Seafood

For the start or close of a millennium (or almost any other significant occasion), this is an opulent but fuss-free combination. Purchase the crabs from a busy fishmonger to ensure absolute freshness. Inexpensive caviar (which is often dyed) can turn the dipping sauce gray; invest a little more if you can. Champagne — not too dry — is naturally the beverage of choice.

The agrodolce (tart-and-sweet) flavors of vinegar and raisins used in marinating the fish are typical of Jewish-Italian cooking.

This is based on a classic Italian dish, vitello tonnato, in which chilled slices of veal are topped with a puree of tuna, anchovies, capers, and lemon. Here, the veal is replaced by sliced turkey, and the sauce can be made up to a day ahead. (Buy good-quality turkey breast from the deli section of the market.)

Can be prepared in 45 minutes of less.

Todd English — the chef/owner of Olives and the four Figs restaurants, all in and around Boston — was named Best Chef in the Northeast by the James Beard Foundation. He's also the author of two cookbooks. For his "clambake" extravaganza, you'll need a grill with a lid.

This salsa is chock-full of sun-loving ingredients like tomatoes, olives and capers. It's a splendid accompaniment to grilled halibut steaks, pork chops, sliced eggplant or sourdough bread.

At The Painted Table in Seattle, Washinton, the fish comes with just the beet broth, but the beets themselves are delicious, too.

Terrific for a first course or a side dish, this recipe is adapted from the lobster succotash at Kinkead's in Washington, D.C. Chef Bob Kinkead's original uses chunks of lobster, which can be substituted for the large shrimp called for here.

Can be prepared in 45 minutes or less.

This simple appetizer is a clever blend of sweet, salty and tangy flavors.

A colorful, fresh-tasting dish that comes together in minutes. Serve this with a mixed green salad and some bread.

I find that littlenecks or tiny cockles are the best shellfish for this dish, because they are delicate. Tarragon complements them, as does parsley or dill.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Look for wild salmon fillets. You can ask the fishmonger to remove the pinbones, or remove them at home with tweezers. Serve with: Alsatian Riesling • sautéed sugar snap peas • rice pilaf with watercress and green onions • white chocolate crème brûlée