Seafood

These roll-ups are great for school and burst with tuna and veggies. If your child likes wasabi's heat, add an extra 1/4 teaspoon to the tuna mixture.

Editor's note: The recipe below is from Kimberly Kennedy's The Art and Craft of Entertaining. For Kennedy's baby shower tips click here.

Consider this a reintroduction to some old standbys, because cauliflower, asparagus, and fennel taste utterly new with a mellow garlicky dressing. Food editor Kay Chun, who developed the recipe, prefers to use vegetable oil for its light, neutral flavor, which allows the garlic and the deep savor of anchovies to shine. Tossing the salad right before serving ensures that it retains its crunch.

Editor's note: This refreshing soup is part of a healthy and delicious spa menu developed exclusively for Epicurious by CuisinArt Resort & Spa on Rendezvous Bay in Anguilla. Cooling cucumber and melons—which are in the same botanical family—are good sources of a wide range of nutrients, including vitamins C and B6 and folate. Fresh herbs provide a burst of flavor as well as powerful antioxidants. Ginger, garlic, and hot sauce have potent anti-inflammatory properties. Starting your meal with a low-calorie, fiber-rich soup like this one can help fill you up and prevent overeating. Note: You can substitute cooked lobster or prawns for the shrimp, or make the recipe vegetarian by omitting the seafood altogether.

Good-quality ingredients brought together with a minimum of fuss: That kitchen philosophy is inventively illustrated by this dish. Tender, delicate crab usually shows up amid other tender, delicate things, but when teamed with a rustic, chewy homemade semolina pasta (the real star of the show), it develops a certain swagger. Spring onions, fresh chile, and a bit of lemon juice add even more verve.

Grilled squid is a revelation to people who have only encountered it fried—the sweet meat takes nicely to the smokiness of the coals, and a stuffing of homemade pork sausage gives it a whole new layer of interest. As the bundles cook, the fennel-scented sausage bastes the squid from within, keeping it from drying out.

In a country known for its fascinating, wide-ranging cuisine, ceviche just may be Peru's national dish. Combinations of sparklingly fresh raw fish marinated in a piquant dressing (often made with ají amarillo and lime juice) are served everywhere, from the lowliest fish shacks to the finest restaurants. For food-safety reasons, we choose to gently poach the scallops, but otherwise, this version, accented by tender sweet-potato cubes, chewy kernels of choclo (a type of Andean corn), and red bell pepper, is entirely classic. Don't forget to drink up the delicious liquid that remains after the ceviche has been eaten. Peruvians prize this leche de tigre as a hangover cure.

Editor's note: This recipe is part of a healthy and delicious spa menu developed exclusively for Epicurious by CuisinArt Resort & Spa on Rendezvous Bay in Anguilla. Instead of a buttery (and calorie-laden) dough, this attractive reimagined tart has a crispy pita bread "crust" topped with arugula and slices of seared wasabi-marinated tuna steak. A tomato stuffed with bok choy, celery, and carrots completes the pretty picture and rounds out the nutritional profile of the meal, adding tons of vitamins, plus filling and heart-healthy fiber.

The advantage of cooking something in parchment is that it steams in its own juices. Here, sea bass is baked with a heady combination of sake, soy sauce, and ginger. Pair it with stir-fried bok choy and cabbage for a straightforward yet sophisticated dinner.

In this simple pasta, fresh dill brightens up an array of pantry items, including spaghetti, sardines, and capers.

Bake the potato in the microwave to save time. You can use any mild white fish instead of cod.

In the past, the only fish many home cooks could get was nondescript frozen, breaded white fish that was pretty bland. Today, even landlocked cities have seafood counters swimming with delicious (and colorful) options. One of our favorites is beautifully pink wild salmon. It looks great, tastes wonderful, and is packed with good-for-you omega-3 fatty acids. Plus, wild salmon (ideally from Alaska) is better for the environment than farmed salmon. Round out the meal with a side of your favorite mix of seasonal vegetables (preferably from your local farmers' market) and—if you're craving yet more color—lemon wedges.

The burger's undeniable appeal and infinite flexibility have inspired culinary luminaries like Bobby Flay and Laurent Tourondel to devote entire restaurants to the humble sandwich. And despite what purists might say, some of today’s best burgers aren't even made with beef. Patties made of lamb, bison, or seafood (like the crab burgers here) are increasingly popular. Toasted bread, a pita pocket, or even a lettuce leaf are fun standins for the traditional bun. In our homage to the modern burger, the crab patties are served open-face with a spicy red pepper dressing.

This Thai-style seafood curry gets its creaminess from coconut milk and warming, punchy notes from green curry paste.

These cold Vietnamese-style noodles are perfect for a warm night. The rice stick noodles, fish sauce, and chili-garlic sauce can be found in the Asian section of many supermarkets and at As ian markets.

Yellow miso (also known as shinshu miso) is available in the refrigerated Asian foods section of some supermarkets and at natural foods stores and Japanese markets. It adds a mellow, salty flavor to this healthful dish. Look for mirin in the Asian foods section of some supermarkets and at Japanese markets.

The Sicilian-style tomato sauce has tons of Mediterranean flavor, thanks to the orange peel, olives, and oregano.