Black Bass

Ciuppin Although many San Franciscans think the zesty fish stew known as cioppino was invented in their city, it can actually be traced back to Genoa — ciuppin is the Genoese term for "nice little bowl of soup." Almost any white-fleshed saltwater fish will do, as long as it's very fresh.

Red-cooking is a Chinese method of braising in a soy sauce-based liquid. Can be prepared in 45 minutes or less.

Susanna Foo, who was born in Mongolia, learned to cook classic Chinese cuisine from relatives. After arriving in the United States, she took a course in French cooking at the Culinary Institute of America. So when she and her husband, E-Hsin Foo, opened Susanna Foo Chinese Cuisine in 1987, her menu naturally featured Chinese dishes interpreted with French techniques. Foo emphasizes fresh, locally available ingredients and delicious sauces, and the results of her approach have brought a slew of local and national awards.

Active time: 25 min Start to finish: 25 min