Seafood

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.

Can be prepared in 45 minutes or less.

For accompaniments, buy your favorite potato salad and steam some zucchini. Have lemonade and brownies afterward.

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.

Based on a recipe from chef Angel García of Lúculo in Madrid, Spain.

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.

Norwegian men have taken to cooking for fun, and this excellent luncheon entrée is from Derek Blixen, manager of the Pan American World Airways Oslo office.

Oysters Rockefeller were created in 1899 by Jules Alciatore of Antoine's in New Orleans to make use of local shellfish and greens. Named for John D. Rockefeller, this classic course is likewise quite rich.

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.