Seafood

Turned out onto a platter and featured as one of many foods at a holiday buffet, this dish is always a big success. Even those who swear they would never eat gefilte fish come back for seconds, provided you serve horseradish sauce with it.

This dish teaches a very important lesson: The texture of well-prepared eggs can be enhanced by adding complementary textural ingredients.

Fried whitefish or smoked whitefish is most commonly eaten during the Persian New Year and is said to represent life.

These tasty sandwiches are best after chilling for several hours, so they're the perfect make-ahead for camping trips.

Layering salmon between sheets of kombu is an easy way to gently cure it, drawing in salt and umami-depth.

The green pear adds crunch and sweet-tart notes to this raw yellowtail preparation. A Granny Smith apple, Asian pear, or pineapple would do the same.

Double the batch of spicy radish pickles from raw shrimp recipe and use to top sticky ribs, grilled chicken, and fried rice.

Toss cubed salmon in a simple grapefruit ponzu sauce and serve over tender greens for a refreshing take on Hawaii's beloved raw seafood dish.

Flake baked salmon over roasted turnips and bulgur for a casually chic dish that will make any dinner feel like a party.

The key to buying fish for this recipe is asking your fishmonger what she would eat raw. Red snapper or black bass are good subs for lean, mild fluke.

Any type of medium white beans work for this one-pot dinner. Just make sure to enjoy it with a side of country-style bread for soaking up the lemony, herb-packed sauce.