Seafood

Use only the best quality wild salmon in this raw preparation.

Miso is a quick way to add deep, rich savory character to your cooking.

Salmon with fresh morels and peas drizzled in cream sauce is a simple seasonal luxury worth indulging in.

Blending ice cubes into the marinade helps to keep the fish and marinade ice-cold while you're preparing and serving.

If you have difficulty finding buster crabs or small soft shells, you can use large soft shell crabs, quartered, and they'll still make a great dish.

Blooming spices, or gently frying them in oil, is a quick way to deepen their flavor.

Use good butter, fresh crabmeat, and Meyer lemons and this simple spread will really sing. Can't find Meyer lemons? Substitute 2 tablespoons juice and 1-2 teaspoon zest from a regular lemon instead.

This salad is perfect for a weekend lunch or a quick weeknight dinner.

Alain Ducasse— The lobster must of course be alive, its claws firmly closed with elastic bands. After plunging it in boiling water, keep the lid on the cooking pot to avoid splashes.
Paule Neyrat— The flesh of the lobster is particularly low in fat but rich in protein. The vegetables are low in calories but full of vitamins and dressed with a yogurt sauce. This is a luxury dish but one that's really low in fat.

Tuna and 'shrooms contain two different umami compounds that work synergistically to enhance the savory flavor. This dish is the lightest of this noodly bunch, with only 350 calories per bowl.

Umami-rich cheese and chicken stock make an encore appearance, but this time they share the spotlight with high-fiber chickpeas. Adding 1/2 cup of these lean beans to your daily diet can help you cut your consumption of fatty foods, a study in the journal Appetite notes

Shrimp have glutamic acid, the main taste component of umami. And at only 119 calories per 4-ounce serving, the little fellas are quite the low-cal catch.

Yes, romaine hearts are surprising in a stir-fry, but once you try their mild crunch in this fresh and lively meal, you may swear off takeout.

White wine and briny shellfish juices marry in the pot, then are puréed with parsley to create a light sauce so flavorful, it needs only a touch of butter.

Redzepi uses whatever foraged mushrooms he finds to make this rich ragout; feel free to do the same while foraging at your local farmers' market or supermarket. Omit the oysters and lardo (used here in place of Speck), if desired.