Seafood

At breakfast time, the hash is topped with poached eggs; on the bistro menu, it is served with crème fraîche.

To debeard the mussels, just pull off the hairlike bits coming out of the shell.

A colorful, delicious dish from Lantana's Restaurant, Grand Cayman, West Indies.

The juices from the clams combine with spicy Asian flavors to make a great pasta sauce.

Roasting the garlic for the dressing sweetens it and softens its pungency. By the way, our interpretation of this salad did omit one traditional element—there is no raw egg in it, in keeping with modern health concerns.

Some cooks may prefer to substitute more readily available angel's-hair pasta for the rice noodles called for in this recipe.

Serve warm croissants and an arugula and Belgian endive salad with lemon vinaigrette to accompany this dish. Baked apples with brandied whipped cream complete the meal.

This recipe was inspired by one from Odessa Piper, chef-owner of L'Etoile restaurant in Madison, Wisconsin.

Can be prepared in 45 minutes or less.

The crab salad is mounded over the ends of endive spears so that they work as edible scoops for the salad. This is served as a starter at Le Chat Grippé in Paris, France.

Tangy beer makes a good match with sweet, briny mussels. Here the brew is seasoned with a spice mixture akin to that used in a Louisiana-style crab boil. Can be prepared in 45 minutes or less.

A spectacular one-dish meal that gets its rich flavor from homemade crab stock. The stock is simple to make and does not require a lot of time. Potato helps thicken the soup; butternut squash adds color.