A Chinese New Year treat, these daikon and rice flour cakes are flavored with savory dried sausage and served with a spicy hoisin sauce.
These sweet spot prawns are doused in a simple citrus sauce that adds a zesty burst of flavor to each bite.
Shrimp, Chinese sausage, chiles, and chives bring intense flavor to these wok-fried noodles, a popular Malay street food.
David Pasternack, the chef at the New York City restaurant Esca, uses a combination of olive oil and canola oil to make this classic Italian dish.
Piri-piri refers both to a kind of chile (the African bird’s-eye) and to any of a variety of spicy red sauces made with chiles in many parts of Africa.
This over-the-top Americanized paella gets its smoky kick from paprika and chorizo.
This recipe hails from coastal Spain and calls for a plethora of seafood. Ask your fishmonger for the freshest langoustines or head-on shrimp available. We ran the recipe with David Rosengarten's feature "The Art of Paella" (April 2010). Continue...
A dark brown roux is the flavor base for this Cajun stew, which works just as well with shrimp.
In Vietnam, these crêpes are usually served with a dipping sauce made with fish sauce and lime juice, and a garnish of fresh herbs.
This Cajun dish, similar to succotash, pairs well with rice and seafood or chicken. This version comes from Commander’s Palace in New Orleans.
This luscious dish gets its richness from unshelled, head-on shrimp, its silky texture from coconut milk, and its pleasant kick from Thai chiles.
This Tuscan soup traditionally uses fish considered "bottom of the boat"—those left behind after more valuable fish have sold.
The meatballs for this dish, a version of one from Carmen Barrio Perez, may be made up to three days in advance. Serve with crusty bread, if you like.
This spare though luscious dish is traditionally made with pak grood—young, wild ferns that grow in the jungles of southern Thailand.
Like veal parmesan, this dish—redolent of garlic and white wine—is a purely Italian-American creation.
This classic dish from Madrid simmers shrimp in a garlic-and chile-laced olive oil.
Tempura is a popular Japanese specialty.
Flavored with shrimp, garlic, and zingy flakes of red pepper, this pasta dish is devilishly good.