Shellfish

This works as a fancy little passed hors d'oeuvre toast or as a more substantial dinner toast. As an hors d'oeuvre, it'll pair especially well with rose but also any sparkling wine or crisp white. If you're eating it for dinner, saute some garlicky bok choy or watercress on the side, plus a little kimchi for bite. If you're tight on cash but still want to impress, this is a great one-you don't need to buy the most expensive crab; the miso makes up for it. That said, it's always best to buy the highest quality you can afford.

Weeknight chowder? Use clam juice. Weekend? It's worth making fish stock from scratch.

No nduja? Just add an extra glug of olive oil along with some red pepper flakes.

Reason alone to take a trip down your supermarket's international aisle.

Roast bok choy and shrimp marinated in honey and soy in a hot oven while a pot of kimchi rice steams on the stovetop for a nearly hands-off, flavor-packed dinner.

Fair to say we're pretty much obsessed with this nut-based (egg-free!) aioli. Try it with walnuts, too.

Braising octopus might sound advanced, but it's as easy as simmering a pot of beans.

Crunchy shrimp (thanks for the help, cornstarch!) gets its zesty, floral heat from Sichuan peppercorns. It's hard to believe that a main course this complex comes together so quickly. We eat these guys shells and all, but you can sub in peeled shrimp instead.

Morales insists it's not a Russian party without this retro seafood salad on the table.

Even if you're not an oyster person, you'll love this buttery, broiled approach.

This dish is only as good as the crab it's made with; buy the freshest you can find.

If you like stuffing with smoked oysters, you'll like it even more with tart lemons on top.

A good fritto misto crust is light and crunchy (thanks, cornstarch!). If the batter thickens as you work, thin it with a bit of soda water as needed.

For a dish that's easy to eat (and still has that classic barbeque-shrimp presentation), peel the shrimp, leaving the heads and tails on, before adding them to the sauce. If you leave the shrimp out, then you have a great New Orleans barbeque sauce recipe. Try substituting poached oysters for the shrimp.