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.

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

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

Since the Venus clams found around Venice aren’t available here in the States, we substituted the recipe with cockles and think they are another good option.

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....

An ample dose of Old Bay seasoning jazzes up creamy mayo before getting slathered all over the quintessential New Orleans sandwich.

Your market basket loaded with produce, olive oil, and fish, you saunter home and marinate the vegetables. The following evening, you invite your friends over.

A favorite Barese recipe, these little packets seal in the fish and vegetable juices.

The addition of the sweet vermouth here punctuates the natural sweetness of the canned tomatoes, making this quick sauce taste as if it’s been simmered for hours.