Seafood

This whole roasted fish recipe is the perfect place to put the trinity of sumac, lime, and yogurt to work.

Inspired by chili crab, an aromatic and spicy Singaporean braise, this crab dip gets a little sweetness from tomato paste and dynamic flavor from shallots, garlic, and ginger. 

While most baked Bries are on the sweet side, with layers of jam or chutney under the crust, this one goes savory with anchovies, garlic, and roasted bell peppers.

Chopped fresh oysters lend depth and moisture to this classic Thanksgiving side dish.

The Nellore district in Andhra Pradesh is the epicenter of prawn cultivation in India. I am lucky enough to have family in Nellore and have spent many memorable childhood summers with ammama there. The prawns in Nellore make it to the kitchen literally minutes after they are caught, and really do taste like the sea. The trick to this recipe is to be patient and allow the onions to brown to a deep, caramelized sweetness. It never fails to amaze me that such a simple dish can be absolutely delicio.…

The complex flavor of this dish—briny, aromatic, slightly spicy—belies the extraordinarily simple method of actually making it.

Esqueixar means “to shred” and that’s what’s done to salt cod in this traditional Catalonian cold dish. Trout is used in this dish instead.

If any risotto could be a summer dish, it’s this one, topped with perfectly caramelized scallops and flavored with fresh basil and pineapple juice.

Juicy ripe peaches and beautiful pink salmon scream summer. A little curry paste and herbs keep this sweet- spicy curry squarely in the savory realm, and a drizzle of reduced coconut cream cools things off.

People always want bread to dip into their clam broth, so why not put the clams right on the bread from the get-go?

This brothy soup feels like coastal Oaxaca in a bowl. It has tons of herbs, buttery shrimp, a light spicy-smoky broth—and chochoyotes, dumplings made from fresh masa or masa harina.