Shellfish

Don't Move a Mussel—Seriously—this one-pot dinner is that easy. Sweet cherry tomatoes, earthy chorizo, and a splash of wine do the heavy lifting.

Poaching the shrimp with their shells on locks in their flavor.

Chop up a lemon—flesh, rind, and all—and stir it into an herby salsa to spoon over sweet charred scallops.

Splitting lobsters in half makes them easier to grill—and eat.

Invite the gang to make their own lettuce wraps with fall-apart tender pork, rice, and pickled radishes and carrots.

I love kimchi. To me, the world is a better place when we all enjoy kimchi. Fiery and fun, it gives a kick to all food.

You'll find fresh rice noodles in well-stocked Asian markets (or search for them on amazon.com).

Quick-cooking squid is perfect for a weeknight dinner. Look for it at a reputable fish monger or in your grocer's freezer section.

I love getting some color into my salads. In this recipe it's by adding some pink grapefruit and radishes. Combining fresh flavors with a good source of protein scores this salad top marks for energy and vitality.

Fresh fava beans have been a mainstay of Middle Eastern and Mediterranean diets for centuries, and lately they have been enjoying popularity in the United States. Bright green and firm-fleshed with a sweet and mildly nutty flavor, they resemble lima beans but are really more like an overgrown split pea. Fava beans are a bit time-consuming, as they require double peeling: first the outer pod, and then the hull that protects this little spring gem. Once you're done, you will have more debris than edible beans, but it's worth it, as this recipe will demonstrate. The gentle butter poaching method for the shrimp yields tender, succulent meat that contrasts beautifully with the spring fava bean.