Seafood

Our perfect quinoa cooking method is to boil it in salted water until tender, then drain and return to the pot. Let steam, covered, for a few minutes and fluff.

The small bits of cauliflower gives the chowder broth a nice clean thickness.

For a simple, just-the-right-amount-of-salty appetizer, doctor up a tin of anchovies. The acid, heat, and olive oil mellow the anchovies’ flavor, and serving them with a seedy loaf of bread and butter rounds the recipe.

Serve panko-crusted white fish with a piquant relish of cucumbers, fennel, and chiles, kissed with both lime and cilantro.

This antipasto platter goes way past jarred peppers and cold cuts, with roasted vegetables that change with the seasons. Even at room temp, these options round out any meat and cheese platter.

Don’t let the veggies hang out in the vinegar for too long. You want them to stay crunchy!

Shellfish and pork are a power duo. The backbone of this clam toast is a salty-sweet pancetta soffritto with onions, fennel, and lemon zest, which add a sweet, bright flavor.

We call this one a picnic dinner since everything can be eaten with your hands. It's easy to pack up and take to the park if you want, but it also works great on the family table.

An easy herbed butter infuses fish and vegetables with rich flavor in this family-friendly dinner.

Onigiri is a quintessential Japanese food: made by moms for breakfast, lunch boxes, and picnics. It is the ideal handheld food (the nori wrapper keeps the sticky rice from getting all over your hand).

Set a large colander in the sink before you add the shrimp so you can drain the seafood boil as soon as it comes off the heat.

For perfectly cooked halibut, all you need is a kiss of high heat from a grill or cast iron pan and a simple vinaigrette. This version is served with a juicy tomato salad.