Seafood

Add ready-peeled shrimp to tomato sauce spiked with fennel and chiles for a fast and flavorful weeknight dinner.

Getting the consistency of the creamy mushroom sauce right is key for this pasta recipe—you want to reduce it just until it clings to the pasta.

Cook breadcrumbs—mixed with bright lemon zest and garlic—until toasted and crunchy and then try not to inhale them before garnishing this spicy anchovy pasta.

Here, fillets of delicate white fish gently poach in thyme-infused milk. The addition of lightly mashed potatoes and leeks makes it the perfect one-pot meal.

When I was pregnant with my son, all I wanted in life was Mexican food. This was a dish I came up with to satisfy some of those cravings in a mindful way, rather than constantly caving to my ultimate weakness: chips and salsa (which I would happily have eaten for breakfast, lunch, and dinner).

Eric Ripert's original version of this dish at Le Bernardin in NYC is prepared with half as much pasta—usually super-delicate angel hair—and is painstakingly and exquisitely plated. I’ve doubled the pasta here to make it more of a family-style dish; there is still enough sauce to coat each strand of spaghetti. A few judicious pinches of bonito flakes make an economical and visually appealing substitute for the pricy caviar, and the dish can also stand with no garnish at all.

A vinegary red bell pepper mixture cuts through the richness of this classic Italian-American appetizer for a bite that's salty, smoky, and sweet.

Other tender herbs such as cilantro, dill, and/or tarragon can be used instead for this salsa verde recipe. Though the breadcrumbs don’t stay crisp, they give body and subtle crunch to the sauce.

Keep frozen shrimp in your freezer and a few staples like rice and coconut milk on hand and you can whip up this one-pot dinner any night of the week.

When you think of one-pot meals, hearty dishes like chili probably come to mind. Nothing wrong with chili, but this quick fish dinner is a great change of pace when you're in the mood for something that seems a bit fancier. Add a baguette to complete the meal.

This robust dinner (or lunch!) salad is a little Southern, a little Southwestern and a lot delicious. Save time by using leftover cooked chicken from another meal or store-bought rotisserie chicken.

Because the crème fraîche melts into the potatoes, this dish has the virtue of tasting lush without appearing overly so. For an even more sumptuous look, give the salad a generous dollop on top.