Italian Shrimp Scampi by Nancy Miyasaki

This is an easy recipe that you can prepare in advance and bake right before dinner. It's truly delicious, if not exactly low fat. Make sure to give it a squeeze of fresh lemon just before serving!

St. Patrick's Day Salmon with Leeks by John Spottiswood

This recipe was also adapted from Margaret Johnson, a great Irish American author and chef. The flavor of the leeks and salmon together is just amazing. And it's a really easy dish. A complete winner!

Grilled Salmon with Basil Cream Sauce by John Spottiswood

Grilled salmon goes very well with lemon and basil. This cream sauce makes an interesting and attractive dish to serve for family or for guests. Our kids went back for more sauce. They love pesto on pizza and pasta, and this has a similar, though milder, flavor.

Lemon-butter Linguini with Peppery Shirmp by John Spottiswood

It always surprises me when black pepper is used in such quantity that it makes a dish truly spicy, since we so often use it as a mild addititve. That's the case with this dish. The black pepper generates a welcome heat which is cut nicely by the lemony pasta. You'll enjoy this one! Adapted from a recipe in Cooking Light.

Shrimp in Green Garlic Sauce by John Spottiswood

Wow, this is a really powerful and delicious dish. If you are looking for subtle flavors, search elsewhere. But if you're in the mood for a garlicky, "must dip my bread in every last bit of that sauce", type of dish, you cannot beat this. I'll admit our kids are not normal, but all four of them downed these shrimp and were dipping…

Mediterranean Filet of Sole by John Spottiswood

Dover Sole was on sale at the local supermarket, and I felt inspired to try an recreate some of the simple, delicious flat fish dishes while traveling through the Greek Islands. Everyone raved about the outcome. This will take you to Mikonos...whether you've been there before or not!

Filetti di pesce all'acqua pazza by Frank Fariello

Acqua pazza, or 'crazy water' is the humorous term for an extremely easy, but tasty way to poach fish--or, more specifically, to the poaching liquid.

Pasta Paella by Nancy Miyasaki

An easy and great tasting recipe. If you like the flavor of paella, you'll love this pasta. I've made this as well as true paella, and I think my family likes this better. Elegant enough to serve with company, but easy and kid friendly enough to have any week night. Give it a shot!

Garlic & Lemon Butter Shrimp by Nancy Miyasaki

This recipe for pan searing shrimp is one of my favorites. I adapted it from a Cooks Illustrated recipe. It is full of flavor and the shrimp will come out brown and slightly caramelized if you pan sear them as described. We tried two different recipes the same night and compared side by side. This was the consensus, but not…

Tuscan shrimp marinara with chickpea pasta by John Spottiswood

This is a great Tuscan recipe adapted from the Flavors of Tuscan cookbook by Maxine Clark. Maxine recommends making fresh chickpea pasta. We use Barilla Plus pasta, which is made with chickpeas just like Maxine recommends. By skipping making your own pasta, this becomes a very easy and healthy dish.

Sole Piccata with Spinach by Nancy Miyasaki

This tasty piccata recipe can be made with any white fish...sole, flounder, tilapia, etc. It's simple and very fresh tasting. It goes great with my Basmati Rice with Herbs recipe...as the light lemon flavor blends very well with the pungent herbs.

Spaghetti alle vongole (Spaghetti with Clam Sauce) by Frank Fariello

A Friday night favorite at our place is spaghetti with clam sauce, one of the signature dishes of Neapolitan cuisine. It is surprisingly easy to make, fun (if a bit messy) to eat and—if you have some good, fresh clams on hand—really, really tasty.

Tagliatelle al tonno e panna by Frank Fariello

Here's a dish for iconoclasts: tagliatelle with tunafish simmered in butter, cream and parmesan cheese—a dish that violates one of the cardinal rules of Italian cooking: never mix fish and aged cheese. But this may be one of those exceptions that prove the rule, as the result is really very good.

Spaghetti alla cipolla rossa e alici by Frank Fariello

This was not a dish my grandmother Angelina ever made, as far as I know, but it is certainly the kind of pasta-cum-vegetable dish that formed the foundation of her culinary repertoire. The robust flavor and texture of the onion and anchovy sauce would go well with other long pasta shapes like linguine or even bucatini.

Spicy Tuna Burgers by Gill Harvey