Shellfish

These clams in garlicky broth were named after Bulhão Pato, a 19th-century Portuguese poet. Although his verses have been largely forgotten, the dish remains popular throughout Lisbon. Serve it as the first course of an elegant meal or as the main course of a light lunch.

Jasper White discovered the flavorful, tender red shrimp of Stonington, Connecticut, while opening Summer Shack, his restaurant at the nearby Mohegan Sun casino. For this recipe, we tried several different kinds of shrimp, and all varieties worked well.

Côtelettes de Saumon Frais Dorigny Active time: 1 1/2 hr Start to finish: 1 3/4 hr

This meal is reminiscent of one we enjoyed at the Lemon Grass Restaurant in New Orleans. Active time: 40 min Start to finish: 40 min

Try a glass of Rioja and some crusty bread with this lovely autumn dish.

"On a trip to the Northwest, I enjoyed dinner at Yarrow Bay Grill in Kirkland, Washington," writes Sue Eltringham of Prescott, Arizona. "I'm a big fan of mussels and was especially fond of their version, with coconut-curry sauce. I'd like to have the recipe so that I can enjoy it again before my next visit." Rich coconut flavor and just the right amount of heat make this starter special. A trip to an Asian market will likely yield most of the ingredients you need.

Ginger and sesame lend an Asian accent.

For an impressive presentation, I always set the lemon halves in red-wine glasses, because their bowls are larger than white-wine glasses. Serve extra lemons alongside.

Camarones al Mojo de Ajo Offer this with the Mexican White Rice cooked with two whole serrano chiles (remove the chiles before serving the rice). To devein the shrimp while leaving the shells intact, use kitchen shears or scissors to cut down the center of each shell from the head end of the shrimp toward the tail. Open the shell slightly and remove the vein using the tip of a small, sharp knife.

Active time: 20 min Start to finish: 25 min

Rosemary sprigs double as flavoring agents and skewers in this beautiful hors d'oeuvre. Only half of the pesto is used for this recipe; toss the remainder with pasta or spread thinly on crostini or grilled chicken breasts. What to drink: Pinot Grigio.

Can be prepared in 45 minutes or less.