Pasta

Sharon Hooykaas of Los Alamitos, California, writes: "During a trip to the Big Island of Hawaii, my husband and I went to Edward's at Kanaloa for dinner, where I enjoyed the best fish I've ever tasted: snapper served on angel hair pasta with creamy citrus sauce."

The Moroccan theme continues with this delicious salad and the vegetable kebabs .

Serve with: Tomato salad and crusty semolina bread. Dessert: Amaretti cookies.

This golden curry cooks quickly, so the vegetables are just tender. A flourish of mint adds the final spark.

Pasta with shellfish is an old Italian tradition. Have crusty bread on hand to serve.

This couscous with coriander seeds and apricots is a nice alternative to rice. Try it with roasted chicken or vegetables.

Veal and pork combine in the rustic sauce.

While this recipe makes more pasta that the four rectangles you'll need for the Pumpkin Cannelloni with Clams and Sage Brown Butter , Jody Adams recommends rolling out all of the pasta and cutting the extra into tagliatelle, which, when tossed with butter and cheese, makes a wonderful dinner later in the week. For rolling and cutting, she likes to use the pasta-maker attachment for the KitchenAid standing mixer.

Active time: 30 min Start to finish: 40 min

Juli Tsuchiya-Waldron of Tokyo, Japan, writes: "I was born in California but moved to Tokyo with my family when I was 6 years old. Now I'm 19, and have started a small craft shop where I sell my handmade place mats and coasters. Cooking is my other creative outlet. When my mother is too busy to cook for the family, I enjoy coming up with dishes that are interesting and nutritious but still quick." To turn this salad into a main course, add cooked shrimp and more vegetables, such as slivered carrots and red cabbage.

Can be prepared in 45 minutes or less.