Seafood

This is the sort of food that seems too messy for a picnic. But a jar captures the juicy flavors of a Mexican shrimp cocktail.

Tzatziki is a popular Greek sauce made from yogurt, cucumbers, garlic, and dill. Here we've subbed in shallots for garlic and used it to top skewers of shrimp. Serve any leftovers with pita chips, as a substitute for mayo on roast chicken sandwiches, or as a sauce for grilled lamb.

Indian-flavored hush puppies? Try them—we're sure you'll get hooked.

Dressing up jarred eggplant and canned tuna results in an incredibly lusty lunch. An easy tomato and mint salad spooned on top adds just the right touch of fresh acidity.

These saucy shrimp spiked with cinnamon, allspice, and feta quickly disappeared in our test kitchen. Have plenty of bread on hand for sopping up the juices.

Cooking a large piece of salmon fillet couldn’t be easier and helps ensure that the fish stays flaky and moist. The crushed caraway seeds in the glaze add a subtle twist to the classic honey and mustard combination, which really complements the full flavor of the salmon.

Smoked sable is as moist as smoked salmon, but with a voluptuous silkiness all its own. To balance its sea-saltiness, top it with earthy roasted beets and fresh watercress. This festive salad makes a wonderfully light start to a lavish Thanksgiving feast.

Open a cold beer and dig in to this heap of potatoes, corn, and shrimp for a taste of Louisiana summer.

Be well this fall: Have one bowl and you'll spoon up nearly three quarters of your daily requirement for vitamin C.

This colorful one-pot main dish meshes savory mussels with Asian aromatics for a contemporary take on moules marinière. Bottled fresh carrot juice is a flavorful (and not-to-be-sniffed-at) shortcut.

Nutty fried cauliflower florets plus raw shavings of the vegetable's stem give flaky striped bass more complexity (and panache) than the usual fish with lemon.

The keys to this fast, simple dish, which was inspired by a crab-stuffed tomato at Yves Camdeborde's Paris brasserie, Le Comptoir du Relais, are ripe tomatoes, fresh herbs, and excellent crabmeat.

Ginger and cilantro add Southeast Asian oomph to this French-style butter sauce, which lightly coats big, meaty shrimp.

At Café Panique, in the 10th arrondissement, Chef Guyader uses smoked haddock, but we've substituted richer smoked sable, which is more readily available in the United States. As simple as classic melon and prosciutto, this sweet and salty combo is made even more magical by a harmonizing ginger emulsion.

This dip is similar to the original green goddess dressing, which was created in the 1920s at San Francisco’s Palace Hotel. Here, sour cream stands in for mayo.

Brandade is a salt cod puree from Provence. In this all-American take on the dish, an heirloom bean puree is mixed with Dungeness crab and two kinds of cheese.

Neal Fraser, Executive Chef and co-owner of Grace and BLD in Los Angeles, shared the recipe for this elegant pasta dish with Epicurious: Fresh pasta shells are tossed with lobster, peas, rich Mascarpone cheese, and fresh herbs. It's one of the best-selling dishes at Grace. It's best to use fresh or thawed, frozen cavatelli, which the sauce will really cling to, but other fresh pasta shells or, in a pinch, dried pasta could be substituted.

In this clever combo, garlicky scampi meet spicy shrimp fra diavolo. Serve as an appetizer with grilled bread or spoon over polenta or orzo for a main course. Panko can be found in the Asian foods section of many supermarkets.

Neal Fraser, Executive Chef and co-owner of Grace and BLD in Los Angeles, shared this recipe with Epicurious. The dish is perfect for entertaining, since the endive and celery root flans can be made ahead and reheated. The garlic nage should be made shortly before serving and kept warm while you quickly sear the turbot. A shaving of earthy black truffles finishes the dish. "Grating them on top makes them soft and allows their perfume to stand out," says Fraser.