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Smoked Salmon Sandwiches with Capers and Red Onion Relish
For a nice presentation, garnish the plates with thin cucumber slices, watercress sprigs and some radishes.
Lobster Salad with Curried Mango Dressing
When you want to put on the "dog" but not the fat, try this colorful salad.
Lobster Bisque
By Coleen Deon and Richard Deon
Spaghetti Syracuse Style
Syracuse, the beautiful port city on the Ionian Sea, has a cuisine that is marked by highly aromatic combinations of vegetables and seafood. This pasta recipe is a distinctive example.
Orecchiette with Broccoli Rabe
In Apulia, women still make pasta at home. Their favorite pasta shape - and the symbol of the region - is arecchiette, or "little ears". Called recchie or recchietelle in the local dialect, orecchiette is eaten just about daily, but is prepared a different way in almost every village. The sauces for this whimsical pasta are straightforward and usually contain vegetables, beans or legumes. This recipe is one of the most basic.
Broiled Shrimp Appetizer
Allow 3 to 4 of the large shrimp per person. If only the smaller are available, you will need about 6 per person.
By James Beard