A spin on Nobu’s famous miso-glazed black cod, these tuna kebabs are uncommonly satisfying—like umami on a stick.

Swapping salsa and chutney for slaw, and marinades for barbecue sauce, these killer kebabs draw inspiration from all around the globe.

A brief 30-minute swim in a marinade imbues shrimp with intense flavor—jalapeño, ginger, and garlic lend heat, while garam masala contributes depth.

When we order crab cakes in restaurants, these meaty beauties are what we want—not the bready hockey pucks that dot many menus around the country.

From the delicate calamari to the crunchy celery and crisp greens, this salad is a mélange of wonderful textures.

This dish combines a number of sensations: a buttery fish and a broth of such depth you’ll never believe it was simmered for five minutes.

It may take years of training to become a sushi master, but Japanese home cooking has an honest simplicity that makes it accessible to novice cooks.

This South Indian dish—also known as xec-xec—is full of tamarind, cumin, coriander, and roasted coconut. The spices meld with the tomato to form a flavorful sauce that clings to the shrimp....

The distinctive quality of ume-shiso—umeboshi (pickled plums) and green shiso—enhances the juicy sweetness and char of grilled shrimp and the crunch of daikon....