This version of blini—a tribute to the Russian communities throughout the New York metropolitan area—is fast because it does not require yeast. If buckwheat flour is unavailable, whole-wheat flour makes a good substitute....

Indian spices have been part of Scandinavian cuisine for hundreds of years thanks to the region's thriving shipping trade.

If you don’t want to cook a live lobster for this recipe, buy 2/3 pound cooked lobster meat from your seafood shop.

Our recipe makes enough batter for 2 crêpes, even though you’ll only need 1 for this hors d'oeuvre.

Shrimp toasts are traditionally fried, but our version of this classic Asian appetizer is baked, so your guests won’t have to worry about messy, oily fingers.

This salsa would also be great on chicken or pork.

Crab dip and artichoke dip are party stalwarts. We’ve combined them for extra flavor—and richness.

Don't limit green tea ice cream to Japanese-themed meals; it makes a trendy ending to almost any seafood dinner.

The classic Japanese egg custard—chawan mushi—is reinvented with creamy corn and crab.