Seafood

Olives and superfast pickled onions provide tangy balance for creamy-crispy potatoes and roast cod.

Quickly roasting oysters in a hot oven pops the shells apart so they can be opened the rest of the way by hand, no shucking skills required.

Seasoned with a spice mix of ground peanuts, cayenne, and ginger, these skewers are most often served with shaved onions and sliced tomato, here a tomato-cream dipping sauce quells the fiery heat.

This recipe moves fast—stay on top of it by prepping and lining up your ingredients before you start cooking.

This delicately spiced mussel soup uses the bivalves at their very best, when they’re plump and filled with flavour. The curry powder, chutney and raita give the soup a scent of the warm sub-continent, in the depths of dreary January.

Made of chiles, garlic, basil, shallots, lemongrass, and ginger—green curry paste packs amazing flavor.

These savory Japanese pancakes are stuffed with shredded cabbage, red pepper, and your choice of meat or seafood. Top with crumbled seaweed, bonito flakes, and mayo for the full experience.

Gently cooking salmon fillets in olive oil makes their flesh become extravagantly tender and silky. While confit sounds fancy, this is a mostly hands-off oven method that’s ideal for weeknights.

A light, fragrant and utterly delicious south-Indian-style curry, packed with juicy prawns and tempered with coconut milk.

Wake up deviled eggs with a bright and briny tonnato-inspired filling. Top with crispy fried capers and salmon roe for extra salty pop.

Two flavor powerhouses—bright, spicy kimchi and savory, briny clams—create a soup fast enough to make on even the most hectic weeknight. 

Not pasta salad—it’s salad pasta. A whole salad’s worth of greens, folded into pasta to make a complete dinner in one bowl.

Throw an oyster in the gin! The oyster not only does the work of the olive, providing texture and salt and visual interest, but also covers for the vermouth with its liquor—a variation on the “dirty martini.”