One-Skillet Shrimp and Cannellini Beans in Tomato-Chile Broth
Alex Lau
Lightly browning the beans and aromatics for a few minutes before you add the tomatoes gives a lot of depth of flavor to the sauce.
Dive into this shareable skillet with warm flatbread.
The original surf-and-turf, this rustic Spanish dish combines tender seafood and beefy meatballs in a thick, savory stew.
Juicy peak-season tomatoes make the perfect plant-based swap for aguachile.
Inspired by Korean pajeon, this shrimp-studded pancake features fresh snap peas as a spring-y addition.
Braising canned chickpeas in chicken stock and olive oil makes them unbelievably tender and buttery. This is worth the effort of peeling 40 cloves of garlic.
In this one-pan dinner, flaky cod is finished in a chorizo-spiked sauce, alongside wilty greens and chickpeas—some tender, some crispy.
With flash-seared squid, tomatoes, olives, parsley, and a tangy lemon vinaigrette.
Buttery scallops pair with a verdant spinach purée for a restaurant-worthy dish.