Parade

When returning the chopped clams to the pot, try not to heat them for too long, or they will toughen up.

If Chilean sea bass is unavailable, any sea bass is fine to use. Score the fish on the skin side, so it won't curl.

Chef Boulud says that the success of this dish rests on browning the short ribs well at the beginning of cooking the dish to get the best flavors into the sauce. The Celery Duo starts with a celery root puree and ends with the braised ribs that top the beef. This recipe also can be found in the Café Boulud Cookbook, by Daniel Boulud and Dorie Greenspan.

Carole McCallum, Sammamish, Wash.
"Instead of Kahlúa, try Grand Marnier, crème de cacao, or another liqueur. For a festive touch, add green or red sprinkles."

After opening anchovies, always keep them refrigerated, or they become mushy. Use as necessary. Freshly grated cheese may be frozen until needed.

Fay Felicitas, San Jose, Calif.
If you don't have margarine, 2 to 3 additional tablespoons of olive oil will do, as the sausages release some fat. Two ounces of cheese is a small amount, but that's all you'll need to tie the dish together.

Chris Gavenda, Wildwood, Mo.
For those of you who may not know, the tortilla chips form a crispy crust on the bottom of the casserole.

Tom Valenti was the first chef in New York City to cook this great recipe. It can be found in his book Welcome to My Kitchen, just published by HarperCollins.

When adding the flour, it's important to do so delicately. It must be cooked to remove any raw taste. This thickens the soup nicely.

Larry Forgione serves this luscious dessert at An American Place, his renowned New York City restaurant. It's a great treat when local berries are in season.

Talk about simple stews! You don't have to brown the meat — and the stew cooks in an easy hour.

Steve Delaney, West Chester, Pa.
"My recipe reflects the Caribbean influences in the foods of Miami, where I lived for many years."

Andrew Engle is the chef at The Laundry in East Hampton, N.Y. This eatery has been a Long Island classic for years. How great that striped bass is available year-round! "If the fish is thinner than 3/4 inch, do not turn it," Andrew says. "Just cook it skin-side down."

This tiny meatloaf should not be overbaked! Once removed from the oven, it will keep cooking for a few minutes. The chili sauce is the American kind, not the Asian.

Frances Driesbach, Maui, Hawaii
"This chili was inspired by Southern Calif., where I grew up. Red, green, and yellow peppers represent the Mexican fiesta."

Soaking the crabs in milk helps plump them up when cooked. Combining butter and oil results in crispy crabs.

I leave the roots on the leeks until after cooking, so they don't fall apart. Just wash and trim beforehand.

Denise Anderson, Lexington, Ky.
"I created this chili when my husband and I were trying to eat less meat."

Flat-leaf parsley is also known as Italian parsley. It's not only a different shape than curly-leaf parsley but also has a stronger flavor.

When choosing a steak, look for meat with good marbling (fat that runs throughout). This keeps the meat from shrinking and drying as it cooks.