Shellfish

Oysters were very much a part of American life in Colonial days, and were cooked in every conceivable manner — boiled, scalloped or steamed; turned into pies and fritters; or, in the winter in Savannah, roasted over an open fire. Here they're presented on the half shell, with shallots, green onions and vinegar.

Bow tie-shaped pasta is mixed with Thai-flavored pesto sauce and tossed with cooked shrimp for a fast, colorful entrée.

The Scandinavian liquor aquavit adds unique flavor to this appetizer. Pour Champagne and chilled Alsace Riesling with the meal; offer lemonade with a touch of grenadine, too.

NORMANDY In Normandy, this richly flavored stew would be served with a composed salad of watercress, shallots, and roasted beets. What to drink: Muscadet, Chablis, or unoaked Chardonnay.

For a milder dish, use fewer Thai chiles and seed the serranos before mincing them. Active time: 30 min Start to finish: 30 min

At the Marriott Downtown, in Anchorage, chef Patrick Hoogerhyde serves this as a starter, but we like it as a main course.

If you can't find jícama-a sweet, crunchy root vegetable eaten raw-use English-cucumber rounds or put the crab mixture in a bowl and serve it with tortilla chips. Can be prepared in 45 minutes or less.

The lobster and vegetables are tossed with an orange, shallot and tarragon dressing, then served over mixed green. Offer lavash crackers and white wine spritzers.

When you want to put on the "dog" but not the fat, try this colorful salad.