Bacon

I'm not sure if shrimp is so popular because of its versatility or if it's the other way around. In any event, shrimp is one of America's favorite seafoods, so I was a bit surprised not to find a tradition of shrimp chowder anywhere in this country. The lion's share of chowders orignated in New England, but shrimp are only caught here in the winter, up in Maine. "Maine" shrimp (Borealus red shrimp) are small and delicate. They are good in a quick-cooked stew or pureed in a rich bisque, but they become very soft in the extended cooking time involved in making a chowder. In the Southern states, along the East Coast and the Gulf Coast, big white shrimp are abundant, but they are traditionally cooked in gumbos and "muddles" (seafood stews). And I found no trace of an authentic shrimp chowder on the West Coast. So, starting with a clean slate, I was able to create a chowder that expressed what I think a shrimp chowder should be. The is a lovely creamy pink chowder with delicious fennel flavor.

This pasta dish originated in the region of Lazio, not Tuscany. However, it is popular throughout Italy — and America — today.

Serve these hot or at room temperature.

Can be prepared in 45 minutes or less.

This recipe can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

This recipe can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Smoked Turkey, Cheese, and Bacon Tortilla Rolls

Can be prepared in 45 minutes or less.

Braising brings out the best in oxtails, the star of this long-simmered stew. It is garnished with bright green sugar snap peas for a contemporary touch.

This recipe can be prepared in 45 minutes or less. The secret to this take on salad lyonnaise is very fresh eggs. If the slab bacon you're using is particularly lean, add 1 tablespoon vegetable oil to the skillet when cooking.