Seafood

Spaghetti is a common variation in modern Thai cooking. It’s so easy to work with and absorbs the garlicky, spicy notes of pad kee mao well.

The mussels here add their beautiful, briny juices into the curry, which turn this into a stunning and spectacular dish.

Kewpie Mayonnaise is the ultimate secret ingredient to creating a perfect oven-baked battered-and-fried crunch without a deep fryer.

Cooked beets, flaked salmon, and an array of crunchy vegetables crown a bed of spicy horseradish yogurt in this hearty salad.

The contrast of serving a grilled vegetable ice-cold is thrilling, and the Caesar dressing is rich and thick enough to cling longingly to each leaf of cabbage.

Cajun-Creole shrimp is combined with a light cream sauce, and two together are off-the-charts delicious. It’s full of flavor without being too spicy.

The clams’ natural briny sweetness serves as a surprising foil for the tender fritter batter—just be sure to pull off the tough outer coating of the siphon.

Cured fish, cream, and lemon make an elegant base for this unexpected one-pot pasta.

With flash-seared squid, tomatoes, olives, parsley, and a tangy lemon vinaigrette.

Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.

Chewy noodles, tinned fish, and hardy greens in an umami broth.

Love a tuna melt? Meet your new favorite nachos—fast and filling all thanks to tinned fish.

A satisfying weeknight dinner from Tiffy Chen. Serve with rice or noodles.

With lightning-quick shrimp and an easy garlic butter sauce, this crowd-pleasing pasta builds flavor fast.

Among the easiest appetizers ever.

In this wafu pasta recipe from author Sonoko Sakai, the only cooking involved is boiling spaghetti.