Seafood

Using shrimp instead of chicken in this recipe makes for an equally delicious soup.

Can be prepared in 45 minutes or less.

Tartines de Caviar à la Crème Aigre Active time: 25 min Start to finish: 25 min

In 1917, a society grande dame asked Julius Keller, maître d’ of the Casino restaurant in New York, to surprise her with a new dish. Keller presented clams baked on the half shell, topped with minced bell pepper, herb butter and bacon. By the twenties, Clams Casino, as Keller called it, was ubiquitous on restaurant menus. Here is a lightened version with great lively flavors.

Pour a nice Gamay to enjoy alongside.

Serve this entrée with crusty bread to help catch all the juices, and pour a light Italian white wine, such as Pinot Grigio. For dessert, spoon minted fresh berries atop vanilla frozen yogurt.

This is a delicate, light-tasting soup.

This recipe is an accompaniment for Fried Clams .

In the book American Gourmet, Jane and Michael Stern describe beef Wellington as a "lardaceous dish" that is "rich beyond reason." The pastry-wrapped beef was the ultimate in dinner-party fare in the sixties. In our re-creation, salmon fillets cook in frozen puff pastry sheets, which arrived in the seventies.

Here's a perfect way to have the taste of fried oysters without all the extra fat. If the oysters are very large, cut them in half before coating them with the cornmeal.