Fish

I'll cook this fast, easy and satisfying dish many more times. But I think I'll stick to fish with a little more character.

Right after Thanksgiving, if you are anything like me, you also won't want to look at another saucepan for an entire year—but alas, some dinners must be sauced. So, you can imagine my sheer delight in discovering this tilapia was a snap! A very tasty snap.

Here's a New Year's Resolution that shouldn't be hard to keep: Eat more American caviar. Not only is it delicious, with a briny-nutty flavor that rivals the imported stuff, but it's also from sustainably farmed fish like American sturgeon and paddlefish. Here are five brands we love.

Puntarelle are the inner hearts of cicoria catalogna, a kind of chicory — and one of the greatest treats of springtime in Rome. The hearts are trimmed out of the large heads and cut into thin shreds that curl up when immersed in ice water. Since puntarelle are not easy to find in this country, a mix of Belgian endive and celery serves as a wonderful substitute: Together, they have the same addictive bittersweet-crisp quality.