This is a classy yet simple soup from France. I have made mussel soup before but this is the best recipe. Make sure you have the freshest mussels!! Serve with a good loaf of crusty bread to soak up all the wonderful broth! To make this into an entree add 1/2 pound of cooked pasta, such as penne. Add the pasta to the soup just before serving. This is from Mark Bittman. -- posted by susie cooks

I have had this salad at this great restaurant near my home. Now I found it in the new Coastal Living Magazine. It is so good!!! -- posted by susie cooks

Dead easy fish, always tasty and good! The flavours are Vietnamese/Thai/Balinese. You can add any other favourite asian flavours to the marinade, get creative! Australian measurements used (1 T = 20mls)You can use lemon juice if you have to but lime is really much nicer. If you have some, add a chopped kaffir lime leaf. I leave the peanut butter out on mine but my husband loves it. -- posted by Chickee

This is for Marlin or most other seafood and it hails from a restaurant called Magnolia's in Souix Falls, SD. I found it in the Culinary Classics, SD Symphony Orchestra Cookbook. It can just be mixed together and brushed on the fish when grilling. Covers 5 lbs. of seafood and can be doubled for 10 lbs. -- posted by Oolala

Salmon cakes with green chilies topped with lemon herb mayo. Make these in the morning and they are ready for a fast dinner. -- posted by calee

This recipe came from the Pillsbury website. It was a from a Bake Off Contest back in 2004. I have tweaked it a bit to suit our taste as the original was a little bland for us. -- posted by Tmisen

I crave these grits!! They remind me of a side dish at one of my favorite restaurants back home, Zea's. The chipotle chiles and the fire roasted tomatoes give this dish the smoky/spicy flavor. Nicely balanced by the creamy grits. Adapted from Cooking Club of America. -- posted by SkinnyMinnie

A zesty, hearty breakfast from the flavor center of the universe...New Orleans. -- posted by Molly53

By making this in a rice cooker, you can avoid burning the rice and having to watch the pot. Make sure your rice cooker is at least a 6 cup capacity or cooked product won’t fit. If you like your vegetables crisper or don’t want to take the time, you can skip the sautéing step; just melt the butter before adding to the rice cooker. Also, if you don’t like diced tomatoes increase the chicken broth to 4 cups and use a 5 oz can of tomato paste in place of the diced tomatoes. -- posted by strawberrybird

This is simple and perfect and low fat as well. I use orange roughy but any firm white fish is suitable. -- posted by Ninna