Seafood

Anchovies work magic here. Once they melt they will not taste fishy; they’ll taste more like salted nuts, really. Plus, anchovies in any seafood sauce I serve are the secret ingredient that makes the eaters go “Hmm, what is that?” (Don’t tell anyone my secret, k?)

I came up with this one because we always have sweet vermouth on hand to make Manhattans, but we use it for nothing else. It’s a big bottle. This sauce is so good that we may actually need to get another bottle one day soon! (Who knew you could make such a sexy meal so simply? Hey, there are some things you should never be too tired for, wink-wink, nudge-nudge!)

Serve with a green salad.

The English have nothing on this fish! Serve with store-bought frozen waffle-cut fries, prepared to package directions, and oil-and-vinegar-dressed slaw. Also, try skipping the tartar sauce one time and serve with malt vinegar instead—it takes even less time and effort and tastes great!

This meal is a combo of two favorite preparations: francese and piccata. Francese are egg-battered cutlets or fillets, and piccata are simply flour-dredged or plain cutlets or fillets sautéed with lemon and wine. I was never good at making decisions, especially regarding dinner, so I made up this two-for-one dinner. Serve with wilted fresh spinach or green salad.

Serve with a green salad.

My mom created the pancetta-wrapped shrimp years ago. I love her SOOOOO much!

This dish is fast and healthy and incorporates a favorite Sicilian combo: oranges, red onions, and oregano.

This one is especially good at summer’s end.