Tartar Sauce

Just because a dish is considered classic doesn't mean it never can change. Take this recipe for pan-fried fish. My mother used to make it with store-bought bread crumbs and haddock, but she switched to flounder when haddock grew scarce. Now my daughter enjoys it made with petrale sole from California and Japanese panko bread crumbs. I love the subtle changes this dish has undergone over the years. It's a tasty reminder of how a dish can be adapted to evolving tastes and market forces without losing its flavorful essence.

Shelley Lee from Baltimore was looking for a good recipe for making salmon cakes using canned salmon. Cindy Terrell from Santa Rosa, Calif., sent in a recipe from the Food Network Magazine for salmon cakes that she said her family enjoys. She said even her young children eat them, and they are usually not big fans of fish. I would suggest using a good-quality canned salmon and taking a little extra time to pick through it to remove any small bones. When I tested the recipe, I used panko crumbs in place of the bread crumbs, which gave the cakes a little added crispiness, but pretty much any bread or cracker crumbs could be used as a binder.

Many people fondly remember quick childhood dinners of fish sticks and fried potatoes. With all due respect to the past, here's an adult meal of homemade fish cakes that will surely satisfy (and can be fashioned into fingers if you insist). Steam the side dishes of potatoes and broccoli to offset the crispy calories of the fish, and finish with a soft molasses cookie for comfort. MENU Fish Cakes With Chives and tartar sauce Steamed redskin potatoes Steamed broccoli Iced molasses cookies Lemon iced tea TIME-SAVING TIPS * Frozen, thawed fish is a fine substitute for fresh in this recipe.

Ranazul is one of Maple Lawn's success stories. Two of the planned community's first-generation restaurants, Trapeze and oZ. Chophouse, have already closed after four years. But just when the tapas craze seemed to be dying out, Ranazul opened as a tapas and wine bar and never looked back. It's in the news right now because one of the owners, Carlos Venegas, has taken over the oZ. Chophouse space nearby. Ranazul is on the main street of the luxury development, a street that will remind you of Disneyland's Main Street.

When people are concerned about dietary fat and heart disease, registered dietitians recommend eating fish at least two times a week. Fish has been credited with providing a number of health benefits, including helping to reduce cholesterol and triglyceride levels in the blood and lowering blood pressure.But buying a couple pounds of salmon steaks or cod fillets every week can be very expensive.Serving salmon cakes with orange tartar sauce is a terrific way to enjoy the benefits of fresh fish at about half the price.

Every summer my husband and I spend a long weekend on Cape Cod, just a few hours' drive from our home in western Massachusetts. Although we enjoy browsing in the many bookshops and antiques stores there and are dazzled by the breathtaking views of the ocean, we are even more enthusiastic about the fresh seafood. My spouse, an avid fan of lobster, could have it at every meal, while I love the fried scallop rolls served in many of the restaurants. In fact, each year I insist that we travel to Orleans' Rock Harbor where a modest spot on the water serves these incredible sandwiches.

Shelley Lee from Baltimore was looking for a good recipe for making salmon cakes using canned salmon. Cindy Terrell from Santa Rosa, Calif., sent in a recipe from the Food Network Magazine for salmon cakes that she said her family enjoys. She said even her young children eat them, and they are usually not big fans of fish. I would suggest using a good-quality canned salmon and taking a little extra time to pick through it to remove any small bones. When I tested the recipe, I used panko crumbs in place of the bread crumbs, which gave the cakes a little added crispiness, but pretty much any bread or cracker crumbs could be used as a binder.

If you're hooked on fish, or would like to be, chances are you welcome fresh new ways to prepare it.And if you're among those who eat more fish during Lent that may be doubly true.Here's a fish-cooking method worth trying: Oven "frying." It delivers the taste appeal of deep-fat frying, but with less fat -- although the fat content varies considerably from recipe to recipe.The trick is to create a seasoned breading that adds crunch and flavor and helps keep the fish moist and succulent while it bakes.

Refreshing and satisfying, this quick dish makes an easy transition from summer into fall - when our great oysters are back in season, yet we're still dealing with the lingering heat. Buying fresh oysters is best. You may ask your fishmonger to shuck the oysters and save the shells for you. (They are great to save and have on hand if you use jarred oysters and need shells for presentation).Serve some hearty bread with the entree salad or bread sticks or crunchy lavosh crackers.For dessert, just indulge in some chocolate ice cream or some frozen yogurt sprinkled with crushed peanut crunch candy bars.

Just for fun, one day I'm going to stand outside the Crab Shanty and see how many patrons waddle out the doors moaning that they ate too much. The restaurant, now in its 26th year, seems to operate under the philosophy that more is better. Broiled flounder is fine, and Crab Shanty serves a decent one, but what's the fun in that? Deep-fried flounder is the way to go here, or broiled flounder stuffed with an impressive amount of gooey crab imperial and doused with creamy hollandaise sauce.

Just because a dish is considered classic doesn't mean it never can change. Take this recipe for pan-fried fish. My mother used to make it with store-bought bread crumbs and haddock, but she switched to flounder when haddock grew scarce. Now my daughter enjoys it made with petrale sole from California and Japanese panko bread crumbs. I love the subtle changes this dish has undergone over the years. It's a tasty reminder of how a dish can be adapted to evolving tastes and market forces without losing its flavorful essence.

One of Baltimore's best-known chefs, Nancy Longo, has finally come to Baltimore County. The space at Greenspring Station that housed the popular Harvey's restaurant, and then has gone through several incarnations in recent years - including City Crab and Mick & Tony's - is now Longo's. Longo said that over the years, she's had numerous customers of her Fells Point eatery, Pierpoint, ask her to come to the county. "And there were only two places there I've ever been interested in moving to - the Valley Inn [on Falls Road]

Just for fun, one day I'm going to stand outside the Crab Shanty and see how many patrons waddle out the doors moaning that they ate too much. The restaurant, now in its 26th year, seems to operate under the philosophy that more is better. Broiled flounder is fine, and Crab Shanty serves a decent one, but what's the fun in that? Deep-fried flounder is the way to go here, or broiled flounder stuffed with an impressive amount of gooey crab imperial and doused with creamy hollandaise sauce.

The dining area at the new Columbia Ale House isn't very large, but it has enough space for four televisions, including a 62-incher that dominates the room. The bar area is much bigger, and it has a 100-inch television, plus about a dozen others, all tuned to sporting events on a recent Sunday afternoon. The Ale House also has pool tables and a dart room. From all this, you can probably gather that sports, not food, is the main attraction here. Owner David Schroeder, who opened Columbia Ale House in October, said about 95 percent of his customers are there to watch sports while they eat. The other 5 percent are there with kids in tow. Schroeder noted that each of Columbia's other town centers has a sports bar, and he seems to have filled a niche by opening his in Long Reach, which had been lacking one since Sneakers closed in 1994, he said.

There's a new Inner Harbor restaurant. And you could say it's located between a rock and a hard place. Or, more accurately, between the Hard Rock Cafe and a place known as the National Aquarium. Pier 4 opens its doors tomorrow in a brand new building, where the old Chart House restaurant used to be on - you guessed it -Pier 4 in the Inner Harbor. Pier 4 is the farthest foray East for Chicago restaurateur Roger Greenfield, best known for his chain of Bar Louie eateries located throughout the Windy City and the midsection of the United States.

Every summer my husband and I spend a long weekend on Cape Cod, just a few hours' drive from our home in western Massachusetts. Although we enjoy browsing in the many bookshops and antiques stores there and are dazzled by the breathtaking views of the ocean, we are even more enthusiastic about the fresh seafood. My spouse, an avid fan of lobster, could have it at every meal, while I love the fried scallop rolls served in many of the restaurants. In fact, each year I insist that we travel to Orleans' Rock Harbor where a modest spot on the water serves these incredible sandwiches.

One of Baltimore's best-known chefs, Nancy Longo, has finally come to Baltimore County. The space at Greenspring Station that housed the popular Harvey's restaurant, and then has gone through several incarnations in recent years - including City Crab and Mick & Tony's - is now Longo's. Longo said that over the years, she's had numerous customers of her Fells Point eatery, Pierpoint, ask her to come to the county. "And there were only two places there I've ever been interested in moving to - the Valley Inn [on Falls Road]

Heart-healthy eating can be delicious, but it can also be a challenge.It means learning a new culinary vocabulary, new techniques, a whole new way of thinking in the kitchen, in the grocery store, in the cafeteria at work, in a restaurant."

Many people fondly remember quick childhood dinners of fish sticks and fried potatoes. With all due respect to the past, here's an adult meal of homemade fish cakes that will surely satisfy (and can be fashioned into fingers if you insist). Steam the side dishes of potatoes and broccoli to offset the crispy calories of the fish, and finish with a soft molasses cookie for comfort. MENU Fish Cakes With Chives and tartar sauce Steamed redskin potatoes Steamed broccoli Iced molasses cookies Lemon iced tea TIME-SAVING TIPS * Frozen, thawed fish is a fine substitute for fresh in this recipe.

Refreshing and satisfying, this quick dish makes an easy transition from summer into fall - when our great oysters are back in season, yet we're still dealing with the lingering heat. Buying fresh oysters is best. You may ask your fishmonger to shuck the oysters and save the shells for you. (They are great to save and have on hand if you use jarred oysters and need shells for presentation).Serve some hearty bread with the entree salad or bread sticks or crunchy lavosh crackers.For dessert, just indulge in some chocolate ice cream or some frozen yogurt sprinkled with crushed peanut crunch candy bars.