Shrimp

Here is a terrific lower-fat version of the classic New Orleans dish.

Can be prepared in 45 minutes or less. =

This dish is ideal for entertaining, because you can prepare the sauce ahead and then simply toss it with the cooked pasta. Do not overcook the shrimp!

Active time: 1 hr Start to finish: 1 hr

Giving up fried shrimp is probably easier than giving up, say, chocolate cake, but only because so much fried shrimp is so badly prepared. Here is a terrific version, complete with tartar sauce for dipping.

This can be served immediately as a warm salad or made ahead and served chilled.

Allow 3 to 4 of the large shrimp per person. If only the smaller are available, you will need about 6 per person.

Bonnie Wilkens Metully of Cincinnati, Ohio, writes: "Having two very active teenagers means I've also had to learn how to put together an interesting dinner even on busy nights. I get inspiration from my favorite bedtime reading, an immense collection of cookbooks and food magazines. I also do a quick grocery run every day —usually because I've just read about a dish that I simply must try —but also because having a well-stocked refrigerator is the key to easier cooking."

Active time: 30 min Start to finish: 40 min

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

A fabulous all-in-one dish, similar to paella, from Lucques in Los Angeles.

One piece of gemelli consists of two strands of pasta-both about an inch long-twisted around each other to resemble a braid. These noodles are great for catching the juices in this garlicky entrée. If you can't find gemelli, use fusilli; it will work just as well.

The provenance of this southern dish is shared by the Hakka and the Cantonese. The historic popularity of salt-baked chicken over the years led to various foods being called "salt-baked" even though they were not. The process of water-blanching, coating, and oil-blanching approximates baking to the Hakka taste. To the Cantonese the dish is simply jiu yim, or "pepper salt" to demote its primary flavors.