Seafood

Caldo de camarón is a classic cantina dish, offered two ways, on its own or with the vegetables and shrimp.

Chawanmushi, a Japanese savory, soupy custard, makes a wonderful first course, served either hot or cold.

Caldo de oso is traditionally made with catfish, though any white fish will work in this soup, a specialty of Chihuahua in Mexico. 

The final touch for this dish is a pour of hot oil over the top, providing an additional flash-fry of aromatic flavor as the oil sizzles over the scallions and ginger.

These air fryer salmon fillets are glazed with a sweet and tangy tamarind sauce and topped with crispy fried shallots.

Ochazuke (Japanese green tea over rice) is a soup is made with fresh or leftover rice in your rice bowl and green tea; add toppings to make it a full meal.

This bold salty-sweet dressing and bitter chicories are flavor heavyweights; they stand up to and complement one another in this simple striking salad.

Boiling shrimp with the shells on keeps them more tender, juicy, and flavorful.

This dinner party salmon recipe is a joy to look at, a joy to eat, and what’s more, it’s incredibly easy to make, which is a celebration in itself.

These light, gluten-free salmon patties are perfect as an appetizer, weeknight dinner, or even breakfast—you can also use them to make salmon burgers.

For the best version of this mussel curry, use fresh mussels, not frozen mussels on the half shell.

This from-scratch tuna noodle casserole is creamy, flavorful, and really easy to throw together; it makes a crowd-pleasing weeknight dinner and even freezes well.

The best tuna melt is properly cheesy and made with a tuna salad that’s good enough to shine on its own.

Do not be fooled by the light-colored broth in this Korean Instant Pot clams recipe: The chile peppers pack a punch.

Set out these smoked shrimp on a paper-lined picnic table, set a bowl of sauce in the middle, and go to town.

Ribbons of raw zucchini take well to the Caesar treatment in this mostly no-cook summer dinner.