Laura Lunardi prepares her perfectly poached salmon when she doesn't want to heat up the kitchen. Fixing the sauce first allows the herb seasonings to meld and enhance the mild-tasting steaks. Laura writes, "Use two slotted spatulas to remove the poached fish from the pan. Poached fish is delicate and tends to break apart easily."
"Olives, onion, dill and feta cheese combine in this tangy, Greek-inspired topping to boost the flavor of tilapia or your favorite whitefish. I usually serve it with a side of rice." --Jennifer Maslowski of New York, New York
Classic empanadas from South America are stuffed pastries of beef or chicken, usually fried. That doesn't mean "classic" never changes. Chicken goes well with black beans, corn and jalapenos in this baked version with a Southwestern spin. —Jane McMillan, Dania Beach, Florida