Seafood

Chicken, seafood, glass noodles, and vegetables get briefly poached in dashi-based broth. Cutting the ingredients into uniform pieces ensures they cook in the same amount of time.

Try this drizzled over roasted potatoes or as a sub for mayo in chicken salad.

Luscious salmon glazed in a mixture of sake, mirin, and soy sauce.

The clams give up all their essence in this rich coconut-based stock. It's great for curries, or use it as the liquid base for a pot of steamed mussels or littleneck clams.

A lot of people assume that being healthy means that red meat is off the menu. But I'm delighted to say that it's very much on mine. That said, I am a stickler for ensuring that the meat we eat is of the highest quality and that it is always paired with an abundance of vegetables. Plants are always my main focus, but a little bit of good-quality meat here and there has worked best for me. I have tried being vegan and vegetarian but my health suffered during those phases. We are, after all, omnivores and so, unless you have a specific dislike of, issue with or reaction to meat, I think it's a food group that has an important role in our diet. If you like carpaccio, this recipe also works incredibly well with the beef served raw and very finely sliced.

Roman cauliflower (also known as Romanesco) grows as a peculiar spiky, conical head, and instead of florets as in regular cauliflower, it projects cones with tiny cones upon cones—a kind of fractal of nature's making. It comes in various hues of white, purple, and green and has a nutty, more intense flavor compared with regular cauliflower. Unfortunately it's not always easy to find in many stores in the US, though sources like farmers' markets often carry it, as do Italian specialty shops. You can substitute standard cauliflower for this if you can't find the Roman variety. It breaks into florets and cooks the same way.

A zesty lobster salad instantly turns avocado toast into an elegant and cocktail party–worthy hors d'oeuvre.

I get a lot of inspiration from staring at the supermarket shelves, and seeing what items are grouped together. I made this recipe because I found the smoked oysters next to the anchovies in the canned fish section and decided to try them out instead in my Caesar dressing. Once I did that, I decided to riff on the croutons a bit too. In this recipe, the smoky oysters complement the rich egg yolks, which in turn get cut by a healthy dose of lemon juice. Do you like other canned fishies? All are good Caesar salad material, providing they are packed in oil, which amps up their flavor almost to a condiment level of oomph. If you want to get real crazy, find the canned seafood section in an ethnic market.

You'll make more dressing than you need for one batch of salad with this recipe, but that's a good thing.

It doesn't get simpler—or more elegant—than crème fraîche and caviar tartlets alongside a glass of sparkling wine.

You'll be surprised by just how easy it is to pull off this super-impressive flavor-packed holiday roast.

We've made this classic French spread even easier by using smoked salmon in place of the more traditional poached fish.

Slow-roasting is the most foolproof way to get perfectly cooked salmon or char on the table tonight.

If you can't find labneh, use full-fat Greek yogurt, and thicken it by letting it sit in a strainer set over a measuring cup for an hour or two.

Crispy oven-roasted fish gets a healthy upgrade with quinoa flakes instead of bread crumbs.