Fish

Brewed green tea is a delicious, aromatic broth for scallops in this refined rendition of Japan's ochazuke, or "tea rice." The comforting soup-like dish evolved from using hot tea to rinse out rice bowls at the end of meals. Serve this as a light lunch or as an appetizer, followed by teriyaki-marinated chicken or salmon and some steamed Asian greens.

If one large fish is difficult to find, two smaller ones can be substituted.

Serving the sauce at room temperature helps bring out the taste of the caviar.

Jack's in San Francisco offers this nice, old-fashioned salad.

Can be prepared in 45 minutes or less.

We recommend french fries and a watercress and pickled beet salad as accompaniments; try chocolate cupcakes for dessert.

Table salt works fine here, but teaming sea salt with fleur de sel adds a refined touch.

At breakfast time, the hash is topped with poached eggs; on the bistro menu, it is served with crème fraîche.

A colorful, delicious dish from Lantana's Restaurant, Grand Cayman, West Indies.

Roasting the garlic for the dressing sweetens it and softens its pungency. By the way, our interpretation of this salad did omit one traditional element—there is no raw egg in it, in keeping with modern health concerns.