Broil

Here is a delicious interpretation of a campfire classic.

Excellent with crackers, on crusty country bread or served as a dip with crudités.

"On our honeymoon in Hawaii, my husband and I enjoyed dinner at Princeville Resort's La Cascata restaurant on Kauai's north shore," writes Jamie Smietan of Rancho Santa Margarita, California. "I tried the crème brûlée which had a rich coffee flavor. A copy of the recipe would be the perfect souvenir." Begin preparing this a day before you plan to serve it. The sugar is caramelized quickly under the broiler, but a small blowtorch (made for the kitchen) would work well, too.

Chimichurri is a thick herb sauce that in Argentina is typically served with steak.

With boiled potatoes and grilled vegetables, you have an easy dinner. Lemon sole or red snapper could be substituted for grouper. The sauce—our take on a Spanish classic—can also be used as a dip for vegetables or to spread on grilled bread.

Wrapping the fish in foil enhances its flavor and keeps it extremely moist. In summer, it can be cooked outdoors on the grill.

An appealing appetizer salad from The Great House at Villa Madeleine, St. Croix.

Can be prepared in 45 minutes or less.

Here's a great prelude to a main-course pasta.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Offered at A Pacific Cafe, in Kapaa, on the Hawaiian Island of Kauai.

Broil or sauté an assortment of red, green and yellow bell pepper strips to serve alongside the chicken, and complete the main course with orzo pasta tossed with olive oil. Baklava from the bakery and strong coffee finish this Greek-themed meal.

At the restaurant, they use black cod, also known as sablefish. We call for more readily available white cod fillets.

Can be prepared in 45 minutes or less but requires additional unattended time.