Shellfish

The consistency and flavor of bottled Asian chile sauces can vary, as can the heat of fresh chiles, so make adjustments to taste. For these tropical rolls, we found the thinner Wei-Chuan brand spring roll wrappers worked best. Active time: 1 hr Start to finish: 1 hr

This appetizer has been one of the restaurant's most popular since it opened in 1950. For a pretty presentation, arrange the crab legs in Belgian endive spears, and garnish with cucumber and radicchio.

Lisa Caiazza of Franklin Square, New York, writes, "At the Manhattan law office where I'm a legal secretary, it seems as though the phones are always ringing. And if it isn't the phones that have me occupied, then there are lots of documents that need my attention. By the time I get home from the city, I usually have only about 45 minutes to put together dinner for my husband, Angelo, and myself. Still, that's enough time to make something filling and delicious, like a salad and a hearty pasta or soup." A quick and flavorful pasta dish that's special enough for company.

This American variation of a Chinese stir-fry—combined with a loaf of crusty bread—is a meal in itself.

This recipe can be prepared in 45 minutes or less.

"My brother has a small shrimping net, and once, years ago, he brought me several pounds of shrimp after a successful trip," says Robert Randolph of Perdido Beach, Alabama. "I created this appetizer as a way to use all that shrimp. Now, whenever my brother stops by with his catch, my family requests this dish."

Great on their own or in pastas and salads.

Can be prepared in 45 minutes or less but requires additional unattended time.

We tried this recipe with several brands and varieties of beans, and Goya's small white beans held their shape the best.

Camarones al mojo de ajo is a favorite Mexican dish. Here, instead of swimming in butter, it swims in a flavorful sauce.

I know what you're thinking: Another crabcake. Well, all crabcakes are not alike. When this dish goes on Commander's menu, more than half our patrons will order it. They probably feel as my mother does: "True jumbo lump crabmeat is the caviar of Louisiana." We want to highlight the crabmeat, not mask it with heavy binders or frying, so this has no bread crumbs and only a small amount of binder. And the cakes are _not_fried, making them incredibly light. As for the accompaniment, crab and corn are a classic Creole combination.

"I'm originally from Ecuador, and I'll never forget the wonderful food there," Maria Budde of Orange, California. "I enjoy re-creating dishes from my home country, and this flavorful starter is typical of my native cuisine. It's simple to make and delicious."

Jody Adams makes this dish in a 14-inch cast-iron skillet with a lid, but since that size is rare in home kitchens, we've adapted the recipe for a roasting pan.

This recipe can be prepared in 45 minutes or less.

Northern Greeks, particularly those from Salonika, eat a lot of clams and mussels, usually as mezedes. Here's an easy-to-make dish from Greece's "second city" Cappetino.

Smoky andouille sausage is the perfect counterpoint to the delicate scallops.