Fish

This chowder is easy to make and requires only one pot! The salmon comes out tender and is a good match with the dill and potatoes. For a smokier flavor, roast the ears of corn directly over the fire before removing the kernels. If you don’t have fresh salmon, frozen will work fine, or you can use smoked salmon. If using smoked salmon, cut back on the salt for seasoning.

Salade niçoise is traditionally a composition of tender seasonal lettuces, green beans, baby potatoes, olives, and the best-quality tuna packed in olive oil. This version features tuna steaks grilled perfectly, then broken into chunks. You can substitute your favorite seasonal vegetables if you choose. This salad should not be chilled.

This combination of sweet, succulent halibut and spring vegetables in a golden saffron broth is visually seductive, while the earthy fragrance of saffron, favas, and mushrooms is intoxicating! Paula Wolfert’s easy method of preparing fava beans makes this dish much easier to prepare.

This recipe from award-winning cookbook author John Ash features plank roasting, an old technique used by the Northwest Indians who tied or nailed salmon to cedar or alder planks and tilted them over an open fire to cook. The cure in this recipe flavors the fish and acts as a brine to keep it moist.

Traditional chowders all start off with a hearty soup base of onions and potatoes, and that makes a good soup just by itself. To this fragrant base you then add chunks of fish, or clams, or corn, or whatever else seems appropriate.

Of all main-course salads, the Niçoise is my all-time favorite, with its fresh butter-lettuce foundation; its carefully cooked, beautifully green green beans; its colorful contrast of halved hard-boiled eggs, ripe red tomatoes, and black olives; all fortified by chunks of tunafish and freshly opened anchovies. It’s a perfect luncheon dish, to my mind, winter, summer, spring, and fall—an inspired combination that pleases everyone.