Seafood

First, tenderize the octopus by simmering it at a low boil for about an hour (ignore the myths about adding vinegar or a cork from a bottle of wine). Then char it on the grill to crisp the skin.

The crisp-tender texture and robust flavor of thinly sliced Tuscan kale stands up to the tart, Caesar-like dressing of this hearty slaw. Serve as a first course or as a side with grilled chicken, beef, or lamb.

Briny shellfish give this quick bouillabaisse its depth of flavor. Basil rouille (a garlicky Provençal mayonnaise) adds vibrancy.

Spoon this umami-rich compound butter over your favorite steak as it rests.

Enough to marinate 2 pounds of pork (tenderloin, shoulder, or bone-in chops) or fish (firm, white-fleshed fish such as sea bass; shrimp or scallops)

Smoky paella is perfect for a crowd. This recipe for six is designed for cooking on a charcoal grill—though a gas grill works in a pinch.

I just love cooking these little snacks as a starter. I like to think of them as the grown-up version of potato wedges with sweet chile and sour cream. Whoever came up with that combination deserves a medal. These cakes work well with shrimp, crayfish and even roast chicken but I especially like them with crabmeat. Enjoy!

A bowl of this succulent soup can help you burn up to 30 percent more fat during a later workout, courtesy of the vitamin C in subtly sweet mangoes.

A 4-ounce fillet of mild-tasting tilapia has only 108 calories.

In addition to being a great source of good-for-you fat, avocados are full of fiber and bloat-busting potassium.

Simple preparations like this let the buttery flavor and langoustine-like texture of Santa Barbara spot prawns, a West Coast delicacy, shine. Feel free to substitute any jumbo American shrimp.

It's the ketchup of the summer. Spoon this on grilled lamb, pork chops, eggplant, or line-caught swordfish.

How do you impart the most flavor in a boil without overcooking the shrimp? Ice! Adding 4 cups of ice cubes to the pot as soon as the shrimp are cooked through allows them to continue to absorb the flavors of the boil without getting tough. For a classic meal, pair with corn on the cob and boiled potatoes, or serve as a starter for a crowd.

The paper-thin crust and pillowy crumb of a New Orleans—style French roll is essential to this classic sandwich—as is Crystal hot sauce.

Sautéing and simmering shrimp shells to make a quick stock gives this soup a deeper, richer flavor.

This is a classic Scandinavian-style smørrebrød.

Briny-sweet crab and piquant chiles shine on subtly flavored white bread.

Little Gem, a lettuce that both looks and tastes like a cross between baby romaine and a small head of butter lettuce, can be found at farmers' markets. If unavailable, substitute hearts of romaine.