety of fillings can be used in this savory sandwich torte, often served on special occasions in Sweden.

Two New Orleans favorites — catfish and pecans — team up in this terrific dish from Upperline Restaurant.

Chilies add a southwestern twist to this traditional chowder.

The tofu in this chowder provides a richness surprisingly similar to that of cream but without the fat and cholesterol. Your guests will never know the difference; our tasters didn't. Can be prepared in 45 minutes or less.

Herbed rice and sautéed cherry tomatoes are suitable accompaniments for the delicate main course.

Wondra, a fast-blending flour, is a supermarket staple that's ideal for thickening sauces and gravies. It is put to good use in this quick pasta dish.

Can be prepared in 45 minutes or less.

A satisfying all-in-one main course. The fatty acids in salmon make this recipe particularly healthful.

Have more French bread on hand to serve with this colorful main course. A dry white wine is a good match.

Can be prepared in 45 minutes or less.

Classic French tapenade is a spread of black olives, capers and anchovies, among other ingredients. This version has green olives instead of black.