Shellfish

When sweet, succulent jumbo crabmeat comes into season, this is an incredibly simple, light, and refreshing first course that requires no cooking. It can also be used as a main course for a summer luncheon.

Orzo pilaf and stewed tomatoes simmered with sliced fennel bulb are nice side dishes. Classic chocolate mousse is the perfect finish.

Donna Knowlton of Atlanta, Georgia, writes: "As the oldest of five children growing up in rural West Virginia, I was always helping in the kitchen. Today I mostly cook pasta and seafood dishes because they're so easy. My husband is a doctor and works long hours, but we still like sharing a meal at the end of the day. I don't want to be in the kitchen late at night making something complicated, so I rely on dishes that can be ready in minutes."

A fruity, spicy Sauvignon Blanc would be perfect with this elegant dish.

Using shrimp instead of chicken in this recipe makes for an equally delicious soup.

In 1917, a society grande dame asked Julius Keller, maître d’ of the Casino restaurant in New York, to surprise her with a new dish. Keller presented clams baked on the half shell, topped with minced bell pepper, herb butter and bacon. By the twenties, Clams Casino, as Keller called it, was ubiquitous on restaurant menus. Here is a lightened version with great lively flavors.

Serve this entrée with crusty bread to help catch all the juices, and pour a light Italian white wine, such as Pinot Grigio. For dessert, spoon minted fresh berries atop vanilla frozen yogurt.

Here's a perfect way to have the taste of fried oysters without all the extra fat. If the oysters are very large, cut them in half before coating them with the cornmeal.

Can be prepared in 45 minutes or less.

Chipotle chilies are the secret to this sassy cocktail sauce.

Because they were so abundant, oysters were used as a filler and for flavor in a variety of Colonial New England dishes. They are still the star of traditional stuffings in the region.