Shellfish

NORMANDY In Normandy, this richly flavored stew would be served with a composed salad of watercress, shallots, and roasted beets. What to drink: Muscadet, Chablis, or unoaked Chardonnay.

For a milder dish, use fewer Thai chiles and seed the serranos before mincing them. Active time: 30 min Start to finish: 30 min

At the Marriott Downtown, in Anchorage, chef Patrick Hoogerhyde serves this as a starter, but we like it as a main course.

A refreshing starter from Arrows in Ogunquit, Maine.

Pernod, the beloved French anise-flavored aperitif, adds an interesting twist to the sauce. Offer Champagne with the starters.

Substituting cooked chicken for the lobster also yields excellent results.

You can add some diced red bell pepper to give this full-flavored dish a splash of color.

Tarragon brings its distinctive flavor to this salad. Serve it alongside the strata.

Chef Shelton uses a 4- by 2-inch round cake ring to mold the salad on the plate.

This recipe can be prepared in 45 minutes or less.

Sweet, salty, and spicy, nuoc cham is the indispensable sauce of Vietnam's cuisine. It's a favorite dipping sauce for spring rolls and for fresh rice-paper rolls such as these.

When sweet, succulent jumbo crabmeat comes into season, this is an incredibly simple, light, and refreshing first course that requires no cooking. It can also be used as a main course for a summer luncheon.

Orzo pilaf and stewed tomatoes simmered with sliced fennel bulb are nice side dishes. Classic chocolate mousse is the perfect finish.