A blend of crisp, soft, and chewy textures combined with a parade of flavors—sweet, salty, beefy—makes this platter an irresistible hit at parties.

Our Paris issue is packed with delicious recipes, but our editors especially loved these—and we’re pretty sure you will, too.

Vadouvan turns a weeknight seafood dish into something unforgettable, with its complex curry flavors mingling with orange juice to make an addictive sauce for plump shrimp....

When delicate cold poached salmon gets topped with a gelée made from dashi and ponzu sauce, it becomes an elegant, umami-loaded showstopper.

The keys to this fast, simple dish, inspired by a classic crab-stuffed tomato at a Parisian brasserie, are ripe tomatoes, fresh herbs, and excellent crabmeat.

Dressing up jarred eggplant and canned tuna results in an incredibly lusty lunch.

This colorful dish is all about the “green seasoning,” a spice mixture that’s unique to the Caribbean and varies from island to island.

You can tell this recipe hails from a tropical environment because of the way the first bite of chiles causes a light sweat to break out on your brow.

These plump, fried hors d'oeuvres, a seafood variation on Chile's signature baked onion-and-meat-filled empanadas, are hot and juicy. Have plenty of napkins ready.