Shrimp

What the New Sammy's menu describes as a broth is really a purée. The dish is somewhat monochromatic, but its fascinating flavor spectrum will make your mouth extremely happy.

Pack the precooked crab or shrimp and the tangy sauce separately for this starter.

At the restaurant, this spectacular starter also has a tomato confit vinaigrette. Here, we've substituted chopped seeded peeled tomatoes to simplify the recipe.

A caldin is a coconut curry, typical of Goa. Though caldins are made with fresh coconut milk in India, chef Cardoz uses Chaokoh brand canned unsweetened coconut milk. It's thicker and richer than other brands, and imparts a great deal of flavor. It's important not to let the caldin boil during cooking, or the coconut sauce will break.

This recipe can be prepared in 45 minutes or less. Serve steamed rice, and drizzle oriental sesame oil and rice vinegar over blanched snow peas. Mango sorbet topped with sliced tropical fruits is the perfect finale.

"I am 76 and consider myself a very good cook," writes Dorothy Harley of Norco, California. "I've always looked forward to receiving your magazine. Some recipes I try, love, and make over and over. One recipe I remember most is a shrimp and avocado salad. For our 25th anniversary, I cleaned and cooked 25 pounds of shrimp myself for the dish — it was a hit. And for my daughter's wedding, 21 years ago, I made it again. I'm sure that if you reprinted the recipe, you'd receive praise." Active time: 1 hr Start to finish: 25 hr (includes marinating)

Cilantro and lime lend a bit of Mexican flair to this sandwich.

If you can't find Thai anise basil and Thai lemon basil, you can substitute Italian basil and lemon balm (the latter is available at farmers markets and specialty produce stores).

Serve steamed rice mixed with fresh cilantro alongside this spicy Chinese-inspired dish.

Jasper White discovered the flavorful, tender red shrimp of Stonington, Connecticut, while opening Summer Shack, his restaurant at the nearby Mohegan Sun casino. For this recipe, we tried several different kinds of shrimp, and all varieties worked well.

Côtelettes de Saumon Frais Dorigny Active time: 1 1/2 hr Start to finish: 1 3/4 hr

This meal is reminiscent of one we enjoyed at the Lemon Grass Restaurant in New Orleans. Active time: 40 min Start to finish: 40 min