A Chinese New Year treat, these daikon and rice flour cakes are flavored with savory dried sausage and served with a spicy hoisin sauce.
Serve these garlicky shrimp with lots of crusty bread.
This over-the-top Americanized paella gets its smoky kick from paprika and chorizo.
A dark brown roux is the flavor base for this Cajun stew, which works just as well with shrimp.
This Cajun dish, similar to succotash, pairs well with rice and seafood or chicken. This version comes from Commander’s Palace in New Orleans.
Bagoong, a pungent, earth-colored fermented shrimp paste, lends this traditional Philippine dish a pleasing depth of flavor.
This Russian preparation is a delightful and simple dish of scallops and shrimp.
Like veal parmesan, this dish—redolent of garlic and white wine—is a purely Italian-American creation.
Mirlitons are a type of pale green squash, they have a clean, crisp texture and taste like a cross between a zucchini and a cucumber.
Chez Panisse Café chef Russell Moore made this soup at the Castello di Verduno, cooking it in the dark, over an open fire. This is our version, adapted for stove-top cooking, with the lights on.
Flavored with shrimp, garlic, and zingy flakes of red pepper, this pasta dish is devilishly good.
This spicy shrimp dish gets its kick from hot sauce and red pepper flakes.
All over Spain and Portugal, meat and seafood are cooked on large, flat iron griddles, or planchas; cast-iron skillets are a perfect substitute.
For those who take their grits seriously, we suggest using the coarse-ground variety for this quintessentially Southern dish.
This gumbo hails from Mobile, Alabama, instead of Acadiana, but does include the traditional ingredients—peppers, okra, and filé powder.
We whipped up this tasty dish during a trip to Venice, using fresh ingredients we found at the local markets.
Purists may note that this Italian-American specialty isn't really scampi (Adriatic crayfish)—but as its name promises, it really is shrimp cooked scampi-style.
This traditional Genoese soup is loaded with fresh seafood, herbs, and vegetables.