Every winter I make an enormous batch of the vegetable stock for this soup and freeze it. It becomes one of my "quick and easy" dinners: with some fish and a loaf of bread, I have a well-balanced meal in 5 minutes.

Food Editor’s Note: This soup is fantastic, more a stew really, with big chunks of fish and lots of colorful vegetables floating around in the hearty stock. It is quite spicy, however, so if your family isn’t a fan of "hot" foods, I would reduce the crushed red pepper to 1/4 teaspoon. For the fish, I use a combination of cod and halibut, but the choice is yours. I had the fish boned and skinned at the market and I took it all home to add to the broth. Secure the bones and skin in cheesecloth tied with string and just drop it in the pot when you add the water and wine. They will add extra flavor to the soup and you can remove them easily at the end by lifting out the cheesecloth and discarding.

This is an easier and healthier version of traditional deep-fried fish. It is quite delicious too - the outside becomes crispy and the fish itself remains moist. Try this as a main course during Chanukah, when dishes made with oil remind us of the Temple oil that lasted eight days. Serve with Sweet Potato Fries for an extra special treat.

Food Editor's Note:  This is an unusual and fancy dish – perfect for a special occasion.  It is not difficult, but it takes some time and a bit of finesse with the phyllo.  I made this in stages, sautéing the vegetables in the morning, forming the phyllo packages in the afternoon, and then just popping in the oven to bake shortly before serving.  Five-ounce pieces of fish make large servings – you could get away with 3-4 ounces for smaller appetites or for lunch.  My guests loved the flaky pastry, flavorful salmon, and the colorful veggies that have a zip from the red pepper (and I used less than the amount called for).  As Julie told me, this is a rich entrée – it needs nothing more than a few perfect roasted asparagus to complete the plate.

My husband, who does not normally eat sushi or sashimi, became a fan of this raw tuna dish – now a Pacific Rim cuisine classic – when we visited Hawaii a few years ago and had dinner with friends at Sam Choy's restaurant.  Now, he orders it whenever he sees it on a menu, and others in our family have learned to like it too.  It is really delicious (not too mention healthy!), and so easy to make you can have it prepared in just a few minutes.  Serve it as an appetizer in individual martini glasses or other elegant dish for a very special first course, perfect for a summer dinner party or just to please that someone special.

This is a nice, and little bit different, way to barbecue salmon.  Cooking it on a cedar plank gives it a smokier taste than usual.  I like the mix of the smokiness and the sweet and tangy flavor of the glaze.  I'm pretty sure that this will work fine without the cedar plank – just plunk the salmon on the grill rack (over indirect heat).  I would try this topping on other fish and on chicken as well.

These are good hot with a meal, as well as at room temperature for a portable snack; they’re even good cold, straight from the fridge.

Food Editor’s Note: My friend Laurel is a prolific and creative chef. She is half Swedish, half German, and cooks across the spectrum of international cuisines, including Jewish specialties. This is her original recipe for baked salmon balls. They have a unique, wonderful flavor unlike anything I had tasted before, probably because I had never cooked with chervil before trying this recipe. The fish balls, or croquettes, depending on the shape you choose to make, are light, lemony, and packed with good ingredients. (I actually made a mistake with this recipe the first time and used roasted red peppers instead of roasted yellow tomatoes, and the results were just as yummy.) They are perfect for Shavuot, or a lunch or light dinner any day of the year.

This is a simple salmon dish that is sure to please everyone. With salmon such a ubiquitous entrée these days, it's nice to have an unusual recipe like this one that results in a moist and colorful filet topped with a crust of spices that are a bit out of the ordinary. Moroccan spice mixtures vary, but usually include cumin, coriander, cinnamon, and cayenne, and may also include nutmeg, cloves, allspice, mace, cardamom, turmeric, and ginger. You can find pre-made Moroccan spice mixtures in some grocery stores, but it is pretty easy to prepare your own to your taste. This version is fairly mild – add a little extra cayenne for more heat. You can also make more of the spice mix and save what you don't use for a future use. I haven't tried it yet, but I've read this spice mix can be used to season chicken as well.