Saute

I know what you're thinking: Another crabcake. Well, all crabcakes are not alike. When this dish goes on Commander's menu, more than half our patrons will order it. They probably feel as my mother does: "True jumbo lump crabmeat is the caviar of Louisiana." We want to highlight the crabmeat, not mask it with heavy binders or frying, so this has no bread crumbs and only a small amount of binder. And the cakes are _not_fried, making them incredibly light. As for the accompaniment, crab and corn are a classic Creole combination.

"Years ago, when we were dating, my husband took me to Park Bistro in Manhattan," writes Therese Tetzel of Dallas, Texas. "To this day, we return to the restaurant every time we go to New York. Its version of coq au vin is the best I've had in the United States—similar to one we tried in Burgundy."

In typical Alsatian fashion, this cabbage has a delicious sweet-and-sour flavor.

Can be prepared in 45 minutes or less.

A tasty salad topper. Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Here's a perfect side dish for the hectic holidays. You can cook the brussels sprouts one day ahead; cool them under cold running water, then drain, cover and refrigerate.

Smoky andouille sausage is the perfect counterpoint to the delicate scallops.

Active time: 15 min Start to finish: 1 1/4 hr

"Although I live in Athens," writes Yolanda Paterakis, "my connection to the islands is very strong — my husband, Andreas, is from Crete, and we have a vacation home on the Greek island of Euboea in the Aegean Sea. No matter where we are, we love to entertain our two children, our three grandchildren, and scores of friends. For these get-togethers, I always prepare quick, simple dishes because my busy schedule demands it; I write children's and travel books, and I'm the general secretary of the National Society of Greek Writers. I've often thought that cooking is like writing a story — always best when you put your heart into it." Rich and fragrant, this main course goes well with boiled potatoes or rice.

Creamy on the inside and crunchy on the outside, these are fragrant with Indian curry and cilantro. Scallops are a less expensive alternative to crab, and they make a moist, plump little cake. Prepare the scallop cakes ahead and simply reheat right before guests arrive.

"When I fled Greece during World War II and eventually relocated to Los Angeles, I brought with me the traditions of my home," writes Rebecca Levy. "A lot of these traditions have to do with food, and since sharing my heritage has always been important to me, I often make favorites from my homeland for friends and family. In addition, cooking for community events and teaching classes on Sephardic cuisine keep my schedule full." Pair this dish with rice pilaf or noodles.

At the Fifth Floor, this is prepared with quail. Game hens make an easy-to-find substitute.