Lobster and truffle oil give this dish the true stamp of indulgence.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.
This speedy Spanish dish of shrimp cooked in olive oil and garlic can be a main or appetizer. It all depends on how you dress it up.
With elderflower liqueur, mint, and prosecco, the effervescent Hugo spritz cocktail is a hit year round, but particularly on warm nights.
This side dish is flavorful enough to also serve as a main course.
Tingly, salty, and irresistibly crunchy, this salt-and-pepper shrimp with cubes of crispy polenta (yes, from those tubes!) is a weeknight MVP.
The mussels here add their beautiful, briny juices into the curry, which turn this into a stunning and spectacular dish.
Shrimp, fennel, and mushrooms make for an impeccable version of this light and crispy Italian starter.