Broiled Swordfish à la Niçoise

Love a tuna melt? Meet your new favorite nachos—fast and filling all thanks to tinned fish.

This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.

The mussels here add their beautiful, briny juices into the curry, which turn this into a stunning and spectacular dish.

Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.

With flash-seared squid, tomatoes, olives, parsley, and a tangy lemon vinaigrette.

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

This Puerto Rican sancocho recipe is hearty, flavorful, and loaded with falling-off-the-bone beef, tender carrots, potatoes, squash, corn, plantain, and yuca.

This marinara sauce is great tossed with any pasta for a quick and easy weeknight dinner that will leave you thinking, “Why didn’t anyone try this sooner?”