Noah Dan's Busara

6 servings

This recipe calls for shrimp, but Noah Dan also recommends using blue soft-shell or Dungeness crabs. Because the shellfish is cooked shell-on, for the best flavor, make sure to have a bowl or two on the table for shell disposal.

A key element in this dish is the white wine, so it's important to choose a good-quality one that would be suitable for drinking as well.

1 pound dried spaghetti

2 to 3 tablespoons extra-virgin olive oil

6 medium to large cloves garlic, peeled and smashed

About 11/2 pounds of large shrimp, unpeeled

1 pound (3 medium or 2 large) tomatoes, chopped coarsely, seeds and liquid removed

1 habanero chili pepper, with several slits cut into it

2 to 3 cups dry white wine

Salt

1/2 cup chopped flat-leaf parsley and cilantro, combined

Cook the pasta according to pasta directions until it is halfway done, about 3 to 4 minutes, then drain and set aside.

In a large skillet on high heat, heat the olive oil. Add the garlic and the shrimp. When the shrimp begins to change color, add the tomatoes and habanero pepper until combined. Start adding the white wine gradually in 1/2-cup increments so that the sauce stays liquid, about 3 minutes.

Add the pasta to the sauce, along with more of the wine. Cook on high heat until the pasta is al dente, about 3 to 4 minutes. Remove from heat, and discard the habanero pepper and cloves of garlic. Add salt to taste.

To serve, transfer the pasta to a big bowl and top with parsley and cilantro.

Per serving: 529 calories, 34 g protein, 64 g carbohydrates, 9 g fat, 172 mg cholesterol, 1 g saturated fat, 233 mg sodium, 3 g dietary fiber

Recipe tested by Yuki Noguchi; e-mail questions to food@washpost.com

Steve Himelfarb's Grilled Crusted Salmon With Mango-White Peach Salsa and Glaze

4 servings

For Steve Himelfarb, cooking is a creative process. He likes to take a main ingredient and improvise the rest. This recipe is a sample of the cooking magic his son, Joe Berlin, so admires.

The glaze and salsa can be prepared before you start grilling the fish. Be sure to use fruit that is ripe.

For the salmon:

Four 8-ounce skin-on salmon fillets or steaks (or any fresh salmon)*

3 tablespoons Jamaican jerk seasoning

3 tablespoons dried porcini mushrooms or other wild mushrooms, finely ground

For the mango white-peach salsa and glaze:

1 cup mango, peeled and cubed

1 cup white peaches, peeled and cubed

2 tablespoons unsalted butter

1 tablespoon finely chopped garlic

1 cup (12-ounce jar) spicy mango chutney

1 teaspoon spicy Hungarian paprika

1 teaspoon curry powder

1 teaspoon hot pepper sauce, such as Marie Sharp's

Juice from 1 to 2 limes

1 tablespoon cider vinegar

1 tablespoon honey

Salt

Freshly ground black pepper

Organic baby greens

Avocado oil or extra-virgin olive oil, for garnish

Basil leaves, for garnish

For the salmon: Using a sharp paring knife, score the skin side of the fish, taking care not to cut through the flesh.

In a small bowl, combine the jerk seasoning and mushroom powder. Rub the mixture into the flesh of the salmon, cover the fish with plastic wrap and refrigerate for 1 to 2 hours.

For the salsa: Reserve 2 tablespoons each of the mango and the peaches.

In a small pan over medium heat, combine the (4 tablespoons total) reserved mango and peaches and the butter, cooking until slightly caramelized, about 3 to 4 minutes. Remove from the heat.

For the glaze: In a medium pan over medium-high heat, heat the garlic, mango, peaches, mango chutney, paprika, curry powder, hot pepper sauce, lime juice, cider vinegar, honey and salt and pepper to taste until the mixture begins to boil, about 5 minutes. Reduce heat to low, cover and cook for 30 to 45 minutes, until the fruit is soft enough to be incorporated. Remove from heat.

Prepare the grill for high heat. If using a gas grill, preheat the grill to high. If using a charcoal grill, start the charcoal or wood briquettes. When the briquettes are ready, distribute the heated charcoal evenly under the cooking area for direct heat. When ready to grill, salt and pepper the salmon to taste and place it skin side down on the grill. Baste the salmon flesh with the glaze and cook 10 minutes (for medium-rare). Transfer the salmon to a platter and set aside.

To serve, divide organic baby greens among individual plates and drizzle with avocado oil. Place the salmon skin side down on the greens. Spoon the remaining glaze over the salmon. Garnish with basil leaves and the mango-peach salsa.

*NOTE: Salmon fillets almost always contain small pin bones. To remove them, first run your finger down the center of the fillet, feeling for the tiny bones. Using a pair of tweezers or needle-nose pliers, pull out each bone.

Per serving: 621 calories, 49 g protein, 54 g carbohydrates, 25 g fat, 141 mg cholesterol, 7 g saturated fat, 353 mg sodium, 5 g dietary fiber

Recipe tested by Stephanie Witt Sedgwick; e-mail questions to food@washpost.com

Richard Folkers's Chili Stickers

Makes 60 to 72 potstickers

Christina Folkers and her dad, Richard Folkers, once entered these potstickers in a chili cookoff. They were a runner-up, which isn't bad.

The dumplings can be frozen before cooking. Line a rimmed baking sheet with plastic wrap. Place the potstickers on the prepared pan, making sure they don't touch each other. Put the pan in the freezer for about 30 minutes, then transfer the now-frozen potstickers to plastic bags. Keep frozen until ready to use and cook right from the freezer.

1 pound ground beef

1 pound ground turkey

6 cloves garlic, diced

3 tablespoons ground cumin

Freshly ground black pepper

1 teaspoon cayenne pepper

2 tablespoons sweet paprika

Pinch cinnamon

Two 14.5-ounce cans low-sodium chicken broth

3 tablespoons low-sodium soy sauce

2 to 3 tablespoons fresh cilantro

1 tablespoon balsamic vinegar

Hot chili sauce, such as Sriracha brand

2 to 3 tablespoons tomato paste

1 tablespoon vegetable oil

1 medium onion, diced

2 packages wonton wrappers

2 cups canola oil for frying, plus additional as needed

Salsa (homemade or store-bought), for garnish

Sour cream, for garnish

Diced mango or peach, for garnish

In a large pot over medium heat, cook the beef, turkey and two cloves of the garlic (making sure meat is broken up well) until thoroughly browned. Drain off the fat and return pot to the heat.

Sprinkle the mixture with the cumin, black pepper and cayenne pepper to taste, paprika and cinnamon, and stir. Add the broth to cover. Stir in soy sauce, cilantro, vinegar, two more cloves of garlic and 1 tablespoon of the hot chili sauce. Reduce heat to low and cook for 1 hour, uncovered, stirring occasionally. The mixture will be rather dry, with little or no liquid.

Remove from heat and stir in the tomato paste. Set aside.

In a medium skillet over medium heat, heat the vegetable oil. Add the onion and the remaining 2 cloves of garlic, cooking until the onion is translucent. Blend into the meat mixture and adjust seasoning to taste. Allow to cool slightly.

Preheat the oven to 185 degrees.

The chili stickers can be assembled one at a time or assembly-line style. Place about a tablespoon of the mixture in the center of a wonton wrapper. Fold the four corners into the center and press together to seal. You also may fold over to form a triangle and crimp the edges with a fork or pastry crimper. (At this point, the chili stickers may be frozen to cook later.)

In a wok or deep skillet, heat the canola oil until it is quite hot; a small piece of bread carefully dropped into the pot should start to sizzle immediately. Cook 4 to 6 chili stickers at a time until they are lightly browned, about 1 to 3 minutes per batch. The wrappers can burn quickly, so heat needs to be kept moderate, and they should be watched continuously. Using a slotted spatula, transfer the chili stickers to a baking sheet lined with paper towels.

Place the baking sheet in the oven to keep the chili stickers warm while you cook the subsequent batches.

Serve warm with a mix of your favorite salsa, sour cream and diced mango or peach.

Per piece: 63 calories, 3 g protein, 5 g carbohydrates, 3 g fat, 11 mg cholesterol, 1 g saturated fat, 89 mg sodium, 0 g dietary fiber

Recipe tested by Jana Long; e-mail questions to food@washpost.com

Julian Richards's

Salt Fish With Johnnycakes

Makes 12 to 15 servings

Julian Richards has made this dish so many times he says he doesn't need a recipe. He has refused to share it before, but thanks to his daughter Kiana, the secret's out of the bag.

The rehydration of salt cod in this recipe calls for less soaking time than other salt cod recipes, resulting in a fish that's slightly chewier and saltier -- a plus for this dish.

1 pound boned salt cod, such as Sans Souci brand*

3 strips bacon

1/2 medium red bell pepper, diced

1/2 tomato, seeded and diced

1/2 large onion, diced

1 teaspoon chopped parsley

2 tablespoons vegetable oil

Freshly ground black pepper

1/2 cup water

2 teaspoons curry powder

2 teaspoons ketchup

12 to 15 johnnycakes (recipe follows)

For the salt fish: Place the fish in a container and fill with cold water to soak, making sure it is completely submerged. Cover and refrigerate overnight.

When ready to cook the fish, remove from the soaking water and run your fingers over the fish to find and remove any small bones. Place the fish in a pot with fresh water so that it is again completely submerged. Cover and bring to a boil, then simmer, about 20 minutes. Drain and set aside.

Meanwhile, in a medium skillet, cook the bacon until crisp. Transfer the bacon to paper towels to drain, crumble it and return it to the skillet. Add the bell pepper, tomato and onion, stirring to combine, and heat through, about 3 minutes. Add the parsley and remove the vegetable-bacon mixture from the heat.

In another large skillet on medium heat, heat the oil and add the drained salt cod, cooking for 2 to 3 minutes. Add the vegetable-bacon mixture and stir to combine. Season with pepper to taste.

In a small bowl, combine the water, curry powder and ketchup. Add to the skillet with the fish and vegetable-bacon mixture, then reduce heat to low. Cook just until heated through, stirring occasionally.

To serve, slice the hot johnnycakes in half and make sandwiches using the fish mixture.

*NOTE: Salt cod is codfish that has been preserved in salt. It is available at several fish markets in the Washington area and (frozen) at some Harris Teeter stores.

Per serving (based on 15, not including johnnycakes): 119 calories, 20 g protein, 2 g carbohydrates, 3 g fat, 47 mg cholesterol, 1 g saturated fat, 1,158 mg sodium, 0 g dietary fiber

Johnnycakes

Makes 12 to 15 cakes

These johnnycakes are made with less cornmeal than many traditional recipes. They also may be fried.

3 cups flour

1/4 cup cornmeal

2 teaspoons baking powder

2 teaspoons sugar

Pinch salt

8 tablespoons (1 stick) unsalted butter, cut into small pieces, or vegetable shortening such as Crisco

1/2 cup low-fat milk

1/4 to 1/2 cup water

Preheat oven to 375 degrees. Lightly grease a baking sheet and set aside.

In a medium bowl, use your fingers to combine all the ingredients except the water. Add 1/4 cup of the water, or more if needed, to form a soft dough.

Transfer the dough to a lightly floured surface and knead for a few minutes. Cover with a kitchen towel and let the dough rise (slightly), about 20 minutes.

Uncover and knead the dough again for a couple of minutes until it is smooth. Using your hands, roll the dough into a log (about the girth of prepared cookie dough logs) and slice off pieces about 2 inches thick.

Roll each piece into a ball and let the balls of dough rest, about 10 minutes.

Form the johnnycakes by flattening each ball of dough into a rounded disk. Prick the top of each one with a fork a few times.

Arrange on the baking sheet and bake at 375 degrees until the tops are golden brown, about 20 minutes.

Per serving (based on 15): 162 calories, 3 g protein, 22 g carbohydrates, 7 g fat, 18 mg cholesterol, 4 g saturated fat, 77 mg sodium, 1 g dietary fiber

Recipes tested by Bonnie S. Benwick; e-mail questions to food@washpost.com

Ben Chikkaswamy's Grilled Lamb Steaks With Mint Chutney

4 servings

Lamb steaks are frequently available in the supermarket, called round steaks or shoulder steaks. Either cut will work here. The steaks may be of uneven thickness; lamb steaks, unlike beef steaks, are cooked to medium all the way through, so it's not as important for them to be the same size.

11/2 pounds boneless leg of lamb, cut into 4 steaks 3/4-inch thick

Salt

1/2 teaspoon freshly ground black pepper, or to taste

3/4 cup plain low-fat yogurt

3/4 teaspoon garam masala*

3/4 teaspoon ground coriander

1/2 teaspoon chili powder

1/2 teaspoon sweet paprika

Pinch turmeric

1 small garlic clove, mixed with 1/2 teaspoon freshly grated ginger root, to form a paste

1 tablespoon raspberry vinegar

2 tablespoons prepared hickory smoke-flavored barbecue sauce

11/2 tablespoons mesquite seasoning

Mint Chutney (recipe to follow)

Season the lamb steaks with salt and pepper to taste. Using a knife, pierce the lamb steaks in several places.

In a large resealable plastic bag, combine the yogurt, all the spices, garlic-ginger paste, vinegar, barbecue sauce, mesquite seasoning and salt to taste. Add the lamb and close the plastic bag, making sure the marinade has coated the meat. Refrigerate for at least 2 hours and up to 1 day.

When ready to cook the lamb, prepare the grill. If using a gas grill, preheat it to medium. If using a charcoal grill, start the charcoal or wood briquettes. When the briquettes are ready, distribute the heated charcoal evenly under the cooking area for direct heat.

Grill the lamb steaks for 12 to 14 minutes, turning them once, till the lamb is cooked through.

Transfer the lamb steaks to individual plates. Sprinkle with a little lemon juice, if desired. Serve with the chutney.

*NOTE: Garam masala is an Indian spice blend available in some supermarkets and specialty stores.

Per serving (not including mint chutney): 295 calories, 37 g protein, 11 g carbohydrates, 10 g fat, 113 mg cholesterol, 4 g saturated fat, 669 mg sodium, 0 g dietary fiber

Mint Chutney

Makes 1 cup

1 bunch (about 11/2 cups, unpacked) fresh mint, stems trimmed

1 bunch (about 11/2 cups, unpacked) cilantro, stems trimmed

2 to 3 green chili peppers, stems removed (may remove seeds for milder flavor)

1/2 cup plain low-fat yogurt, plus additional as necessary

Salt

1 to 2 teaspoons lemon juice

In a food processor or blender, combine the mint, cilantro, chili peppers, yogurt and salt just until the mixture is coarsely chopped. Transfer the mixture to a medium bowl and add the lemon juice in 1/2 -teaspoon amounts, to taste. (The consistency will be like a smooth, thin paste; you may add more yogurt to thicken, if desired.)

Per serving (1/4 cup): 53 calories, 3 g protein, 8 g carbohydrates, 1 g fat, 2 mg cholesterol, 0 g saturated fat, 103 mg sodium, 1 g dietary fiber

Recipes tested by Michael Taylor; e-mail questions to food@washpost.com

Todd Troutman's

Strawberry Crepes

Makes 7 crepes

Bradley Troutman's dad, Todd Troutman, makes these crepes on an electric griddle, but if you have a nonstick or seasoned crepe pan, use it. Adapted from "The All New, All Purpose Joy of Cooking" (Scribner, 1997).

For the filling:

1 pint strawberries, stems removed, berries roughly chopped

3 tablespoons sugar

For the crepes:

3/4 cup whole or low-fat milk

1/2 to 2/3 cup flour

2 eggs

3 tablespoons unsalted butter, melted

21/2 tablespoons sugar

1 teaspoon vanilla extract

Pinch of salt

Powdered sugar (optional)

Whipped cream (optional)

For the filling: In a medium bowl, combine ingredients and set aside.

For the crepes: In a medium bowl, whisk together the milk, flour, eggs, butter, sugar, vanilla and salt.

Using an electric griddle pan on medium-high heat, spray the cooking surface with nonstick spray oil.

When the surface is hot, pour about 1/4 cup of the batter onto the griddle. Using a long flat cooking tool such as a flexible spatula or an icing knife, spread out the batter to form a thin rectangular shape. Let it sit on the griddle until the sides of the crepe start to curl up and the bottom is golden in color, about 2 minutes. Gently flip the crepe with a pancake flipper. When the second side is golden brown, about 1 to 2 minutes, the crepe is done.

Repeat the process until all the batter is used. You may not need to recoat the cooking surface with oil before each additional crepe.

Put the finished crepe on a plate and add 1/4 cup strawberry filling in the center. Fold the top, bottom and sides inward to make a rectangle. Top with some strawberries, powdered sugar and whipped cream, if desired.

Per serving: 162 calories, 4 g protein, 21 g carbohydrates, 7 g fat, 76 mg cholesterol, 4 g saturated fat, 73 mg sodium, 1 g dietary fiber

Recipe tested by Shaune Hayes; e-mail questions to food@washpost.com

Edward Kessler's

American Apple Pie

Makes one 9-inch pie

Follow every step of Edward Kessler's perfected recipe, and your pie should turn out beautifully browned.

2 to 21/2 pounds Granny Smith apples, cored, peeled and cut into 1/4-inch slices, sprinkled with lemon juice

Pie crust for a double-crust pie (either your favorite recipe or store-bought; do not use frozen)

1 teaspoon unsalted butter at room temperature, plus 1 tablespoon unsalted butter cut into 6 pieces

2/3 cup light brown sugar

1/4 cup to 1/3 cup sugar, plus 1 teaspoon for sprinkling on the crust

11/2 to 2 tablespoons cornstarch (use maximum if apples are juicy)

3/4 teaspoon cinnamon

Pinch nutmeg (optional)

1/2 teaspoon lemon juice

Preheat oven to 400 degrees. Position oven shelf in the center. Line a rimmed baking sheet with heavy-duty aluminum foil, to be used as a drip pan, and set aside.

In a medium nonstick pan over medium heat, cook the sliced apples so that their juices are released and then evaporated, which will take about 15 minutes. Adjust the heat as necessary so the apples do not burn. Transfer the apples to a large bowl and set aside.

Lightly grease a 9-inch pie pan and set aside.

Prepare the pie dough according to package directions, if using, keeping dough in the refrigerator until ready to use. Lightly dust a pastry cloth or rolling surface and the rolling pin with flour. Using 1/2 of the dough, roll it into an 11-inch disk using clockwise motion, starting from the center. It's best not to roll right to the edge of the dough or turn the dough over. Flour the surface as necessary, to make sure the dough does not stick.

Starting at the top of the dough (farthest from you), gently lift it just over the pin and roll toward you. Unroll it over the pie plate. Fit the dough in loosely, and trim the edges with kitchen scissors so that 1/4-inch of the bottom crust extends beyond the pie pan rim. Using a pastry brush, brush the dough with the teaspoon of soft butter, which will help keep the bottom crust from getting soggy.

When ready to assemble the pie, add the light brown sugar, sugar to taste, cornstarch, cinnamon, nutmeg and lemon juice to the cooked apple mixture.

Pour the apple mixture into the pie crust, using your hands to fit the apples snugly into pan. Dot with the butter pieces.

Remove the second half of dough from refrigerator. Roll out as directed for the bottom crust, and place on top of the apples.

Using your hands, push the top crust gently toward the center so that the crust doesn't pull when you crimp the edges. Trim the excess dough with kitchen scissors so that top crust extends 1/2-inch beyond the pie pan rim. Tuck the top crust under the bottom, sealing together, and push slightly upward to form a wall. Using a fork dipped in flour or your floured fingers, crimp the edges.

Using a fork, prick the top crust in several places. Sprinkle lightly with the remaining 1 teaspoon sugar. Cut heavy-duty aluminum foil in three 3-inch-wide strips, folding them so that there is a 1-inch double-fold section in each one. Fit the foil with double thickness over the top edge of crust and the single thickness underneath. Cover the complete outer edge of pie plate, overlapping the strips securely.

Bake at 400 degrees for 20 minutes, then place the prepared drip pan on the lowest rack. Continue baking for another 20 to 25 minutes. Remove the foil guards and bake 5 to 10 minutes longer, or until the pie juices begin to bubble.

Serve warm.

Per serving (based on 8): 383 calories, 2 g protein, 62 g carbohydrates, 15 g fat, 5 mg cholesterol, 4 g saturated fat, 312 mg sodium, 3 g dietary fiber

Recipe tested by Pam Kendrick; e-mail questions to food@washpost.com