Shrimp

That distinctive quality of ume-shiso—the tart-and-salty combination of umeboshi (pickled plums) and green shiso, an exuberantly undefinable fresh herb—really enhances the juicy sweetness and char of grilled shrimp and the faintly radishy crunch of daikon.

The best tool for grating is a rotary grater by Zyliss ($20; chefcentral.com) or by Microplane ($25; thekitchenstore.com).

Great on polenta, grits, or steamed rice.

The addition of the sweet vermouth here punctuates the natural sweetness of the canned tomatoes, making this quick sauce taste as if it's been simmered for hours.

When cooking shrimp in boiling water, 2 minutes does the job. Overcooking toughens them.

The French version of pesto, pistou is often stirred into soupe au pistou, Provence's vegetable and bean soup. In this dish, the vegetable soup ingredients and pistou are blended together into a flavorful puree that's topped with shrimp. To serve as a main course, add a side of orzo tossed with good-quality olive oil, salt, plenty of pepper, and some grated Asiago cheese.

The ciabatta slices make for man-sized crostini, perfect for a Super Bowl party. If you can, always cut the bread into bite-sized chunks for more manageable portions.

For most people, the word gumbo immediately conjures the Cajun and Creole cooking of Louisiana. But okra (ngombo in Bantu), for which the soup-stew is named, reached South Carolina with the slave trade some years before Europeans settled in Louisiana, and the Creole world, where African, European, and indigenous cultures meet, actually extends up the southern Atlantic coast. There are many different gumbo recipes, all taking advantage of local ingredients and served with rice. This one is a heady, fragrant slurry thick with seafood. If desired, add filé powder (ground dried sassafras leaves), a Choctaw thickening agent with an almost lemony flavor, just before eating.

What gives this thick, voluptuous soup its deep-golden flavor and aroma is toasted dried summer-sweet Cope's corn. Chef Linton Hopkins embellishes the soup with tender, briny shrimp and foresty mushrooms, but it would also be delicious with crabmeat or bacon & or with nothing at all to distract you from its mysterious, soul-satisfying essence.

This shrimp's gentle preparation yields an utterly soothing broth that tastes just right first thing in the morning. Grab some grits or a warm biscuit to help sop up the juices.

You can also roast asparagus alongside. Toss the trimmed spears with olive oil, salt, and pepper, and place on a separate rimmed baking sheet.

Espagueti Frutos del Mar Hearty with shrimp, mussels, squid, and octopus, this flavor-packed pasta dish gets an extra boost from a bright basil purée drizzled on before serving. True, there's some effort involved in making it, but you can prepare the various elements in stages, and the drama and deliciousness of the result will more than compensate your efforts.

Shrimp cocktail meets everyone's favorite Sunday-morning drink. In other words, this is a vodka-infused shrimp cocktail in a spoon.

Because curry powder is a blend of many spices, it's a tremendous way to get both depth and complexity in one fell swoop. Adding cayenne compounds the intensity. Take a taste of this fragrant, pleasantly spicy dish, and you'll agree.

The secret ingredient in Kristen's version of this southern classic? Evaporated milk.

Rouille is a Provençal sauce that's traditionally made with peppers and served with fish. Here, it's the spread for an easy, flavorful appetizer.

The cornmeal-crusted shrimp are a crunchy contrast to the creamy risotto.