Seafood

This recipe brings smoky paprika and a jolt of briny capers to fish and chips.

Provençal-inspired, this light, brothy seafood dish will have you wondering how something so delicious could be so easy to make.

Charmoula is a tangy, spicy sauce—in this case, made with cumin, cilantro, garlic, and lemon—that's traditionally served with meat in Morocco.

Serve a chilled crisp California Chardonnay throughout the meal.

Joseph Gomes, chef at Bombay Talkie in New York City, sprinkles this dish with classic Indian seasonings.

Maneet Chauhan, chef at Vermilion in Chicago, uses nonfat yogurt to reduce calories but not taste.

The chive butter is a breeze to make, and it works overtime: First it's used to baste the shrimp, later it becomes the sauce.

Now that imported caviar is no longer available, the domestic stuff is all the rage. Paired with lemon oil (sold at many markets), it's the ultimate garnish.

Editor's note: The recipe and introductory text below are from Seduced by Bacon. To read more about the book, click here. These salmon fillets are a great main course when you want something special and don't have a lot of time. They are super-easy and quick to make as well as delicious. . . . There are some fine ready-made sauces, called Chinese barbecue sauce, in Asian markets and even on supermarket shelves.

This layered salad is definitely stacked: Michael Taus, executive chef and owner of Zealous restaurant in Chicago, has piled in all the vitamins C and B12 you need for the day, as well as 50 percent of your daily requirement for vitamin A.

Fork to the bottom of your bowl and you'll put away six servings of veggies! You can thank Michael Dunn, chef at Yankee Pier Santana Row in San Jose, California.

Instead of pairing shrimp with sausage, we've taken this spicy gumbo in a more sophisticated direction by adding duck meat.

This variation on vitello tonnato retains the Mediterranean feel of the classic veal dish without all the fuss, and the arresting dark spiral created by the black-olive tapenade filling makes the dish special enough for entertaining.

Clams and pork are a classic Portuguese combination. The briny sweetness of the bivalves and a tomato sauce studded with zesty chorizo bring out the richness of the chops.

Bacon and scallops always pair beautifully, but it's the mixture of sugar and spice that transforms these easy-to-make hors d'oeuvres.

No need to trouble yourself about presentation with these tapas-style hors d'oeuvres. Simply toss steamed mussels in a vinaigrette with piquillo peppers, toasted almonds, and serrano ham, then nestle them back into their shells. They're lovely on the plate—and easy to eat.

The addictive topping, a potent mix of pork belly, mushrooms, and Chinese rock sugar, takes some time to cook, but you'll love the result.