Shellfish

A chilled soup with a taste of the tropics; start making it one day ahead.

This recipe was created by chef Michael Kornick of MK Restaurant in Chicago. It's part of a special menu he created for Epicurious's Wine.Dine.Donate program.

Sautéing scallops and asparagus adds depth to their subtle flavors — and the dish only gets better with the addition of a silky beurre blanc–style sauce.

The light and clean Asian combination of shrimp and mango is treated to a touch of heat from a bit of fresh chile.

In the South, you'll usually find this delicate spread — not a smooth paste, but slightly textured, to play up the flavor of the shrimp — on "benne wafers" (sesame-seed crackers). Spooned onto buttery toast points, it makes for tiny little bites with big sea flavor.

This recipe, from nutritionist Karen Fisher at Deerfield Spa, provides ideal amounts of carbs, fat and protein. If you're going to be active, simply add 1/2 cup more pasta.

If you wish, feel free to make these hors d'oeuvres on a regular charcoal or gas grill instead of a grill pan.

A party-perfect entrée — ready in less than half an hour.

For an even easier preparation, buy already-chopped onions and bell peppers; they're available at many supermarkets.

This dish is finished with a delicious (and super-easy) basil and tarragon butter.

Asian ingredients update this Italian appetizer. Specialty foods stores and Asian markets carry ponzu.

>Editor's note: The recipe below is from Govind Armstrong's Small Bites, Big Nights and is part of a special menu he created for Epicurious's Wine.Dine.Donate program.

This soup was inspired by a meal at the Copenhagen microbrewery Nørrebro Bryghus. (Who knew breweries could be fine-dining destinations?) Lager lends a malty richness to the velvety broth, thick with mussels; cold chopped avocado and tomato mingle with the heat, bringing the whole spectrum of flavors into sharper focus.

Posole, a hearty Mexican soup, is traditionally prepared with pork or chicken. Shrimp and scallops make this version special enough for a party.

Paired with the pea tendrils, chanterelles, and fingerling potatoes, this main makes the most of spring's best ingredients.

Often found at shacks on the beach in Puerto Rico, this full-flavored crab dish is served in the shell, or with rice and green bananas or plantains. A defining element of the dish is sofrito, a traditional Spanish sauce of tomatoes, onions, garlic, bell peppers, cilantro, and hot pepper.

In Jamaica, this dish turns up by the seaside or near rivers, as janga (river crayfish) are often used. It is seriously, deliciously hot — wash the heat down with ice-cold beer. Using uncooked shrimp that have been deveined with the shells intact will make the shrimp much easier to peel.