Shallot

Yam Taeng Kwa Dried shrimp are an acquired taste; they have a very strong fish flavor. But this salad is wonderfully refreshing even without the shrimp. Active time: 20 min Start to finish: 20 min

"During a recent business trip to Birmingham, Alabama, I had dinner at the Hot and Hot Fish Club," writes Shelia Murray of Paradise, California. "Every bite of chef Chris Hasting's shrimp and grits was packed with flavor. I'd love to prepare this stand-out dish at home."

At the restaurant, the ravioli dough is made in-house. We used purchased wonton wrappers instead, making the recipe faster and easier. Note that the ravioli can be assembled ahead of time and frozen.

"We enjoyed everything about The Peninsula hotel in Beverly Hills — the location, the rooms and the terrific restaurants. The last time I stayed there, I had the most delicious salmon burger at the Roof Garden," says Diana Goldstein of Washington, D.C.. "Now that I've had this version, I may never go back to beef burgers."

The success of this dish depends entirely on the quality of your ingredients. Now's the time to use your best olive oil, freshly ground pepper, and a generous amount of a flavorful sea salt.

The cod here is basically pan-roasted. If you want to increase the recipe, simply roast two one-pound pieces. To serve, cut the cod in half with a very sharp knife that will go through the bacon and the cod. Serve this with a lovely, buttery Chardonnay.

Packaged Near East tabbouleh mix, available at most supermarkets, is a good source of bulgur, but we don't use the accompanying seasoning pouch. Bulgur-wheat berries that have been steamed, dried, and then cracked- is also found in natural food stores.

The sweet bread called for here was introduced to Hawaii by nineteenth-century Portuguese immigrants. The stuffing can also be cooked inside the turkey, provided the bird is roasted immediately after being stuffed. For more flavor, rub the turkey with a mixture of salt and pepper and two tablespoons each of sesame oil, orange juice and lime juice, and let it marinate overnight.

The delicious sauce is also very nice with chicken and shellfish.

Eric: If you have to make mussel broth for another recipe and don't know what to do with all the leftover mussels, this dish is the perfect solution. On the other hand, if you want to make this salad and don't have a use for the broth, just freeze it. Maguy: The crunchy diced vegetables contrast perfectly with the softness of the mussels, even though it's not the wonderful moules marinière of my childhood.

Active time: 50 min Start to finish: 50 min

Phyllo-wrapped goat cheese gives this salad served at Un Grand Café in Chicago, Illinois, an elegant touch.